Fresh, simple, affordable and Off the Hook recipes!

Franco/American recipes.

The variety of recipes are from my Artisan back ground cooking to my fresh catch of the day!

Using the freshest ingredients available to create healthy, simple and delicious recipes at affordable prices that are off the hook!

Thursday, November 14, 2013

Bison Filet Spaghetti with Cognac Whipped Cream

Next time you invite your friends and you want to impress they make them my newest creation you can substitute with beef filet mignon if you do not have bison in your area you are sure to impress them or just cut the recipe in half and make it for date night with your honey!! Trust me on this one and it is super easy I promise!! Bon appétit!
½ pound multigrain spaghetti 1/3 cup olive oil 1/3 cup butter 4 cloves garlic minced 1/3 cup Italian parsley finely chopped ½ cup fried onions 4 bison filets 1 tablespoon paprika ¼ teaspoon chili powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil 2 sprigs rosemary 2 tablespoon butter 1 cup heavy cream 1 ½ oz cognac 3 tablespoons ketchup Mix paprika, chili powder, salt and pepper. Rub seasoning on both side of filets let sit 10 minutes. In a sauté pan on medium high heat add olive oil when hot add filets cook 2 minutes turn and cook additional 2 minutes. To filets add rosemary and 2 tablespoons butter place filets in oven and bake 2 minutes. Remove filets from oven coat filets with brown butter cover with foil and let filets sit 5 minutes. Cook spaghetti according to package. In a deep sauté pan add 1/3 cup olive oil and 1/3 cup butter and sauté garlic for 3 to 4 minutes add parsley, cooked spaghetti and fried onions mix to coat spaghetti well. In a medium bowl add cream and with a hand held mixer, mix until cream becomes whipped cream. In a separate bowl mix ketchup and cognac together and slowly incorporate cognac ketchup mixture into whipped cream. To plate place spaghetti on plate top with a filet and a doll up cognac whipped cream also pipe 4 small doll up cognac whipped cream on the side of the plate it melts into a succulent sauce. Bon Appétit!