Feasting on Filet!

To say that cooking was once a competition in our household would be an understatement.  When we first moved in together, cooking with each other seemed so natural…and fun…and something we both really looked forward to….but then, our competitive natures took hold!  Don’t get me wrong, it was still fun….but somehow a relaxing night of making homemade pizza or scampi or filet turned into, “Who Can Do It Best?!”  After a few months of trying to out-do each other, we agreed that perhaps there WERE somethings that I made better…and somethings he had perfected.  Needless to say, I took over my favorites, he took the reigns on his, and some we continue to team-up on (for example, homemade spaghetti and meatballs…now that REQUIRES team effort!). 

Through this process we learned that one of Ryan’s masterpiece meals is Filet Mignon….due mostly to his attention to detail when choosing the meat (he insists on the deepest red filets he can find) but also to his patience when it comes to grilling it perfectly.  Besides, some would like to believe that grilling is a “Man’s Job”.  I’m not sure if that is true…but I’ll let him think so!  🙂

With my parents coming into town for Mother’s Day weekend, we knew Ryan’s Filet had to be included on the menu.  Dad always says it is better than any steak he’s had a restaurant…we’re not sure if that is true, but it is tender and tasty!  

 

FILET MIGNON with WHITE WINE BABY BELLAS  (Served with Green Beans and Romano-Garlic Mashed Potatoes)

Serves 4

  • 4 – 8oz Bacon-Wrapped Filets
  • Montreal Steak Seasoning (Regular or Spicy – we prefer the latter)
  • Extra Virgin Olive Oil
  • 8 oz Baby Bella Mushrooms, sliced
  • 2 Tablespoons White Wine (I use whatever I have open – usually Sauvignon Blanc)

To begin this meal, start by prepping all of your green beans, red potatoes, garlic, romano cheese, and baby bella mushrooms.  The ends of the green beans should be trimmed, the red potatoes should be quartered with a pot of water boiling, the garlic minced, the mushrooms sliced, and the romano cheese freshly grated.  Once these items are sliced, grated, minced or whatever need be, the rest of the prepartion comes together in a snap! 

Next, preheat the grill to 400 degrees.

As the grill heats up, pat each side of your filets (should be at room temp), with a thin coat of Extra Virgin Olive Oil.  Sprinkle Montreal Steak Seasoning (to your liking) on each side.  Depending on the thickness of the filets and the “done-ness” you prefer, cooking times will vary.  Ryan and I both prefer our steaks done medium so Ryan starts the filets on the bottom rack of the grill for ~5-6 minutes per side.  This allows the edges, top, and bottom of the steak to brown & sear in some grill marks for presentation!  😉  He then moves each filet to the upper rack for another ~2-3 minutes per side.  This cooks the filets through to the center…leaving it slightly pink…or medium.

In a small pan, begin to sautee the baby bella mushrooms over low heat.  Add 1 tablespoon butter (or margarine) and 8 oz sliced mushrooms.  Once the mushrooms have begun to brown, add a couple splashes of white wine (~2 tablespoons) and continue to sautee until liquid has evaporated.  I generally leave the mushrooms on low heat on the stovetop until ready to serve.

 While the filets are grilling and the mushrooms are sauteeing, begin the mashed potatoes.  As listed in a previous post:

 

ROMANO-GARLIC MASHED POTATOES

Serves 4

  • 8-10 Small Red Potatoes, quartered
  • 1/3 cup Freshly Grated Romano Cheese
  • 2 Garlic Cloves, minced
  • 1 Tblsp Butter/Margarine
  • Salt & Pepper
  • Dash or 2 of Milk (start with a little and add to consistency of your liking…be careful not to add too much…as taters will get runny!)

Boil potatoes until soft (~12 minutes) or just until the red skin is starting to seperate from the potatoes.  Drain.  Immediately put potatoes back into warm pot and add cheese, butter, garlic, salt and pepper, and milk.  With a hand mixer, beat until smooth and fluffy.  Using a spatula, move mashed potatoes to a microwave safe bowl and cover.  Reheat for 45 – 60 seconds just before serving.

And last but not least, prepare the green beans.

 

GREEN BEANS

Serves 4

  • 1 Lb Green Beans
  • Extra Virgin Olive Oil
  • Salt & Pepper

Bring water to a high boil.  Add beans and boil for 3-4 minutes (we prefer ’em crunchy!).  Drain. 

 Pour 1 tbsp EVOO into pot (should still be warm from boiling).  Add beans, salt, and pepper.  Toss until evenly covered.

 At this point, your steaks should be done, mushrooms warming on the stove, mashed taters reheating in the microwave (if need be), and green beans ready to plate!   Add a glass of Zinfandel, Malbec or your favorite Red and dinner is served!

Just another one of our favorite meals….one we treat ourselves to just a few times a month.  Mmmm…with a juicy filet, Ryan would argue it is perfect without A1…I, on the otherhand, can’t pass up the savory flavor on the side of my plate.  Whichever way you like it…ENJOY!

Indulge.  In Life.  In Love.  In Food.

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