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Chef Dan Trader The Moveable Feast

Horseradish & Whiskey Marinated Filet Mignon with Drunken Mushrooms

Ingredients 2 – 7 oz Filet Steaks 1 cup Jim Beam _ cup Apple Cider Vinegar _ cup Grated Horseradish 1 t Ground Black Pepper _ cup Olive Oil Salt to taste

Preparation:

Combine all ingredients for marinade Place steaks in plastic bag with marinade. Allow to marinate for at least 4 hours, preferably overnight. To cook, pat the steaks dry with a paper towel. Heat a skillet with a little oil until smoking. Sear the steaks until brown on both sides. Finish in the oven until desired wellness, about 7 minutes for medium rare.

For the mushrooms:

Ingredients 3 cups Wild Mushrooms, washed, stemmed, and roughly chopped 2 cups Beef Broth _ cup Jim Beam 2 – 3 T Arrowroot dissolved in the same amount of water 2 T Grated Horseradish 1 T Freshly Minced Garlic _ cup Olive Oil Salt and Pepper

Preparation:

Heat the olive oil in a skillet until smoking. Add the garlic; cook briefly. Toss in the mushrooms and cook until tender. Be sure to stir frequently in the beginning because the mushrooms will absorb most of the liquid until they are cooked through. Add the whiskey ( BE CAREFUL, THE ALCOHOL MAY FLAME, to avoid this, add the whiskey away from the flame) Continue to cook until reduced by half, add the beef broth and the horseradish. Bring to boil then stir in the arrowroot solution a little at a time. Once the mix appears to thicken, allow to simmer for 5-7 minutes. Season with salt and pepper, Serve atop the filet steaks

Dirty Smashed Red Bliss Potatoes

Ingredients 4 cups Red Bliss Potatoes, Quartered _ cup Heavy Cream _ cup Sour Cream 2 T Butter salt and Pepper to taste

Preparation:

Place the potatoes in a pot large enough to cover with water. Add salt to the water and bring to the boil. Cook until potatoes are fork tender. Strain well in a colander. Place in a mixing bowl with the remaining ingredients. Roughly mash with hand masher to combine. Season with salt and pepper.

Sautéed Spinach and Corn

Ingredients 1 – 16 oz Fresh Spinach 1 cup Fresh Corn Kernels 2 T Olive Oil Salt and Pepper to taste

Preparation:

Heat the oil in a skillet until smoking. Add the corn and cook until it starts to brown. Toss in spinach. The spinach will wilt but should not lose its dark green color. Remove from the heat and season with salt and pepper

Pan Seared Filet Mignon with Poached Eggs Smothered in Ancho Hollandaise

Ingredients 2 – 7 oz Filet Steaks _ cup Lime Juice Salt and pepper 2 – 4 Poached Eggs

Preparation:

Rub the filets with lime juice, salt, and pepper. Set aside for 1 – 2 hours, refrigerated Follow the cooking preparation for the preceding recipe for the steaks.

For the Ancho Hollandaise:

Ingredients cup Sherry Vinegar 6 Peppercorns 1 Bay Leaf 3 Egg yolks 2 cups Drawn Butter 2 T Lime Juice 1 cup Ancho/Rst Garlic puree (briefly flashed in sauté pan) 2 T Minced Fresh Cilantro 2 – 3 T water Salt and pepper

Preparation:

Combine first set of ingredients in a sauce pan. Bring to a boil; reduce to a scant tablespoon. Strain and cool. Set up double boiler ( Typically, this is no more than a sauce pan filled about a third full with water. Bring that water to a boil. Place a mixing bowl over the pot and use the steams heat to cook that which is in the bowl. It is important that the water not touch the bottom of the bowl or it may over cook the product.) Whisk the egg yolks and vinegar together in a mixing bowl. Continue to whisk over the sauce pan until the yolks have tripled in volume. In order not to over cook the yolks, it may be necessary to remove the bowl from the heat every now and again to keep a consistent temperature. Slowly drizzle in the drawn butter while continually whisking. The sauce should begin to thicken. Once the sauce generously coats a spoon, add the ancho puree and lime juice. If the sauce appears to be a little to thick, add some of the water to thin it down. Season with salt, pepper, and cilantro. Set aside in a warm area.

Enjoy.