It’s my own recipe, but based on classical French dishes.
Recipe and pics:
So, I'm a complete amatuer home cook who just enjoys cooking. I haven't taken any cooking classes, etc, and I normally stick to fairly basic dishes. I started watching America's Test Kitchen recently, and came across Season 7, Episode 10: "Meat and Potatoes for Company."
It featured a peppercorn-crusted filet mignon with a cherry port reduction sauce and served with potatoes lyonnaise. I was watching it when my brother came by, and he thought it looked so good, he went out and bought filets (without asking me) and told me I needed to make it.
I was kind of nervous, because it's a bit more complex than what I normally do, and I was worried about juggling the timing of the steps of the different things properly so that everything would be ready together... but he'd already bought the filets, so what are you gonna do?
Tackled it tonight, and was actually really pleased with the results. I didn't do separate prep ahead of time, I was prepping a lot of ingredients as I went, and I know I didn't parallelize everything that I could have, so all told it took me a bit over three hours from start to finish (including the time where the steaks were resting, wrapped, for an hour. Here is what the final result looked like. Both my brother and SO, as well as myself were pleased with how the meal turned out.
About the only thing I changed from the ATK recipe was that I couldn't readily locate dried cherries locally, so I ended up substituting a full cup of fresh raspberries for the half cup of dried cherries called for (I figured the fresh berries would lose more water and reduce further in proportion).
All in all, each of the steps in the cooking process was pretty straightforward, but I felt kinda fancy serving the meal, and it was kind of cool. Just wanted to share with others who enjoy cooking :-).
The Lyonnaise Potatoes at Pamela's in Pittsburgh are among the best potatoes I've ever had. When I tried googling "Lyonnaise Potatoes recipe" there seemed to be a lot of variation in the results. I want to make Lyonnaise Potatoes for 10 people tonight, but can't figure out what recipe to use. Suggestions?
