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Titanic Filet Mignons Lili

Filet Mignons Lili

Of all the dishes served in 1st Class on Titanic this is the most labour intensive and over the top decadent. The effort is worth it though.

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Titanic Filet Mignons Lili

Of all the dishes served in 1st Class on Titanic this is the most labour intensive and over the top decadent. The effort is worth it though. 
Course Main Course
Cuisine Edwardian
Cook Time 1 hour 23 minutes
Total Time 1 hour 23 minutes
Servings 6 servings

Ingredients

Filet Mignons

  • 6 filets mignons (2 1/2 pounds)
  • 1/2 tsp. each of salt and pepper
  • 1 tbsp. each of butter and vegetable oil
  • 2 cloves garlic
  • 6 sliced foie gras (goose liver) medallions (recipe below)
  • 6 medium artichoke hearts cooked, quartered
  • 6 slices black truffle (optional)

Sauce

  • 2 tbsp. butter
  • 3 large shallots or 1/2 onion, finely chopped
  • 1 1/2 tbsp. tomato paste
  • 1 large bay leaf
  • 1 sprig fresh rosemary,
  • 1 1/2 cup cognac, Madeira and red wine 1/2 cup each
  • 3 cups beef stock
  • 1 pinch salt and pepper

Potatoes Anna

  • 3/4 cup unsalted butter melted
  • 6 medium baking potatoes, peeled and very thinly sliced
  • 1 tsp. each of salt and pepper

Instructions

Sauce

  • In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
  • Stir in tomato paste, bay leaf and rosemary until well combined. Stir in cognac, Madeira and red wine; bring to boil.
  • Boil for 10 minutes or until reduced to about 1/2 cup. Stir in beef stock. Boil for 15 minutes or until reduced to about 1 cup.
  • Strain into clean pot set over low heat and whisk in remaining butter. Season to taste. Keep warm.

Potatoes Anna

  • Brush 11-inch oven-proof skillet with enough melted butter to coat.
  • Arrange potatoes in overlapping circles, brushing each layer with enough butter to coat; sprinkle each layer with some of the salt and pepper; press top layer gently down.
  • Place pan over medium-high heat for about 10 minutes or until bottom is browned.
  • Cover and bake in 450°F oven for 15 minutes or until potatoes are tender and lightly browned on top.
  • Broil for 1 to 2 minutes or until brown and crisp. Let stand for 5 minutes.

Filet Mignons

  • Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
  • Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
  • Remove from pan and let stand, tented with foil, for about 5 minutes. Wipe out pan and return to high heat.
  • Add foie gras and cook for 30 seconds per side or until golden brown. Remove from pan and reserve. Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.

Final Assembly

  • Cut cooked potato rounds into 6 portions and place 1 piece, upside down, on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
  • Ladle sauce around edge of plate; garnish with artichokes.

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