Make the strudel: Preheat a gas or
charcoal grill to high heat. Preheat the oven to 400°F.
Combine the zucchini, squash, eggplant, red pepper and
yellow pepper in a large bowl. Add the olive oil, salt and
pepper. Toss to coat evenly. Arrange on the grill and cook
each vegetable for 2 to 3 minutes per side until tender and
grill marks appear. Transfer to a cutting board and cut into
1/4-inch thick strips. Return to the bowl; add the
extra-virgin olive oil, balsamic vinegar and a pinch of salt.
Toss to coat evenly. Set aside.
Arrange one sheet of filo dough on a flat surface. (Set a
damp cloth on the remaining sheets to prevent them from drying
out.) Brush lightly with the butter. Arrange a second sheet of
filo over the first and brush with butter. Repeat with the
remaining 4 sheets. Cut in half crosswise and once lengthwise
to yield 4 rectangles. Arrange one rectangle on a flat surface
with one corner pointing towards you so that the shape becomes
a diamond. Place a spoonful (about 1/2 cup) of the vegetable
mixture, slightly off center, on the corner closest to you.
Brush the borders with butter. Fold the point closest to you
in towards the center and then roll one full turn. Fold the
sides in to the center and roll the filo around the filling to
form a cylinder. Transfer to a baking sheet, seam side down,
and brush with butter. Repeat with the remaining ingredients
to form 4 strudels. Bake for about 15 minutes until golden
brown. Return to the oven for 3 to 5 minutes prior to serving,
if reheating is necessary.
Make the sauce: Melt the butter in a
large, heavy-gauge skillet over low heat. Add the onions and
cook for 30 minutes, stirring occasionally, until tender.
Increase the heat to medium, add the thyme and cook for 5 to
10 minutes until the onions begin to turn a deep brown. Turn
off the heat. Add the cognac and stir until absorbed. Return
the heat to medium-high and add 1/4 cup of the wine and cook
for about 5 minutes until reduced by half. Add the stock,
increase the heat to high and cook for 10 to 15 minutes until
reduced by half. Season to taste with salt and pepper. Stir in
the remaining 2 tablespoons wine. Cover and keep warm.
Make the potatoes: Put the potatoes in a
large saucepan and cover with cold water. Add a pinch of salt
and bring to a boil over high heat. Reduce the heat and cook
on a medium boil for 20 to 30 minutes until tender when
pierced with a fork.
Heat the cream and butter in a small saucepan over low heat
until the butter is melted.
Drain the potatoes in a colander. Press through a potato
ricer back into the pot. Stir in the warm cream mixture and
season to taste with salt and pepper. Serve immediately or
transfer to a stainless steel bowl, cover with plastic wrap
and set in a warm water bath to keep warm.
Make the beef: Preheat the broiler. Heat a
heavy-gauge sauté pan over high heat. Add the oil. When the
oil begins to shimmer, season the beef fillets with salt and
pepper and add to the pan. Cook for 3 to 4 minutes until a
dark crust develops. Turn and reduce the heat to medium. Add a
small amount of oil if the pan is dry. Cook for 3 to 4 minutes
for medium rare. Sprinkle the cheese over the top of steak and
bake for 1 minute or just until the cheese melts. Remove the
steak from the pan and rest on a cutting board.
Pour out any oil in the pan and return to medium heat. Add
the onion sauce, scraping the bottom and sides to release any
stuck bits of meat. Cook for 1 to 2 minutes until hot. Divide
the sauce among four plates. Top with a steak and arrange a
spoonful of potatoes and a strudel next to the steak. Enjoy
with Simi
Alexander Valley Cabernet Sauvignon or Simi
Alexander Valley Reserve Cabernet Sauvignon
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