Monday, March 4, 2013

Filet Mignon w/ Horseradish Cream Sauce

























This dinner is super easy. Hardest part will probably be cleaning and prepping the meat. If you don't feel all that adventurous you can buy pre-prepped filet's.  But the whole beef tenderloin was on sale for $6.99/lb- that is a great deal. I was able to get 5 thick small medallion sized steaks, plus left overs that I froze and will deal with another time (fajitas maybe?).

And mashed potatoes and a roasted veggie of your choice makes this a super easy (and pretty quick cooking) meal.  I would have loved asparagus, but they didn't look good at the store and I didn't want buy a sub par veggie with such a high cut of meat.

Here is a great video for how to Trim Beef Tenderloin. But obviously instead of tying and roasting, we will cut little steaks of equal size and tie to help keep their shape when cooking.


























Then I put back into the fridge for a couple hours (you don't have to put in for that long, maybe just an hour or so).  Then before cooking you want to pull the meat out of the fridge and let come to room temp before cooking.  

When the meat is ready I heated my cast iron skillet with a little canola oil.  All I seasoned the meat with was salt and pepper. I cooked these (because they are so small) about 5 minutes on each side (not even that long) for medium.  

ALWAYS let the meat rest.  When the meat is resting it will continue to cook because of the carry-over cooking time, so don't be afraid to pull them out of the pan early. You can always heat them up a little more in the oven if too rare for you-but once they are over cooked, they are ruined.

Let rest five minutes. Meanwhile make your sauce.

Horseradish Cream Sauce

For every 1/2 cup of fat free plain yogurt I used about 2-3 tbsp of horseradish.  We like it spicy. Then just a pinch of salt and lots of fresh cracked pepper. I also added a couple scallion bits.  Done!

Mashed Potatoes and Roasted Broccoli

Mashed potatoes: I used about 10-15 small russet potatoes. Peel, (I also like to cut mine into small chucks for quicker cooking time) put in a pot, and cover in cold water.  I added 5 smashed garlic cloves, salt and pepper to the water.  Bring to a boil and boil until the potatoes are soft and a fork goes in and out of them cleanly.  

























Drain, return to the pot and then you can pick out the garlic cloves if you desire.  Add 2 huge tablespoons of butter and about 1-2 cups of milk, then mash away! It will depend on on how you like your potatoes.  (Not exactly healthy, but it tastes good and it is a special occasion).

Taste them before you add more salt and pepper, if it needs- add more.  I cover mine and let sit until everything else is ready.  I topped with scallions for garnish (you could use chives too)



Broccoli: Preheat your oven to 450 degrees F.  Fill a baking sheet with broccoli florets, drizzle with oil, salt and pepper.  Toss broccoli and roast for about 20 mins.  Just keep an eye out, when they start looking burnt on the edges- that's when you can remove from the oven. Don't worry they will taste amazing.

























Then just pour some wine (we had our fav Cabernet Sauvignon) and enjoy with your hunny! 




1 comment:

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