Filet Of Beef With Blue Cheese Ravioli Recipes

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

Steps:

• Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat.
• Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour.
• To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

Steps:

• 1. Put the potato half in a small saucepan of salted water. Bring to a boil and simmer until tender, about 20 minutes. Drain. When cool, peel and mash. Put into a medium bowl and add the cheese, scallion, cream,a pinch of salt, and a pinch of pepper. Stir. 2. Lay out six of the wonton wrappers and brush lightly with water. 1 tblsp filling in the center of each. Top with the rest of wrappers. Press around the edges to seal, pressing out any air that may be trapped inside. Put the finished ravioli on a baking sheet dusted with flour. 3. Heat 1 tblsp of the butter in a medium saucepan over moderately low heat. Add half the shallots and cook, stirring occasionally, until translucent, about 5 minutes. Add the stock, 3 cups of the wine and the thyme. Bring to a boil. Continue boiling until reduced to 1 1/4 cups, about 15 minutes. Strain the sauce into a bowl. Set aside. 4. If using shiitakes, remove the stems. Slice all the mushrooms. In a large frying pan, heat 2 tablespoons of the butter over moderate heat. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add the remaining shallots and cook, stirring, 2 minutes longer. Stir in herbs and 1/8 teaspoon pepper. 5. Season the fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy frying pan, heat 2 tblsp of the butter. Cook beef about 4 minutes per side. Let rest. 6. Deglace with 3/4 cup wine. Add the sauce, bring to a boil and simmer. Add butter. 7. Cook ravioli-boil in salted water about 3 minutes. Drain. 8. Put a small pile of mushrooms on each plate. Put a fillet on each pile of mushrooms and top with a ravioli. Pour the sauce over the ravioli and sprinkle with chervil.