So I've never posted on here, before. I don't have a recipe with specific measurements because I believe cooking is an art and not science. But I'll give you the jist of what I did. This was dinner tonight as I practiced for next Wednesday when I will prepare it for my family whom I will be seeing for the first time in a year!
So, here it goes:
Filet Mignon with a Port Wine Reduction
Green Beans with Browned Butter and Almonds
Preheat oven to 400 degrees.
Sweat out some Garlic in olive oil in a sauce-pan on low-heat until the oil is thoroughly flavored.
Coat the Filet in the Oil and Season to taste with:
Sear on medium-high heat in an oven-safe pan until sides are nice and browned.
Place in oven and cook until medium-rare.
Put whole bottle of Ruby Port wine in a pot on high boil until it reduces by half. At this point, add two generous sprigs of Rosemary and allow to boil until all water and alcohol have evaporated and you are left with a thick sauce.
Remove Rosemary. Set the sauce off to the side in a small bowl and allow to cool. (or this can be done later, after other things have been cooked, and consequently plated immediately. I think it's easier to get it out of the way).
Put a shallow sauce-pan on low heat. Evenly slice a generous portion of butter and place it in the pan so that it melts evenly. Watch it carefully. There are a lot of things going on at this point (Wine boiling, butter melting, meat searing...) so keep a very close eye on this. You do not want your butter to burn.
As the butter simmers it will start by putting off a popcorn-butter aroma. Allow it to continue and eventually it will turn brown and give way to a nutty aroma. At this point, add sliced up almonds to the butter. The almond oils will start to cook into the butter, creating an even nuttier aroma. Allow that to simmer until you get a nice brown color in the butter and on the almonds.
While this is going you want to blanch your green beans. Place them in boiling water for about 30 seconds, take them out and place them in ice-water. When the butter is ready, place the green beans in the pan and let them sautee for a while until the beans are cooked and very hot.
Transfer to a bowl and allow to cool. Make sure you get all the butter and almonds into the bowl with the beans.
Coat the bottom of a sauce-pan with honey. Cook on medium temperature until the honey starts to boil. Add a little bit of water and then add your zucchini. Allow that to sautee until the honey starts to turn a nice golden brown color and the color begins to mark the zucchini.
Once the zucchini is soft, you're ready to go.
Place the green beans on the plates. Make sure to grab almonds from the bottom of your bowl and place on top of the green beans for presentation and extra flavor.
Place the zucchini on the plate. Nothing special here!
Slice up the filet and place it on the plate as shown in the picture. Heat up your reduction in the microwave for about 30 seconds and pour over the filet(s).
Use extra reduction to mark the plate for presentation purposes. Food that looks better tastes better!