Pepper crusted filet mignon
For 2 people
Ingredients
2 filet mignons (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Wine sauce, recipe below
directions
Generously season the fillets on both sides with salt and pepper (especially pepper) and pound vigorously.
Heat oil in a small pan over medium-high. Sear the fillets to desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
Serve with wine sauce
wine sauce
Ingredients
½ cup sliced mushrooms
1 shallot, chopped
1 tablespoon unsalted butter
1 cup of red wine
2 tablespoons cold salted butter, shredded
directions
Melt 1 tablespoon of butter in a saucepan and cook the mushrooms and shallots until soft. Put in a bowl.
Pour 1 cup of red wine into the same saucepan; Cook until reduced to 1/2 cup, 8 to 10 minutes.
Remove from the stove; Add the 2 tablespoons of cold, sliced butter and toss the pan until the butter is melted and the sauce has thickened, about 2 minutes. Add the Derve mushroom mixture over the pepper-crusted filet mignon.
Twice Baked Potato
This recipe can be made early in the day, chilled and heated to 450F (200C) for 20-26 minutes.
2 servings
Ingredients
1 large russet potato (about 10 ounces)
Extra virgin olive oil for brushing
Kosher salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons cream
2 tablespoons unsalted butter, room temperature
1/2 cup shredded cheddar cheese
directions
Preheat the oven to 400 degrees F. Prick the potato all over with a fork. Brush lightly with the oil. Roast on a baking sheet for 50 minutes to 1 hour until tender. Leave to cool for about 30 minutes.
While still hot, slice the potatoes lengthwise and scoop the flesh into a medium-sized bowl, leaving about 1/4-inch skin all around. Lightly season the insides of the potato skins with salt and pepper.
In the bowl with the potatoes, add sour cream, cream and butter. Use a potato masher and blend until almost smooth. Season with salt and pepper. Stir the cheese and mound into the potato skins. Place on a baking sheet and bake until heated through and cheese is brown and bubbly, about 20 minutes.
Caesar salad
2 servings
Ingredients
salad
1/2 head of romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated parmesan cheese
Freshly ground black pepper for garnish
dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons parmesan cheese
2 tablespoons olive oil mayonnaise, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, chopped
1/2 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil
directions
In a bowl, combine the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce and stir to combine.
Gradually whisk in 1/4 cup olive oil until dressing is emulsified.
Place the chopped lettuce in a bowl and toss with the dressing and croutons. Top the salad with additional cheese and freshly ground black pepper.
Croutons
Ingredients
2 cups of diced bread
1 tablespoon olive oil
directions
Preheat the oven to 375 degrees F.
Mix bread cubes and olive oil in a mixing bowl. Stir well to coat.
Place the bread cubes on a baking sheet. Spread them out in a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to avoid burning. Allow to cool completely before storing in an airtight container or ziplock bag.
Posted by Jovina Coughlin in Beef Healthy Italian Cooking Potatoes Salad Dressing Sauces Wine Sauce