Pan-Seared steak

Ingredients

2 center-cut beef tenderloin steaks {filet mignin}, about 5-6 oz each
Sea Salt and Freshly ground black pepper
2 tablespoons unsalted butter

Directions

Pound the steaks in plastic wrap until they are an even ½=inch thickness. Season generously with sea salt and freshly ground black pepper.
Heat a nonstick medium skillet unit, very hot, about 5 minutes. Place the steaks in the pan, lower the heat to medium. Cook 3 minutes without moving the steaks. Turn them over, place one tablespoon of butter on each steak and cook for 3 to 4 minutes more.

Twice Baked Potatoes

2 servings

Ingredients

1 large russet potato, 12 ounces
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup sour cream
2 tablespoons butter, at room temperature
1 slice bacon cooked and crumbled
2 tablespoons chopped chives

Directions

Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil. Sprinkle with salt and pepper. Roast on a sheet tray covered with foil until tender, 50 minutes to 1 hour.

While still hot, cut the potato in half lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around on the potato shell. Season the insides of the potato shell lightly with salt and pepper.

To the bowl with the potato flesh, add the sour cream and butter. Use an electric hand mixer or potato masher and mix until almost smooth. Season with salt and pepper to taste. Mound into the potato shells and bake for 15 minutes, then turn on the broiler to high and brown the tops of the potatoes,t. Sprinkle with bacon and chives.

Spinach Salad

2 servings

Ingredients

6 cups fresh baby7 spinach leaves, washed and spinner dried
½ cup diced red onion
2 radishes, sliced thin
½ cup dried cherries
½ cup crumbled blue cheese
½ cup toasted sliced almonds
Italian vinaigrette

Directions

Combine the salad ingredients in a medium bowl and toss until the ingredients are evenly distributed. Add enough of your favorite dressing to lightly coat the spinach leaves. Divide into two salad dishes and serve with the steak.


Posted by in Beef, Healthy Italian Cooking, potatoes, Salad, spinach, Vegetables