So last Friday night I was wanting some great seasonal foods, and what season could be better than deer season, especially when you know the right people! Now, let's stop for a moment and tell you that I have two kids under the age of two- yes, sir, two in diapers. So, I don't have a lot of time to create a menu and shop for specific items. I like to plan one dish and use what is on hand for the rest. If you read my last blog, you'll remember that I fell in love with a beurre blanc and a butternut squash gratin. I spent $3.45 on a butternut squash and about $5 on Gouda cheese. Everything else I had on hand- venison tenderloin, thanks to my dad's co-worker who hunts for sport, and collard greens care of the garden in my parents' backyard. I am set!!! Let's give them gourmet on a budget. This meal would feed 4-5 and only cost about $9. Talk about a deal!
1. Wash collard greens and remove stems. Bring them to a boil in a large pot with water, bacon grease, and kosher salt. Reduce heat and cover. Allow to simmer, stirring occasionally for a couple of hours, at least, until dark green and tender. Remember that these will cook down to about a third of what you started with, so plan accordingly.
2. Two hours before the meal, wash, peel, and half the butternut squash length-wise. Remove seeds. Slice extremely thin, preferably with a mandolin. Grate Gouda cheese and mix with 1.5 tsp fresh ground nutmeg, kosher salt, and fresh ground black pepper. Thinly slice half a sweet onion. melt half a stick of butter with about half a cup of milk. Begin with squash and build layers in a 9 inch oven-safe dish. Squash, onions, cheese and spice mixture, drizzle of milk and butter, and repeat, ending with cheese. Cover with foil and bake at 350 F for about an hour. Then remove foil and bake another 30 minutes to allow the cheese on top to become golden and crispy.
3.Cut the tenderloin into 1.5-2 inch thick pieces to make filet mignon. On a plate coarsely grind black pepper and mix in equal parts kosher salt. Press the filet into this mixture on one side only. Sear in a hot pan that has about 1 Tbs olive oil. Cook about three minutes to allow a crust to form and then flip and cook for another 2-3 minutes until done to your preference. Remove from heat, cover, and allow to rest.
4. While the meat is resting, prepare the beurre blanc. Put 3/4 cup apple cider vinegar ad 1/2 cup orange juice in a pot with 2 diced shallots
or 1/4 cup chopped onion, kosher salt and fresh ground black pepper. Bring to a boil and reduce to half. Strain liquid and return to pot. Whisk in 1/2 stick of butter until melted. Continue to whisk until frothy. Reduce heat to low to keep warm until serving.
5. Presentation is key! Place a small mound of collard greens in the center of the plate. Cut a square of the gratin and place at an angle on to of the greens. Place one or two filet mignons on top of the gratin. Building high in the center of the plate makes it look more dramatic and eye-pleasing. Spoon some of the beurre blanc around the plate, but do not get any on the rim. Keep the rim clean! Don't forget to garnish, preferably with a fresh sprig of rosemary.
6. Give them Gourmet and enjoy it yourself!
