A gourmet meal can be as easy as a broiled filet mignon or as dressed up as Chicken Cordon Bleu in a delicate wine sauce. The main course is normally paired with side dishes and a dessert such as a simple chocolate torte covered with raspberries.
A simple broiled filet mignon dinner starts with marinating the steaks in 1/2 cup melted butter, 1 teaspoon onion powder and 1 teaspoon garlic powder. The steaks should marinate at room temperature for one hour, being turned over every 15 minutes.
The oven rack is moved to the highest setting and the broiler preheated. After the steaks marinate they are broiled for 5 to 7 minutes to a side. The steaks are served warm with side dishes such as baked potatoes and a salad.
Chicken Cordon Bleu is made by placing 1 slice of Swiss cheese and one slice of ham in the center of a boneless chicken breast. The sides of the breast are folded over to cover the filling and secured with a toothpick. The prepared chicken is dredged in a mixture of 1 teaspoon of paprika and 3 tablespoons of flour.
Butter is melted in a skilled over medium heat and the chicken is browned in the melted butter. When the chicken has browned the heat is reduced to low and 1/2 cup of dry white wine and 1 teaspoon of chicken bouillon are added to the skillet. The chicken is covered and simmered for 30 minutes or until the chicken is cooked through. The chicken is taken from the skillet and the toothpicks removed.
A cup of heavy whipping cream and a tablespoon of cornstarch are mixed together and added to the sauce in the skillet. The mixture is whisked until it thickens and is then poured over the chicken for serving. This recipe is often paired with steamed vegetables.