Time for a nice dinner for four and this can’t be beat..steak – fresh corn – cheese. Add a baked potato and salad along with, I might add, a glass of a lovely Merlot or Pinot Noir. Yum!
- 4 x 8 oz. filet mignon steaks
- 2 tbsp. olive oi l
- coarse salt and freshly ground pepper, to taste
- 1/2 red onion, finely chopped
- 1 garlic clove, minced
- 3 ears of corn, shucked and kernals removed from the cobs
- 1 tbsp. tarragon
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 cup feta cheese, crumbled
- 1 tbsp. butter
Preheat grill…. Rub the steaks with 2 tsp. of oil and season with salt and pepper. Place on the grill for 8 – 10 minutes a side for medium rare. Transfer to a platter and tent with foil. Let rest for 5 minutes.
Cook the onion and garlic in the remaining oil until softened for 5 minutes. Add the corn and tarragon and stir well. Add the stock and simmer for 4-5 minutes until the corn is tender. Add the heavy cream, bring to a boil and reduce by 1/3.
Remove from heat and add 1 cup of the cheese and butter and stir until all has melted. Divide the corn mixture equally among the 4 plates and top with a steak. Add a chilled salad, glass of good wine and the evening begins……music anyone?
Steak and Mushrooms With Red Pepper Mayonnaise Panini
Wow, this is a sandwich any man (or woman) would love to sink their teeth into, especially since we are using Filet Mignon. Oh, my goodness! This is to die for. Get ready to make it again and again.
- 2 tbsp. olive oil, divided
- 2 cups of white mushrooms, finely chopped
- pinch of salt and pepper
- 1/2 lb. filet mignon, cut in 1/3 inch thick slices
- 2 Ciabatta rolls
- 3 tbsp. red pepper mayonnaise
- 1/2 cup baby spinach, washed, dried and stems removed
Heat 1 tbsp. olive oil in a skillet over medium heat. Add the mushrooms and stir occasionally until they become soft (6-7 minutes). Season with salt and pepper and set aside to cool down a little.
Heat the panini pan and now brush the filet pieces with the remaining oil and sprinkle with salt and pepper. Lay the meat on the panini press, lower the lid and grill until seared on the outside but rare on the inside (3-4 minutes). Let rest for a few minutes.
Red Pepper Mayonnaise
- 1/4 cup roasted red pepper
- 1 small garlic clove, pressed
- 1 tsp. fresh lime juice
- pinch of cayenne pepper
- 1/4 cup mayonnaise
Combine the peppers, garlic, lime juice and cayenne in a blender until smooth. Stir in the mayonnaise until well combined.
Continuing on….
Split the rolls in half and spread 1-2 tbsp. of the mayonnaise on each bottom half. Arrange the mushrooms on top and then a layer of the spinach. Lay the steak slices on top and replace the bun top.
Place the sandwich in the press, lower the lid and cook until they are browned and crisp 3-6 minutes. YUMMY!
Filet Mignon With Red Wine Sauce
So many ways to cook a steak for sure and everyone has a favourite. Here’s one of mine.
This recipe will feed 4.
- 4 tbsp. chilled butter
- 4 filet steaks (each one about 4-5 ounces)
- 1/4 cup chopped shallots
- 2/3 cup of Pinoir Noir or French Merlot (the other 1/3 for the Chef, of course)
- 1 tbsp. chopped garlic
- 1 tbsp. Dijon mustard
- 1/3 cup chopped fresh parsley
Melt 1 tbsp. of butter in a heavy skillet over medium heat. Sprinkle both sides of the steak with salt and pepper. Add to the skillet and cook for 4 minutes per side, remove from heat and tent with tin foil to rest.
Melt 1 tbsp butter in a skillet and add the shallots and garlic and saute for about a minute, being careful not to burn. Add the wine, mustard, simmer until sauce has thickened. (about 2 minutes). Stir in the parsley. Reduce the heat and add the remaining 2 tbsp. of butter.
Plate the steaks and spoon the sauce over each one. Add garlic mashed potatoes, a veggie of your choice and my, oh, my, what feast.
More wine, anyone?
Father’s Day Weekend
I always tell Don when he has this golf weekend with his boys, this is also MY weekend. Well, let’s see…..
Yesterday, I had the remote in MY hand and I could watch whatever I wanted to….okay, who can find anything but re-runs? That’s okay, they were good the first time. Oh yeah, I rearranged the patio furniture, changing the kitchen area and then the seating/conversation side (reversed them actually).
Day 2…bake for Don’s special dinner and make the special muffins Maurice said he really liked (back Sunday morning), do the laundry, plan the dinner, wrap his present, set the table and try to catch a few friends to have a girl-chat…okay,so it’s Saturday and no one is home. Scratch that idea.
Dinner is going to be:
- 8 oz. Filet Mignon with Bernaise sauce,
- Lobster tail with an Orange-Tarragon sauce,
- mashed sweet potato,
- fresh baked buns,
- baked asparagus,
- individual strawberry/blueberry shortcake. WHEW!
I also volunteered a couple of hours at the Arena for the racers picking up their packages for two races tomorrow. We must be the race town for all of B.C. Last month it was the Half Ironman and in August the Ironman race comes through here.
As a Father/Step-dad and Husband, he is the best so with each sinful bite. we will talk about all the fun he had…yup he’s worth it.
Okay, now where is the wine?…..later.
HAPPY FATHER’S DAY