A few weeks back, I started brainstorming with the brilliant minds in Astor Center’s new media department ways to get our content out to more folks than just the ones who come in for classes with me. From that conversation was born The Gourmand & the Peasant web series. Here’s the pilot episode and I really hope you like it as much as we all do. Awesome thanks to everyone who made this possible, especially Kent, Cory and Ross. This is episode #1 of many more to follow and hopefully someday soon I’ll be thanking an amazing team at a fancy awards dinner. Go watch it!!
Recipe: Cocoa & Chile Dusted Filet Mignon
- 2 2″ filet mignon steaks
- salt & pepper
- chili powder
- cayenne pepper
- canola oil
- 1 12-oz bottle stout beer
- 1 stalk rosemary
- cocoa powder, in a small sifter, or pinch with your fingers
- Heat oven to 375º. Heat a sauté pan over high and add enough canola to lightly coat the bottom of the pan. Meanwhile, pat steak dry with paper towel, season the steaks with salt & pepper on both sides. Dust both sides lightly with chili powder (not spicy) and cayenne pepper (very spicy!) When the oil is shimmering and just starts to smoke, add the steaks. Cook 2 minutes, then flip. Cook another two minutes. Move the steaks to a rack set over a pan and put into a 375º oven for 4 minutes. Meanwhile, in the skillet that’s still on the stove, add the beer and the rosemary stalk and a little dusting of cocoa powder. Reduce over medium-high until the sauce is reduced and thick. After four minutes in the oven, look in on the steaks. Dust the top with cocoa powder, then flip the steaks on the rack, dust again with cocoa and return to the oven for another 2-3 minutes, until an instant-read thermometer reads ~120º. Remove the steaks from the oven, allow to rest a minute or two. Remove any butchers twine bondage and serve with the pan sauce.
Recipe: Oysters with Pomegranate Mignonette
- 1 small shallot minced
- 1 cup pomegranate juice
- 1/2 cup champagne vinegar
- freshly cracked black pepper
- Oysters for two, however many you’d like
- Kosher Salt for serving
- In a small saucepan, heat the pomegranate juice over high heat to a boil. Add the shallots, reduce the heat to a simmer and let the juice bubbly away until its half its original volume in the pan. Remove the pan from the heat, add the champagne vinegar and allow to cool. Meanwhile, open your oysters. Plate them and serve with a small drizzle of mignonette sauce.