Greetings to all Left-Handed People. Today is your day. And aren’t you lucky, today is also Filet Mignon Day. So unless you’re a vegetarian, you get to celebrate your day with a delicious steak supper.Continue reading “Delicious Filet Mignon with Béarnaise Sauce”
Gotta love the day! I mean, except for vegetarians, who doesn’t appreciate a thick, tender Filet Mignon? It’s only fitting that the penthouse of steaks gets its own day. Pound for pound, Filet Mignon is one of the leanest, most tender and expensive cuts of beef.Continue reading “Irresistible Seared Perfection”
First off, doesn’t this steak look absolutely incredible? I mean, top quality best gourmet steakhouse presentation. Five stars all the way. Are you ready for this? The recipe came from (drum roll please) Smuckers – as in those jars of jellies and jams. I will admit, I did make one tiny, adult change. The Blackberry Sauce called for red wine vinegar. I dropped the vinegar and went straight for the red wine.
What is it about a good cast iron skillet that makes for the best seared food? Nothing, and I mean nothing beats my cast iron skillet when it comes to searing steaks. I’ve had the same set of skillets for over 45 years. No body is allowed to mess with my skillet!
This recipe had me at Reduction Sauce. Anytime a sauce is simmered and reduced, it becomes even more intensely flavored. By its very definition, Reduction is a process of thickening and intensifying the flavor of a liquid. This concentration of flavors is achieved through evaporation. I know, it sounds like a lot of scientific stuff, but what it all comes down to is flavor. Reduction sauces are bursting with flavor.
Step one in observing Drink Wine Day – select a bottle or two of your favorite wine. Hubby likes a good Merlot so we always have a few bottles in the wine rack.
I know, we are barely over all the holiday and New Year’s Eve Celebrations, and already I’m pushing head-long into Valentine’s Day. I guess I’ve got some explaining to do . . .Continue reading “Valentine’s Day Romance Surf and Turf Style”
Confession time: Since undergoing Open Heart Surgery back in late September, I’ve been more cautious as to what goes into my body. That is not to say that I have sworn off red meats or butters or all the other “forbidden” foods health nuts say are big no-nos. I simply don’t eat a steak as often as the craving hits.
When it comes to fancy steaks, Filet Mignon is at the top of my list. If you are craving a steak with true beefy goodness, this might not be the cut for you. Fat and marbling is what gives beef its flavor. A well-marbled Rib-Eye is delicious. Skirt steaks, although thin, are packed with flavor.
Autumn is in full swing. Our precious grills have long since been packed away, hidden from the elements of Mother Nature. We bundle up, eat hearty stews or soups and fondly recall meats grilled to perfection over a bed of amber coals. The beauty of a good steak is that the steak loves a sear of heat – be it the grill or a heavy skillet.
Once upon a time long, long ago Hubby and I called Southern Nevada home. We loved living in the dessert. It was this appreciation for the red earth that drew us to New Mexico for a much needed couples-only road trip.
The drive was beautiful. The landscape breathtaking – rugged rock formations stretching up to touch a deep blue sky. New Mexico is like taking a giant step back in time to a place that is unspoiled by modern life.
It is also the only place in the world that someone from Las Vegas, when “Where are you from?” must clarify “Las Vegas, Nevada”. If not, you would hear a second question – “which one?” Any place else on the planet and the name “Las Vegas” immediately conjures images of the strip. One would be hard pressed to get Las Vegas Nevada and Las Vegas New Mexico confused.
One thing that stood out on our road trip was the cuisine of New Mexico. It is not to be confused with Mexican or Tex-Mex. The food of New Mexico is awesome, in a category all its own. If you are a huge fan of heat – as in chili-hot smoke coming out your ears hot, New Mexican cuisine is right up your taste-bud alley. Sit down to a meal at any authentic eatery in New Mexico and you’ll notice that sopapilla are brought to the table with your meal, along with a big bottle of honey. And for good reason – you need the honey to cool off your mouth between bites of incredibly spicy food. As huge fans of both spicy foods and sopapillas, we fell madly in love with New Mexican Cuisine. Make no mistake about it, this Filet Mignon is sizzling hot – New Mexican unbelievably HOT over-the-top OMG heat. Continue if you dare, but consider yourself properly warned.
I had not planned to share yet another recipe with you today. I’ve shared three great recipes today, a couple of sides and an awesome BLT. But I learned that today is National Filet Mignon Day.
When Hubby and I were first married, back in the stone age, he was (and still is) a big fan of Porterhouse steak. I adored Filet Mignon. What Hubby didn’t realize was that his beloved “tender side” of a Porterhouse is, in reality, a small sampling of beef tenderloin. And steaks cut strictly from the tip of the tenderloin are sold as Filet Mignon.
On our drive home from the office one crisp September evening a few years back, Hubby and I had a long discussion as to what to do for dinner. I knew we had some beautiful Beef Medallions waiting for us and I had a new recipe I was dying to try – Beef Medallions with a Rosemary Sauce.