Peppered Filet with Mushroom Risotto and Purple Cauliflower
Yes, you heard that right – purple cauliflower. The Two Guys were shopping last week and saw purple cauliflower. We just had to have one.
At the same time, we picked up two filet mignons and a bunch of different mushrooms. “Mushroom risotto,” yelled Nick. “I’m making risotto tonight.”
So he rubbed the steaks with olive oil, pepper, salt and a few bits of dried rosemary.
Filets Rubbed with Oil, Crushed Black Peppercorn, Crushed Sea Salt, and Just a Bit of Dried Rosemary
We had a total of two pounds of mushrooms, so we used the quick and easy way of slicing them:
Two Pounds of Mushrooms Gets Sliced Very Fast Using a Food Processor
Then Nick sliced up some scallions and green onions:
Chopping Green Onions
And sauteed them in butter:
Onions and Butter. Yum.
Then tossed the sliced mushrooms in a bit of olive oil:
Mushrooms Reducing
The mushrooms cook until they reduce in their own liquid.
Then take our favorite risotto:
Risotto Before the Magic
And brown it with the scallions and green onions:
Browning the Risotto in the Butter Adds Nuttiness, Texture and Color
Add lots of a solid dry white wine:
2006 Columbia Crest Chardonnay (Columbia Valley)
The Two Guys always keep a good variety of decent, economical whites around for moments like these. With risotto, we have often used the Columbia Crest Chardonnay. Tonight, we liked the 2006 Columbia Crest Chardonnay (Columbia Valley) and used at least two cups in this dish. Keep stirring over high heat. Most of it evaporates.
Add chicken broth:
Add Chicken Broth by the Ladleful and Stir, Stir, Stir
Then the mushrooms:
Almost Done
Then lots of Parmesan cheese:
Getting Closer
Don’t use the stuff in the can. Invest a few extra dollars in a good solid wedge of Parmesan. The mustiness and nuttiness of good Parmesan is worth the extra money.
While it’s resting, we made some garlic cheese bread:
Alchemy - Bread, Garlic, Cheese . . .
The Two Guys love garlic cheese bread:
Something Magical Happens to Bread When It Is Baked or Broiled with Garlic and Cheese
While the steaks seared:
Filets Searing Before They Go Into the Oven
We washed the cauliflower:
The Very Colorful Purple Cauliflower (that Tastes Just Like the White Cauliflower)
(For you food techies and those who just want to know — apparently, the purple color is caused by the presence of an antioxidant called anthocyanin, which The Two Guys learned is also found in red cabbage and red wine. Well it’s just got to be good if it’s also found in red wine, yes?)
While the cauliflower steamed for three minutes, the steaks went into a very hot oven. They came out looking like this:
Steaks out of the Oven
Dinner for The Two Guys:
The Mushroom Risotto Was the Star
OK, so the cauliflower looks like it’s from Mars. But trust us – it tastes just like a regular cauliflower. Of course, that begs the question of “why bother paying extra for purple cauliflower if it tastes no different than regular cauliflower,” right?
For wine, we picked the 2005 Drinkward Peschon Cabernet Sauvignon to go with the filets.
2005 Drinkward Peschon Cabnernet Sauvignon "Entre Deux Meres"
So let’s talk wine. The Drinkward is an amazing wine that one of The Two Guys discovered after reading a wine blog a few years ago. DP is a small producer of one wine per year – the Napa Valley “Entre Deux Meres” Cabernet Sauvignon. Pronounced “ontre doo mare,” the wine literally translates from the French as “Between Two Mothers.” The winemakers are two women who say that their “friendship was initiated by [their] children and grew through a love of wine, work and play.” Wow. The Two Guys love this story.
And they love this wine.
Supposedly, it’s a cult wine in the making. But frankly, The Two Guys could care less about cult wines. They just know that they love great wine. And this wine is great. On the Two Guys’ Scale, it’s a 100. The only problem is that it’s probably impossible to find, unless you either bought from the winery or happen to find it at a wine shop.
With the pepper and salt crusted filet, it’s a perfect match. We’re not just saying that. It’s truly perfect. Licorice and spice on the hot nose teased us as we cut into the medium rare steak. The tannins in the DP cut right through the fat and bloody meat. Perfection. Oh, wait, we already said that. There’s something about a piece of prime filet mignon seared on the outside and rare on the inside. It’s got the best of both worlds – salty char and peppery smoke on the outside, and chewy tender delicate meatiness on the inside. There are very few wines that can match perfectly to both worlds.
The Drinkward Peschon is one such wine.
Until next time . . .
