Filet of Beef with Cherry Balsamic Sauce and Mom's Mashed Potatoes

This is a very elegant dinner which can be simplified by just serving the beef  & sauce with a green salad or steamed veg.  Andy and I love to indulge in some buttery mashed potatoes every now and then, so I am sharing my mom's recipe (sorry mom the secret is out).

While cooking, we start by opening a bottle of Beau Joubert Cabernet.  Then we enjoy a bottle of Ambassador with our meal.  Cheers!

What you will need:

4 thick cut fillet mignon steaks or 1 beef tenderloin cut into 2" steaks

Sauce:

1 shallot or 1/4 c finely chopped onion
1/2 c cherry preserves
1/2c balsamic vinegar
3 tbsp unsalted butter
1/4 tsp fresh ground pepper

Mashed potatoes:

8 medium size potatoes (washed, peeled, and cut into 1" pieces)
1 c whole milk
1/2 c plus 2 tbsp butter
4 to 5 cloves roasted garlic roughly chopped*
1 bunch fresh snipped chives
Fresh ground salt & pepper
Hand held electric mixer

Method:

When making mashed potatoes use a medium or large stainless steel saucepan.  Teflon or other coated pans will get scratched during the whipping process.  Place prepped potatoes in the pot.  Add enough water to cover them and a dash or two of salt.  Cook them over medium-high heat stirring occasionally and watching the pot doesn't boil over.  When the potatoes are soft, drain the pot, thoroughly, of all water.  This is very important!  If not, you will have mushy potatoes.

Place drained pot of potatoes over low heat.  Using your mixer slightly smash the potatoes.  Make a well in the center and add 4 tbsp butter, 1/2 c of milk, 1 tsp salt, 1/4 tsp pepper and roasted garlic.  When the butter is melted, begin whipping on medium speed.  While whipping add more milk, butter and salt until the potatoes reach desired taste and consistency.  When finished top with additional tbsp of butter and fresh chives.  Place pot in a warm oven, uncovered, while preparing the beef.

Preheat grill to 400 degrees or prepare braai (barbecue).  Pat the beef dry with paper towel.  Place steaks on a platter and season with salt & pepper.  Heat a medium size skillet over high heat,  add 1 tbsp of butter, sear one steak at a time (turning on all sides) for 1 minute.  Transfer the steaks to a platter, adjust the skillet heat to medium and saute the shallot/onion until translucent, reduce heat to low and add the cherry preserves and balsamic vinegar.  Simmer gently.  When sauce thickens, stir in remaining 2 tbsp of butter and pepper.

 Meanwhile, place steaks on prepared grill.  Andy grills steaks 3 to 4 minutes per side (turning once) for medium-rare.  Remove from grill.  Place steaks standing on edge of one side, cover platter with foil and let rest 5 minutes.

 

Now you are ready to plate.  Place a spoon or two sauce on a warm plate, top with a steak, add a spoon of mash, a little more sauce...yum!

*Roasting garlic is very simple.  Just take cloves peeled or unpeeled,  place them on a baking sheet, drizzle them with olive oil, and roast in 425 degree oven until golden brown.  Just remember to peel then before adding them to the potatoes.

Tandoori Salmon

I have been struggling, trying to decide what recipe I should share with you.  The other night, while preparing this dish for dinner, Andy and I decided to start taking pictures during the prep.  Hence, the first post!  Andy and I really love the flavors in this dish.  We hope you will too. 

Ingredients:

1 large garlic clove, minced
1 1/2 teaspoons fresh ginger minced
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground fenugreek
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Pinch of ground cloves
Fresh ground salt and pepper
1 1/2 cups plain low-fat yogurt (not Greek)
1/4 cup canola oil, plus more for grilling
8 skinless center-cut salmon fillets

For serving you will need:

Grilled naan bread or I prefer warm rooties if available
Handful of fresh cilantro sprigs
Cucumber salad
Steamed basmati rice
Reserved yogurt marinade

Method:

Using the side of a chef's knife, mash the garlic and ginger into a paste.  Scrape into a bowl and add the next 7 ingredients along with 1/2 teaspoon  each of salt & pepper.  Add the yogurt and 1/4 cup of oil and whisk until smooth.  Place about a 1/2 cup of the prepared marinade in a separate bowl to reserve for serving.  Place the salmon in a glass baking dish and coat with the remaining marinade.  Cover both and refrigerate for at least 2 hours, but no longer than 4 hours.

Now it is time to prepare the cucumber salad.  Here is what you will need:

1 English cucumber washed, peeled and thinly sliced
1/4 cup rice vinegar
3 teaspoons of sugar
3 tablespoons thinly sliced scallions green part only
fresh ground salt and pepper to taste
dash or two of olive oil

In a small bowl whisk the vinegar, sugar, scallions, salt & pepper and olive oil until well combined.  Place the cucumbers in a bowl and pour in the dressing,  Stir to coat the cucumbers evenly.  Cover and place in the fridge to marinate for about an hour. 

Next, prepare the basmati rice according to the package directions.  Keep warm until ready to serve.

Light a grill or prepare a braai.  Oil the grill grates.  Scrape off the excess marinade and lightly brush the fish with oil.  Grill over moderate heat, turning once or twice, until golden and nearly cooked through, about 8 minutes.  If using naan bread, place on grill about 3 minutes per side or warm rooties in oven according the package directions.  Place salmon and naan/rooties on a serving platter and serve.

Andy and I like to make a "taco" with this meal.  We use the naan/rootie as the base, place a small amount of the steamed basmati on first, then a piece of salmon, a teaspoon or two of the reserved marinade, a couple cucumbers and finally the fresh cilantro sprigs.  Enjoy!

When I was prepping this meal I planned to pair it with the Oak Lane, Chenin - Sauvignon Blanc.  Andy wanted to pair it with the Beau Joubert, Old Vine Chenin Blanc.  Turns out the citrus flavors in the Oak Lane, Chenin-Sauvignon Blanc balanced this dish beautifully,  sorry Andy. 

Introduction

Situated in the winelands of Stellenbosch, South Africa, lies an old manor house built in the late 1600's.  This old house has one of the most inspiring views of False Bay.  Surrounding the house, are the vineyards and wine cellar of Beau Joubert Winery.

After spending time here, you begin to taste life differently.  I don't know if it is the wine influencing the food or vice versa.  When I am here, my creativity with creating dishes and wine pairings flourish.

I have been a "home cook" for many years - going back to childhood.  There I watched my Polish grandmother create the most delicious pierogies, golabki, kapusta and so on and so on.  My mother, also an exceptional cook (however, Finnish by heritage), had me preparing family dinners by age 12.  Thank heaven no fish head soup!  I must say my palate has come a long way.  I love to eat!  I enjoy dining out at 5 star restaurants, but there is nothing like inviting some friends over, opening some wine, and sharing a fine dining experience at home.

In this blog, I will share some of my favorite recipes, give wine pairings (Beau Joubert of course), and try to answer questions as I can.  The recipes will be done as a 2 to 3 course meal.  I will include some Holiday meals as well.  It is always great to have a sous chef.  Mine is my husband, lovingly referred to, here forward, as Andy.  He does most of the grilling/braaing and stir frying for me or he just "stirs the pot" sampling and giving advice.  Remember, advice should always be taken with a grain of salt.  No pun intended!

LET'S GET COOKING!