Filet mignon with pepper crust
servant 2
Component
2 filet mignons, (5 to 6 ounces each, about 1 1/2 inches thick)
Coarse salt and very coarse ground pepper
2 teaspoons of olive oil
Wine sauce, bel0w recipe
directions
Season fillets very generously on both sides with salt and pepper (especially pepper), and pat it firmly.
Heat oil in a small pan over medium-high. Cook fillets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
Serve with wine sauce
wine sauce
Component
½ cup sliced mushrooms
1 shallot, minced
1 tablespoon unsalted butter
1 glass of red wine
2 tablespoons cold salted butter, chopped
directions
Melt 1 tablespoon of butter in a pot and cook the mushrooms and shallots until soft. Remove to a bowl.
Place 1 glass of red wine in the same pot; Boil until reduced to half a cup, 8 to 10 minutes.
remove from heat; Add the 2 tablespoons of cold, cut butter, and stir the pan until the butter melts and the sauce thickens for about 2 minutes. Add the mushroom mixture over a pepper-crusted filet mignon.
Twice baked potato
This recipe can be made early in the day, cooled and reheated at 400°F for 20-26 minutes.
2 dishes
Component
1 large red potato (about 10 ounces)
Extra virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
¼ cup sour cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1/2 cup grated cheddar cheese
directions
Preheat the oven to 400 degrees F. Prick the whole potato with a fork. Brush lightly with oil. Roast on a paper tray until soft, 50 minutes to an hour. Cool for about 30 minutes.
While still warm, split the potatoes lengthwise and scoop the flesh of the potatoes into a medium bowl, leaving a 1/4-inch casing all around. Lightly season the inside of the potato skins with salt and pepper.
Add the sour cream, cream and butter to the bowl with the potatoes. Use a potato masher and mix until almost uniform. Season with salt and pepper to taste. Mix in cheese, and mound into the potato skins. Place on a tray with baking paper and bake until the cheese is brown and bubbly, about 20 minutes.
Caesar salad
2 dishes
Component
salad
1/2 head of romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish
clothing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove of garlic, chopped
1/2 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil
directions
Add the anchovies, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to the bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil while whisking until the sauce emulsifies.
Place the chopped lettuce in a bowl and toss it with the sauce and croutons. Add cheese and freshly ground black pepper on top of the salad.
Crotons
Component
2 cups bread cut into cubes
1 tablespoon olive oil
directions
Preheat the oven to 375 degrees F.
In a mixing bowl, mix the bread cubes and the olive oil. Toss well to coat.
Pour the bread cubes on a baking sheet. Spread them in one layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or Ziploc bag.
