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1
Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread.
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2
Brush both sides of the croutons with olive oil and season with salt and pepper, to taste.
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3
Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
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4
Heat olive oil and butter in a large skillet over high heat.
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5
Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet.
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6
Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness.
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7
Remove the steaks to a plate.
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8
Remove all but 3 tablespoons of the fat in the pan and return to high heat.
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9
Add the mushrooms and cook until golden brown and their liquid has evaporated.
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10
Add the shallots and cook until soft.
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11
Add the red wine and reduce by half.
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12
Add the broth and cook until reduced by half.
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13
Whisk in the mustard and butter and cook for 30 seconds.
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14
Season with salt and pepper, to taste.
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15
Place each fillet on top of a crouton and spoon some of the sauce over.
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16
Heat oil in a large saute pan over medium heat.
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17
Add the onions and cook slowly until caramelized.
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18
Add the garlic and balsamic vinegar and cook for 2 minutes.
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19
Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper.
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20
Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley.
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21
Repeat to make 5 layers.
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22
Sprinkle the cheese over the top of the potatoes.
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23
Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
