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Rania Recipes: Garides Tourkolemono, Filet Mignon

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Feb 3, 2010 8:06 am US/Eastern

Rania Recipes: Garides Tourkolemono, Filet Mignon

PITTSBURGH (KDKA) ― Valentine's Day is just around the corner and Rania Harris has a couple recipes for a romantic dinner at home with your special someone.

Garides Tourkolemono
Filet Mignon In Merlot Sauce

Garides Tourkolemono

Tomato sauce:

½ cup butter
2 cups chopped green onion
¾ cup minced fresh parsley
1 1-lb. Can whole tomatoes
1 teaspoon dried oregano
Salt and pepper
¾ cup cream sherry
¼ cup butter
2 medium garlic cloves, minced
3 pounds large shrimp, peeled and deveined
¾ pound feta cheese, crumbled

Directions:

Melt ½ cup butter in heavy saucepan over medium-low heat. Add green onions and parsley and stir until onions are tender, about three minutes and add tomatoes, oregano, salt and pepper. Increase heat and simmer gently until reduced to 2 ¼ cups, mashing tomatoes with spoon and stirring occasionally, about 20 minutes. Mix in sherry. Increase heat and boil two minutes.

Melt ¼ cup butter in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add shrimp and sauté until the shrimp is just cooked through and pink.

Bring sauce to boil. Add shrimp mixture and 2/3 of feta. Mix until heated through. Transfer to †platter. Sprinkle with remaining feta and serve.

Serves: 8

Filet Mignon In Merlot Sauce

1 tablespoon chopped and peeled shallot
3 tablespoons cold sweet butter
1 teaspoon cracked black pepper
1 cup Merlot wine
1 tablespoon Port wine
1 cup brown veal stock
2 tablespoons unsalted butter
1 apple - peeled, cored and diced
8 large mushrooms - stemmed and sliced
4 - 8 ounce fillet mignon center cut steaks
4 teaspoons unsalted butter

Garnish: four sprigs watercress

Merlot sauce:

Sweat the shallot in one tablespoon of butter over low heat with the cracked pepper until the shallot is translucent; add the merlot and port and reduce by two-thirds. Add the veal stock and reduce for approximately 10 minutes to create a thick sauce. Season with salt and pepper to taste.

Whisk in two tablespoons cold butter strain the sauce and set aside - reheat when ready to serve.

In a separate pan: Melt the remaining two tablespoons butter over low heat and sauté the apples and mushrooms until soft. Add the apple-mushroom mixture to the merlot sauce.

To cook the filets: Heat 4 tablespoons of the butter in a large sauté pan over medium heat. Place the steaks in the pan and sauté the steaks for four minutes on one side and then for three minutes on the other side, for medium rare. Serve immediately with the Merlot sauce.

Serves: 4

(© MMX, CBS Broadcasting Inc. All Rights Reserved.)

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