Seared Beef Filet with Chive Butter, Duck Fat Roasted Fingerling Potatoes with Truffle Essence and Mélange of Seasonal Vegetables


Category : dinner

Well that title is a mouthful. And so is the meal. It was wonderful. Let’s start with the seared beef.

Seared Beef Filet


4 five ounce beef filets taken out of the refrigerator for thirty minutes before needed (we used rib eyes, so those work as well)

Kosher salt and pepper to taste

Grapeseed oil (I think we just used olive oil, so whatever you prefer)


1. Place a cast iron skillet or a griddle over high heat for a full five minutes.

2. Season the steaks with salt and pepper.

3. Drizzle the steaks with a teaspoon of oil and place onto the hot skillet or griddle.

4. Do not move the steak for 4 minutes.

5. Flip the steaks and cook for an additional 4 minutes for medium rare and add a minute for each additional degree of doneness. You can also finish in the oven.

6. Remove from the griddle and put on your serving plate.

Chive or Compound Butter


1 pound butter

3 to 4 tablespoons extra virgin olive oil

2 tablespoons fresh chives, chopped

1 tablespoon thyme, chopped

1 tablespoon sage, chopped

1 tablespoon rosemary, chopped


Dough scraper

Standing mixer

Parchment paper or plastic wrap


1. Chop the butter into uniform chunks using the dough scraper.

2. Place the oil into a food processor and add the chives. Process until the chives are finely chopped.

3. Add the remaining herbs and blend until the herbs have colored the oil.

4. Using the whisk attachment, whip the butter in the mixer work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.

5. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.

6. Remove the butter from the bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

Fingerling Potatoes Roasted in Duck Fat with Truffle Essence


2 pounds of fingerling potatoes, washed (we used smaller potatoes, since fingerlings weren’t available and they were just as  yummy)

3 tablespoons of duck fat

2 tablespoons of picked chopped fresh thyme

1 tablespoon of truffle oil

Salt and pepper to taste

1/2 cup of grated Gruyere


1. Preheat your oven to 375℉

2. In a cast iron skillet or roasting pan large enough for the potatoes, melt the duck fat.

3. When the fat is almost smoking hot, gently add the dry potatoes. Stir them around a bit to get a light brown accent on the outside of them.

4. Season with salt and pepper and thyme.

5. Place the skillet or roasting pan in the oven and roast for 33 minutes or until a knife plunged into the biggest potato yields hardly any pressure.

6. When the potatoes are ready add the truffle oil and Gruyere and serve.

Sautéed Seasonal Vegetables

We used a mixture of shiitake mushrooms, red bell peppers, and blanched asparagus. When you blanche asparagus, you boil the asparagus in salted water for a couple of minutes, until the color is very bright green, and then instantly remove and put into an ice water bath to keep the color vibrant.


1 teaspoon unsalted butter

1 teaspoon olive oil

1 cup shiitake mushrooms, stems removed

1 medium-sized bell pepper, julienned

1 bunch asparagus, blanched

Salt and pepper to taste


1. In a non-stick skillet heat butter and oil over moderate heat until foam subsides and cook mushrooms until most of the water has evaporated out.

2. Add the bell peppers, and add some more salt to taste.

3. Add the asparagus, and cook only to reheat the asparagus but not overcook.

Note: Any vegetable can be substituted as long as they are all cut into small pieces.

A photo of these put together:

Alright, I’m tired. Soufflé coming tomorrow morning.

A Night In Paris

Category : dessert, dinner

Tonight, my mom and I did our first cooking class at Central Market. To say we had a good time would be a gross understatement.

It was awesome.

The them: A Night In Paris. So what did we make? FRENCH FOOD!!

The list of dishes prepared includes:

Smoked Duck Salad with Warm Shallot Dressing

Pistachio & Chicken Mousse Pâté with Traditional Accoutrements

Pan Seared Rib Eye with Chive Butter

Duck Fat Roasted Fingerling Potatoes with Truffle Essence

Mélange of Seasonal Vegetables

Vanilla Soufflé with Crème Anglaise

The following few posts will contain the recipes to these wonderful French dishes.

So we actually had the best instructor. The class was split into two groups, and our group was the best.  Our instructor, Rebecca, was awesome. Not only did she teach us how to make the dishes, she gave us other cool information, like about the different types of salt, and other tips when dicing and slicing. Wonderful lady with lots to offer.

Our dishes turned out like this:

Smoked Duck Salad with Warm Shallot Dressing and Pistachio & Chicken Mousse Pâté with cornishins (teensy weensy pickles), buttery toast and mustard.

Main course was the Pan Seared Rib Eye with Chive Butter with the Duck Fat Roasted Fingerling Potatoes with Truffle Essence and the Mélange of Seasonal Vegetables, of which ours were red bell peppers, shiitake mushrooms and asparagus.

I started eating the potatoes before I remembered to take a picture. I couldn’t resist. The duck fat also smelled SOOOOO good when they started cooking on the stove before they were popped in the oven.


Crème Anglaise is basically liquid vanilla bean ice cream. It’s AMAZING. And gave the soufflé lots of flavor.

Next blog posts contain the recipes for each course.