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!
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!
Filet Mignon with Gorgonzola Cheese Sauce
2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
3 Tablespoons olive oil
2 Tablespoons butter, room temperature
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.