A Week of New Recipes: Day Two
SO I made a semi-special recipe last night… I say semi because it was not really difficult but more pricey than normal due to the cut of beef!
We started with Nicole’s Tomato Salad
Equal parts cubed Mozzarella, Sliced Red onion and cherry tomatoes. Then add kosher salt to taste, pepper, drizzle with EVOO and balsamic. Now normally I do not use Balsamic, my twist is I use Red Wine Vinegar and EVOO but I was out so I had to use Balsamic! Still yummy, this is one of Matt’s favorite things I make and it is super easy!
Now on to dinner……. This is a Sunny Anderson recipe from the Food Network
Cube up Filet Mignon into 12 equal cubes and sprinkle with pepper only Then you will wrap each cube of beef with a slice of prosciutto and place seam side down into a hot pan with 1 tablespoon of butter and EVOO. For a Med-rare you will need to brown for 4min on each side. For a more Medium cook 5min on each side.
For our side item we had Orzo….
Boil 1 1/2 cups of Chicken stock & 1 1/2 cups of water
Then add 3/4 cups Orzo and bring heat down… you will simmer this until the Orzo soaks up most of the liquid (roughly 20min)
Then transfer to a bowl and drizzle with EVOO and add 1/2 red onion, 1/2 cup Parmesan and some lemon zest and WHAM yummy side!
Next up…. Pan Sauce….
Once you take the meat out to rest on the plates throw in 1 diced up Shallot and cook until soft.
Then add 1/2 cup Chicken stock, 1 tablespoon Dijon Mustard, 2 tablespoons of Heavy cream and simmer for 3mins ….