Pan-Roasted Filet of Beef with Potato and Blue Cheese Ravioli from GourmetFoodPlaza.com

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Pan-Roasted Filet of Beef with Potato & Ravioli.....you'll find more recipes like this in our Recipe pages

Pan-Roasted Filet of Beef with Potato and Blue Cheese Ravioli
This striking way of serving filet of beef was a signature of Chef Patrick Clark when he was at the Hay Adams Restaurant in Washington. The unusual ravioli are wonton skins filled with potato and blue cheese.
Serves 4
	Ravioli
1/2 cup	skinless baked potato, mashed with a fork
1/4 cup	crumbled Maytag blue cheese or Stilton cheese
1 tbsp	chopped chives
1 tbsp	thinly sliced green onion or additional chives
1/8 tsp	salt
1/8 tsp	freshly ground black pepper
1	egg
8 - 4 inch	wonton skins, ends trimmed to form 3½-inch circles

	Sauce Base
1 tbsp	unsalted butter
2 tbsp	chopped shallots
2 cups	dry red wine
1 cup	veal stock or canned low-salt beef broth
1	sprig fresh thyme
-	salt and freshly ground black pepper to taste

	Filet, Mushrooms and Sauce Finish
5 tbsp	unsalted butter
1 tbsp	olive oil
12 ounces	assorted exotic mushrooms, such as chanterelle, morel, shiitake and oyster, sliced
3 tbsp	chopped shallots
2 tbsp	chopped chives
4	beef tenderloin steaks, cut 1¼- to 1½-inches thick (about 1½ pounds)
1/2 tsp	salt
1/2 tsp	freshly ground black pepper
1/2 cup	dry red wine

	Garnish
-	chervil or thyme sprigs

	To Make the Ravioli
-	Combine potato, cheese, chives, green onion, salt and pepper; mix with a fork.
-	In a small bowl, beat egg. Add half of egg to potato mixture; mix well.
-	Brush remaining egg over one side of each wonton wrapper.
-	Spoon about 2 tablespoons potato mixture in center of 4 wonton wrappers.
-	Place remaining wonton wrappers egg wash-side down over filling.
-	Press out any air and seal edges with tines of a fork.
-	Set aside on waxed paper.

	To Make the Sauce Base
-	Melt butter in a medium saucepan.
-	Add shallots and sauté 2 minutes.
-	Add 2 cups red wine and boil over medium-high heat until reduced to 2/3 cup, about 10 minutes.
-	Add veal stock and thyme and boil until reduced to a scant 1 cup, about 7 minutes.
-	Strain mixture; set aside.

	To Make the Filet, Mushrooms and Sauce Finish
-	Melt 1 tablespoon butter with olive oil in a large skillet over medium heat.
-	Add mushrooms and sauté 5 minutes.
-	Add shallots and sauté 3 minutes or until vegetables are tender.
-	Remove from heat; stir in chives and keep warm.
-	Meanwhile, in another large skillet, melt 2 tablespoons of butter over medium-high heat.
-	Sprinkle the filets with salt and pepper.
-	Sear in hot butter for 3 minutes per side or until browned.
-	Reduce heat to medium and continue cooking about 5 minutes, turning once for rare steaks.
-	Transfer steaks to a plate; keep warm.
-	Pour off butter from skillet.
-	Add 1/2 cup red wine and deglaze pan over medium-high heat until almost dry, about 3 minutes.
-	Add sauce base and heat through.
-	Add any accumulated juices from steaks to sauce.
-	Remove from heat; swirl in remaining 2 tablespoons butter.
-	Season with salt and pepper.
-	Meanwhile, cook ravioli in a large pot of boiling salted water for 4 minutes or until tender.

	To Serve
-	Arrange mushroom mixture on 4 serving plates.
-	Place steaks over mushrooms and top with ravioli.
-	Spoon sauce evenly over all; garnish with herb sprigs.

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