Roasted Filet Mignon with Portobello Demi-Glaze, Whipped Smoked Potatoes and Set on Molten Brie Cheese
Before cooking the filet mignon roast, bring to room temperature.
Preheat your oven to 475 degrees. In a large roasting pan, place the filet mignon roast fat side up, and rub olive oil over the meat. Generously season with kosher salt, pepper, and about a tablespoon of thyme. Place in the oven for about 12-15 minutes for 2-3 pound roast or 15-20 minutes for 4-5 pound roast. Reduce heat to 350 and cook an additional 20-25 minutes. Use a meat thermometer to determine when it is done to suit your taste (125 for rare and 135 for medium). Remove meat from oven and let stand (covered with aluminum foil) about 15 minutes before serving.

Serve with mushroom sauce (recipe below).

Portobello Mushroom Demi

In a large skillet, on medium-high heat, melt:
2 tablespoons butter
Once butter is melted, add to the pan:
10 oz of coarsely chopped mushrooms
2 garlic cloves, minced
1 teaspoon onion powder
Cook until most of moisture from mushrooms is gone.
Add to the pan:
1/2 cup red wine
Cook until most of liquid is gone. Reduce heat and add:
1/2 cup beef broth
3-4 tablespoons pan drippings
Whisk until combined and serve over meat.
Whipped Smoked Potatoes
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
1 tbsp. smoked paprika
Dash pepper

Directions
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Molten Brie Cheese

1 (8-10 inch) round Brie cheese

Place Brie in a 10 inch ovenproof dish or quiche dish. Bake in a preheated 350 degree oven for 30 to 40 minutes or until bubbly. Remove from oven. Serve approximately 2 to 3 oz. of hot Brie cheese under each filet.

Chocolate Torte with Chambord Ganache and Candied Hazelnuts

Chocolate Torte:
6 large eggs, separated
1 cup unsalted butter, cut into small pieces
9 ounces semisweet or bittersweet chocolate, chopped
1 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Chocolate Torte: Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Butter a 9 x 3 inch (23 x 8 cm) springform pan or spray with a nonstick cooking spray. Line bottom of pan with parchment paper.

Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl. Cover both with plastic wrap and bring to room temperature (about 30 minutes).

Meanwhile, melt the butter and chocolate in a stainless steel bowl placed over a saucepan of simmering water.

Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer (can also use a hand mixer). Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Beat in the vanilla extract and melted chocolate mixture.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or the batter will deflate.

Pour into the prepared pan, smoothing the top. Bake the cake for about 50 - 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.) Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs. Note: If covering the torte with ganache, cover with plastic wrap and place in the refrigerator for a few hours or up to a few days.

Chambord Ganache

4 ounces heavy cream

4 ounces bittersweet chocolate, chopped

1 ounce Chambord

Put chocolate in medium bowl. In saucepan, bring cream to boil, remove from heat, pour over chocolate. Let sit to melt for 1-2 minutes, whisk mixture thoroughly. Stir in Chambord.

Candied Hazelnuts

¼ cup packed light brown sugar
1½ tablespoons Frangelico
1¾ teaspoons vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups raw, unsalted, hazelnuts

INSTRUCTIONS
1. Preheat the oven to 300°F.
2. In a medium bowl, mix together the sugar, liqueur, vanilla, cinnamon, and salt and toss the nuts in it.
3. Spread the coated nuts on a large well-greased baking sheet and bake for approximately 20 minutes. Stir and scrape them up every 5 minutes with a spatula and return the pan to the oven until the nuts smell rich and toasty and are deep glossy brown. Be careful not to burn them.
4. Remove the pan from the oven and scrape the nuts up with a spatula occasionally as they are cooling or they will stick together and to the sheet.
5. When the nuts are cool, dry, and set, store them in an airtight container in the refrigerator for up to 3 weeks.