Pepper-Crusted Filet Mignon
2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarsely ground pepper
2 teaspoons olive oil
Wine Sauce, recipe bel0w
Season filets very generously on both sides with salt and pepper (especially pepper), patting it firmly.
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
serve with Wine Sauce
½ cup sliced mushrooms
1 shallot, minced
1 tablespoon unsalted butter
1 cup red wine
2 tablespoons cold salted butter, cut up
Melt 1 tablespoon butter in a saucepan and cook the mushrooms and shallots until tender. Remove to a bowl.
Place 1 cup red wine in the same saucepan; boil until reduced to ½ cup, 8 to 10 minutes.
Remove from heat; add the 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened about 2 minutes. Add the mushrooms mixture Derve over Pepper-Crusted Filet Mignon.
This recipe can be prepared early in the day, refrigerated, and reheated at 400 degrees F. for 20-26 minutes.
1 large russet potato (about 10 ounces}
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1/2 cup shredded cheddar cheese
Preheat the oven to 400 degrees F. Prick the potato all over with a fork. Brush lightly with the oil. Roast on a sheet tray until tender, 50 minutes to 1 hour. Cool for about 30 minutes.
While still hot, split the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper.
To the bowl with the potatoes, add the sour cream, cream, and butter. Use a potato masher and mix until almost smooth. Season with salt and pepper to taste. Stir in cheese, and the Mound into the potato shells. Place on a baking sheet and bake until heated through and the cheese is browned and bubbly, about 20 minutes.
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.
2 cups cubed bread
1 tablespoon olive oil
Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.