The MishKatz Nuptial Menu: Filet, Peas and Morels Mignon

I didn’t want to mess too much with filet. But peas I’m happy to mess with! This pic looks way more drab than it seemed in real life. It was delicious actually.



  • 1 small filet per person
  • rosemary, thyme
  • 3-4 TB butter
  • salt, pepper
  • 1 head garlic

Over medium heat, add butter, whole head of garlic cut open, and herbs. Season the meat (should be at room temperature when starting all this). When everything else has married, push everything else to the side and add the beef, cooking 1-4 minutes on each side depending on desired doneness.


  • 16 oz peas
  • 6 oz goat cheese
  • 1/2 cup cream
  • 3 eggs
  • salt and pepper

Blend the peas and cream in a blender until smooth, if necessary adding up to a cup of water to help them blend smoothly. Put in a pot and cook slowly, reducing the liquid as much as possible, then add the cheese and season to taste. Take off the heat, blend in the eggs, and bake at 350 for 20 minutes or until set. I toasted the tops of the cupcakes in the filet butter.


Wash morels thoroughly in water, then soak in water for 2-4 hours until soft. Add to the pan sauce at the last moment to get some heat and butter in there before serving.

Ripe Olive Martinis

This is the moment I chose to honor my grandparents’ olive hors d’ouvres, by serving dirty martinis to those who were willing… but no one was. Oh, my family.


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