cooking dinner with Chef John and Kim
objects in picture even more delicious than they appear
Scott's assisting our friend Chef John and his wife Kim today at catering/team building event. I can't wait to hear how it goes. I'm at home working on the computer...but daydreaming of the meal they are eating. Fortunately I got to eat it already:) They invited us over for a dress rehearsal of the menu the other night and we had so much fun. I was entirely too full by the end of the night...but how could I turn any of it down?!
The menu: Wedge salad with freshly made blue cheese dressing, bacon bits and tomato, (Kim and I worked on this one).
Perfectly pan crusted Filet with Cognac cream sauce...that we wanted to take a swim in...oh a loaf of french bread soaked in that sauce could be a last meal. 
Beef Filets with Cognac-Cream Sauce
4 Six ounce beef filets (I also like to use rib-eyes)
Spice mixture:
3/4 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
The Sauce:
1 tablespoon butter
1 shallot minced (just eyeball it)
2 tablespoons chopped flat-leaf parsley
2 tablespoon Cognac (Make sure to add…off heat) (Be Careful!!)
1 tablespoon Dijon mustard
2 tablespoon tomato paste
1 cup beef broth or stock
1/2 cup heavy cream
Cayenne pepper
In a small bowl mix spices, reserve one tablespoon. Rub the larger amount over steaks and let sit at room temperature for 30 minutes. this is important. Do not skip this step.
Heat 2 TBS of oil in a frying pan. Pan sear steaks about 3 to 4 minutes on each side to desired doneness. Remove to platter and tent with foil. (Refer to my notes on pan-searing for best results) We are not “frying” steaks.
In SAME pan over medium heat, melt the butter and add the shallot, sauté until softened about 3 minutes. If you remember, using the same pan that you pan-seared the steaks in insure a flavorful sauce!! Remove from heat and stir in the parsley and Cognac. Return to heat and simmer for another 1 to 2 minutes. Whisk in the Dijon mustard, tomato paste, beef broth and reserved spice mixture. Continue to simmer while stirring often to reduce the sauce by half, about 5-10 minutes. It may take longer than this....you are trying to reduce the stock to help thicken the sauce and concentrate the flavors...
Whisk in the cream, add cayenne to taste. Add any accumulated juices from the steaks to the sauce and season to taste with salt and pepper. I like to strain it once (remove dried rosemary) then pour it back in the pan to keep warm. Keep reducing until it is nice and thick. it should be able to coat the back of a spoon!
Play around with the measurements…..taste as you go…and make sure to season with salt and pepper. There is no flour to help thicken this sauce. It will thicken …I promise, but you have to be patient….and let it simmer......
I can’t believe that I am sharing our secret weapon sauce…..but hey!….I stole it from someone else as well….so got for it! -Chef John
Spice mixture:
3/4 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
The Sauce:
1 tablespoon butter
1 shallot minced (just eyeball it)
2 tablespoons chopped flat-leaf parsley
2 tablespoon Cognac (Make sure to add…off heat) (Be Careful!!)
1 tablespoon Dijon mustard
2 tablespoon tomato paste
1 cup beef broth or stock
1/2 cup heavy cream
Cayenne pepper
In a small bowl mix spices, reserve one tablespoon. Rub the larger amount over steaks and let sit at room temperature for 30 minutes. this is important. Do not skip this step.
Heat 2 TBS of oil in a frying pan. Pan sear steaks about 3 to 4 minutes on each side to desired doneness. Remove to platter and tent with foil. (Refer to my notes on pan-searing for best results) We are not “frying” steaks.
In SAME pan over medium heat, melt the butter and add the shallot, sauté until softened about 3 minutes. If you remember, using the same pan that you pan-seared the steaks in insure a flavorful sauce!! Remove from heat and stir in the parsley and Cognac. Return to heat and simmer for another 1 to 2 minutes. Whisk in the Dijon mustard, tomato paste, beef broth and reserved spice mixture. Continue to simmer while stirring often to reduce the sauce by half, about 5-10 minutes. It may take longer than this....you are trying to reduce the stock to help thicken the sauce and concentrate the flavors...
Whisk in the cream, add cayenne to taste. Add any accumulated juices from the steaks to the sauce and season to taste with salt and pepper. I like to strain it once (remove dried rosemary) then pour it back in the pan to keep warm. Keep reducing until it is nice and thick. it should be able to coat the back of a spoon!
Play around with the measurements…..taste as you go…and make sure to season with salt and pepper. There is no flour to help thicken this sauce. It will thicken …I promise, but you have to be patient….and let it simmer......
I can’t believe that I am sharing our secret weapon sauce…..but hey!….I stole it from someone else as well….so got for it! -Chef John
Shrimp sauteed in garlic and herbs,
baby fall vegies sauteed in garlic, 
roasted potatoes with a silly name I've forgotten, and the grand finale...chocolate souffle with chocolate ganache and a dusting of powdered sugar. 
We had a great time reconnecting with old friends, cooking together, learning lots of new things, laughing and drinking Kim's yummy appletinis. John challenged me to make the souffle by myself next time... you don't have to twist my arm...I'm looking forward to eating it again:) It was so fun for Scott & I to have other people to cook with that are so passionate about food, and such great fun. It was like being on our own personal food network show:) Thanks guys! 
all gone...so yummy!
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