New Year’s : Steaking Out the Year

New Year’s dinner for two is a perfect excuse to skip the classic roast goose or ham and go for something truly extravagant: filet mignon.

A thick slab of filet mignon smothered with mushrooms isn’t the sort of entree most of us can afford to serve 20 relatives. But it’s just right for an intimate supper. In fact, supermarkets are packaging single five-ounce portions for smaller households.

Because filet mignon is mild tasting, it could use some fire. My favorite way to prepare it is to press coarsely ground peppercorns into the meat, then saute it. The pepper creates a zesty crust. I add vermouth and balsamic vinegar to the skillet for a quick sauce with a little bite to it.

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To start the meal, I recommend a savory twist on the delicious dessert combination of pears and blue cheese. Arrange lettuce and pear wedges on salad plates. Top with vinaigrette dressing and sprinkle on blue cheese. Add steamed Brussels sprouts and a chocolate truffle to complete the dinner.

FILET MIGNON WITH CRIMINI MUSHROOMS

1 tablespoon butter

1 shallot, sliced

1/2 pound crimini mushrooms, trimmed and sliced

1 teaspoon coarsely ground black peppercorns

2 (5-ounce) filet mignons, cut 1 inch thick

1/2 cup white vermouth

1 to 2 teaspoons balsamic vinegar

Salt

Melt butter in medium skillet. Add shallot and mushrooms and saute 2 to 3 minutes over medium heat.

Press peppercorns into beef on both sides. Add beef to skillet and brown 2 minutes per side. Remove. Add vermouth and cook over high heat, scraping up browned bits, until liquid is reduced by half. Stir in vinegar (use enough for bite, but not sour taste) and cook 1 minute. Season to taste with salt. Return filet mignons to skillet just to heat through, 1 minute.

To serve, place each filet mignon on plate. Top each with half of mushrooms and pan juices. Serve immediately. Makes 2 servings.

PEAR AND BLUE CHEESE SALAD

1 head Boston lettuce, separated, rinsed and torn into bite-size pieces

1 large Bartlett pear, peeled, cored, seeded and sliced into thin wedges

1 shallot, minced

1 tablespoon balsamic or Sherry vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon freshly ground white pepper

1/4 teaspoon salt

2 tablespoons blue cheese

Arrange half of lettuce on each of 2 salad plates. Arrange pear wedges over lettuce.

Stir together shallot, vinegar, oil, pepper and salt in small bowl. Pour over salads. Sprinkle each salad with 1 tablespoon blue cheese. Serve immediately. Makes 2 servings.

Note : Pear should be ripe, but not too soft or it will become mushy in salad.