While visiting the Asian grocery store I saw some nice pieces of Filet Mignon and suddenly got hungry :). I also wanted to try out the roasted cauliflower puree I had seen somewhere recently.
Beef: I cut the filet mignon into some nice 1.5 inch thick slices and wrapped them with bacon securing the bacon with a tooth pick. After adding a little salt & pepper I seared the assemblies in a pan and then put them in the oven for about 15 minutes at 400 F.
Sauce: While the beef was in the oven I sauteed some Bunapi (White Beech) mushrooms with some butter and salt/pepper. Then I poured some water into the pan I had used for the beef and used this as the base for the sauce. Now I combined the content of the two pans to make the sauce.
Puree: I cut up a head of cauliflower into florets and a tart apple into medium sized cubes. I placed everything on a baking pan, drizzled some olive oil over it and sprinkled salt & pepper over it. First I placed the pan for 20-25 minutes in the oven at 400F. Then I added half a can of chicken broth and put it back into the oven until the liquid was evaporated. Finally I put it all into the food processor and pureed it.
For plating I made some nice, round bases from the puree, placed a piece of filet mignon on top, added some sauce and topped it off with some chopped parsley from the yard.
We enjoyed this meal with a nice glass of wine!