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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Filet Mignon w/Cafe De Paris Butter   
    Categories: Beef, Pork, Vegetables, Herbs, Sauces   
         Yield: 4 Servings   
       
         4    (200 g ea) beef eye filets   
         4 sl Rindless middle bacon   
       1/2 c  Beef glaze or red wine jus   
      
   MMMMM--------------------CAFE DE PARIS BUTTER-------------------------   
       250 g  Butter; softened   
         1 tb Salted capers; rinsed   
         1 tb Dijon mustard   
         1 tb Worcestershire Sauce   
       1/2    Stem tarragon; fine chopped   
       1/2    Stem chervil; fine chopped   
         1    Stem parsley, finely   
              - chopped   
     1 1/2 tb Tomato sauce   
         2    Shallots; fine sliced   
         2 ts Curry powder   
     1 1/2    Anchovies   
              Seasoning   
      
   MMMMM-----------------------MASHED POTATO----------------------------   
         8    Dutch cream potatoes; peeled   
       1/2 c  Cream   
       100 g  Butter; softened   
      
   MMMMM---------------------------GREENS--------------------------------   
       140 g  Baby spinach   
       140 g  Baby Swiss chard   
       1/3 bn Silverbeet   
      
   MMMMM--------------------------TO SERVE-------------------------------   
              Mashed Potato   
              Greens   
              Fillet Mignon   
              Cafe de Paris Butter   
              Glaze   
       
     FILLET MIGNON Wrap eye fillets with bacon and hold in   
     place with a skewer. Pan fry to desired doneness, allow   
     to rest Heat beef glaze or red wine jus   
        
     CAFE DE PARIS BUTTER: Combine butter with capers,   
     mustard, Worcestershire, herbs, tomato sauce, shallots,   
     curry powder and anchovies. Blend until pale, season   
        
     Line bench with foil and place butter mix on foil. Shape   
     to a 2cm diameter log. Refrigerate. Slice into eight   
     rounds before serving   
        
     MASHED POTATO: Halve potatoes and place in salted water.   
     Bring to a simmer, cooking until tender   
        
     Drain and mash through a ricer. Return to saucepan and   
     stir in cream and 100g butter   
        
     Season and set aside   
        
     GREENS: Heat olive oil in saucepan, saute spinach, chard   
     and silverbeet until wilted. Season   
        
     TO SERVE: Arrange potato mash on plate, followed by   
     greens, steak and two discs of butter. Ladle beef glaze   
     over plate   
        
     RECIPE FROM: https://myfoodbook.com.au   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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