Rain | FoodNuts!

Dutch Onion Soup and Filet of Beef Sandwiches

March 6th, 2010 |

The core Foodnuts met last week and had a great foodie evening. It is raining like crazy here in Southern Cal right now, so what could be better than soup and sandwich, only upgraded to divine gourmet.. the meal was followed by a great glass of port, and –are you ready? Girl Scout Cookies, as they are in season right now. We were so entranced with the food that we did not even take photos. I do have a couple nice shots of the leftovers though.
Here goes.

Dutch Onion Soup

Prep: 20 minutes
Cook: 55 Minutes
Makes: 6 servings
4 sweet onions, sliced
3 T vegetable oil
2 stalks celery, thinly sliced
½ cups port wine
6 cups Wolfgang Puck Organic Beef-Flavored Broth
2 springs fresh thyme leaves
2 bay leaves
¼ t. ground black pepper
12 slices French bread (1/2 in thick)
1 ½ cups grated Gouda cheese-hence the “Dutch”

Heat oil in 6 quart saucepot over medium high heat. Add onions and cook for 20 minutes or until golden brown, stirring often
Add celery and cook and stir for 3 min. Add port, broth, thyme, bay leaves, and pepper , stirring to scrape up browned bits from bottom of pot.
Reduce heat to low. Cook for 30 minutes. Remove thyme and bay leaves and adjust seasoning with salt. Heat broiler. Sprinkle bread with cheese Broil until cheese is melted. Put soup into 6 bowls, top with bread and any extra cheese.

Filet of Beef Sandwiches
The trick here is to get the filet for less than the $30.00 a pound at Whole Foods. Try Costco and ask ahead. We got it for $7.39 a pound.

45 min | 20 min prep SERVES 4 ( We served 7!)- Louise

BEEF

2-3 lbs filet of beef, trimmed and tied
1 tablespoon unsalted butter, room at temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons fresh coarse ground black pepper

SAUCE

3/4 cup good mayonnaise (Hellmans)
1 1/2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1/2 teaspoon white prepared horseradish (or to taste)-Louise
2 tablespoons sour cream
kosher salt

FOR THE SANDWICH

1 loaf unsliced health bread or unsliced multi-grain bread (or french rolls or other hearty bread) -Louise
arugula
kosher salt
fresh ground black pepper
unsalted butter, at room temperature

TO COOK THE BEEF:.
Preheat oven to 500ºF.
Place the beef on baking sheet and pat the outside dry with a paper towel.
Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands.
Sprinkle evenly with the salt and pepper.
Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin).
SAUCE:.
Whisk together all ingredients in a small bowl. Serve at room temperature.
TO MAKE THE SANDWICH:.
Cut the bread into 1/4″ thick slices.
Spread 4 of the slices thickly with the Mustard Horseradish Sauce.
Top with slices of beef and arugula and sprinkle with salt and pepper.
Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef.
Enjoy, they are divine!