6 cloves garlic, crushed
3 tablespoons rosemary, chopped
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cups red wine (dry)
6 petite cut filets mignons, about 3-4 ounces each
1 unpeeled head garlic (large)
2 tablespoons olive oil
1 pound stilton cheese
2 tablespoons butter
Kosher salt and freshly ground pepper to taste
2 cups chopped tomatoes
3 tablespoons chopped green onions
3 tablespoons crushed garlic
2 tablespoons heavy cream
2 tablespoons red wine vinegar
3 cups shiitake mushrooms, sliced
2 tablespoons unsalted butter
1 teaspoon kosher salt
2 teaspoons freshly ground pepper
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 cups mixed greens
Gateaux au Pommes (Potato Cakes):
6 strips bacon
6 cups grated Yukon Gold potatoes, rinsed and dried
2 tablespoons freshly ground pepper
2 tablespoons butter
Preheat oven to 300 degrees.
In a medium bowl, combine crushed garlic, rosemary, Worcestershire sauce, soy sauce and red wine. Pour mixture into a large zip-top plastic bag, add the steaks and seal. Marinate, refrigerated, for one hour. Slice the top off the head of garlic. Place into a small oven-safe bowl, drizzle with olive oil and cover tightly with foil. Roast for one hour.
***While steaks are marinating and garlic is roasting, make the tomato coulis, mushrooms, dressing for the greens and potato cakes.
In a food processor, pulse to puree the tomatoes, green onions, garlic, heavy cream and red wine vinegar. Drain in a colander, stirring to press the excess liquid out. Refrigerate until ready to use.
Saute mushrooms with butter, salt and pepper in a medium skillet over medium low heat for 10 minutes. Remove from heat.
Dressing for Greens:
In a medium bowl, stir together the Dijon mustard and olive oil. Set aside.
Fry bacon on medium high heat until just cooked, about ten minutes. Drain and cool, reserving pan and bacon fat. Chop the bacon into small bits, and mix with the potatoes in a large bowl. Drizzle with the reserved bacon fat, add the pepper and mix again. Form into twelve 1/2 inch thick patties roughly the same diameter as the steaks Heat butter in a large skillet on medium high heat and add the potato cakes. Cook for ten minutes on each side, then remove to a baking sheet. Place the potato cakes in the oven and bake until done, about 15 minutes. Keep warm until ready to use.
Stuff and Cook the Steaks:
When the head of garlic is done roasting, remove the cloves and crush them with a garlic press. Knead roasted garlic and stilton cheese until well combined. Remove the steaks from the marinade and shake off excess liquid. Make a small slit in the side of each steak and stuff each steak with equal amounts of the stilton garlic butter.
Heat butter in a large grill pan on high heat. When the butter begins to bubble, sprinkle the steaks with salt and pepper, and cook for three and a half to four minutes per side. While the steaks are cooking, toss the greens with the dressing in a medium bowl and heat the mushrooms on low-medium heat.
Have ready six dinner plates. Place one potato cake on each plate. Top with equal amounts of dressed greens. Place a filet mignon on each cake. Spoon two tablespoons of tomato coulis on top of each filet. Add equal amounts of shiitake mushrooms on top, then top with the remaining potato cakes. Serve.