I made this recipe for the first time back in May. I found this on Epicurious. I was drooling at my desk just reading the recipe. I couldn’t wait to buy the ingredients and get busy cooking it. Needless to say it was a success and it’s now one of my favorite dishes. When I made the filets and gravy last time – I incurred some collateral damage. Somehow, when I was taking the steaks out of the oven, a seemingly easy task, I burned my left arm. I medermaed the heck out of it but I still have a scar. However, if you don’t burn yourself like I did, you’ll end up with a delicious meal.
Filet Mignon with Rosemary and Mushroom Gravy
- Filet Mignon with Rosemary and Mushroom Gravy Recipe
For the Steaks
- Vegetable oil cooking spray
- 2 (8-ounce) filet mignon steaks
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
For the Gravy
- 2 tablespoons olive oil
- 2 large or 4 small shallots, minced
- 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup dry Marsala wine
- 1 1/2 cups low-sodium beef broth
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, at room temperature
For the Steak
- Put an oven rack in the center of the oven.
- Preheat the oven to 400 degrees F.
- Spray a small baking sheet with vegetable oil cooking spray.
- Season the steaks with salt and pepper, to taste.
- In a large skillet, heat the oil over medium-high heat.
- Add the steaks and brown on all sides, about 4 minutes.
- Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness.
- Let the steaks rest for 5 minutes on a cutting board.
For the Gravy
- In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat.
- Add the shallots and mushrooms and season with salt and pepper, to taste.
- Cook until the shallots are soft, about 5 minutes.
- Add the wine and scrape up the brown bits that stick to the bottom of the pan with a wooden spoon.
- Cook until most of the liquid has evaporated, about 2 minutes.
- Stir in the beef broth and rosemary.
- Whisk in the flour until smooth. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes.
- Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
A week or so ago, I was told we may have some friends over for dinner. So, of course, the planner that I am I made a menu and a list then went grocery shopping. It was the week before their wedding, so they weren’t able to make it – so I had some herbed goat cheese and Endives laying around which I had planned to use for an appetizer.
Not really sure what to do with endives, other than slip them in with some mixed greens on a salad, I made my appetizer anyway and served it while dinner was cooking in the oven.
Endive and Herbed Goat Cheese Appetizer Recipe
1 Endive (or more if you’d like)
3 Tablespoons Herbed Goat Cheese
¼ cup Chopped Walnuts
Wash the endives, peel apart carefully and dry on paper towels.
Mix together chopped walnuts and herbed goat cheese until mixed well.
Arrange endives on a plate, place a small piece of goat cheese on the end of each endive leaf.
Using the goat cheese walnut mixture, form a loose ball with your hands and place in the middle of the plate. Serve with crackers.
After an afternoon of errands, and mostly shopping – and let’s not forget the ridiculously huge Burger Joint burger and side of fries, oh yea and a strawberry milkshake – I thought I should probably take it easy for dinner tonight. It was definitely one of those let’s pretend all the junk I ate today didn’t have any calories kind of day. Salad is light, depending on the ingredients you use, so I went for a salad. I don’t really have salad items, however I had an unopened package of mixed greens, some smoked salmon and a brand new package of herbed goat cheese I knew I’d be able to put to use. From there, I created the salmon salad. For dressing, I added a couple swirls of lemon juice.
Salmon Salad Recipe
Herbed Goat Cheese
Mix together mixed greens, salmon, capers, goat cheese and pine nuts. Add lemon juice.
A few months ago, I made a celebratory dinner of sorts which included an appetizer – Warm Crab Parmesan dip served with pita chips. Ever since then, it’s become one of my most popular dips. I don’t make it often at all because, as you’ll see from the ingredients, it’s not very heart-healthy. It’s really easy to make, and absolutely delicious. You can have it with pita chips, tortillas and even water crackers.
Since we haven’t had it in a while, and I just bought some pita chips at Safeway last weekend, I decided to make some. I’m telling you, people love this stuff – it’s perfect for a night in, or even to take along to parties.
- 1/3 package of crabmeat
- ½ cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup sour cream
- 1 garlic clove, peeled and crushed
- Preheat oven to 350 degrees.
- Mix together crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic in a baking dish.
- Bake uncovered for 45 minutes, or until lightly browned.
I credit my mom with this idea. Why serve chili in a plain old bowl when you can serve it in a bread bowl topped with melted cheese?
The chili recipe is not original by any means. I will openly admit that I asked my friend McCormick for some help. Conveniently, McCormick makes these easy-to-follow instructions with each packet of chili mix.
After a long day at work, chili was just what I needed to relax. I had a side of The X-Factor with my chili bowl. It was perfect.
- 1 pkg. McCormick® Chili Seasoning Mix
- 1 lb. lean ground Beef
- 2 cans (8 oz. each) Tomato Sauce OR 1 can (14 ½ oz.) Diced Tomatoes, undrained
- 1 can (15 to 16 oz.) Kidney or Pinto beans, undrained
- Shredded Mozzarella or Cheddar Cheese
- Kaiser Rolls
- Brown meat in large skillet on medium-high heat.
- Stir in Seasoning Mix, tomato sauce and beans.
- Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally.
- While the chili is simmering, cut the top of the Kaiser roll to form a small bowl – do not remove the insides.
- Once chili is cooked, spoon chili into the bread bowl, top with cheese and broil until the cheese melts.
Friday, September 23 marks the first day of fall. I’ve noticed because I’ve been pining for my boots and thick sweaters and we haven’t had a day over 80 degrees for two weeks. While fall brings us so many delicious flavors (and fabulous fashions) I’d like to bid summer farewell with a special strawberry salad.
Let me note that I really don’t believe in fruit in my salad or on my pizza (tomatoes don’t count). There’s something about mixing salty and sweet in a salad or on a pizza is not appetizing to me. However, I put my predetermined notions aside and took a risk, the result was a beautiful blend of summer flavors.
Strawberry Pecan Salad Recipe
Feta Cheese, crumbled
Organic Raspberry Dressing
Wash Mixed Greens and cut the strawberries into slices.
Mix together mixed greens, strawberries, candied pecans and feta cheese.
Top with organic raspberry dressing.