A Quiet Christmas Dinner

It was so nice to have Christmas day just to ourselves.

Being grateful for one another.

Reflecting on the past year.

Ambling the paths of the Arizona-Sonora Desert Museum.

Mark's photo of one path at the Desert Museum.
Reading and writing.

Nibbling while cooking.

Toasting, sipping.

Catching up with family.

Watching our favorite Christmas movie.

Mark and I wish you and yours a peaceful, happy, healthy, tasty, and wonder-filled 2014!

~ David

Filet Mignon with Bordelaise Sauce

1 cup red wine
2 sprigs fresh thyme
1 large shallot, finely diced
3 fresh bay leaves or 1 dried bay leaf
8 tablespoons prepared demi-glace*
4 (6-ounce) filet mignons
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 tablespoon chilled, unsalted butter, diced
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme

In a small saucepan, combine wine, thyme, shallots, and bay leaf. Reduce wine over medium-high heat until 1 tablespoon liquid remains. It will be rather syrupy. Remove from heat, stir in the prepared demi-glace, then strain into a clean small sauce pan. Set aside; it will thicken as it cools.

Heat oven to 500°. Season filets with salt and pepper. Heat oil in a cast iron skillet over medium-high heat. Sear steaks, flipping once, until browned, 5-6 minutes total time. Transfer skillet to preheated oven; roast until steaks are medium rare, 5-6 minutes. Remove steaks from the pan onto a plate, and let rest.

Return sauce to medium heat. Whisk in butter. Remove from heat; stir in parsley. Transfer steaks to cutting board; add juices from plate to sauce and stir. Spoon 2 tablespoons sauce onto each of four plates. Slice steak into ¼-inch thick slices; divide among the four plates. Sprinkle with chopped rosemary and thyme; drizzle each steak with an additional tablespoon sauce.

* demi-glace is readily available in concentrated form in supermarkets. The brand I have seen most is Demi-Glace Gold by More Than Gourmet. For this recipe, I used a concentrate from Minor’s.

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