Pepper-Crusted Filet Mignon

Serves 2

Ingredients

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

Directions

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

Wine Sauce

Ingredients

½ cup sliced mushrooms
1 shallot, minced
1 tablespoon unsalted butter
1 cup red wine
2 tablespoons cold salted butter, cut up

Directions

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.

Twice-Baked Potato

This recipe can be prepared early in the day, refrigerated, and reheated at 400 degrees F. for 20-26 minutes.

2 servings

Ingredients

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

Directions

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.

Caesar Salad

2 servings

Ingredients

Salad
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

Dressing
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

Directions

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.

Croutons

Ingredients
2 cups cubed bread
1 tablespoon olive oil

Directions

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.

 


Posted by in Beef, Healthy Italian Cooking, potatoes, Salad, Salad Dressing, Sauces, wine sauce