Friday, February 25, 2011

Enjoy the Oscars in Style: Black Truffle Popcorn and Filet Mignon with Gorgonzola Sauce!

One of the most glamorous nights of the year is just a few days away - this Sunday is the 83rd Annual Academy Awards! If you are not on the guest list this year (wouldn't THAT be nice), why not enjoy a decadent meal at home while you root for your favorite films!


Kick off the evening with Black Truffle Popcorn paired with your favorite Champagne. I don't know about you but I could eat an entire bowl myself! I highly recommend using microwave Black Jewell Gourmet Popcorn. The shiny black kernels pop a beautiful snow white color and there's alot less hull than yellow popcorn. Once popped, add melted butter to taste, toss, and liberally sprinkle the popcorn with Black Truffle Salt. Black Truffle Salt is available at your local gourmet store and, if you live in Boca Raton, you can purchase is at The Spice & Tea Exchange at Mizner Park. As for bubbly, why not stick with the real deal and opt for a Taittinger Brut La Francaise NV. Made from both Chardonnay and Pinot Noir grapes, this sparkler is sure to get your night off to a glamorous start!


For the main course, why not go with the ever-elegant filet mignon? Dressed up with a glamorous Gorgonzola cheese sauce you have an award winning meal you can enjoy from the comfort of your own couch! Serve with mushrooms that have been sauteed in Worchestershire sauce, red wine, salt and pepper; and asparagus that have been peeled and steamed in salted water. Pair this fabulous meal with a robust red, like a 2007 Chateau Dauzac Bordeaux from the famed Margaux appellation. This Fifth Growth Bordeaux (according to the Classification of 1855) is a tasty blend of 52% Cabernet Sauvignon and 48% Merlot and pairs perfectly with the Filet and Gorgonzola Sauce.

Whether you are rooting for The Black Swan or The Social Network I hope you enjoy an evening of Oscar glamour with this fabulous meal! Which film do you think will win best picture? Do tell!


Cheers,










Filet Mignon with Gorgonzola Cheese Sauce
Steaks:
2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
2 Tablespoons butter, room temperature
Sauce:
2 cups heavy cream
4 ounces crumbled Gorgonzola cheese
2 Tablespoons freshly grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 Tablespoons minced fresh parsley


For the steaks: Preheat oven to 400 degrees. Season the steaks with salt and pepper to taste. Spread one tablespoon butter on each steak to coat. In a large, oven-proof skillet, heat the olive oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes total. Transfer skillet to the pre-heated oven and cook steaks to desired doneness, five minutes for medium-rare or until the meat has an internal temperature of 130-135 degrees. Let the steaks rest for 5 minutes.


For the sauce: Bring the heavy cream to a full boil in a medium saucepan over medium-high heat. Continue to boil rapidly for 25-30 minutes, until thickened, stirring occasionally.
Remove saucepan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Serves two.

7 comments:

  1. What a feast! Even my Mom is saying this looks/sounds yummy and she is not a foodie.

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  2. What a meal! I love the idea of fancy popcorn. Yum!

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  3. Sounds like a great way to celebrate the Oscars, Stephanie! I'm rooting for The King's Speech.

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  4. This is the best Oscar meal I've seen. I want to party with you!

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  5. Oh boy Stephanie! You guys certainly know how to celebrate the Oscars! I'll have to look out for 2007 Chateau Dauzac Bordeaux, it sounds superb.

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  6. Oh my goodness, this gorgonzola sauce on that filet is making me salivate! I found you over on Kahakai Kitchen with Deb and am now following you. Simply lovely blog!!!! Hope you stop by my blog someday too! Be well, Roz at la bella vita

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