Filet Mignon et Accompaniments
I had recently bought some meats from Omaha Steaks
so this past weekend I decided to pull out the
filet Mignons from that purchase and fire up the grill.
But first I wanted to make bruschetta.
This is not rocket surgery, folks.
No need to measure, sweat and pray.
Just put in what you like in the amounts that taste good and
you have a winner.
The ingredients and amounts, more or less:
1 pint grape tomatoes, diced
(but any tomatoes that have some flavor will do)
1/4 cup onion, diced,
1 garlic clove, grated
1 tablespoon fresh Italian parsley, chopped
2 tablespoons Parmigiano Reggiano, grated
splash good balsamic vinegar (not shown)
1/2 to 1 tablespoon extra virgin olive oil
pinch kosher salt
pinch freshly cracked black pepper
Taste and adjust flavors as needed.
Lightly toast French bread that has been cut
into 1/2" slices on a bias.*
*I cooked the whole defrosted baguette on the grill and
then cut it into slices.
As wonderful as this tastes now,
can you imagine how this would taste with homegrown tomatoes?
And now for the stars of the meal.
A few hours before cooking,
I placed the meat on a rack over a plate and seasoned them
liberally with kosher salt, freshly cracked black pepper,
and extra virgin olive oil.
These went back into the fridge until just about an hour before
they were to go onto the grill.
I had also pulled some butter out of the fridge to let it warm
and mixed it with an equal amount of Gorgonzola blue cheese.
After preheating the grill,
I cooked the filet Mignons to medium rare and grilled some
corn on the cobs.
The corn took much longer than the steak did to cook.
Dinner is served.
And what a fine dinner it was.