On this week’s Stir Crazy, host Patty Gay celebrated Mother's Day with guests Chef Silvia Baldini, the first female Chopped champion from Connecticut, and The Twins Judy & Joy, cookbook authors and TV personalities. She also made a call to her mother, Pat Vallon, in Wisconsin, and thanked her for sharing her recipe for Stuffed Grape Leaves.
Stir Crazy is a production of HANRadio and can be heard every Thursday, from noon to 1, on all Hersam Acorn websites and hanradio.com. Follow the show on Twitter @StirCrazyCT.
Filet Mignon with Chocolate Port Sauce
From The Twins Judy and Joy
We make this every year as it is mom’s favorite. We even asked the chef to prepare this for my daughter’s wedding!
2 tenderloin steaks
2 tablespoons olive oil
1 tablespoon cracked white pepper
Coarse sea salt to taste
1 tablespoon minced shallot
1/4 cup port wine, we use ruby port
1 tablespoon balsamic vinegar
1/4 cup beef stock
1 teaspoon minced fresh rosemary
1/2 ounce bittersweet chocolate
2 tablespoons butter
Brush steaks all over with one tablespoon of olive oil. Sprinkle sea salt and pepper on both sides of tenderloins. Add another tablespoon of olive oil to skillet and turn heat to medium high; pan should be very hot. Add steaks and cook (3 to 4 minutes per side, based on your preference for doneness).
Remove tenderloins from skillet and keep warm. In the same skillet, stir in minced shallot; cook for one minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, about 2 or 3 minutes. Add stock and rosemary, and return to simmer. Whisk in chocolate until melted and slightly thickened. Lastly, whisk in 2 tablespoons of cold butter. Re-season to taste.