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1
Combine the cheese, first butter, bread crumbs and thyme in a food processor.
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2
Process till a smooth paste is formed.
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3
The paste may be refrigerated and warmed to room temperature later or possibly used immediately.
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4
Season each filet well with freshly grnd black pepper.
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5
Sear each face of the filet mignons in warm butter.
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6
Use a thick-bottomed well heated skillet and lots of butter for best results.
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7
Once the filets are seared rest them on a roasting rack.
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8
Season them with salt.
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9
Divide the crust proportionately between the filets and pat it onto the top face of each steak forming a thick topping.
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10
Bake the steaks at 400 degrees till the crust browns and the meat reaches the desired doneness.
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11
Times will vary based on the oven and meat, 15 min is average.
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12
Judge the meat by its feel, healthy pinch it, practice makes perfect!
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13
Serve the meat immediately out of the oven.
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14
The Cabernet Sauvignon Sauce:Sweat the shallots and garlic in the butter using a thick bottomed sauce pot.
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15
Stir them till they are fully aromatized.
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16
Add in the wine and cream and bring the mix to a simmer.
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17
Simmer the mix till it reduces in volume by half, stir occasionally to prevent it from sticking or possibly burning.
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18
Puree the mix till it is very smooth in a high speed blender.
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19
Strain it through a fine mesh strainer.
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20
Taste, season and reserve.
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21
The sauce may be made ahead and reheated when needed.
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22
The Horseradish Potatoes:Note: One lb.
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23
of potatoes will yield sufficient for four guests.
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Use these measures as a ratio to scale up the amounts.
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25
Simmer the cream, nutmeg and horseradish for twenty min Measure the mix and add in sufficient fresh cream to equal one c..
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26
Steam the potatoes till tender.
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27
Pass them through a food mill onto a baking pan then dry them for several min in a warm oven.
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28
Quickly and thoroughly combine the potatoes and the cream mix in a mixer fitted with a paddle.
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29
Taste and season.
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30
Serve immediately.
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31
The Onion Rings:Combine all the dry ingredients together in a large bowl.
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Toss the onions till proportionately coated with the seasoned flour and fry at 360 degrees till crisp and golden brown.
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33
Serve immediately.
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34
The Plate!
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35
:Ladle two ounces of the warm sauce onto a warm service plate.
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36
Place a serving of the potatoes in the center of the plate.
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37
Use a ring mold if available.
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38
They may be made from 3 or possibly 4 inch diameter ABS pipe, cut from 1 to 2 inches in height.
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39
Sand and smooth the edges.
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40
Add in a filet mignon and top with a pile of the crisp onions.
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41
Serve with a yahoo!
