Filet Mignon and Bearnaise Sauce

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Filet Mignon with bearnaise Sauce

 

Filet Mignon and Bearnaise Sauce

With very little practice Filet Mignon and Bearnaise Sauce makes a great start to a romantic Valentine’s Day dinner, or for that matter a great dinner any time!

 

Fool Proof Blender Bearnaise Sauce:

I found the idea for this recipe in the New York Times Heritage Cookbook by Jean Hewitt, 1980 Ed.,  I’ve changed it a little but it never fails to come out great.

Ingredients for Bearnaise Sauce

  1. 3 egg yolks
  2. 1½ sticks of butter melted
  3. 1 tsp lemon juice
  4. Dash of salt & pepper
  5. 2 to 3 dashes of Tabasco sauce
  6. 1 tbs tarragon
  7. 3-4 tbs red wine vinegar

Blender Bearnaise Sauce

In a small fry pan place the tarragon and the red wine vinegar , bring to a boil and continue to cook until vinegar as been completely reduced.Put tarragon into a small bowl and set aside.

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Tarragon and red wine vinegar completely reduced

In a blender place the three egg yolks,  lemon juice, salt, pepper, and Tabasco sauce.  Blend for three or four seconds.  Make sure the melted butter is not too hot.  Turn blender on and slowly pour butter into blender until all is blended.  You now have Hollandaise sauce.   Put tarragon in and blend again for a few seconds until all is combined .  You should now have a fairly thick sauce.  Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture.  Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.

Bacon Wrapped Filet Mignon

Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick.  Place on a broiler pan and broil in the oven until your desired doneness.  Plate; add a vegetable and a potato ,spoon some Bearnaise over the steak and put the rest of the sauce in a gravy boat.  Serve with a nice bottle of wine and you’ll have a dinner to remember.

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Filet Mignon with Bearnaise Sauce

Here’s a few things that could make cooking a little easier:
Oster 6706 6-Cup Plastic Jar 10-Speed Blender, Black
T-fal A8570084 Specialty Nonstick One Egg Wonder 4.5-Inch Fry Pan Dishwasher Safe Cookware, Grey
Alessi Parrot Sommelier Corkscrew Green
2007 Rutherford Grove Estate Cabernet Sauvignon 750 mL

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Filet Mignon, there really is nothing else to say except “YUMMIE”, a 5 paw recipe, paws down!

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Filet Mignon with Bernaise Sauce
A very elegant dinner that's easy to make
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Ingredients
  1. Ingredients for Bearnaise Sauce
  2. 3 egg yolks
  3. 1½ sticks of butter melted
  4. 1 tsp lemon juice
  5. Dash of salt & pepper
  6. 2 to 3 dashes of Tabasco sauce
  7. 1 tbs tarragon
  8. 3-4 tbs red wine vinegar
  9. 6-8 ounce Filet Mignons
  10. 1 strip of bacon for each Filet
Instructions
  1. In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
  2. Bacon Wrapped Filet Mignon
  3. Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

 

 

Classic Scottish Shortbread Recipe

Classic Scottish Shortbread

 

 

shortbread
shortbread

 

 

 

 

 

 

 

 

This Scottish Short Bread Recipe was a 2013 award winner at the Sarasota Highland Games.  It’s a very traditional and simple recipe that can be added to or embellished any way you want.

Set oven to 325° with rack in the center

Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3:

  1. ½ cup of granulated sugar
  2.  1 cup = 2 sticks = ½# of Butter
  3. 1½  cups of all purpose flour

You can make larger batches just multiply the ingredients equally.
001Put the sugar and the butter into a mixer and cream them.  Once creamed begin to slowly add the flour003Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.004Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼” thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork.  Cook for about 25 – 30 until edges begin to lightly brown and transfer  to a wire rack and cool completely.006008Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan.  Take a floured fork and lightly press down on the cookie ball.  Cook for appox 28 minutes until the edges begin to lightly brown.  Remove to a wire rack and cool completely.009Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.

Here’s a few things that will help make baking these cookies a little easier

 

Zeroll Universal Small EZ Disher Food/Ice Cream Scoop, Orange
KitchenAid KP26M1XPM Professional 600 Series 6-Quart Stand Mixer, Pearl Metallic
Brown Bag Scottish Thistles Shortbread Pan
Personalized Scottish Thistle Glass Cookie Jar

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Th’ king o’ biscuits oor hielan shortbread.  A treat a’ year round bit especially at yule.  I give it 5 paws all the time.

 

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Classic Scottish Shortbread
An award winning recipe for the King of cookies
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Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3
  1. ½ cup of granulated sugar
  2. 1 cup = 2 sticks = ½# of Butter
  3. 1½ cups of all purpose flour
Instructions
  1. Put the sugar and the butter into a mixer and cream them. Once creamed begin to slowly add the flour
  2. Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.
  3. Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼" thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork. Cook for about 25 - 30 until edges begin to lightly brown and transfer to a wire rack and cool completely.
  4. Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan. Take a floured fork and lightly press down on the cookie ball. Cook for appox 28 minutes until the edges begin to lightly brown. Remove to a wire rack and cool completely.
  5. Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.
Notes
  1. Will keep in an air tight container for up to two weeks, but don't worry they won't last that long!
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

  

                                                                      

Tuna and Pasta Salad

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Tuna and Pasta Salad

Tuna and Pasta salad a very simple and delicious dish easy to make and great warm or cold.

Ingredients for the Tuna & pasta salad:

  1. 12 oz can of Tuna
  2. Appox 6-8 oz Wish Bone Italian Dressing ( we’ve tried others but nothing seems to match the flavor of this one)
  3. 1 large or 2 medium red onions diced
  4. 4-6 oz grated parmesan cheese
  5. fresh cracked pepper
  6. 1# medium pasta shells003

For the tuna and pasta salad place salted water in a large stock pot and cook the pasta.  When cooked drain .  We use a pot with a teflon interior so we can use to mix all the ingredients saving another large bowl to clean up.  Put the pasta back in the bowl add the other ingredients mix thoroughly making sure to break up the Tuna. Serve.  Can be kept in the refrigerator but you should add more dressing to it and mix before serving.004

This is the basic recipe, My daughter is a purist and will brook no additions to the recipe, but feel free to explore.  Diced red, green yellow peppers, diced tomatoes,diced green chilies. broccoli florets or who knows.005

Here’s something to make cooking a little easier:
T-fal A9228064 Specialty Nonstick 12-Quart Stockpot Dishwasher Safe Stock Pot Cookware, Black
Wish Bone Salad Dressing, Robusto Italian, 16-Ounce Bottles (Pack of 6)
Bumble Bee Solid White Albacore Tuna In Oil (866063) 12 oz

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Tuna and Pasta Salad
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 12 oz can of Tuna
  2. Appox 6-8 oz Wish Bone Italian Dressing ( we've tried others but nothing seems to match the flavor of this one)
  3. 1 large or 2 medium red onions diced
  4. 4-6 oz grated parmesan cheese
  5. fresh cracked pepper
  6. 1# medium pasta shells
Instructions
  1. For the tuna and pasta salad place salted water in a large stock pot and cook the pasta. When cooked drain . We use a pot with a teflon interior so we can use to mix all the ingredients saving another large bowl to clean up. Put the pasta back in the bowl add the other ingredients mix thoroughly making sure to break up the Tuna. Serve. Can be kept in the refrigerator but you should add more dressing to it and mix before serving.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

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