Last Dinner on the Titanic notes: “If you are looking for a dish that epitomizes the excess of the Edwardian era, look no further: a filet mignon accompanied by a buttery wine sauce, topped with a piece of foie gras and a truffle, and set on a bed of buttery potatoes Anna.”
Filets Mignons Lili
- 6 filets mignon, 2 1/2 lbs each*
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbs butter
- 1 tbs olive oil
- 1 cloves garlic, sliced
- 6 foie gras medallions
- 6 cooked artichoke hearts, quartered
- 6 slices black truffle
Sauce
- 1 tbs butter
- 3 large shallots
- 1 1/2 tbs tomato paste
- 1 bay leaf
- 1 sprig fresh rosemary
- 1/2 cup cognac
- 1/2 cup Madeira
- 1/2 cup red wine
- 3 cups beef stock
- salt to taste
- pepper to taste
Potatoes Anna
- 3/4 cup melted unsalted butter
- 6 medium baking potatoes, peeled and thinly sliced
- 1 tsp salt
- 1 tsp pepper
Sauce: In saucepan, melt 1 tbs of butter over medium heat. Add shallots and cook, stirring often, for 5 minutes or until softened. Stir in tomato paste, bay leaf, and rosemary until well combined. Stir in cognac, Madeira, and red wine, then bring to a boil. Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup. Strain into a clean pot set over low heat and whisk in remaining butter. Season to taste with salt and pepper; keep warm.
Potatoes Anna: Brush 11 inch oven-proof skillet with enough butter to coat it. Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with salt and pepper; press top layer gently down. Place pan over medium heat for about 10 minutes or until bottom is browned. Cover and bake in 450 °F oven for 15 minutes or until potatoes are tender and lightly browned on top. Broil for 1 or 2 minutes until brown and crisp. Let stand for 5 minutes.
Meat: Sprinkle meat with salt and pepper. In a large skillet, melt butter with vegetable oil over medium heat, add garlic and cook for 2 minutes, stirring often. Increase heat to medium-high and add filets mignons. Cook, turning once, for 10 to 12 minutes or until well browned but pink in the middle. Remove from pan and let stand, tented with foil, for about 5 minutes. Wipe out pan and return to high heat. Add foie gras and cook for about 30 seconds per side until golden brown. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for about 2 minutes until heated through.
Cut cooked potato round into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice. Ladle sauce around edge of plate, and garnish with artichokes.
*We served 8 oz filets to prevent waste. With all the other food in the menu, no one was likely to be able to finish a 2 1/2 lbs steak.
