Delicious ingredients shine in this holiday menu that is sure to dazzle your guests. Enjoy!
Bacon-Wrapped Filet Mignon with Blue Cheese Butter
Preparation time: 20 minutes Chilling time: 1 hour
Cooking time: 15-20 minutes Serves: 6
6 Tbsp. unsalted butter, room temperature
3 oz. danish blue cheese, room temperature
1 tsp. Dijon mustard 6 slices bacon, preferably applewood
smoked 6 5-6 oz. filet mignons 2 Tbsp. olive oil Toothpicks
In a small bowl combine butter, blue cheese and Dijon. Mix together with fork until well blended. Refrigerate until firm, about an hour. Wrap 1 bacon slice around edge of filet mignon, secure with toothpicks. Repeat with each filet. Heat olive oil in large heavy skillet over medium high heat. Pan sear filets until crusty on exterior about 2-3 minutes per side. Transfer to a broiling pan, reserve skillet and juices for mushroom recipe to follow. Roast filets in oven preheated to 400 degrees. Cook about 10 minutes for medium rare. Remove from oven, transfer to plate and serve with 1 tablespoon blue cheese butter on top.
Mixed Green Salad with Raspberries and Goat Cheese
Preparation time: 20 minutes
Cooking time: 5 minutes
1⁄4 c. seedless raspberry jam 2 Tbsp. balsamic vinegar 1⁄2 c. olive oil 1 tsp. fresh tarragon
12 oz. mixed greens 1 c. raspberries, rinsed 1⁄3 c. pistachios 4 oz. goat cheese, crumbled
In a small saucepan, heat raspberry jam over medium low heat until thin. Cool. Add vinegar, olive oil and tarragon, and whisk together. In large bowl combine greens with raspberries and pistachios. Toss with vinaigrette, just coating leaves. Serve on plates and sprinkle goat cheese on top.
Sautéed Wild Mushrooms
Preparation time: 5 minutes Cooking time: 7 minutes
2 Tbsp. unsalted butter 2 c. baby portobello mushrooms,
sliced 2 c. white mushrooms, sliced 1 Tbsp. fresh thyme 1 Tbsp. balsamic vinegar Salt and pepper to taste
Heat skillet with steak drippings from prior recipe and butter over medium heat until butter melts. Add mushrooms, sauté 5 minutes. Add thyme and vinegar, sauté
2 minutes. Remove from heat, season with salt and pepper. Serve alongside filet mignons.
Preparation time: 10 minutes
5 oz. vanilla vodka 2 oz. white crème de menthe 1⁄2 oz. peppermint schnapps Garnish: mini candy canes or
peppermint candies and fresh mint sprigs
Fill a large shaker with ice. Pour vodka, crème de menthe and schnapps over ice. Shake vigorously. Strain into martini glasses. Garnish with either mini candy canes on rim, or drop a peppermint and mint sprig into the glass. Serve.
Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit carriehanna.com.