. This book is the highly anticipated follow-up to the best selling cookbook, Park Avenue Potluck. Created and authored by members of The Society of Memorial Sloan-Kettering Cancer Center (MSKCC), the new cookbook is to be released nationwide in October 2009 and offers advice on how to celebrate in style with a compilation of sensational recipes, entertaining ideas, party-planning tips, and personal anecdotes from New York’s most celebrated hostesses. Award-winning food writer and contributing New York Times columnist, Florence Fabricant authors and edits each recipe as well as contributes to the book.
In addition of featuring recipes from the new cookbook, this virtual dinner party will be supporting the fight against cancer. A portion of the proceeds from the sale of Park Avenue Potluck Celebrations will provide funding for The Society’s patient care, research and education programs at Memorial Sloan-Kettering Cancer Center. Founded in 1946 by a group of pioneering women, The Society strives to bring comfort and care to improve the quality of life of patients treated at the Center.
My contribution to the party is an entrée, Filet Mignon à la Crème. I was fortunate to get two gorgeous grass-fed filet mignons that prepared with mushroom cream sauce, the filets tasted wonderfully savory and delicious. We loved the earthy tones and the touch of spiciness of the sauce.
Filet Mignon à la Crème
Ingredients: (makes 2 servings)
1 tablespoon unsalted butter
2 filet mignons, each about 1½ inches thick
1 medium shallot, finely chopped
5 white mushrooms, thinly sliced
2 tablespoons Cognac
½ cup heavy cream
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Directions:
Melt the butter in a heavy skillet, preferably cast-iron, over medium-high heat. When hot, add the steaks and sear for about 3 minutes on each side, a trifle less than medium rare. Remove them to a plate and tent with foil to keep warm.
Add the shallot and mushrooms to the skillet, reduce the heat, and sauté until the mushrooms have wilted, about 5 minutes. Add the Cognac and stir. Add the cream, stirring constantly, until the mixture achieves a sauce-like consistency. Stir in the mustard and season with salt and pepper to taste.
Return the steaks and any accumulated juices to the skillet. Reheat over low heat and baste the steaks. Serve immediately.
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Please check out other dishes at the Park Avenue-style Virtual Dinner Party today at Naptime Chef blog!
COOKBOOK GIVEAWAY: One reader will be receiving a free copy of the new Park Avenue Potluck Celebrations
cookbook! Please leave a comment and I will randomly select a winner! Update: Thank you all for such wonderful comments and participating in the giveaway! The giveaway is now closed and the winner has been randomly selected & announced here.
