Gorgonzola Risotto with Filet Mignon and Sundried Tomato Sauce

Last week I passed the three year mark for blogging.  One of the changes WordPress seems to have made is they now make it very low key.  Basically it’s “So, yeah, you are another year down, don’t forget to take out the trash” tone to it.  I liked how it was before where they gave you a great breakdown on how you are doing, what was a hit, what wasn’t.  I’m ok with a little woot, woot!

And with three years of recipes sometimes it’s hard to come up with something new.  Things have been somewhat calm this past week which would allow me more time to cook.  But then instead of writer’s block, I was having a bit of cooking block.  Broke that on Wednesday!  I wanted a special meal with flavours that wouldn’t be subtle.  We had a couple of filets in the freezer and some sundried tomatoes to use up.  Off to the store to get some gorgonzola and oyster mushrooms and I had a very good idea of what I wanted to do.

Prep the ingredients beforehand for everything.  To add a bit of crunch to the dish I toasted a third of a cup of pine nuts.  Do it in a dry skillet.  And keep an eye on it!  It can take awhile to toast but can burn quickly.

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Remove the pine nuts from the skillet and set aside.  In a larger skillet start the risotto.  This recipe is for 2-3 people.  First by melting 2 tablespoons of butter.  Add a finely chopped small shallot and 2 cloves of garlic.

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Add 1/2 a cup of risotto and saute for a minute or so.  Then add a tablespoon or so of champagne vinegar.  Stir well.

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This recipe needs about 2 1/2 cups of chicken stock.  This current batch I made was the best so far.  So much flavour!  Add about a 1/2 a cup at a time and allow the risotto to absorb the liquid.  At this point, in a small skillet, melt a couple of tablespoons of butter.  When it is hot add the filets to the skillet.  Make sure they are seasoned well with sea salt and pepper.  Baste with the butter as you cook.

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Finish the steak off in the oven at 350F/175C until the desired doneness.  Allow it to rest while you finish the meal. In the same skillet, add a bit more butter then saute some shallots, garlic, and sundried tomatoes.  Saute for a couple of minutes to soften the tomatoes then add a handful of the oyster mushrooms.

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Once the risotto is almost done add a third of a cup of crumbled gorgonzola and about the same of mascarpone cheese to the risotto.

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Mix well.  Just before serving add the pine nuts and a small handful of basil.

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Serve with the filet and top with the mushroom sundried tomato sauce.

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There were a few strong flavours in this dish but it was balanced and delicious.  When I mentioned it to my daughter she said I could make it for them.  Anytime.  I think I can swing that.

PS.  So I started this post this morning but got interrupted by doctors appointments and things.  The whole day went pear shaped and I only just remembered I hadn’t finished this when we were walking the dogs.  My husband called it postus interruptus.  🙂  As we are getting ready for date night I’ll be further behind on reading posts but I promise to catch up!

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Sweet Potato “Pasta”

There are so many food fads swirling round, one of which is to use veg as a pasta substitution.  As I’m in the middle of a gluten free month it made sense to hop on this particular bandwagon.  Not sure how this experiment is going.  The initial pain free days have started to slide back.  And I did trip up here and there because there are hidden sources of wheat seemingly everywhere.  Including vodka!  I knew most vodka was grain distilled but I spaced it.  Now I’ve switched to potato vodka but they don’t really have flavoured potato vodka so the next step is to figure out how to flavour my own.

My sister gave me a spiral cutter for veg this year.  It’s a fun gadget for things like curly fries.  And it’s perfect to make “pasta” with the sweet potato.

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There is a bit of elbow grease needed to do this with sweet potato as it is pretty firm.  Actually my husband helped me out with this bit.  🙂

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In the skillet heat up some olive oil and soften a small chopped onion and a few cloves of garlic.

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Add in chopped pepper and mushrooms.  After a couple of minutes add the sweet potato.

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Add a cup of chicken stock and a cup of tomato sauce of your choice.  We had some arrabiata sauce to use up.  Stir well and cover to cook the potato.

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While this was cooking I did up some chicken for the non seafood lovers and some salmon for the rest of us.  I kept it simple and baked the salmon.  I also roasted potatoes as a side dish.

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I got a thumbs up all round even from my daughter’s friend who isn’t a fan, like me, of sweet potato.  🙂  And I have to say this was even better after a day or so for leftovers.  The flavours really came together.