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STUFFED
FILET MIGNON CANADIAN CLUB
COSTA CRUISE LINES
This cruise line travels the world with destinations
to the Caribbean, Mediterranean, Northern Europe, the
Transatlantic, Greece, and Spain.
Their recipe:
6 filets mignon (6 oz each)
6 crepes, 6 salted anchovy filets
20 black seedless olives
4 oz. pickled capers
7 oz. champignons
4 oz. bacon
2 tablespoons minced parsley
6 basil leaves
6 bay leaves
1 teaspoon marjoram
4 eggplants, medium
4 bell peppers (2 red, 2 yellow)
4 tomatoes
1/2 hot pepper
4 1/2oz. Canadian Club
1 onion, medium
1 garlic clove
10 tablespoons olive oil
2 1/4oz heavy cream
4 oz. butter
salt as needed
Cut one side of each filet mignon for the stuffing.
Finely mince: bacon, 3 anchovy filets, half of the capers,
champignons, a spoon of parsley, 10 olives, 3 basil
leaves, 3 bay leaves, ½ teaspoon marjoram and
hot pepper. Stuff inside the filet mignon. For sauce:
Wash peppers, eggplants, and tomatoes, dry with towel,
slice in 2 inch long strips. Mince onion and brown in
5 spoons of olive oil, then mince and add remaining
anchovies, basil leaves, bay leaves, capers, seedless
olives, marjoram, and garlic clove and strips of peppers,
eggplants and tomatoes. Cook until done. Heat 5 spoons
of olive oil in a pan, place the filets mignon and the
Canadian Club until it evaporates. Cook as desired,
adding at the end the heavy cream, butter and sauce.
Serve each filet wrapped in a crepe and covered with
the heated finished sauce.
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