Recipe(tried): New Year's Filet Mignon Dinner Menu and Recipes

The entire menu can be prepared the day before. This was our Christmas dinner and we will do it again for New Year's Day.

Appetizers:
Holiday Pecans (click here)
Boursin Cheese Spread (click here)
Holiday Cheese Spread (click here)
Assorted Crackers

Dinner:
Filet Mignon with Diane Sauce
Crispy, Creamy New Potato Pie
Green, Green Vegetables

Dessert:
Italian Panna Cotta with Raspberry Sauce

---

FILET MIGNONS WITH DIANE SAUCE

Preheat oven to 425-450 degrees F.

Bring steaks to room temperature. Sprinkle both sides with salt and pepper.

Heat equal amounts butter and olive oil in skillet until almost smoking. Sear steaks on one side for 3 minutes. Turn and place in oven for 8 minutes. Remove to platter and let rest.

Serve with Diane Sauce on the side.

DIANE SAUCE

1 tablespoon butter
1 to 2 shallots, minced
1 clove garlic, minced
1 cup sliced white mushroom caps (I have made this without the mushrooms)
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream (I have used Half & Half)
1/4 cup reduced veal stock ( Can be found in some food stores - or ask your butcher )
2 teaspoons Worcestershire sauce
2 to 3 drops hot red pepper sauce
FOR SERVING:
1 tablespoon finely chopped green onions
1 teaspoon minced parsley leaves

Saute slowly all ingredients except green onion and parsley. Cool and refrigerate, covered.

For serving, reheat, adding the green onions and parsley before serving.

---

CRISPY, CREAMY POTATO PIE

2 pounds red potatoes, washed and chopped
1 bay leaf
2 tablespoon butter
1/2 to 3/4 cup Half & Half
1/4 cup chives, chopped
Freshly grated Parmesan Cheese (optional)
Kosher salt and freshly ground black pepper

Wash and boil potatoes in salty water with bay leaf until fork tender.

Drain potatoes; remove bay leaf and mash along with butter, half & half and chives (and Parmesan Cheese if using.) Season with salt and pepper. Put mixture into a buttered 9 inch layer cake pan. Cover and refrigerate.

Bring to room temperature and place in a preheated 425 degree F oven / 25-30 minutes until top is crispy and bottom is browned.

To serve, invert onto a plate and cut into wedges.

---

GREEN GREEN VEGETABLES
Source: Ina Garten

1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed, peeled and cut into 2 inch pieces.
1/2 pound broccolini, ends removed (I was unable to find this...delicious without it)
2 tablespoons butter
1 tablespoon good olive oil
2-3 large shallots, diced
(1/2 red bell pepper, chopped...for Christmas)
1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water.

Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans.

Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.

Cut the broccolini in half, boil for 1 minute, and add to the ice water.

When all the vegetables in the water are cold, drain well and refrigerate, covered.

WHEN READY TO SERVE:
Bring the veggies to room temperature. Heat the butter and oil in a very large skillet. Saute the shallots and red pepper over medium heat for 5 minutes, tossing occasionally, until lightly browned.

Add the vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

---

ITALIAN PANNA COTTA WITH RASPBERRY SAUCE
Source: Lund's and Byerly's
Makes 8 servings

2 cups heavy (whipping) cream, divided use
1 envelope Knox unflavored gelatin (2 1/2 teaspoons)
6 tablespoons sugar
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon almond extract
Raspberry Sauce (recipe follows)

Pour 1/2 cup of the heavy cream into small bowl. Stir in gelatin; let stand until gelatin softens, about 10 minutes.

In medium saucepan, combine remaining 1 1/2 cups whipping cream and sugar; bring to a boil. Remove from heat. Whisk in gelatin mixture until gelatin dissolves (about 2 minutes); then buttermilk, vanilla and almond extract.

Divide mixture equally among eight (8 ounce) wine or dessert glasses.* Refrigerate, uncovered, overnight.

TO SERVE:
Drizzle desired amount of Raspberry Sauce over panna cotta.

*For traditional molded panna cotta, lightly oil eight (4 ounce) ramekins. Divide panna cotta equally among ramekins. To unmold, loosen panna cotta with moistened fingers or run small knife around edge of ramekins. If necessary, dip bottom of ramekin a few seconds in hot water. Invert onto plates.

RASPBERRY SAUCE:
Melt seedless raspberry jam over low heat. Add lemon juice and a dash of cinnamon if desired. You may also add Framboise or Kirsch liquor to taste. Will thicken when cooled.