This meal was a chore.  It was delicious and Jim enjoyed it very much.  I really enjoyed the sauce with the beef.  I did some things out of order as the timing for the beef for perfection is short.  We tried the mixed vegetable steamed in a bag that were on sale this week.  i just dusted them with Costal Blend Seasoning that I bought in Annapolis this summer.  The potatoes were a little disappointing, but I blame me as I did them in my small convection oven and I think I got them overdone.  

Ingredients:

4 (2” thick) filets mignons, tied (10-12 oz)

2 T canola oil

1 1/2 T fleur de sel

2 t coarsely cracked black peppercorns

2 T unsalted butter

12 oz. cremini mushrooms, stemmed and sliced 1/4” thick

2 T dry sherry

Kosher salt and pepper

1 T EVOO

1/2 C minced shallots (2 large shallots)

3 T cognac

1 1/4 C heavy cream

1/4 C Dijon mustard

1/2 t whole grain mustard

2 T minced fresh parsley

Directions:

1. I had cut the large fillet that Jim bought for Christmas Eve into 3 pieces.  I froze two of them.  I took out the one that was about 1 1/2# and cut it into 3 (2”) pieces.  Yes, Jim ate 2.  I also had a problem with the order of steps in the cookbook.  Rather than waiting until the steaks were in the oven, I saluted the mushrooms first.  Then I could concentrate on the sauce.  I had everything measured out before starting to heat the oven or the pan.  
2. Preheat  the oven to 400 degrees.
3. Heat a large (10”) cast-iron skillet over high heat for 5-7 minutes.  Pat the filets dry with paper towels and brush all over with canola oil.  
4. Combine the salt and pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning pressing lightly to coat.  
5. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, sides) for about 2 minutes per side.  
6. Transfer the steaks from the skillet to a sheet pan and place in the oven for 8-12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare.
7. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.  
8. Meanwhile, heat the butter in a medium (10”) sauté pan over medium heat.  Add the mushrooms and sauté for 4-5 minutes, until they release their juices.  Stir in the sherry and cook for 10-12 minutes, until the mushrooms are cooked through, Sprinkle with 1/2 t kosher salt and 1/4 t pepper and set aside.
9. A the same time, add the EVOO to the cast-iron skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes.  Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender.  
10. Stir in the cream and simmer for 4-5 minutes, until thickened.  Stir in the two mustards and taste for seasonings.  
11. Remove the strings from the filets and place on 4 warm plates  Spoon the mustard sauce around the filets.  Spoon the mushrooms on top of the filets and sprinkle each plate with parsley.
12. Serve hot.  

I actually had these in the oven before I started the meat as they roast 50-60 minutes.  I was banking on the 50 minutes, but probably should have done less.  The recipe serves 6, so I cut it in half.

Ingredients:

2# Yukon Gold potatoes, unpeeled and 1” dice

8 large garlic cloves, smashed and peeled

2large or 4 small branches fresh rosemary

1/2 large lemon, cut in half through the stem and thinly sliced crosswise.  

3 T EVOO

Kosher salt and freshly ground black pepper

Fleur de sel

Directions:

1. Preheat the oven to 375 degrees.
2. Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, EVOO, 2 t salt and 1 t pepper, and toss until everything is coated with oil.  
3. Spread out in one layer.
4. Roast for 50-60 minutes, turning the potatoes with a metal spatula every 20 minutes, turning the potatoes every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside.  
5. The garlic will be browned and sweet and lemon slices with be caramelized.  
6. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.  

Jim served his last bottle of Augusto from the Sonoma Valley.  It was very good.