Filet Mignon With Goat Cheese and Balsamic Reduction and Asparagus With Morels

I made two recipes from the same zaar member and they were awesome I was a little concerned with the amount of vinegar but if you leave it to simmer as stated it worked out great (I did just a liitle bit longer and it was perfect.) I am only going to do one link as no one had made or reviewed the asparagus but you will still be able to see other recipes by this chef if you use the one link. It is the first time I have made a dish and used the same chef for the meat and the vegetables but glad I did, thoroughly enjoyed. There was one difference my steaks were huge (about 11/2-2 inches thick) so I did cook longer. I have also posted these one after the other not like I usually do, but just felt it worked better for this one. If you like this recipe or would like to read more reviews or view photo's click here.

Ingredients

1 1/2 Cups balsamic vinegar
3 Tablespoons sugar
2 Tablespoons butter
6 (5ounce) filet mignon steaks (each about 1-inch thick)
Salt & freshly ground black pepper
2 Ounces soft fresh goat cheese


Method

1. Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

2. Meanwhile, preheat the broiler.

3. Melt the butter in a heavy large skillet over medium-high heat.

4. Sprinkle the steaks with salt and pepper.

5. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.

6. Transfer the steaks to a baking sheet.

7. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.

8. Sprinkle with pepper.

9. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.


Asparagus with Morels

1lb White asparagus, cut in 2-inch pieces
1lb Green asparagus, cut in 2-inch pieces
6 Tablespoons butter
1/2 Cup shallots, chopped
1/2lb Morels, cleaned and halved
Sea salt and pepper, fresh ground
1 Tablespoon fresh tarragon, plus more
Fresh tarragon, for garnish
1 Tablespoon lemon juice


Method


1. cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.

2. refresh under cols water.pat dry.

3. heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.

4. add asparagus, tarragon, salt and pepper and continue cooking until heated through.

5. add remaining butter and remove from heat.

6. stir in lemon juice and garnish with tarragon.


All photo's taken by me unless otherwise stated.

Seared Duck Breast Halves With Balsamic Cherry Reduction

Here is another recipe that I got from a recipezaar member for duck breast. (If you enjoyed this and would like to see other recipes by this chef click http://www.recipezaar.com/93324 ) It was quite good, I gave a review of 4 out of 5 stars. I live close to France and magret of duck is really cheap so I eat duck about once a week. You can imagine how many of my own and other peoples recipes for duck I have tried. So my review on this just reflected that I personally think there are far better sauces that I have enjoyed with duck, both with whole duck and duck breasts. Having said that it was very easy to prepare, I bought magret of duck, skin on, my husband and I love the crispy skin of a duck. On the whole we both enjoyed it, I served mine with marinated, roasted asparagus and mashed parsnip.

Ingredients

4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)

Marinade
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste


Method

1. To prepare marinade, whisk balsamic vinegar through pepper together until combined.

2. Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.

3. Remove duck from marinade; reserve marinade.

4. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.

5. Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.

6. Add the duck breast halves and cook 3 minutes on each side, or until golden brown.

7. Remove to platter and keep warm.

8. Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.

9. Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.

10. Taste and adjust for seasoning if needed.

11. Pour reduction (sauce) over duck and serve at once.


To serve slice duck breast arrange on plate. I served mine with marinated, roasted asparagus and mashed parsnip.

All photo's taken by me unless otherwise stated.