MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filet Mignon w/Cafe De Paris Butter
Categories: Beef, Pork, Vegetables, Herbs, Sauces
Yield: 4 Servings

4 (200 g ea) beef eye filets
4 sl Rindless middle bacon
1/2 c Beef glaze or red wine jus

MMMMM--------------------CAFE DE PARIS BUTTER-------------------------
250 g Butter; softened
1 tb Salted capers; rinsed
1 tb Dijon mustard
1 tb Worcestershire Sauce
1/2 Stem tarragon; fine chopped
1/2 Stem chervil; fine chopped
1 Stem parsley, finely
- chopped
1 1/2 tb Tomato sauce
2 Shallots; fine sliced
2 ts Curry powder
1 1/2 Anchovies
Seasoning

MMMMM-----------------------MASHED POTATO----------------------------
8 Dutch cream potatoes; peeled
1/2 c Cream
100 g Butter; softened

MMMMM---------------------------GREENS--------------------------------
140 g Baby spinach
140 g Baby Swiss chard
1/3 bn Silverbeet

MMMMM--------------------------TO SERVE-------------------------------
Mashed Potato
Greens
Fillet Mignon
Cafe de Paris Butter
Glaze

FILLET MIGNON Wrap eye fillets with bacon and hold in
place with a skewer. Pan fry to desired doneness, allow
to rest Heat beef glaze or red wine jus

CAFE DE PARIS BUTTER: Combine butter with capers,
mustard, Worcestershire, herbs, tomato sauce, shallots,
curry powder and anchovies. Blend until pale, season

Line bench with foil and place butter mix on foil. Shape
to a 2cm diameter log. Refrigerate. Slice into eight
rounds before serving

MASHED POTATO: Halve potatoes and place in salted water.
Bring to a simmer, cooking until tender

Drain and mash through a ricer. Return to saucepan and
stir in cream and 100g butter

Season and set aside

GREENS: Heat olive oil in saucepan, saute spinach, chard
and silverbeet until wilted. Season

TO SERVE: Arrange potato mash on plate, followed by
greens, steak and two discs of butter. Ladle beef glaze
over plate

RECIPE FROM: https://myfoodbook.com.au

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Z'Tejas Smothered Filet Mignon
Categories: Beef, Mushrooms, Dairy, Chilies, Sauces
Yield: 4 Servings

4 (8 oz ea) beef tenderloin
- filets
Steak-seasoning spice mix
2 c Mixed mushrooms
2 c Ancho/Anaheim Horseradish
- Sauce
2 tb Butter
4 tb Heavy cream

MMMMM-----------------ANAHEIM HORSERADISH SAUCE----------------------
3 Anaheim chilies; split,
- de-veined, seeded
3 Shallots; sliced
3 cl Garlic; sliced
1/4 c Olive oil
3 c Red wine
3/4 c Beef stock
1 tb Dried thyme
2 Bay leaves
1/2 c Horseradish
2 tb Cornstarch
+=MIXED WITH=+
2 tb Water
1 1/2 c Water

Season steaks with seasoning mixture. Grill steaks on
both sides or broil to desired doneness.

While steak is grilling, in a skillet, heat the 2
tablespoons butter, the 2 cups of ancho sauce and the
mushrooms until the mushrooms are softened.

Add cream to mushroom mix and simmer just until warmed.

Pour mushroom sauce mixture over steaks and serve.

ANAHEIM HORSERADISH SAUCE: Put olive oil in pan and
saute peppers, shallots and garlic over low heat,
covered, until soft but not browned.

Add red wine and simmer for 30 minutes.

Add beef stock, thyme, bay leaves, horseradish and
simmer 30 minutes.

In a small jar, mix 2 tablespoons cornstarch with 2
tablespoons cold water and shake. Add the cornstarch
mixture and the remaining 1 1/2 cups of water to thicken
the sauce. Strain mixture through a fine-sieved colander.

From: http://www.ztejas.com/recipes

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