Special Dinner Date Night: Filet Mignon & Asparagus-Goat Cheese Souffles

Patrick and I had a nice relaxing Saturday a couple weekends back. We ran some errands around town, went to a friend's birthday party, and watched some basketball! With our free time we couldn't help but plan a nice, quiet dinner together. Here's what we came up with!

Asparagus-Goat Cheese Souffle & Filet Mignon!
Pan-Seared Filet Mignons
From The New Best Recipe

Heat oven to 450 degrees with rimmed baking sheet on lower-middle rack. Pat filets dry, and rub each side with olive oil and sprinkle with salt and pepper. Place in hot skillet and cook without moving until well browned, about 3 minutes. Turn steaks and do the same on the other side. Transfer to heated baking sheet and roast 2-4 min for very rare, 4-6 min for rare, 6-8 min for medium-rare, 8-10 min for medium. Transfer to large plate and tent loosely with foil for about 5 minutes.

Asparagus-Goat Cheese Souffles
From our April 2011 Eating Well magazine

1 bunch asparagus, trimmed
1 1/2 cups nonfat milk
2 tbsp butter
3 tbsp all-purpose flour
1/2 tsp coarse salt, divided
1/4 tsp freshly ground pepper
pinch of ground nutmeg
4 large egg yolks, at room temperature
1 1/2 teaspoons truffle oil (optional)
8 large egg whites, at room temperature
1 cup crumbled or diced aged goat cheese or Manchego cheese

1. Fill a large skillet with 1 inch of hot water and bring to a boil. Add asparagus, partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Blot the asparagus dry with a clean kitchen towel, then cut into 1/2-inch slices.

2. Position the rack on lowest level of oven; preheat to 375F. Coat six 10-oz ramekins with nonstick cooking spray. (I used 4 16-oz dishes.) Place ramekins on a large rimmed baking sheet.
3. Heat milk in a small saucepan over medium heat until hot. Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking often, for 2 minutes. Turn off heat and slowly whisk in hot milk. Return the heat and slowly whisk in hot milk. Return the heat to medium-low and continue whisking until the mixture is thickened, 3 to 4 minutes. Whisk in 1/4 tsp salt, pepper, and nutmeg. Remove from the heat and whisk in 4 egg yolks, one at a time, and truffle oil, if using. Transfer the mixture to a large bowl and stir in the asparagus and cheese.

4. Place 8 egg whites in a large bowl. Beat with an electric mixer, slowly increasing the speed until they begin to foam. Add the remaining 1/4 tsp salt and continue to beat until the whites hold their shape; do not overheat.
5. Using a rubber spatula, gently stir one-third of the egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites just until blended. Divide the souffle mixture among the prepared ramekins, filling them almost to the top.

6. Bake the souffles on the bottom rack until puffy and golden and an instant-read thermometer inserted into the center registers 145F, 20 to 25 minutes. Do not overcook--centers will look soft.

Don't let the post and the pretty pictures fool you about this dish; it is hard to make. And we're on amateurs. The souffle dish was a fun adventure for us and it didn't turn out quite perfect but it was still delicious.

1 comment:

  1. I love asparagus but if you had trouble I know I would! Charlene