Incredible. Incredible is the one word I would use to describe this dinner. Also, easy. So that is two words, incredible and easy. This meal is one of the best tasting and easiest to prepare dinners I have made in a long time. We start off by sauteing an onion until it starts to caramelize, then add cream and Gorgonzola cheese. Prepare your filet mignon, serve it on top of the sauce, and voila, done! If you want to make a special dinner for someone that loves steak, I encourage you to try this one out right away.
For a vegetable on the side, asparagus is equally easy to prepare. Cut off the woody ends, drizzle with olive oil, preferably a lemon olive oil or mixed citrus olive oil, and roast in the oven.
The quality of the meat, just like last time when I made the Filet Mignon with Red Wine Boysenberry Reduction, was superb. This is a dish that you have to watch closely. If you are not familiar with filet mignon, you definitely do not want to overcook it and have it be grey in the middle.
Here is a great article that should help you decide what temperature to cook your filet mignon. Remember that it will continue to cook even after you take it off the stovetop. My pieces were about two inches thick so remember that if you have a different thickness of meat that you may need to adjust your cooking time.
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