This is sooo wonderful. Well seasoned and tender.
It's a tapas recipe but I added a salad and made it a dinner.

Step by step w/photos
http://www.kokoscornerblog.com/mycor...t-mignon-.html

or
http://tinyurl.com/babfrop

Here's the recipe:


@@@@@ Now You're Cooking! Export Format

Filet Mignon With Horseradish Cream On Toasted Ficelle

meats

2 tablespoons black peppercorns
3 teaspoons dried rosemary
2 tablespoons kosher salt
2 cloves garlic, coarsely chopped
1/4 cup olive oil
1 12 ounce piece filet mignon (beef tenderloin)
horseradish cream
1/2 cup sour cream
3 tablespoons bottled horseradish
pinch of kosher salt
ficelle
1 long, narrow baguette about 2 inchs; in diameter
1/4 cup olive oil
sea salt, for garnish

1. For the filet mignon: In a spice grinder or a mortar and pestle,
grind or crush the peppercorns and rosemary to a fine powder. Add the
salt and stir to mix. Add the garlic and blend to a paste.
2. In a small bowl, stir the spice mixture into ¼ cup olive oil. Rub
the paste on both sides of the tenderloin. Wrap the meat in plastic
wrap and refrigerate for at least 6 hours and up to 2 days.
3. For the horseradish cream: In a small mixing bowl, stir together
the sour cream and horseradish. Season with salt and stir well. Cover
and refrigerate until needed or for up to 3 days.
4. Preheat the oven to 425°F.
5. For the ficelle: Slice the bread into 25 to 30 slices about ¼ inch
thick. Brush with the other ¼ cup olive oil to coat both sides. Lay
the slices on a baking sheet. Toast the bread in the oven for about 7
minutes. Rotate the baking sheet and toast for 3 minutes longer, or
until the bread slices are crisp and browned. Let the ficelle cool.
6. Remove the tenderloin from the refrigerator and scrape the spice
cure from it. Season with a little salt.
7. Heat an ovenproof sauté pan over high heat and sear the tenderloin
on all sides until lightly browned. Transfer the pan to the oven and
cook for about 7 minutes longer for medium-rare, or to the desired
degree of doneness. Remove the tenderloin from the pan and set aside
to rest and cool for about 20 minutes.
8. Slice the tenderloin into slices about ¼ inch thick.
9. Spread each ficelle with about 1 teaspoon of horseradish cream and
top each with a slice of meat. Garnish each with a pinch of sea salt
and serve.

Serves 4

Maher, Suzanne; Pforzheimer, Andy (2009-06-16). The Barcelona
Cookbook: A
Celebration of Food, Wine, and Life (p. 33). Andrews McMeel Publishing
LLC.
Kindle Edition.

Notes: The Barcelona Cookbook

Yield: 4 servings


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Wed, 20 Feb 2013 16:39:01 -0800, wrote:

>
>This is sooo wonderful. Well seasoned and tender.
>It's a tapas recipe but I added a salad and made it a dinner.
>
>Step by step w/photos
>http://www.kokoscornerblog.com/mycor...t-mignon-.html
>
>or
>http://tinyurl.com/babfrop
>
>Here's the recipe:
>
>
>@@@@@ Now You're Cooking! Export Format
>
>Filet Mignon With Horseradish Cream On Toasted Ficelle
>
>meats
>
>2 tablespoons black peppercorns
>3 teaspoons dried rosemary
>2 tablespoons kosher salt
>2 cloves garlic, coarsely chopped
>1/4 cup olive oil
>1 12 ounce piece filet mignon (beef tenderloin)
> horseradish cream
>1/2 cup sour cream
>3 tablespoons bottled horseradish
> pinch of kosher salt
> ficelle
>1 long, narrow baguette about 2 inchs; in diameter
>1/4 cup olive oil
> sea salt, for garnish
>
>1. For the filet mignon: In a spice grinder or a mortar and pestle,
>grind or crush the peppercorns and rosemary to a fine powder. Add the
>salt and stir to mix. Add the garlic and blend to a paste.
>2. In a small bowl, stir the spice mixture into ¼ cup olive oil. Rub
>the paste on both sides of the tenderloin. Wrap the meat in plastic
>wrap and refrigerate for at least 6 hours and up to 2 days.
>3. For the horseradish cream: In a small mixing bowl, stir together
>the sour cream and horseradish. Season with salt and stir well. Cover
>and refrigerate until needed or for up to 3 days.
>4. Preheat the oven to 425°F.
>5. For the ficelle: Slice the bread into 25 to 30 slices about ¼ inch
>thick. Brush with the other ¼ cup olive oil to coat both sides. Lay
>the slices on a baking sheet. Toast the bread in the oven for about 7
>minutes. Rotate the baking sheet and toast for 3 minutes longer, or
>until the bread slices are crisp and browned. Let the ficelle cool.
>6. Remove the tenderloin from the refrigerator and scrape the spice
>cure from it. Season with a little salt.
>7. Heat an ovenproof sauté pan over high heat and sear the tenderloin
>on all sides until lightly browned. Transfer the pan to the oven and
>cook for about 7 minutes longer for medium-rare, or to the desired
>degree of doneness. Remove the tenderloin from the pan and set aside
>to rest and cool for about 20 minutes.
>8. Slice the tenderloin into slices about ¼ inch thick.
>9. Spread each ficelle with about 1 teaspoon of horseradish cream and
>top each with a slice of meat. Garnish each with a pinch of sea salt
>and serve.
>
>Serves 4
>
>Maher, Suzanne; Pforzheimer, Andy (2009-06-16). The Barcelona
>Cookbook: A
>Celebration of Food, Wine, and Life (p. 33). Andrews McMeel Publishing
>LLC.
>Kindle Edition.
>
>Notes: The Barcelona Cookbook
>
>Yield: 4 servings

Looks and sounds delicious, I especially like the idea of the creamed
horseradish sauce.

wrote in :

>
> This is sooo wonderful. Well seasoned and tender.
> It's a tapas recipe but I added a salad and made it a dinner.
>
> Step by step w/photos
> http://www.kokoscornerblog.com/mycor...t-mignon-.html
>
> or
> http://tinyurl.com/babfrop
>


They're *big* pieces of tenderloin.

Ours are usually round.


--
Peter
Brisbane
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

On 2/20/2013 7:39 PM, wrote:

> This is sooo wonderful. Well seasoned and tender.
> It's a tapas recipe but I added a salad and made it a dinner.
>
> Step by step w/photos
> http://www.kokoscornerblog.com/mycor...t-mignon-.html
>
> or
> http://tinyurl.com/babfrop
>
> Here's the recipe:

That is cooked exactly how I like it. I love how you did the marinade,
too. Thanks for the pics and instructions!

On Wed, 20 Feb 2013 20:05:16 -0500, Cheryl >
wrote:

>On 2/20/2013 7:39 PM, wrote:
>
>> This is sooo wonderful. Well seasoned and tender.
>> It's a tapas recipe but I added a salad and made it a dinner.
>>
>> Step by step w/photos
>> http://www.kokoscornerblog.com/mycor...t-mignon-.html
>>
>> or
>> http://tinyurl.com/babfrop
>>
>> Here's the recipe:
>
>That is cooked exactly how I like it. I love how you did the marinade,
>too. Thanks for the pics and instructions!

Thank you Cheryl, I hope you try it, it's delicious.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Wed, 20 Feb 2013 18:00:45 -0700, Christine Dabney
> wrote:

>On Wed, 20 Feb 2013 16:39:01 -0800, wrote:
>
>>
>>This is sooo wonderful. Well seasoned and tender.
>>It's a tapas recipe but I added a salad and made it a dinner.
>
>>Here's the recipe:
>>
>>
>>@@@@@ Now You're Cooking! Export Format
>>
>>Filet Mignon With Horseradish Cream On Toasted Ficelle
>
>>Maher, Suzanne; Pforzheimer, Andy (2009-06-16). The Barcelona
>>Cookbook: A
>>Celebration of Food, Wine, and Life (p. 33). Andrews McMeel Publishing
>>LLC.
>>Kindle Edition.
>>
>>Notes: The Barcelona Cookbook
>
>I want to add that this book is from one of our own long ago
>regulars..back in the earlier days of RFC. Andy was a fairly prolific
>poster at least in the first few years I was on RFC..back in 1994 and
>1995. Some of you oldtimers might remember him.
>
>Christine

Yes, I remember him from here, and it's nice to see him on rfc
facebook.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Feb 20, 4:39*pm, wrote:
> This is sooo wonderful. Well seasoned and tender.
> It's a tapas recipe but I added a salad and made it a dinner.
>
> Step by step w/photoshttp://www.kokoscornerblog.com/mycorner/2013/02/fillet-mignon-.html
>
> orhttp://tinyurl.com/babfrop
>
> Here's the recipe:
>
> @@@@@ Now You're Cooking! Export Format
>
> Filet Mignon With Horseradish Cream On Toasted Ficelle
>
> meats
>
> 2 tablespoons black peppercorns
> 3 teaspoons dried rosemary
> 2 tablespoons kosher salt
> 2 cloves garlic, coarsely chopped
> 1/4 cup olive oil
> 1 12 ounce piece filet mignon (beef tenderloin)
> * horseradish cream
> 1/2 cup sour cream
> 3 tablespoons bottled horseradish
> * pinch of kosher salt
> * ficelle
> 1 *long, narrow baguette about 2 inchs; in diameter
> 1/4 cup olive oil
> * sea salt, for garnish
>
> 1. For the filet mignon: In a spice grinder or a mortar and pestle,
> grind or crush the peppercorns and rosemary to a fine powder. Add the
> salt and stir to mix. Add the garlic and blend to a paste.
> 2. In a small bowl, stir the spice mixture into ¼ cup olive oil. Rub
> the paste on both sides of the tenderloin. Wrap the meat in plastic
> wrap and refrigerate for at least 6 hours and up to 2 days.
> 3. For the horseradish cream: In a small mixing bowl, stir together
> the sour cream and horseradish. Season with salt and stir well. Cover
> and refrigerate until needed or for up to 3 days.
> 4. Preheat the oven to 425°F.
> 5. For the ficelle: Slice the bread into 25 to 30 slices about ¼ inch
> thick. Brush with the other ¼ cup olive oil to coat both sides. Lay
> the slices on a baking sheet. Toast the bread in the oven for about 7
> minutes. Rotate the baking sheet and toast for 3 minutes longer, or
> until the bread slices are crisp and browned. Let the ficelle cool.
> 6. Remove the tenderloin from the refrigerator and scrape the spice
> cure from it. Season with a little salt.
> 7. Heat an ovenproof sauté pan over high heat and sear the tenderloin
> on all sides until lightly browned. Transfer the pan to the oven and
> cook for about 7 minutes longer for medium-rare, or to the desired
> degree of doneness. Remove the tenderloin from the pan and set aside
> to rest and cool for about 20 minutes.
> 8. Slice the tenderloin into slices about ¼ inch thick.
> 9. Spread each ficelle with about 1 teaspoon of horseradish cream and
> top each with a slice of meat. Garnish each with a pinch of sea salt
> and serve.
>
> Serves 4
>
> Maher, Suzanne; Pforzheimer, Andy (2009-06-16). The Barcelona
> Cookbook: A
> Celebration of Food, Wine, and Life (p. 33). Andrews McMeel Publishing
> LLC.
> Kindle Edition.
>
> Notes: *The Barcelona Cookbook
>
> Yield: 4 servings
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> * * * * * * * * * * * * * * * * * * * James Beard
>
> www.kokoscornerblog.com

Serves 4? that's only 3 oz of meat each.

On Thu, 21 Feb 2013 09:10:24 -0800 (PST), Chemo
> wrote:

>
> Serves 4? that's only 3 oz of meat each.

It looks like an appetizer to me. Maybe ficelle is French for
crostini.

--
Food is an important part of a balanced diet.

On Thu, 21 Feb 2013 09:10:24 -0800 (PST), Chemo
> wrote:

>On Feb 20, 4:39*pm, wrote:
>> This is sooo wonderful. Well seasoned and tender.
>> It's a tapas recipe but I added a salad and made it a dinner.
>>
snippage

>
>Serves 4? that's only 3 oz of meat each.

It's a tapas recipe that serves 4. I made it into a dinner for two
and added a salad.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Thu, 21 Feb 2013 10:07:14 -0800, sf > wrote:

>On Thu, 21 Feb 2013 09:10:24 -0800 (PST), Chemo
> wrote:
>
>>
>> Serves 4? that's only 3 oz of meat each.
>
>It looks like an appetizer to me.
As I stated at the beginning of my post.

>Maybe ficelle is French for crostini.
http://en.wikipedia.org/wiki/Ficelle

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Thu, 21 Feb 2013 16:33:53 -0800, wrote:

> >Maybe ficelle is French for crostini.
> http://en.wikipedia.org/wiki/Ficelle

Thanks, where did you find it? I never see baguettes labeled ficelle
although they certainly fit that description.

--
Food is an important part of a balanced diet.

On 2/21/2013 8:11 PM, sf wrote:
> On Thu, 21 Feb 2013 16:33:53 -0800, wrote:
>
>>> Maybe ficelle is French for crostini.
>> http://en.wikipedia.org/wiki/Ficelle
> Thanks, where did you find it? I never see baguettes labeled ficelle
> although they certainly fit that description.
>
A ficelle is a half size thin baguette. I have sometimes seen ficelles
in my local Giant supermarket but I usually have to go to a "gourmet"
(high priced) place to get them.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Thu, 21 Feb 2013 23:04:04 -0500, James Silverton
> wrote:

> On 2/21/2013 8:11 PM, sf wrote:
> > On Thu, 21 Feb 2013 16:33:53 -0800, wrote:
> >
> >>> Maybe ficelle is French for crostini.
> >> http://en.wikipedia.org/wiki/Ficelle
> > Thanks, where did you find it? I never see baguettes labeled ficelle
> > although they certainly fit that description.
> >
> A ficelle is a half size thin baguette. I have sometimes seen ficelles
> in my local Giant supermarket but I usually have to go to a "gourmet"
> (high priced) place to get them.

I don't see how the baguettes I buy can be any more "stringlike" and
still be edible.

--
Food is an important part of a balanced diet.

On 2/21/2013 12:10 PM, Chemo wrote:
> On Feb 20, 4:39 pm, wrote:
>> This is sooo wonderful. Well seasoned and tender.
>> It's a tapas recipe but I added a salad and made it a dinner.
>>
>> Step by step w/photoshttp://www.kokoscornerblog.com/mycorner/2013/02/fillet-mignon-.html
>>
>> orhttp://tinyurl.com/babfrop
>>
>> Here's the recipe:
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Filet Mignon With Horseradish Cream On Toasted Ficelle
>>
>> meats
>>
(snipped recipe)
>>
>> Serves 4
>>
>> koko
>> --
>
> Serves 4? that's only 3 oz of meat each.
>
So? There's bread and a koko made a salad...

Jill

Babsy the uneducated "teacher" babbled:

> > >Maybe ficelle is French for crostini.
> > http://en.wikipedia.org/wiki/Ficelle
>
> Thanks, where did you find it? I never see baguettes labeled ficelle
> although they certainly fit that description.

Ficelle is French for thread. Oddly enough, bakers call long, extra-thin
baguettes by the same name. Who could ever imagine such unlikely nomenclature?