Mignon Cake Recipes

MINION SHEET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Line large cookie sheet with cooking parchment paper or waxed paper. Spray bottom only of 13x9-inch pan with baking spray with flour.
• Make and bake cake mix as directed on box, using water, butter and eggs. Cool 10 minutes in pan on cooling rack. Turn cake out onto paper-lined cookie sheet. Cool completely, about 1 hour.
• With serrated knife, trim off square corners of cake, creating oblong shape. Trim 1 short side flat to make bottom of cake.
• Spoon three-fourths of the container of frosting into medium bowl. Stir in yellow food color. Frost cake with thin coat of yellow frosting. Refrigerate 30 minutes.
• Remove cake from refrigerator. Frost cake with final coating of yellow frosting. Refrigerate until frosting is firm, about 15 minutes.
• Use off-set spatula to make an upward curving line in frosting about 4 inches from bottom of cake. Place blue decorating icing in small bowl; stir until smooth. Frost bottom (including bottom edges) of cake with blue icing up to curved line. Use 1 licorice string to cover line; if needed, use kitchen scissors to snip away excess licorice. Refrigerate cake 30 to 45 minutes.
• For eye, frost mint patty with thick layer of remaining white frosting. Place 1 of the chocolate candy drops, pointed end down, into frosting; set patty aside.
• Knead together chewy chocolate candies. When completely combined and malleable, roll candy between palms into a rope. Press rope around plastic tumbler with 3 1/4- to 3 1/2-inch diameter rim; press loose ends together to secure. Gently lift tumbler away from candy. With pastry brush, coat chocolate candy ring with a little corn syrup (you may not need all of the corn syrup). Place silver sugar in shallow dish; dip chocolate ring into sugar to coat.
• Remove cake from refrigerator. Gently peel cake away from paper; place cake on cake board or serving platter. Place eye towards top center of cake. Place silver ring around eye.
• Press 2 chocolate drops into blue portion of cake just under licorice string to create buttons on jumper. Arrange 4-inch piece of licorice onto cake a few inches below eye in a half-curve to create smile. Cut 2 licorice strings into 3-inch pieces; insert into top of cake to create hair. Use more licorice strings to outline jumper.
• Attach plain tip (provided) to Easy Flow icing nozzle. Draw 2 lines of icing about 2 inches apart on either side of silver eye ring. Fill in lines with more black icing; smooth icing with small knife or spatula. Store cake loosely covered.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

MIGNON CAKE

Steps:

• Mix and bake the cake according to directions on box using the two - 9" pans.
• Let cool & slice each cake layer in half so you have 4 cake layers.
• Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes - ½ hour.
• Wash and let the fruit dry on paper towel.
• Place the first cake layer on the plate & spread a layer of Cool Whip.
• Distribute slices of kiwi evenly over the Cool Whip.
• Place the next cake layer & repeat until you finish all layers.
• If you want you can randomly add a few of the other fruits in the middle layer.
• Cover the top & sides of cake with the remaining Cool Whip.
• Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy).
• Decorate the rest of the cake with the remaining fruit & sliced strawberries.
• Refrigerate until ready to eat.

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.