Let’s Cook!

Smothered Filet Mignon

2 filet mignon

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon dried rosemary

1-1/2 teaspoons butter

1 cup red onion slices

1/2 teaspoon sugar

2 ounces blue cheese (Maytag), crumbled

salt and pepper, to taste

Season steaks with salt and pepper and place in a small baking dish. In a bowl whisk together olive oil, balsamic vinegar, mustard, and rosemary.

Pour mixture over filets, coat each side. Marinate for 30 minutes at room tempature.

While the filets are marinating, melt the butter in a skillet over medium heat. Cook onion slices in the butter until soft, then stir in sugar. Continue to cook until onions are caramelized. Remove from heat and set aside.

Preheat grill on high heat. While the grill is heating, crumble the blue cheese and put into a bowl.  We had some Maytag blue cheese, which really makes a big difference from the pre-crumbled stuff you buy in the plastic containers.  The flavor of the cheese is worth the splurge here.

Place the steaks on the grill and cook for 6 – 8 minutes per side, turning only once.

When the steaks are about done, turn the heat to low. Top each steak with carmaelized onions.

Then top with blue cheese.

Close the lid, and continue cooking until the cheese is melted. Time to plate.

Here is the close-up:

What better way to end your Monday than to enjoy a filet smothered? Oh let’s not forget about the wine!

Happy Cooking!

Filet Mignon with Cabernet Peppercorn Sauce

2 filet mignons

salt and pepper

1 cup white mushrooms, chopped

1/2 cup chopped shallots

3 tablespoons black peppercorns

1/4 cup olive oil

1/2 cup cabernet (another glass for you)

1/2 cup heavy cream

1 teaspoon butter

1 beef boullion cube

In a saucepan over medium heat, saute mushrooms, shallots, peppercorns in oil.

When the shallots are tender, deglaze with wine and let it reduce by two-thirds.

Now go start up the grill on high heat and add the corn (I soak mine in water to prevent burning on the husk).

Now is a good time to also season the filet. I just season my filets with salt and pepper and let them rest.

Go rotate the corn and then back to the sauce. Whisk in the cream and beef cube.

Stir well and let simmer on low while you finish the rest of the dinner.

I move the ears of corn to the other burner and let them continue to cook while I grill the steaks. Place the filets on the grill (one extra one for my lunch tomorrow).

These steaks are over 1.5 inches thick so I cooked them for 5 minutes on each side only turning twice to ensure the proper grill marks. Jen and I like our steaks medium-rare, which has an internal temperature of 125 to 130 degrees. Once they reach that tempature, remove from the grill and let rest for 5 minutes before you serve (the corn should be done by now as well).

Blue Cheese Salad

2 handfuls of baby spinach

1/2 cucumber sliced

1/4 cup crumbled gorgonzola cheese

3 green onions chopped

3 slices of bacon cooked and crumbled (for me – fresh bacon bits)

blue cheese dressing

In a salad bowl combine, spinach, cucumber, green onion, gorgonzola.

Add blue cheese dressing and fresh bacon bits to finish the salad.

Time to plate the rest of the dinner. Here is how I plated the main dish which was 2 tablespoons of the peppercorn sauce over the steak:

Now you have another way to make your filet mignon, which will be sure to impress! After eating this dish you will be greatful you have the made the rule of “I cook, you clean”.

HAPPY COOKING!

Filet Mignon with Cabernet Peppercorn Sauce
Grilled Corn
Blue Cheese Salad

Check back tonight for the recipe and pictures.