I know what you're thinking... SHE'S ALIVE!! Or maybe it's more like "Who are you?!" I honestly can't give you a definite reason why I've been MIA this time. I've been cooking, coming up with new recipes... just haven't really felt in the mood to post anything, and most times by the time the food is done, I just want to EAT it, not take pics of it! But Father's Day is here and my husband picked the meal: Filet Mignon, Corn on the Cob and Dutch Oven Potatoes (Mac salad is left overs from last's nights Ribs and Fries -- we don't always eat like this, I promise!! ) I'm on a carb-overload this weekend, for sure!!
Here's my little secret about the steaks: pay attention to your meat dept.'s sales on WHOLE beef tenderloins. When it's on sale, grab one (or two if budget allows). Ask the butcher to filet it into 1.5" steaks. If he's super nice, he'll not only filet it, he'll trim the steaks of fat, and grind the small bits into ground beef for you (it's only happened to me once... but it was AWESOME!). Bring the steaks home, individually wrap each one and place all of them into a freezer storage bag in the freezer. Easy to pull one or two out for thawing the day you need. A whole tenderloin can be pricey, but you end up with about 10 steaks, plus either the pound of ground beef or a pound of stew meat, so at about $4-5/per steak that's a great deal -- especially knowing what GREAT quality they are. I mean come on... these are so juicy and tender and mmmmmm.... Plus, they're perfectly portioned, each one being about 4oz! No need to marinade these beauties!
The other two recipes I'll include in this post are wonderful additions to any summer BBQ. I love Mac Salad with fries and a steak. And Dutch Oven Potatoes go with anything! Just FYI: if you're making this meal, start the potatoes first, preheat the oven, then once you add the potatoes to the pot, you can start the steaks. Macaroni Salad is best made the day before.
Ingredients:
4- tenderloin steaks, about 1.5" thick
coarse sea salt
fresh ground pepper
1TBS olive oil
Sauce:
1C drinking wine
2TBS Worcestershire Sauce
Instructions:
Preheat oven to 425.
Heat oil in oven-safe skillet. Sprinkle steaks with salt and pepper on all sides, and to scorching hot pan. Allow to sear for 5 minutes -- DO NOT TOUCH! Allow to sit the entire 5 minutes, set your timer.
When the timer buzzes, transfer the entire pan into the oven.
For Rare: roast 5 minutes
For Medium (seen here): roast 6 minutes
For Well: roast 8 minutes
Take pan out of oven and allow to "rest" for 5 minutes. You may cover with foil for this, or just leave it as is.
After 5 minutes, remove steaks from pan to serving dish. Turn stove on to medium and add wine and Worcestershire sauce. Be careful as the pan may still be hot -- I know from experience! Allow to simmer for about 5 minutes scrapping up any browned bits with wooden spoon or whisk. Serve over steaks. (Great as a gravy for mashed potatoes too!)
Literally, that simple. Just remember this: 425 for 5/6/5. Easy peasy!
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Ingredients:
1 pkg cherry/grape tomatoes, halved
1 cucumber, peeled (unless using English), and diced
a bunch of Radish, sliced
a bunch of green onions, mainly greens sliced
about 2 C macaroni, cooked and cooled
1C mayo
1C milk
2TBS Worcestershire sauce
1TBS mustard
salt and pepper
Instructions:
Prepare macaroni and allow to cool in colander.
Prep all veggies into a large bowl. Sprinkle with salt and pepper. Add macaroni.
In a small jar (great if your Mayo is almost gone, just use it's jar!), add mayo, pour in milk, Worcestershire, and Mustard, close tightly, and shake for a good minute or two. Pour into large bowl. Combine well. Cover and store in the fridge until ready to enjoy.
Great to add baby shrimp!
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Ingredients:
2 Russet potatoes, peeled and sliced about 1/4"
1/2 onion, thinly sliced
1/2lb bacon
2 garlic cloves, minced
dash of celery salt, red pepper flakes, thyme
salt and pepper
season salt
Instructions:
Cook bacon until crispy in large skillet. Drain all but about 2TBS of bacon grease. Add onion and cook about 2 minutes, stirring constantly. Add minced garlic, cook another minute.
Add potatoes and all seasonings, gently stir. Add about 1C of water and once it boils, turn the head down to low, cover and allow to simmer about 15-20 minutes, stirring occasionally. Careful as to not break apart the potatoes -- trust me, you don't want mush!
Uncover and allow to cook another 2 minutes. Enjoy with ketchup!
