Petit Filet Mignon with Gorgonzola sauce
Select small filet from the butcher-the size of a deck of cards
Salt &: pepper the filets
Sear outside-both sides– on a hot skillet-this will seal in the juices
Bake or grill to desired temperature
5 minutes for rare
10 for medium
2 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or ":dolce":)
3 tablespoons freshly grated Parmesan
Sea salt &: pepper
Minced fresh parsley
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, and then continue to boil rapidly until thickened like a white sauce, stirring occasionally. Remove from heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
2 1/4 cups all-purpose flour
1/4 teaspoon salt
12 tablespoons butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
In a mixing bowl, cream butter and sugar—add the vanilla extract, lemon zest and egg. Beat until blended. On low speed, gradually add the sifted flour and salt, mixing until just blended.
Remove the dough from the bowl and divide into 2 balls—refrigerate until firm, at least 2 hours or as long as 24 hours.
When you are ready to roll and bake the cookies, preheat the oven to 350 degrees. Lightly dust the surface of the dough with flour. Roll the dough out starting from the center to an even thickness of 1/8-inch. Using decorative cookie cutters cut the dough directly on the parchment paper. Use a spatula to transfer the dough to the lined baking sheet. Place the cookies at least 1/2-inch apart. Bake the cookies 1 sheet at a time for 10 to 12 minutes or until cookies are golden around the edges and firm to the touch. Transfer cookies to a wire rack to cool.
To frost the cookies prepare a recipe for icing as follows and decorate as desired.
2 egg whites
1/2 teaspoon cream of tartar
1 tablespoon milk
1 pound confectioners’ sugar
Place all of the ingredients in the bowl of an electric mixer and beat slowly until well blended. Then beat at medium-high speed until the icing forms stiff peaks. If icing is not stiff enough add more sugar if it is too stiff add more milk. Use immediately or place in a plastic container with a lid until ready to use.
For thumb prints
Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture. Bake until golden brown, about 20 minutes.
Spinach–it must be the baby leaves.
Feta cheese (any flavor is good)