My husband and I received one of the best cookbook’s from my in-laws for Christmas. Actually, my sister received the same cookbook for Christmas as well! So we decided were going to go through and divide and conquer this cookbook and let each other know what worked and what didn’t. I want to thank Ina Garten (Barefoot Contessa) for creating this wonderful book! Let’s face it, we all have purchased that cookbook, thinking we would use it but it never gets opened and gathers dust. However, with Ina Gartens new Cooking for Jeffrey cookbook, I know this book won’t be gathering dust. I am really picking about cookbooks, I don’t know about you, but I NEED a photo that goes along with every recipe and a cookbook that doesn’t have 1,000 recipes. This book is great because it splits the meals up based off of cocktails, entrees, bread & cheese, etc. and only contains up to 10 recipes per section. This makes picking and choosing as well as actually cooking the recipes a breeze!

A few day’s ago my husband and I celebrated our 3 year wedding anniversary and even though he had to work long hours at the hospital that day, I still wanted to do a fun homecooked meal for him when he got home. So I decided to cook Barefoot Contessa’s Filet Mignon with mustard and mushroom recipe for dinner and followed it up with a Raspberry Rhubarb Crostata for dessert. However, I couldn’t actually find any rhubarb anywhere in San Antonio, so I substituted the rhubarb with strawberries and it was wonderful!

Check out the recipes below.

MAIN COURSE: FILET MIGNON WITH MUSTARD & MUSHROOMS

If you don’t have the cookbook at home, I found the recipe from the Today Show’s website – HereFilet mignon with mustard and mushrooms

Ingredients

  • 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons fleur de sel
  • 2 teaspoons coarsely cracked black peppercorns
  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, stemmed and sliced into 1/4-inch pieces
  • 2 tablespoons dry sherry
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon good olive oil
  • 1/2 cup minced shallots (2 large shallots)
  • 3 tablespoons Cognac or brandy
  • 1 1/4 cups cups heavy cream
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon whole-grain mustard
  • 2 tablespoons minced fresh parsley leaves

Directions

  1. Preheat the oven to 400ºF. Be sure your stove is well ventilated!
  2. Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
  3. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
  4. Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside.
  5. At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
  6. Remove the strings from the filets and place on 4 warm dinner plates.
  7. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

DESSERT: RASPBERRY RHUBARB (STRAWBERRY) CROSTATA

If you don’t have the cookbook at home, I found the recipe from Food Network’s website – Here

Ingredients

For the pastry (makes 2):

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 pound (2 sticks) very cold unsalted butter, 1/2-inch-diced
  • 1/4 cup ice water

For the Filing (makes 1)

  • 1/4 cup cornstarch
  • 4 cups (1/2-inch-thick) sliced fresh rhubarb (1 1/4 pounds) – I used Strawberries
  • 6 ounces fresh raspberries
  • 2/3 cup sugar
  • 1 teaspoon grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 1 extra-large egg beaten with 1 tablespoon water for egg wash
  • Turbinado or demerera sugar, such as Sugar in the Raw

Directions

  1. For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour.
  2. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together.
  3. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (Wrap the second dough well and freeze, if not using.)
  4. For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb (strawberries), raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released.
  5. Stir in the cornstarch, bring to a boil, lower the heat and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.
  6. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  7. Roll the pastry to an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1.5 inch border all around.
  8. Fold the border up over the filling, pleating, if necessary, and pressing lightly.
  9. Brush the pastry with egg wash, sprinkle the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened.
  10. Cool for 30 minutes and serve warm or at room temperature.