After posting recipes for Camembert Stuffed with Dates, Apricots, and Walnuts and for Spiced Orange Pecans (both perfect for small holiday gatherings) last week on this blog, I’ve decided on the menu for our scaled down Christmas dinner. The pièce de résistance will be sautéed beef tenderloin steaks with a shallot, bacon, and port sauce accompanied by creamy Stilton flans. My spouse is ecstatic since he adores tenderloin steaks and counts blue cheeses as his favorites.
It’s the tantalizing sauce, layered with multiple flavors, that makes the steaks so distinctive. Sweet, caramelized roasted shallots and salty bits of bacon are added to a simple reduction of port and stock to form a quick pan Continue reading