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Video: Share filet mignon for romantic start to 2012

TODAY recipes
updated 12/28/2011 7:19:50 PM ET 2011-12-29T00:19:50

Have a hot date on New Year's Eve? Before you start the festivities, impress her with a romantic dinner for two. Chef Eric Gabrynowicz's recipes for filet mignon and squash soup are sure to close out 2011 with fireworks!

Recipe: Filet mignon with sweet potato and brussels sprout hash and fine herb yogurt (on this page) Recipe: Hubbard squash soup with crown maple and black pepper whipped cream (on this page)

Recipe: Filet mignon with sweet potato and brussels sprout hash and fine herb yogurt

Ingredients
  • 4 3-4 oz. medallions of filet mignon
  • One large sweet potato, boiled, peeled and diced
  • 1 lb. brussels sprouts, sliced thinly lengthwise
  • 1 clove garlic, sliced thin
  • 1/2 cup verjus (white grape juice makes a great substitute)
  • Salt and pepper to season and taste
  • 4 tablespoons extra virgin olive oil
  • 1 cup Greek yogurt
  • 1/4 cup fines herbes, a mixture of chervil, tarragon and chives
Preparation

Season the filet mignon medallions with salt and pepper. In a hot pan, sear them until a beautiful crust is formed on each side. This takes about two minutes on each side to achieve a medium-rare temperature. Let the steaks rest for five minutes.

To make the hash:
Add 2 tablespoons of extra virgin olive oil to a saute pan. Heat it and then add the cooked, diced sweet potatoes. When they're starting to get golden-brown, add the thinly sliced garlic for between 10 and 30 seconds until they too start to get brown.

Add the brussels sprouts and continue cooking on high heat for two minutes, constantly stirring or tossing the hash. Add a touch of verjus to coat and glaze. Reserve for plating.

To make the yogurt:
In a stainless steel bowl, whip the yogut with 2 tablespoons of extra virgin olive oil. Season it with salt and pepper, then gently fold in the cut herbs.

Serving Size

Serves two

Recipe: Hubbard squash soup with crown maple and black pepper whipped cream

Ingredients
  • For the soup:
  • 3 tablespoons olive oil
  • 2 lbs. sweet onions
  • 2 lbs. hubbard squash, peeled and sliced. If not hubbard, any hard squash works.
  • 1/2 cup water
  • Salt and pepper to taste
  • For the whipped cream:
  • 1 cup heavy whipping cream
  • 1 tablespoon freshly ground black pepper
  • 3 tablespoons crown maple syrup
Preparation

In a soup pot, sweat the onions in olive oil until they are translucent.

Add the squash and water, cover and lower the heat.

Check and stir occasionally. When the squash is fork-tender, transfer the onion and squash mixture to a blender.

Blend until smooth. Add a little extra water if necessary to help the blending process.

To make the crown maple and black pepper whipped cream:
In a Stainless steel bowl, Whip the cream with a whisk until stiff peaks. Then gently fold in black pepper and maple syrup.

To serve, put a dollop of whipped cream on top of the soup.

Serving Size

Serves two

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