Christmas Eve and Filet Mignon

Merry Christmas Eve! On the menu tonight: 

Filet Mignon with Shallot Pepper Cream Sauce

·         1/4 cup coarsely crushed black peppercorns

·         4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick (salt to taste)

·         2 tablespoons butter

·         1 teaspoon olive oil

·         1-2 shallots, finely chopped

·         ½ cup beef broth

·         ½  cup heavy cream

Preheat an oven to 275F.

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. Place the filets on a cutting board or dish and cover with foil. Let the filets sit at room temperature for 45-60 minutes.

After the filets have warmed, place them in a pan and put the pan in the pre-heated oven. Cook the filets until they have reached an internal temperature of 95F (12-15 minutes). Once the filets have reached an internal temperature of 95F, take the filets out of the oven.

Melt the butter with the olive oil over high heat in a non-stick pan until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). When the filets are done to your liking, remove them from the pan and cover tightly with foil.

Served with this! Cheers! 

Stay in Bed Stew

 

Ingredients:

- 2 1/2lbs stewing beef
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup white onion, finely chopped
- 1-2 chopped potatoes
- 1 chopped parsnip
- 2 minced garlic cloves
- 1 bay leaf
- 5 whole allspice kernels
- 1 can beef bullion
- 1 15oz. can tomato sauce
- 3 tablespoons tapioca

Directions:

Preheat the oven to 275F.  Combine all ingredients in a Dutch oven.  Cover and cook for 4 1/2 hours.  Serve with a hearty cabernet and crusty bread.

Apple (or Pear) and Gorgonzola Salad with Glazed Walnuts

 

Salad Ingredients:

- 8 oz. bag of mixed greens

- 2 Fuji apples or 2 pears

- 1 cup glazed walnuts

- 3/4 cup (6 oz) Gorgonzola cheese

Balsamic Dressing Ingredients:

- 1/4 cup extra virgin olive oil

- 2 tablespoons balsamic vinegar

- 2 teaspoons Dijon mustard

- Kosher salt to taste

- Fresh ground pepper to taste

Directions:

In a small bowl, whisk all the dressing ingredients together.  Taste for seasoning for salt and pepper.  Transfer the dressing to a resealable container and store for up to one week in your refrigerator.

In a large bowl, add all of the salad ingredients.  Add the dressing to taste.  

DIY Glazed Walnuts:  In a large pan, heat 3 tablespoons of unsalted butter and 1/2 cup brown sugar over medium heat, until the butter and the sugar melt.  Add 2 cups of walnuts and toss with the brown sugar mixture until well coated, 4-5 minutes.  When the walnuts are well coated, spread the walnuts on a baking sheet lined with parchment paper to cool.  Once the walnuts are cool, store them in an resealable container in your refrigerator for up to one week.

Cook's Notes:

I found this recipe in a salad book I purchased for 99 cents.  The results of this salad were amazing.  I prefer apples to pears, but adjust the fruit used to the taste of your guests.  I will definitely make this salad again soon!

Marinated London Broil

 

Ingredients:

- 1/4 cup Balsamic Vinegar

- 1/4 cup Soy Sauce

- 1/4 cup Olive Oil

- 2 tablespoons Worcestershire Sauce

- 2-3 garlic cloves, minced

- 1 tablespoon minced fresh rosemary (or 2 teaspoons dried rosemary)

- 1/4 teaspoon fresh ground black pepper

- 1 1/2 - 2 lbs. London Broil Beef

Directions:

1.  In a bowl, mix all of the marinade ingredients.

2.  With a knife, lightly score both sides of the meat in a diamond pattern.

3.  Place the meat in resealable bag.  Pour the marinade into the bag and lightly squeeze the beef to work the marinade into the beef.

4.  Marinate the meat in the refrigerator for at least 2 hours, or for as long as 24 hours.

5.  30 minutes before grilling, take the meat out of the refrigerator to allow it to come up to room temperature.

6.  Prepare your grill.  When the grill up to 450F, remove the meat from the bag and discard the marinade.  Grill the meat for 5-7 minutes per side, depending on the thickness of the meat and desired doneness.  Check the temperature of the meat with an instant read thermometer (125F for medium rare, 130F for medium).

7.  When the meat is done to your desires, remove it from the grill.  Place the meat on a cutting board and loosely cover it with aluminum foil.  Allow the meat to rest for 8-10 minutes, then slice and serve.

Cook's Notes:

I had a London Broil in the freezer and I wanted to use this recipe for our dinner last night.  We were not disappointed by the results.  I grilled the beef for approximately 11 minutes and checked the internal temperature.  The meat was at 127F, so I removed it from the grill.  I put the beef on a cutting board and covered it with aluminum foil and I allowed it to rest for 10 minutes.  The beef was a perfect medium rare when I sliced it.  

If you don't have a grill, you can cook the beef in an oven using the broiler.

Best Quick Steak Marinade

 I found this marinade on-line and I gave it a try.  Oh my goodness, is this a great marinade for beef.  I marinated a boneless sirloin steak and the results were amazing.  I wanted to add this recipe to the Cafe.

Ingredients:

- 4-6 8 ounce steaks (or a Sirloin steak)

- 1/2 cup balsamic vinegar

- 1/3 cup soy sauce

- 1/4 cup olive oil

- 2 T Worcestershire sauce

- 1 T honey

- 1 t dried Italian seasoning

- 1 t garlic powder

- 1 t dried mustard

- chopped parsely (for garnish)

Instructions:

1.  In a bowl, whisk together our balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning, garlic powder, and dried mustard.

2.  Add the steaks and the marinade to a zip lock bag, tossing the steaks a few times to coat the meat with the marinade.  Press out the excess air, seal the bag, and chill in the refrigerator for at least two hours.

3.  Prepare a grill.  Remove the steaks from the marinade and discard the marinade.  Grill the meat to desired doneness and remove from the grill.  Place the meat on a cutting board and cover with aluminum foil.  Allow the meat to rest for 5-10 minute, then serve.

Cook's Notes:

The original recipe said to only marinate for "15-30" minutes, but I marinated the sirloin steak for 2 hours and the results fantastic.  What I like about this marinade is that the ingredients are all fairly common to most kitchens.  Please give this a try the next time you grill a steak.  You won't be disappointed!

Grilled Rosemary and Mustard Chicken Breasts

Ingredients:

- 2 boneless chicken breasts

- 2 Tablespoon diced fresh rosemary

- 2 Tablespoon spicy mustard

- 2 Tablespoon soy sauce

- Juice of 2 lemons (about 6 Tablespoons)

- 2 cloves garlic minced

- Salt and Pepper to taste

Instructions

1.  In a medium bowl combine all the ingredients except the chicken.

2.  Place the chicken in a zip-lock bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.

3.  When ready preheat your grill.  Remove the chicken from the bag and discard the marinade.

4.  Grill the breasts for 6-7 minutes per side, or until the chicken is cooked through.

5.  Serve warm

Cook's Notes:

- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.

Honey and Soy Grilled Pork Chops

I found this recipe in the interwebs recently and I wanted to give it a try.  I was not disappointed.  It is one of the easiest and most delicious recipes I have made in a while.  Here is the recipe:

Ingredients: 

- 1/4 cup honey

- 1/2 cup low sodium soy sauce

- 2 cloves of garlic, crushed or pressed

- Red pepper flakes to taste

- Four pork chops (boneless or bone-in)

Directions:

1.  Sprinkle the red paper flakes on both side of the pork chops.

2.  In a resealable plastic bag, combined the honey, soy sauce, and garlic.  Add the seasoned pork chops to the bag and mix well all of the ingredients.  Seal the plastic bag.

3.  Place the sealed bag on a plate and place the plate in your refrigerator.  Let the shops marinate for at least two hours.

4.  When ready to cook the chops, prepare a grill.

5.  Remove the chops from the bag and discard the marinade.  Over medium-high heat, grill the chops until seared and cooked through, about 6-8 minutes per side.

6.  When fully cooked, remove the chops from the grill and place on a plate.  Cover the chops with aluminum foil and let the chops rest for 5 minutes before serving.

Cook's Notes:

This was an incredibly simple recipe to make and the results were fantastic.  The honey perfectly caramelized the surface of the pork chops.  I marinated the chops for about 8 hours before grilling them.  This recipe is a keeper!