Gourmet Filet Mignon, Shrimp, Sautéed Vegetables and Gratin
A 4 in1 decadent recipe guide that will allow you to impress your family and guests. Try them all and build up a gourmet plate for your guests and/or family OR just pick one recipe to make and enjoy with your family and friends!
Mouthwatering Filet Mignon
• 4 Filet Mignon Steaks
• Garlic Salt (season to taste)
• Salt (season to taste)
• Black Pepper (season to taste)
• Garlic Gloves (6 medium cloves)
• 2 tbsp. unsalted butter
• 1oz of Cognac
• Olive oil (enough to completely coat pan)
Cooking utensils and equipment: Cast Iron pot and Cast Iron skillet
Jumbo Shrimp à la Crème Fraiche
• 2 lbs. of raw Jumbo Shrimps (deveined)
• 1 tsp. Blanche’s Green Seasoning
• ½ tsp. of paprika
• Salt (season to taste)
• Garlic Salt (season to taste)
• Black Pepper (season to taste)
• 2 tbsp. of French Garlic Olive Oil
• 2 tbsp. of Olive Oil
• ½ of big onion (sliced)
• ½ of Leek (sliced)
• 2 tbsp. of Crème Fraiche
• 1 cup. Vegetable Broth (can be substitute for other broth)
Cooking utensils and equipment: Non-stick Jumbo Sautee Pan (mine is Farberware, got it at Costco)
Gratin & Cheese Custard
• 4 large Golden (Yukon) Potatoes
• 2½ cup of water
• Season water with salt and garlic salt to taste
Cheese Custard
• 6 oz. of liquid cream (can use half and half)
• 12 oz. of water
• 1 big garlic clove (crushed)
• Black Pepper (to taste)
• Gruyère Cheese (1½ cup shredded)
• Parmesan (½ cup grated)
• 2 tbsp of unsalted butter
• 1 egg yolk
• 1 tbsp of Crème Fraiche
• 1 tsp of flour mixed with 2 oz of water (can be added to the cream after all cheese have been added to get a thicken cream and use to built up gratin or can be added after the gratin has been built up and use to cover the top portion of the gratin. This is good to reheat leftover gratin in the oven at 275 for about 15 min. without burning it.
Utensils and equipment: Small non-stick pot, silicone whisk, a medium bowl, and a baking dish.
Sautéed Vegetables
• 6 to 8 medium carrots
• 1 bunch of Broccolinis
• ½ medium onion
• ½ leek
• ½ tsp of Blanche’s Green Seasoning
• 1 big garlic clove (crushed)
• 2 tbsp of Olive Oil
• 1 tbsp of butter
• 1 tbsp of vegetable broth
• Season with salt and black pepper (to taste)
Blanche’s Green Seasoning
• ½ cup of fresh garlic
• 1 medium onion
• ½ of parsley
• 1 Knorr Bouillon Cube
• 3 tbsp of Olive Oil
Instructions: Clean all ingredients and blend (I use the Nutribullet Magic Bullet) for a minute or so, transfer into a container and add olive oil. Can be used for up to a week when kept in a sealed container in the refrigerator.