Pepper-Crusted Filet Mignon
2 filet mignons, (5 to six ounces every, about 1 1/2 inches thick)
Coarse salt and really coarsely floor pepper
2 teaspoons olive oil
Wine Sauce, recipe bel0w
Season filets very generously on either side with salt and pepper (particularly pepper), patting it firmly.
Warmth oil in a small skillet over medium-high. Prepare dinner filets till desired doneness, 3 to five minutes per aspect (relying on thickness) for medium-rare.
serve with Wine Sauce
½ cup sliced mushrooms
1 shallot, minced
1 tablespoon unsalted butter
1 cup purple wine
2 tablespoons chilly salted butter, reduce up
Soften 1 tablespoon butter in a saucepan and prepare dinner the mushrooms and shallots till tender. Take away to a bowl.
Place 1 cup purple wine in the identical saucepan; boil till decreased to ½ cup, 8 to 10 minutes.
Take away from warmth; add the two tablespoons chilly cut-up butter, and swirl pan till butter is melted and sauce is thickened about 2 minutes. Add the mushrooms combination Derve over Pepper-Crusted Filet Mignon.
This recipe may be ready early within the day, refrigerated, and reheated at 400 levels F. for 20-26 minutes.
1 massive russet potato (about 10 ounces}
Additional-virgin olive oil, for brushing
Kosher salt and freshly floor black pepper
¼ cup bitter cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1/2 cup shredded cheddar cheese
Preheat the oven to 400 levels F. Prick the potato throughout with a fork. Brush frivolously with the oil. Roast on a sheet tray till tender, 50 minutes to 1 hour. Cool for about half-hour.
Whereas nonetheless sizzling, break up the potatoes lengthwise and scoop the potato flesh right into a medium bowl, leaving a 1/4-inch shell throughout. Season the insides of the potato shells frivolously with salt and pepper.
To the bowl with the potatoes, add the bitter cream, cream, and butter. Use a potato masher and blend till nearly easy. Season with salt and pepper to style. Stir in cheese, and the Mound into the potato shells. Place on a baking sheet and bake till heated by way of and the cheese is browned and bubbly, about 20 minutes.
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe under
½ cup grated Parmesan cheese
Freshly floor black pepper for garnish
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if accessible
2 teaspoons recent 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 collectively.
Step by step whisk within the 1/4 cup of olive oil, whisking till the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. High the salad with further cheese and freshly floor black pepper.
2 cups cubed bread
1 tablespoon olive oil
Preheat the oven to 375 levels F.
In a mixing bowl mix the bread cubes and olive oil. Toss effectively to coat.
Pour the bread cubes onto a baking sheet. Unfold them right into a single layer. Bake within the oven for 10 to fifteen minutes, stirring each 5 minutes to forestall burning. Cool fully earlier than storing in an hermetic container or ziplock bag.