Filet Mignon

So, I had never cooked a whole roast filet mignon, let alone purchased one, but I absolutely love it and am determined to figure out how to cook meat well. I bought it at Costco and then read about how to trim it in the Joy of Cooking. Kind of an undertaking, but it worked out well! Once I had gotten rid of the undesirable parts (and cut up the tougher outside piece for stew meat) I was left with a beautiful cut of beef. I simply oiled it and rubbed it in salt and pepper and roasted it at 450 for 45 minutes. Then I let it rest for 10 minutes before carving. It was cooked to medium-well the whole way through, which is probably overcooked for some, but I thought it was delicious.

I served it with a big batch of sauteed mushrooms. I sauteed white, cremini and shitake mushrooms and minced onion in lots of butter. Seasoning was salt, pepper, dried italian herbs, a big splash of wine and a big splash of chicken broth. Let the juice reduce and it makes an impressive sauce/side dish for the beef.

I also made a horseradish sour cream sauce (literally just a cup of sour cream mixed with a big dollop of horseradish).

I made Pommes Anna which was delicious, too!
6 russet potatoes, peeled and sliced thinly (less than 1/8th inch)
1 stick butter, divided
1 tsp salt
1/2 tsp pepper

Melt 3 Tbs. butter in heavy cast-iron or other oven proof skillet (10 inches). Arrange slices of potatoes in a circular pattern, slightly overlapping. Drizzle 1 tbs. melted butter over layer and sprinkle with salt and pepper. Repeat 5 times. Press down.
Cover and bake at 450 for 20 minutes, remove foil and bake for 20-25 minutes more. Drain off excess butter, loosen edges with a spatula and invert onto a platter. Sprinkle with parsley and serve in wedges. Serves 6.

Roasted beans with red onion and pine nuts was another side and a green salad.

Dessert was individual molten chocolate cakes---easy but impressive!
6 oz. semisweet chocolate
6 tbs. butter
melt above in sauce pan over low heat. Add:
1/4 cup cocoa powder

Whip until soft peaks form:
4 egg whites
1/8 tsp cream of tartar
Add and beat until stiff peaks form
2 Tbs. sugar

Fold 1/4 of egg whites into chocolate and then add the rest to combine.

Butter and sugar 8 cups of a muffin tin and fill 2/3 full.

At this point muffin tin can be refrigerated for up to 24 hours.

Preheat oven to 400. Bake for 9 minutes. remove from oven and let stand for 2-3 minutes, the cakes will begin to pull back from the sides. Invert onto a platter and carefully transfer each to a plate.

I served mine warm, with kalua-laced whipped cream.