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Archive for August 13, 2015

FOOD HOLIDAY: Carpaccio For National Filet Mignon Day

For National Filet Mignon Day you have two easy choices: cook it or enjoy it uncooked (yes, raw).

The easiest ways to serve cooked filet mignon:

  • Whole, plated with vegetables and potatoes
  • Steak sandwich, on a toasted baguette with caramelized onions, or with lettuce and horseradish mayo (blend prepared horseradish into mayonnaise, to taste)
  • Steak salad, sliced and placed atop a bed of greens with blue cheese dressing; substituted for tuna in a Nicoise Salad; or substituted for ham in a Cobb Salad
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    The easiest ways to serve raw filet mignon:

  • Sliced into carpaccio
  • Ground into steak tartare
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    Carpaccio is the absolute easiest.
     
    WHAT IS CARPACCIO?

    Carpaccio is the Italian term for raw beef filet (crudo is the term for raw seafood). Typically made from sirloin, the dish was created in Venice in 1963, at the time of an exhibition dedicated to Venetian painter Vittore Carpaccio (1465-1526).

       

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    A traditional carpaccio with basil-infused olive oil. Photo courtesy Atlantic Paradise Hotel | NYC.

     
    The carpaccio dish was based on the Piedmont speciality, carne cruda all’albese, created by Giuseppe Cipriani, founder of Harry’s Bar in Venice. Using fine Piedmontese beef (Piemontese in Italian), he originally prepared it for a countess whose doctors had recommended that she eat raw meat. [Source]

    It is a very popular first course.
     
    RECIPE: BEEF CARPACCIO

    To make carpaccio, buy freshly-cut filet mignon or sirloin from the butcher.

    Ingredients

  • Filet mignon or sirloin
  • Fine olive oil (infused oil, such as basil or rosemary, is great)
  • Shaved Parmesan cheese or white truffles
  • Baby arugula (or baby spinach if you prefer)
  • Optional: sliced onions
  • Toasted baguette on the side
  • Optional: lemon wedges
  • Dishes of flake salt (Cyprus, Maldon, Smoked—substitute coarse sea salt) and cracked pepper
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    Ingredients

    1. PLACE the beef in the freezer for 30 minutes (longer if needed) to firm it and make it easier to slice thin. Using your sharpest knife, slice thin pieces. Arrange on individual plates or a platter. You can create a “sunburst” or “wheel spoke” or parallel slices, depending on the plate or platter.

    2. DRIZZLE olive oil over the top of the beef or around the rim of the plate. If using onions (not part of the original recipe), scatter over the beef, along with the shaved Parmesan. Lastly, top with the arugula.

    3. SERVE with optional lemon wedges and pass dishes of salt and pepper (or go the conventional route, with salt and pepper shakers).

     

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    Filet mignon. To make carpaccio, freeze it for 30 minutes to make it easy to slice thin pieces. Photo courtesy Mackenzie Ltd.

     

    FILET MIGNON TRIVIA

  • Filet mignon is the most tender cut of beef. It is cut from the tenderloin, a muscle in the middle of the back between the sirloin and the ribs. Because the muscle is not weight-bearing, it contains less connective tissue. This is why it’s the most tender.
  • The name is French for “tender fillet” or “dainty fillet.” Fillet, pronounced FILL-it, is the English spelling of filet. Americans use the French spelling and pronunciation, fee-LAY min-YONE.
  • Filet mignon is the most expensive cut of beef. That’s not only because it’s so desirable for its tenderness, but because the tenderloin is very small.
  • The tenderloin weighs an average of five to seven pounds. It is not an even width; it tapers on both ends, so filets mignon can only be cut from the center. The center cut of a 5-1/2 pound tenderloin is just 2 pounds or so.
  • The entire center cut can be roasted whole—the dish known as Chateaubriand. For even more tenderness, you can poach the center cut. It’s our favorite dish for entertaining—very easy, requiring no time to check on it as it cooks. We’ll publish the recipe in a future tip.
  • The tenderloin is generally not as flavorful (“beefy”) as other premium cuts of beef (e.g., the rib eye or the strip steak). That’s why it is sometimes wrapped in bacon or served with a sauce.
  • Tournedos are small round pieces of beef cut from the tail and head of the tenderloin, often cooked with bacon.
  • The pieces that are too small to use as steak are often cut into 1-inch pieces for a Beef Stroganoff or other dishes. You can use them in a steak salad.
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    SOME OTHER NAMES FOR FILET MIGNON

  • Dutch: ossenhaas
  • English (U.S.): medallions, tenderloin steak
  • English (UK, Ireland): fillet steak
  • English (Australia, New Zealand): eye fillet
  • French: filet de bœuf (the entire center-cut tenderloin is the dish known as Chateaubriand)
  • French (Québec): filet mignon
  • Italian: filetto
  • Norwegian: indrefilet
  • Portuguese: filé or filé mignon
  • Spanish: filete miñón or filet mignon
  • Swedish: oxfilé
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    Source
      

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    TIP OF THE DAY: Black Mission & Green Kadota Figs

    Summer is fresh fig season. If you enjoy dried figs the rest of the year, go out of your way to enjoy them fresh.

    Last month we wrote about how to use fresh figs for breakfast, lunch and dinner. But we’ve been reveling in them in the weeks since then, and want to send this reminder to everyone who has not yet jumped onto the fresh fig bandwagon*.

    This week, a trove of Black Mission and Green Kadota figs arrived from California to our produce market. The Green Kadota figs we purchased are even sweeter than the Black Mission figs. Do your own taste test.

    After enjoying them out of hand, focus on these easy, no-cook uses:

  • For breakfast with cereal, cottage cheese, yogurt and pancakes
  • Instead of fig jam, sliced or diced and mixed with honey or agave
  • For lunch in a green salad with bacon, lardons, prosciutto or other ham; or sliced onto a cheese sandwich with Brie, cream cheese or goat cheese on multigrain or raisin bread
  • With a cheese course, with any cheese from mild to strong (our favorite pairing is blue cheese)
  • For an hors d’oeuvre, spread blue cheese on fig halves
  • For dinner make compound butter (use it on bread, for cooking or toss with pasta or rice)
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    Fresh Green Kadota and Black Mission figs, shown with their dried versions. Photo courtesy California Figs. The website has recipes for everything from fig muffins to fig pizza.

  • For dessert in a fruit salad; or sliced and marinated in liqueur by themselves or as a topping for ice cream, cheesecake and other desserts
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    *To get, jump or leap on the bandwagon is an idiom from the 19th century. It means to become involved in a successful activity so you don’t lose out on the advantages. There are other expressions of the phrase as well. A bandwagon was a festively-decorated wagon that carried a circus band; the band was part of the showy parade through town to generate excitement for the circus. The term first appears in print in P.T. Barnum’s autobiography, published in 1855. Politicians began to “jump on the bandwagon” to be part of the parade, actually renting seats on the wagon to get exposure to the public during the merry occasion.

     

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    Fresh figs are a delicious summer dessert with cheese and a drizzle of honey. Photo courtesy The French Farm.

     

    RECIPE: FRESH FIG COMPOTE

    Compote, the French word for mixture, is a dessert that dates to medieval Europe. It is made of a mixture of whole or sliced fruits, cooked in water with sugar and spices (cinnamon, clove, lemon or orange peel, vanilla). It can be further blended with grated coconut, ground almonds, or dried or candied fruits.

    Our Nana grew up on compote, and we loved it too. There was always a compote when we visited, served warm (with ice cream or whipped cream) in cooler months and cold in the summer.

    In medieval England compote was served as part of the last course of a feast; during the Renaissance it was served chilled at the end of dinner. Any fresh fruit could be used. Nana’s family recipe included rhubarb, sour cherry, apricot, nectarine and plum in the summer; apples, pears, quince, dried apricots, figs, raisins and walnuts in the fruit-challenged winter months.

    Use the compote as a bread spread and a condiment with sweet or savory foods, in yogurt, with cheese, cheesecake, etc.

    Ingredients For 2/3 Cup

    If the figs are very sweet, you may need only a small amount of sweetener.

  • 1 pound fresh figs†, cleaned and trimmed as needed
  • 1 to 6 tablespoons sugar or honey (or half as much agave)
  • 1/2 cup water
  • 1/4 teaspoon cinnamon
  • Optional: dried fruits or other fruits, Grand Marnier or other alcohol
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    †Figs do not ripen off the tree, so buy fruit that is soft to the touch. The skin around stem should have begun to twist and wrinkle.
     
    Preparation

    1. CUT the figs into quarters or smaller pieces as desired. Place the figs, sweetener, water and cinnamon in a small saucepan over low heat.

    2. COOK for 30 minutes, stirring occasionally, adding the alcohol near the end (or if using dried fruits in the recipe, you can pre-soak them in the alcohol). To turn into a smooth sauce instead of a chunky dessert or topping…

    3. PULSE, using an immersion blender or food processor, until the desired consistency is reached. Store in an airtight container in the fridge.

    TO DEGLAZE A PAN

    Here’s how to deglaze a pan to make a sauce. Include a tablespoon of fig compote (you can also use fig jam).

    To make a sauce without pan juices (terrific with roast duck or pork):

    1. HEAT 1 cup of red wine in a saucepan, and simmer to reduce it by half. Add 1/2 cup of fig compote and a half teaspoon of balsamic vinegar.

    2. BRING to a simmer again, stirring for a few minutes to blend the ingredients. Remove from the heat and finish with a pinch of salt and pepper to taste. Add a scant tablespoon of butter to smooth out the sauce.

      

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