"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 02-07-2012, 01:44 PM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Filet Mignon & Sherry (Punta de Solomillo)

Tapa:
Filet Mignon & Sherry
Punta de Solomillo

For 2 :

2 filet mignon cut steaks
3 large cloves garlic
extra virgin olive oil
1/2 glass of Sherry ( Fino - white wine )

1) have the butcher cut the steak in thick strips
2) marinate in: salt, black, rose and green peppercorns, 1 garlic clove and Sherry for 2 hours
3) peel the garlic cloves and saute in olive oil in slivers
4) sear steak to your likeness and while you turn over the filet mignon, flambée in sherry and reduce liquid
5) note: if you prefer your filet mignon very rare as I do, take steak out and put on plate and cover to keep warm
6) reduce the liquid in the saucepan and finally; drizzle over steak on plate
7) serve with crusty bread and a velvety crianza red wine full bodied of choice

Margi Cintrano.

__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 02-07-2012, 05:39 PM   #2
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Sorry, but I would never ruin that cut of meat by marinading it for 2 hours.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 02-07-2012, 06:40 PM   #3
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,757
craig, have you ever bought a whole beef tenderloin? there's a good amount of pieces that aren't big enough to make into steaks after trimming, so i think this recipe is spot on for those pieces.

thanks, margi. copied and saved. garluc and sherry, with maybe some bay leaves is a classic combo.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 02-07-2012, 07:59 PM   #4
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Quote:
Originally Posted by buckytom View Post
craig, have you ever bought a whole beef tenderloin? there's a good amount of pieces that aren't big enough to make into steaks after trimming, so i think this recipe is spot on for those pieces.

thanks, margi. copied and saved. garluc and sherry, with maybe some bay leaves is a classic combo.
Yes we have and I would not marinate the trimmings that long. Most often they go to a beef stir fry and only marinate for a short time.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 02-07-2012, 08:41 PM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,757
you really need to try sherry and garlic (and bay) marinated beef, then. it's something special.

it even works as a stir fry. one of my favourite stir frys is steak kew, made with sherry matinated cubes of tenderloin, stir fried with with baby bok choy, small shiitakes, and shallots in a red wine, butter, ginger, and garlic gravy.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 02-07-2012, 11:21 PM   #6
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Hey Margi!
I am diggin' your recipes so far. Thanks for posting and keep them coming!
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 02-08-2012, 10:53 AM   #7
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Tasting Tapas in Sevilla: Filet Mignon in Sherry

For Craig and Princess Fiona,

Good Afternoon. Tasting tapas in Sevilla and its interpretation of cuisine as an esentially " social phenomenon " is what has made Sevilla one of the supreme exponents of the Tapa. Eating tapas is an integral part of everyday life here in the Iberian Peninsula. It is an art form with rules and ingredients all its very own since time memorial. Tapas recipes are redolent of the numerous cultures that have left their gastronomic footprints on not only Sevilla, however, all the major cities and towns and villages of this country. The result is Mediterranean cuisine and a touch of the flamenco in Sevilla and her province, Sevilla in southwestern Spain.

This Tapas lifestyle, is echoed on a daily basis in the itineraries of this Peninsula and in Sevilla, the verb TAPEAR ( to eat tapas ) is normally accompanied by Sherry ( Fino ). The repertoire of dishes are a whole genre of culture, all their own.

The Filet Mignon in Sherry slices, were a Tapa we shared a couple of years ago, and I too, felt the same --- as I only liked my Filet Mignon blue rare with Bernaise ... However, the owner and Chef of Sol y Sombra, The Sun and the Shadow, a well recommended tavern for tapas --- was highly suggested to the couple who were standing next to us ... We had asked, that has wonderful aromas ... How is it ? ... so we took their recommendation ... and believe me, we were very pleasantly surprised and the Chef took great care, to keep it blue rare.

I am quite flexible to most newly found combinations and tastes, however, only if the beef is blue rare ... I was assured.

As I am more shellfish and cheese-holic, I was quite skeptical at first, however, it was a magic mouthful and I asked for the recipe ... So here, I posted it ... Margi Cintrano.
__________________
Margi Cintrano is offline   Reply With Quote
Old 02-08-2012, 10:56 AM   #8
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
For: Meandthem - Half Baked

Thank you for your kind message. I shall ... Weekends are alot better as I have to work !

I shall take a look at your posts too. What are ur specialties ?

M.C.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.