Date Night Filet Mignon can lead to happy endings

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Date Night Filet Mignon

A long long time ago when Gammy and were out on our first date I wanted to impress her so I took her to the fanciest, snootiest restaurant that I could find.

Even though she had grown up on a farm she had never heard of “Filet Mignon”. I wanted to impress her with my sophistication and worldly knowledge – yeah  right – so I convinced her to try Filet Mignon. I just told her that it was a “high class” kind of steak that I liked. 

She said, “Ok, I’ll try something new. I’m  here with you aren’t I?”

When the waiter took her order and asked how she would like it she said, “I’d like it rare, please.”

We joked through a few double entendres about “rare” and how she would like it as we enjoyed our wine.

In my efforts to impress her I had ordered a good Italian pinot noir.

“Wow, this is good! I’ve never had wine before. Just beer and sometimes a little bourbon.”

Since that first date we have always shared a bottle of wine with our dinners.

When our filet mignons were served she said, “Oh, it’s beef tenderloin steak”. 

So much for my efforts at making an impression.

Still to this day, almost 40 years later, on our “date nights” we just about always have Filet Mignon accompanied by a good Italian red wine.

I’ve done our Filet Mignon a lot of different ways. From just pan seared with salt and pepper to pizzaiola and everything in between. 

This way has become our favorite. 

What makes this way so good is the butter mixture that you will use to cook the steaks in and also top them with as you serve them.

Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture.

And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. 

Mince the garlic, zest the lemon and chop the parsley.

Put the parsley, garlic, lemon zest, dried basil, cayenne pepper and grated parmesan on top of the butter and……

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……using a table knife or a small spatula smash it and mix it all together. Then form it into a kinda mini loaf of bread shape.

I learned this recipe a long time ago working at a fancy restaurant while still in high school. The chef would have me mix up the butter mixture and put it in ice cube trays and freeze them. So then they would be waiting for us during the busy dinner hours.

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Put a skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. 

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While the skillet is getting hot generously salt and pepper both sides of the filets.

When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that’s ok.

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Cook the steaks about 3 minutes a side then test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I’m sure that your meat thermometer has the temperatures for all of the different meats listed on it.

Serve up your Filet Mignon steaks and top them with pads of the butter mixture and the liquid from the skillet.

 

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Some of Poppop’s easy homemade bread to dip in those juices is just about a must and for old times sake we had a real good bottle of Italian Pinot Noir with our Date Night Filet Mignon.

 

 

 

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Beef tenderloin steaks seared in and topped with butter laced with some herbs and spices.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Rating: 5
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Instructions
  1. Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture. And for that butter mixture cut a half stick of butter into pads and put the pads on your cutting board. Mince the garlic, zest the lemon and chop the parsley. Put the parsley, garlic, lemon zest, dried basil, grated parmesan and cayenne pepper on top of the butter and using a table knife or a small spatula mix it all together and form it into a kinda mini loaf of bread shape.
  2. Put skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a third of the butter mixture. While the skillet is getting hot generously salt and pepper both sides of the filets. When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that's ok. Cook the steaks about 3 minutes a side and test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I'm sure that your meat thermometer has the temperatures listed on it or they came with it on paper.
  3. Serve up your Filet Mignon steaks and top with the butter mixture and the liquid from the skillet.
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Baked Pork Chops Dinner – In One Pan – 30 Minutes – Quick and Easy – Gluten Free

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Baked Pork Chops Dinner is all in One Pan and.. …30 minutes, total. Oh yeah, and real good.

I was in the grocery store picking up some wine – of course – and looking around for something a little different for supper. When I spied these real thick, bone in, pork loin chops.

I had a couple little chores to do so I bought what I needed to put together this one pan dinner that would just go in the oven and free me up for a little while.

I bet you find yourself in that kind of crunch sometimes too.

I picked out veggies that would take the same time to cook that the thick pork chops would and heres what the product of my chopping, olive oiling and salt and peppering looked like. I did sprinkle a little paprika on the potatoes and a little grated parmesan on the pork chops.

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You could use a baking sheet lined with aluminum foil and sprayed or wiped with olive oil. Or, a nonstick one like you see in the pic.

In the pursuit  of quick and easy I got the pre trimmed and washed string beans in  produce and the pre peeled and cut potatoes in frozen . The onion and the pepper were the only cutting up that I had to do.

It went into a 475° oven for twenty minutes and our Baked Pork Chops Dinner all was cooked and ready.

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I didn’t get all my honeydos finished but a nice dinner with my honey and that bottle of Pinot Noir that I had grabbed at the store all made for a real good evening.

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Baked Pork Chops Dinner - In One Pan - 30 Minutes - Quick and Easy - Gluten Free BigOven - Save recipe or add to grocery list Yum
Baked pork chops, potatoes and veggies all in one sheet pan.
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Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
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Rating: 0
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Instructions
  1. Set the oven at 475F. Line a baking sheet with aluminum foil and spray or wipe with olive oil. Put the pork chops and the veggies on the baking sheet. Drizzle the veggies with olive oil and sprinkle with salt and pepper. Sprinkle the potatoes lightly with paprika and the pork chops with grated parmesan cheese.
  2. Put the sheet into the oven and cook for 20 minutes. The veggies should be cooked and crisp on the edges and the pork chops should be firm to a poke or read 155- 160 on an instant read meat thermometer.
  3. Enjoy!!
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Filet Mignon – Quick and Easy – 30 Minutes

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If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

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Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

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While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

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……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

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If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

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Add the salt, pepper, onions, garlic and rosemary.

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Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

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Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

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Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

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Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
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Rating: 0
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Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
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Oven Baked Pork Tenderloin and Italian Vegetables

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Oven Baked Pork Tenderloin and Italian Vegetables..

…..will be ready in less than 30 minutes and it’s good and it’s easy and almost no mess to clean up and gluten free and paleo.

I usually like to do the Italian vegetables in a large skillet. Tossing them with the olive oil as they cook. But things were a little busy today so I did the veggies and the pork tenderloin all in the oven.

The basic IIalian veggies are peppers and onions but from there you could go on to include almost anything that you want. Tonite we had some eggplant and often we include asparagus. And lots’ a times have potatoes cooking on the pan with the rest of the veggies.

The things that cook real fast like peas or spinach would work but you just have to remember to add them when the other veggies are just about a minute away from being done.

This turned out real good and I was free to do some other stuff as the meal was tending to itself.

You might want to  get these vacuum packed pre-flavored pork tenderloins. We like them and they are a lot easier to prep.

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Set the oven at 450°/222°C

With a sharp knife trim off the excess fat and the silver skin. Line a baking tray with aluminum foil and spray or wipe it with olive oil.

Put the pork tenderloin in the pan and put it in the oven. It’s going to take 15-20 minutes depending on the size of the tenderloin.

 For the veggies line a cookie sheet with aluminum foil and spray or wipe it with olive oil.

I’ve started using this nonstick kind of baking sheet and it’s been working real well. Clean up is just spray it with water in the sink and wipe it dry.

Clean and trim the veggies and cut them into fairly large pieces then put them on the baking sheet.

Drizzle them with olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. And any other spices and herbs that YOU want to add. Toss them with your hands or a pancake turner to get everything coated with the good stuff and spread them out on the baking pan. Then…

Oven Baked Pork Tenderloin and Italian Vegetables-2-poppopcooks.com-quick and easy recipes-paleo recipes-gluten free recipes-pork tenderloin recipes

…put it in the oven. They are going to take about 10 minutes and should be done when the pork tenderloin reaches 145-150° on an instant read meat thermometer.

Ok,,the pork tenderloin is done. Take it out first and let it sit while you take out the veggies.

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Slice up the pork and drizzle a little of that juice left in the bottom of the pan on the slices. Spread the vegetables out next to the meat. That extra item that you see on the plate is a spaghetti squash fritter and the recipe for that is coming up soon. You could add potato pieces in with the vegetables to forego the fritter.

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Top everything with some grated parmesan cheese and enjoy your Oven Baked Pork Tenderloin and Italian vegetables!

We had a real good Malbec with ours.

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Pork Tenderloin and veggies cooked in the oven to make a weeknight supper a little easier.
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Course Main course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Set the oven at 450°/222°C With a sharp knife trim off the excess fat and the silver skin. Line a baking tray with aluminum foil and spray or wipe to with olive oil. Put the pork tenderloin in the pan and put it in the oven. It's going to take 15-20 minutes depending on the size of the tenderloin.
  2. For the veggies line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Clean and trim the veggies and cut them into fairly large pieces then put them on the baking sheet. Drizzle them with olive oil. Sprinkle with salt, pepper, garlic powder and dried basil. And any other spices and herbs that YOU want to add. Toss them with your hands or a pancake turner to get everything coated with the good stuff and spread them out on the baking pan. Then put it in the oven. They are going to take about 10 minutes and should be done when the pork tenderloin reaches 145-150° on an instant read meat thermometer.
  3. Take it out first and let it sit while you take out the veggies. Slice up the pork and drizzle a little of that juice left in the bottom of the pan on the slices. Spread the vegetables out next to the meat.
  4. Top everything with some grated parmesan cheese and enjoy your Oven Baked Pork Tenderloin and Italian vegetables!
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