Pan Fried Asparagus - October

• 1 pound asparagus thinly sliced on a bias
• 1 large shallot thinly sliced
• 1 tablespoon unsalted butter
• Coarse salt and freshly ground black pepper
  

In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

Potato Gratin (Boom Style) - October

• 1 pound baby new potatoes
• 2 cups grated Gruyere cheese
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon freshly ground black pepper
  

Preheat oven to 375 degrees F.
Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown. Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.

Filet Mignon with Herbed Butter - October

For the butter:

• 1 stick butter, softened
• Coarse salt and freshly ground black pepper
• 1 bunch chives, left whole

For the steaks:

• 4 (8-ounce) filet mignon steaks
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 2 ounces brandy (I didn't use)
  

Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll) Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot.
Printed from FoodNetwork.com on 10/31/2008
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