Tournedos of beef with prosciutto and artichoke hearts

When I visit a new city, I often like to buy a cookbook as a souvenir. This cookbook can have only a handful of recipes, or a hundred; it can have pictures, or not; it can be by a famous chef or a collection of housewives. The only rule is that it be recipes from that city (or country).

One of my first days in San Francisco, one of the ladies I'll live with next year, the delightful Miss Julie, took me to a used bookstore where we promptly kneeled on the floor reading cookbooks. After flipping through every one with "California" or "San Francisco" anywhere on the front cover, I finally selected what is thus far proving itself to be a very useful cookbook, the only one I have with me right now since I drove cross-country without a single cookbok (shocking, isn't it?). Anyway, this cookbook is called: A Taste of San Francisco. Published by The San Francisco Symphony, it is a collection of recipes from the best restaurants of the Bay Area. What's interesting is that each restaurant has about three recipes--a starter, main dish and dessert--so you can make, say, a Chez Panisse meal one night.

The first recipe I decided to make from this book (even though I changed a few things as is my way) was based on one from The Blue Fox, since closed. I tweaked the recipe a fair amount, as I always do, and what follows is my version. I'm sure the original is delicious as well.

Tournedos of beef with prosciutto and artichoke hearts

.70 lb Beef Tenderloin
1/2 tablespoon Capers
Oil for skillet
1/2 bunch Scallions, chopped
3 slices Prosciutto, cut into strips
4 Artichoke Hearts, quartered

1/2 + 1/4 cup Chicken Broth
Several stalks Cilantro, chopped
Salt and Black Pepper

Cut Beef into 1" cubes. Soak Capers in a small bowl of cold water to rinse off brine or salt from jar.

Heat Oil in medium skillet so it coats bottom. Saute Beef, turning frequently, until browned. If you like your meat pink inside, transfer to a plate and keep warm, otherwise continue cooking a little longer. (You can also cut the meat into smaller pieces and then cook it for shorter.) Once Meat is removed from pan, add Scallions and Prosciutto to pan. Fry quickly over high heat, then add Artichoke Hearts, Stock, drained Capers, reduce heat and simmer for about 10 minutes, until liquid in the pan has thickened to a pan sauce.

Return Beef to pan, add Cilantro, Black Pepper and Salt, if needed (keep in mind--Capers and Prosciutto are quite salty in their own right). Mix everything together and serve.

Filet de boeuf au Livarot

The boy went to China (among other places) and left me without his digital camera and with three wheels of cheese we brought back with us from Normandy. Grr. They all supposedly expire this weekend, so I decided I needed to find a way to use them up.

The Livarot was too strong (especially the rind) to eat straight, so I did a quick internet search and came up with a recipe of something like steak with Roquefort sauce, but with Livarot cheese instead. I played with the recipe and came up with my own, which was surpisingly yummy, even after the couple-day-old sauce was reheated for another dinner. If I made it again, I would add some more onions (or at least sharper ones). And feel free to add generous amounts of pepper.

Filet de boeuf au Livarot

(Adapted from 911 Chef Eric)

Makes enough sauce for six dishes (I poured it over my accompanying veggies as well).

Filets de boeuf (One per person)
Butter or olive oil
1/4 wheel Livarot, cut in chunks
1 Yellow Onion, chopped
2 cloves Garlic, chopped finely + 2 cloves per steak
1/4 cup Unsweetened Apple Juice
1/4 cup Water
20 cl Heavy Cream
Salt and Pepper
1 stalk Parsley/steak, chopped finely
A dash of Piment d'Espelette or Red Pepper Flakes, to taste

Melt enough butter in a pan to sear the steaks in it. Or, generously coat the bottom of the pan with olive oil. Mash two cloves of garlic per steak, then rub the garlic, salt and pepper over each side of each steak. Sear the steaks in a pan over high for 1 minute on each side (this leaves them red and bloody inside; cook for longer if you prefer). Remove the steaks from the pan, place them on a plate and place the plate in the oven to keep it warm. (Don't turn the oven on or else the steaks will continue cooking.)

Turn the heat down to low and gently cook the onion and the rest of the garlic, for about 6 minutes. Turn the heat back up to high and deglaze the pan with the water and apple juice, then reduce by half. Turn the heat back down to low and add the cream and cheese. Move everything around with a spatula, making sure the cheese is spread all over the pan and scraping up any remaining bits of steak or garlic that will add a nice layer to the sauce. Add piment d'Espelette to taste, as well as any salt or pepper you find necessary.

Pour the sauce over the steaks and toss the chopped parsley on top. I ate this with plain boiled turnips that I covered in sauce as well.

Update: I made a new variation!