The Spicy Olive’s Filet Mignon With Cream Sauce and Mushrooms

FILET MIGNON WITH CREAM SAUCE & MUSHROOMS
 A Steak House worthy steak dinner you can make it home! Perfect for celebratory dinners like anniversaries or even Father’s Day!

The Spicy Olive's Filet Mignon With Cream Sauce and Mushrooms

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 Filet Mignons 10-12 ounces each
  • 1 Tablespoon The Spicy Olive's Picual or other mild to medium extra virgin olive oil
  • 1 1/2 teaspooons Seasonal Herbal Sea Salt available at The Spicy Olive
  • 1 teaspoon fresh cracked pepper
  • 1 Tablespoon The Spicy Olive's Butter infused olive oil
  • 6 ounces fresh mushrooms shitake or your favorite
  • 1 Tablespoon dry Sherry wine
  • 2 teaspoons The Spicy Olive's Tuscan Herb Olive Oil
  • 1/4 cup chopped shallots
  • 1 1/2 Tablespoons Brandy
  • 3/4 cup heavy cream
  • 2 Tablespoons The Spicy Olive' Roasted Garlic and Champagne mustard
  • fresh parsley for garnish

Method
 

  1. Preheat oven to 400 degrees F.
  2. Pat filets dry with a paper towel, with a string tie your filet so around the middle so that it will hold its shape when cooking then brush the filet with the Melgarejo EVOO add Seasonello Herbal salt and pepper.
  3. Heat a large skillet over high heat for 5 – 7 minutes. Once the skillet is hot, add the filets and sear evenly all sides (about 2 minutes top, bottom, sides). Transfer the filets from the skillet to a sheet pan, place them in the oven for 8-10 minutes (Medium Rare).
  4. Remove from oven and cover your sheet pan with the filets tightly with aluminum foil and allow them to rest for 10 minutes. Set skillet aside do not wash it yet.
  5. In medium to low heat, heat Butter Infused Olive Oil in a sauté pan, add mushrooms and sauté for 4-5 minutes, stir in the sherry and cook for 8-10 minutes until mushrooms are cooked through. Sprinkle about a ¼ teaspoon of salt and black pepper. Set aside.
  6. Using the skillet that you seared your filets, add the Tuscan Herb Olive Oil, add shallots and cook over medium to low heat for about 2 minutes, add brandy, stir to deglaze the skillet, cook until brandy evaporates, and the shallots are tender, then stir in the heavy cream and simmer until thickened. Stir in mustard and season to taste.
  7. Remove string from filets and plate. Spoon the cream mustard sauce around the filet. Top meat with a spoon full of mushrooms, garnish with parsley and serve hot.

Virtual Wine Tasting Hobo Wines California June 5, 2021 5:30 PM

he Spicy Olive travels to Santa Rosa California for our next Virtual Wine Tasting Experience.

Kenny Likitprakong, Winemaker and Owner, Hobo Wine Company will lead our discussion.

 

Folk Machine, White Light White Blend 2019 at $15.99

Tocai Friulano, Riesling, Verdelho, Sauvignon Blanc, and Gewurztraminer

 

Folk Machine, Pinot Noir, Central Coast 2020 at $22.99

Pinot Noir, Pommard Clone

 

Folk Machine, Parts & Labor Red Blend 2019 at $17.99

Carignan, Syrah, Grenache

 

Folk Machine, Valdiguie, 2019 at $24.99

Valdiguie, Redwood Valley

Call ahead for curbside pick up or come in to The Spicy Olive to get the wines prior to the event so you can taste along with all of us.  On the day of the event, we will meet on Zoom to join as we taste four wines on a live, interactive web conference. A link with a Zoom login and password will be sent to those interested. Please reply by email or text to make sure the list of participants includes you!   

Call or visit the Shop: 513.847.4397, or Nicholas: 513.378.7244 to get the wines and join in the fun.  Email: WineDirector@TheSpicyOlive.com

 

You may buy any or all of the wines to participate. Pick up a Repour to preserve wines that you taste and save for later.

A line-up sheet is attached to print out and use for note taking during the event.

Please join us on Saturday, June 5  at 5:30 on Zoom.

Again, confirm with me that you are on the list.  Share this message with friends as well.

In Person Wine Tastings Return to The Spicy Olive June 4, 2021 4-7pm!!

In person wine tastings are back at The Spicy Olive starting June 4, 2021 every Friday 4-7 pm. Come and join Nicholas and/or Melanie as we taste some selections from our wine collection at The Spicy Olive! No reservations necessary at this time.

The Spicy Olive’s Caramelized Pork Tenderloin

THE SPICY OLIVE’S CARAMELIZED PORK TENDERLOIN
1 – (2 to 2.5lbs) of pork tenderloin
2 teaspoons of salt
½ teaspoon of paprika
½ teaspoon of The Spicy Olive’s Baklouti Fused Olive Oil
1 tablespoon of The Spicy Olive’s Portuguese Chiquitita EVOO or other Medium to Mild Single Varietal olive oil
3 tablespoons of The Spicy Olive’s Lavender Dark Balsamic Vinegar this would be delicious with any of our dark balsamics!
4 to 6 slices of bacon
1/3 cup of honey
2 tablespoons of mustard
Preheat oven to 350 degrees F.
Combine salt and paprika in a small bowl. Rub the entire mixture on the pork tenderloin and wrap with bacon stripes, secure sides with toothpicks. In a large skillet heat Baklouti Fused Oil and Chiquitita over medium high heat, place tenderloin in skillet and let the sides seal.
In a small bowl combine the Balsamic Vinegar, honey and mustard and generously brush over the top of the tenderloin. Cook on skillet for 10-15 minutes while the Balsamic mixture gets caramelized. Transfer the tenderloin onto a foiled covered baking sheet, wrap with aluminum foil,   place in oven and bake for 15 minutes. Remove from oven and allow to rest so juices can redistribute into the meat. Remove toothpicks, slice and serve.

The Spicy Olive's Caramelized Pork Tenderloin

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The Spicy Olive's Lemongrass Mint Mojito

The Spicy Olive’s Lemongrass Mint Mojito

THE SPICY OLIVE’S LEMONGRASS-MINT MOJITO
6 fresh mint leaves, plus a sprig for garnish
1-1/2 tablespoons simple syrup (see below)
1 tablespoon fresh lime juice – safe half the lime cut into wedges and garnish drink.
1 tablespoon The Spicy Olive’s Lemongrass-Mint White Balsamic Vinegar
2 ounces light Rum
club soda
Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a wide glass. With a wooden spoon, muddle mint, simple syrup, lemon juice and balsamic vinegar together to form a good syrup, add ice cubes, then pour Rum and club soda, mix. Garnish mint leaves and limes.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
The Spicy Olive's Lemongrass Mint Mojito

The Spicy Olive's Lemongrass Mint Mojito

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The Spicy Olive's Tropical Chicken Salad

The Spicy Olive’s Tropical Grilled Chicken Salad

TROPICAL GRILLED CHICKEN SALAD
3 boneless skinless chicken breasts
4 cups chopped romaine – or green leaf lettuce
¼ cup cherry tomatoes – halved
¼ red onion – chopped
1 large avocados – sliced diced into small pieces
1 whole pineapple cut into rings – can use canned pineapple rings
½ tablespoon The Spicy Olive’s Melgarejo Picual EVOO (single Varietal olive oil from Spain)
cilantro – roughly chopped
Marinade for Chicken
½ cup of soy sauce
½ cup of The Spicy Olive’s Golden Pineapple white Balsamic Vinegar
1 tablespoon The Spicy Olive’s Basil Infused Olive Oil
1 can of cola soda
1 tablespoon of mustard (our Roasted Garlic and Champagne Mustard would work here!)
Whisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hrs. Best overnight.
Salad Dressing
⅓ cup The Spicy Olive’s A Premium or Golden Pineapple White Balsamic Vinegar
⅓ cup The Spicy Olive’s Melgarejo Picual EVOO
whisked together
Preheat grill 350 degrees F.
Remove chicken from marinade and place on hot grill, cook approx. 10-12 minutes on each side -until chicken is fully cooked. Cut chicken into slices and set aside. Brush EVOO on the pineapple rings and place on grill – grill for 2-3 minutes on each side.
Prepare salad – place chopped romaine lettuce or lettuce as your choice on a plate, top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve.
The Spicy Olive's Tropical Chicken Salad

The Spicy Olive's Tropical Grilled Chicken Salad

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Spicy Olive BLT Pasta Salad

The Spicy Olive’s BLT Bow-tie (Farfalle) Pasta Salad

The Spicy Olive’s Farfalle  BLT Salad
1 lb. of farfalle (bow-tie) pasta
½ lb. of bacon
1 ½ cup of grape tomatoes, cut in half
1 tablespoon of chopped/torn fresh basil
½ cup of shredded Parmesan cheese
1/3 cup of crumbled feta cheese
¾ cup of The Spicy Olive’s Garlic Infused Olive Oil
1 lemon (juiced)
In a medium to large pot bring water to boil add a pinch of salt. Cook pasta until al dente (about 10 minutes), drain and set aside.
In a large skillet cook bacon until browned and crispy, drain on  and dab with  paper towel to remove all excess oil. Cut bacon to form crumbles and set aside.
Combine bacon, grape tomatoes, feta cheese, and basil in a bowl.
Using a blender, combine Parmesan cheese, olive oil, and lemon juice and blend until smooth. Then pour into a bowl and toss pasta with this mixture.
Serve pasta and top with bacon, tomato, feta and basil mix.
Spicy Olive BLT Pasta Salad

The Spicy Olive's BLT Bowtie (Farfalle) Pasta Salad

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Virtual Wine Tasting May 22, 2021 A Taste of South American

The Spicy Olive travels to South America – Chile and Argentina with our next Virtual Wine Tasting Experience.

Italo Jofre, Wine Ambassador, Fetzer Vineyards (Concha y Toro) will lead our discussion.

 

Chile, Casillero del Diablo Reserva Rosé, 2020 at $9.99

 

Chile, Marques de Casa Concha Carmenere, 2018 at $19.99

 

Chile, Gran Reserva Cabernet Sauvignon, 2018 at $14.99

 

Argentina, Trivento Golden Reserva Malbec 2018 at $19.99

Call ahead for curbside pick up or come in to The Spicy Olive to get the wines prior to the event so you can taste along with all of us.  On the day of the event, we will meet on Zoom to join as we taste four wines on a live, interactive web conference. A link with a Zoom login and password will be sent to those interested. Please reply by email or text to make sure the list of participants includes you!   

Call or visit the Shop: 513.847.4397, or Nicholas: 513.378.7244 to get the wines and join in the fun.  Email: WineDirector@TheSpicyOlive.com

 

You may buy any or all of the wines to participate. Pick up a Repour to preserve wines that you taste and save for later.

Please join us on Saturday, May 22  at 5:30 on Zoom.

Again, confirm with me that you are on the list.  Share this message with friends as well.