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.

A Special Thursday Dinner

I had a special dinner planned for my husband this evening as our daughter is eating out with a friend. Won't he be surprised?

First, the Twice-Baked Potatoes. I cleaned and poked steam holes in two nice sized Yukon Gold potatoes. The potatoes are already cooked in this picture. I also clipped some chives and parsley from my deck pots. I set aside 2 tablespoons of unsalted butter, some light sour cream, salt and pepper for later.

I cooked the potatoes in the microwave until they were cooked through. Carefully cut in half, lengthwise. Remember, there is a reason the children's game is called "Hot Potato".

Use a spoon to cut all the way around the potato half, leaving enough potato for a strong shell. Scoop the inner part out and place in a bowl.

Arrange the potato shells on a baking sheet and set aside. Mash the potatoes that had been scooped out and add the butter. Stir until the butter is melted and season with salt and pepper. Add the chopped chives and mix in the sour cream. Add enough sour cream to make a nice, creamy filling.

At this point the filling is ready to go into the shells.

I decided to add shredded cheddar cheese to the tops of the potatoes. Chopped fresh parsley is then added to the Twice-Baked Potatoes before baking.

Here are the ingredients for the sauteed mushrooms.

I have 10 crimini mushrooms, some shallot, unsalted butter, the remaining chopped chives and parsley, white wine, salt, pepper, and vegetable stock.

After wiping the mushrooms with a dry paper towel to remove any debris, I slice them. An egg slicer can be used to get even slices. As it was, the mushrooms didn't want to be cut this way, so I sliced them with my chef's knife.

I ended up cutting about 1/8th of the shallot for this dish. I also opted to use just 1 tablespoon of the butter.

And here we have the stars of tonight's dinner. Two beef filet mignons. Sam's Club had a special on sliced beef tenderloin, so I bought a package of four. Upon arriving at home, I formed each into a round and wrapped bacon around each. I secured the ends with a toothpick and then froze them in packages of two.

Season liberally with kosher salt and freshly ground black pepper.

Meanwhile, heat some olive oil in a pan over medium high heat.

Sear on each side and then turn on edge so that the bacon can cook through. After all, no one wants raw bacon. Take care to not overcook as filet mignon is best eaten rare. This means the center will be red and cool.

Remove to a heat-proof plate and place in a warm oven.

Meanwhile, add more olive oil the butter and saute the sliced mushrooms. Once browned, add the sliced shallot and season with salt and pepper. Do not add salt to mushrooms until after they are browned as the salt will prevent proper browning. Add about 1/4 cup vegetable stock and a splash of white wine. Simmer until the liquid reduces. Add the chives and parsley.

Add about 1/4 cup vegetable stock and a splash of wine. Simmer until the liquid reduces. Add the chives and parsley at this point.

And now we plate.

Well, I'm ready to dig in now. The steaks were succulent and melted like butter in the mouth. I think I outdid myself with this dinner.