SPVAQ42021 - 22

DOMAINE DE CANTON
OVEN-ROASTED FILET
MIGNON
Domain de Canton
Just when you thought filet mignon
couldn't get any better, Domain
de Canton French ginger liqueur
brings you this recipe that tops the
sublime cut of beef with a sauce
made with the rich, spicy liqueur
and a few amazing complementary
ingredients.
Filet Mignon
▷ 4 TABLESPOONS CANOLA OIL
▷ 4 8-OZ. BEEF TENDERLOIN
STEAKS
▷ FINE SEA SALT AND FRESHLY
GROUND PEPPER
▷ ALL-PURPOSE FLOUR TO DUST
Preheat oven to 400 degrees.
Prep the ingredients for the sauce
(below) before starting with the
beef.
To prepare the beef, heat canola
oil in a large, ovenproof sauté pan.
Season the steaks generously with
salt and pepper and lightly dust
with flour. When the oil is almost
smoking, turn the heat down
slightly, add tenderloin and sear on
all sides for 1 to 2 minutes or until
browned. Transfer to oven. Turn
meat occasionally during cooking.
Roast for about 6 to 8 minutes,
or until a thermometer inserted
reads 120 degrees (for medium
rare). Remove filets from the pan,
set aside, covered loosely with
aluminum foil.
Domaine de Canton Sauce
▷ ½ CUP DOMAIN DE CANTON
FRENCH GINGER LIQUEUR
▷ 1 SHALLOT, MINCED
▷ 2 GARLIC CLOVES, MINCED
▷ 3 TABLESPOONS GREEN
PEPPERCORN, DRAINED AND
SLIGHTLY CRUSHED
▷ 1 CUP CHICKEN STOCK
▷ 3 TABLESPOONS BUTTER
▷ FINE SEA SALT
▷ FRESHLY GROUND PEPPER
Add the shallot, garlic, green
peppercorns and 1 tablespoon
butter to the pan on the stovetop
and caramelize lightly. Deglaze with
Domaine de Canton, stirring and
scraping the bottom as it comes
to a boil. Add chicken stock and
reduce the liquid slightly. Whisk
in the remaining 2 tablespoons of
butter and season with salt and
pepper. Serve the filet and spoon
the sauce over and around it.
BRANDIED SWEET POTATOES
Adapted from Virginia ABC's website (abc.virginia.gov)
This classic holiday recipe blends the recipe from Virginia ABC's website with decades of experience - at
holidays and anytime the family has a craving for sweet potatoes ... and toasted marshmallows.
▷ ¼ CUP BUTTER
▷ ½ TEASPOON NUTMEG
▷ 1 TEASPOON CINNAMON
▷ 1 TEASPOON SALT
▷ ½ CUP PACKED BROWN SUGAR
▷ ½ CUP BRANDY
▷ 1 LARGE CAN OF YAMS (OR USE FRESH SWEET POTATOES, PEELED
AND CUT INTO 2-INCH CUBES AND BOILED FOR 20 MINUTES)
▷ MARSHMALLOWS (REGULAR OR MINIATURE)
Melt the butter. Mix in the dry ingredients and the brandy.
Place yams into a buttered baking dish and top with the sauce,
coating evenly. Bake for 30 minutes at 375°F. Sprinkle top with
marshmallows and broil until lightly toasted.
22 SPIRITED VIRGINIA

http://abc.virginia.gov

SPVAQ42021

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