VALENTINE'S DAY SPECIAL

Ingredients

• 2 Green Onions
• 1 oz Smoked Gouda Slices
• 8 oz Green Beans
• 2 Filet Mignons
• 6 fl. oz. Heavy Whipping Cream
• ⅞ oz Butter
• 4 tsp. Beef Demi-Glace
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Small Oven-Safe Casserole Dish

2. 2

   Cook Within: Incorporating butter into sauce off burner will allow it to enrich and thicken without separating or You can taste the history: Gouda is one of the world’s oldest recorded cheeses, dating back to the Middle Ages. It’s named after the Dutch city of Gouda, pronounced “how- da.” The cheese markets of Gouda are some of the last of their kind in the Netherlands.

3. 3

   Slice potatoes into ⅛” rounds. Bring a medium pot: with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 10-12 minutes. While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate. Cut Gouda into ¼” dice. Trim ends off green beans. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

4. 4

   Cook the Green Beans: Return pan used to cook steaks to medium-high heat and add ⅓ the butter (reserve remaining for sauce), green beans, and ¼ cup water. Bring to a simmer and cook until bright green and tender, 2-4 minutes. Season to taste with salt and pepper. Transfer green beans to a plate and wipe pan clean.

5. 5

   Make the Gratin: Strain potatoes and return to pot over medium-high heat. Add cream and green portions of green onions. Bring to a boil, reduce to a simmer, cover, and cook until slightly thickened, gently stirring occasionally, 5 minutes. Add half the Gouda and season with a pinch of salt and pepper. Transfer potatoes to oven-safe casserole dish, and place dish until cheese browns, 15-18 minutes. While potatoes bake, cook steaks.

6. 6

   Make the Bordelaise Sauce: Return pan used to cook green beans to medium heat. Add demi-glace, ½ cup water, and white portions of green onions (reserve a pinch for garnish). Bring to a simmer and cook until just thick enough to coat back of a spoon, 2-3 minutes. Remove from burner, add remaining butter, and swirl to incorporate. For a smoother texture, strain sauce through wire-mesh strainer.

7. 7

   Cook the Steaks: heat. Add 1 Tbsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes on each side. Remove steaks to a plate, cover with foil, and rest at least 5 minutes. Wipe pan clean and reserve. Remember to always rest cooked meats before serving for juicier results.

8. 8

   Plate the Dish: Spoon sauce onto plate. Scoop a portion of gratin onto plate. Place a serving of green beans next to potatoes and place steak on top of sauce.

9. 9

   Garnish steak with remaining white portions of: Ƀ Color changes in vacuum- packaged red meat from red to reddish-brown are normal, as a result of a naturally occurring chemical reaction called oxidation. Use your judgment! Please don’t cook protein if you notice an odor, a glassy sheen, or unusual stickiness. used three times. Green portions are added to gratin, most of white portions are in sauce, and a pinch of white portions twice. ⅓ is added to beans and remaining is in sauce. the recipe before you start–we promise it will be time Ƀ Prepare a casserole dish with Ƀ Place a colander in the sink