Wednesday, August 2, 2006

Bacon Wrapped Filet with Blue Cheese and Pan Roasted Mushrooms with Fennel and Demi Glace

from Nugget Markets web

Bacon Wrapped Filet with Blue Cheese with Pan Roasted Mushrooms with Fennel and Demi Glace

Serves two (no Barkley, you are NOT the second person).

Bacon Wrapped Filet

Two pieces applewood smoked bacon,
two beef filets
blue cheese or gongonzola

Preheat oven to 350°F.

wrap filets with a piece of bacon, securing with toothpick.

Heat olive oil over medium-high heat in a medium-sized cast iron skillet. Season filets with kosher salt and cracked black pepper; let sit for 10 minutes. Heat olive oil on medium high heat. When pan almost smoking, add filets carefully to hot oil, browning each side for two minutes

Transfer skillet to oven and roast in pan for 12 minutes (medium-rare, adjusting a minute or two each way for medium or rare). Remove from oven; let stand 2-3 minutes. Be sure to pull toothpicks out of each filet before serving! Top filets with a tablespoon or two of crumbled cheese or gorganzola if you don't like blue cheese and serve atop Pan-Roasted Mushrooms with Fennel and Demi Glace. .

Serve with your favorite Merlot or dry red wine.

Pan-Roasted Mushrooms With Fennel and Demi Glace


  • 1 cup of sliced fresh mushrooms
  • ¼ fresh fennel bulb, sliced thin lengthwise
  • 1 small shallot, sliced thin lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces Beef Demi-Glace, * made ahead and served fresh or thawed from frozen
  • 2 tablespoons red wine
  • 1, 3-inch sprig fresh rosemary, leaves removed and chopped coarse
  • Kosher or sea salt and cracked black pepper to taste


Heat 2 tablespoons olive oil in a small skillet over medium heat. Add fennel bulb and roast; stir occasionally for 4-5 minutes – fennel will begin to brown nicely. Next, add shallots and mushrooms and cook, stirring occasionally, an additional 4-5 minutes. Pour thawed demi-glace and red wine directly into fennel mixture; simmer together for 10 minutes while the steaks roast. Sprinkle in rosemary, reserving a small amount for use as garnish, and cook an additional 2 minutes; season to taste with salt and pepper. (If you're good at timing, you can do this before and during the steak cooking, otherwise, make first and remove from heat and keep warm).

*Demi Glace -- the true French demi glace involves vegetables, 10 POUNDS of veal bones, two days time and some wine. Here is a compromise, one that is much easier, and though a professional chef might disagree, it's close. You can also buy demi glace products. Demiglace Gold from a company in Akron, Ohio is the best I've found and can be found in some stores nationwide. Here is a good American version made with beef.

From Saveur Cooks Authentic American (Canada, UK), by the editors of Saveur Magazine


1/4 lb. finely chopped bacon
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 Tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2-1/2 quarts (10 cups) beef stock


Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce, discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2-1/2 hours, then strain.

(Demi-glace can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.)

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