Every summer, I eagerly await the first chanterelles to appear on the island. As soon as they are big enough, I go fetch my basket and head toward the patch where they pop up year after year.
As soon as I have enough, I head over to the herb garden and grab a bunch of thyme or parsley. These delicate beauties benefit from a simple preparation that allows their flavor to come through.
Not every night on the island is a feast. Sometimes it is a simple dinner for two. However, that does not mean that it should not be special. Every meal is another opportunity to make the most of the resources available and create something special.
I love to cook steaks on the grill. Nothing is simpler or more satisfying than a steak cooked simply over hot coals, seasoned to perfection and brought just to the temperature you like. Combine that with a beautiful sauce and a fresh side dish you transform it into something special.
Grilled Filet Mignon with Chanterelle Veloute and Caprese Salad
1 Cup Chanterelle Mushrooms
1 Shallot, Minced
1 Tbsp Fresh Thyme
2 Tbsp Butter
2 Tbsp Flour
1/4 Cup White Wine
1/2 Cup Chicken Stock
1/4 Cup Heavy Cream
Salt and Pepper to taste
Melt butter in a saute pan over medium heat. Add mushrooms and cook until tender, about 2 minutes. Add shallot and thyme and cook for one more minute. Add flour and whisk into butter to make a roux. Cook until golden brown and then add the wine, whisking until smooth. Gradually add the chicken stock and then the heavy cream, continuing to whisk with each addition. Cook for 3-4 more minutes and then taste. Adjust seasoning if necessary and add more cream if sauce is too thick. Serve immediately.