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)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.
Serves two
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.
Serves two
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