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Wednesday, May 23, 2007

SHIRAZ POACHED FILET MIGNON WITH STEAMED VEG AND ROASTED TATERS

The Legal Diva and I accidentally stopped into Dean & Deluca this past weekend. We left a hefty sum poorer, but what a meal!

We seasoned the filets with a dry rub. We have Williams-Sonoma Blackening Rub, which is fantastic, but you can use whatever seasoning you like. I really manhandled the filets in the rubbing process, working that shit in there.

We let the filets sit in their rub a bit whist we prepped the veggies for steamin'.

Dean and Deluca had some Broccoli prepped for tempura, so all we had to do was rinse the long florets, and place them on the rack of our rice steamer. We bought an orange and a white bell pepper, which we sliced long and thin. Lastly we sliced up some standard white button mushrooms. After we placed all the veggies in the steamer, we added a 1/4 cup of water, and rounded that out with the juice of one clementine, and a splash of apple cider.

We had some new potatoes, which we rubbed with peanut oil and kosher salt before roasting them at 400 or so degrees.

Back to the filets.

We seared them puppies in a pan w/ some peanut oil before plopping them in a pot with about 2 cups of Shiraz. Shiraz is what we had on hand, I'm sure any red will do.

Turn on the steamer.

Turn the filets after a few minutes,

Done and Done. Mmmmmm, meat.

Leftover filets make good sandwiches.

Comments:
Sounds awesome! There would be NO leftovers if I was there.

BTW, PLEASE thank the Legal Diva for scoring that hot sauce for me last I was in town. It is soooooo freakin' good. I use it as steak sauce along with everything else and am well into the second bottle. I may need to plan a trip in order to replentish.
 
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