Filet Mignon Erythemis: guaranteed to unfurrow the brow of any spinster aunt
The first season of â€œDeadwoodâ€ waits on my shelf, so I cannot explain why I got outside this exquisite dish while watching â€œMalcolm In The Middle.â€ This is a show that was once uttlerly hilarious, but which has now become so farcical–and not in a good way–that I am embarrassed for the actors. Even so, itâ€™s better than 90% of the crap on television.
Youâ€™ll be needing the recipe for Filet Mignon Erythemis, which I name in honor of my favorite dragonfly. It takes about 15 minutes, and more than compensates for all but the worst TV. You soak a beef filet in soy sauce, grainy mustard, garlic, and red wine. Then you sear it on one side and flip it over. Then you stick the pan in a 450Â° oven for 8 minutes. Then you take the filet out and sautÃ© some shallots in the pan drippings. Donâ€™t forget the oven mitt! Thatâ€™s one hot panhandle! Then you pour in some wine and some of the marinade–not too much; remember itâ€™s got all that soy sauce in it–and reduce it by half. If you have a rosemary plant growing nearby, toss a few leaves in. Then you whisk in some blue cheese. Plate according to your whim, but if you serve it with roasted potatoes and cippoline onions, and a salad of green beans, red onions, almonds, and tangerines in orange vinaigrette, it cannot fail.