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……

Date Night Filet Mignon-poppopcooks.com-Filrt Mignon-beef tenderloin streak-pan seared filet mignon-beef tenderloin-filet mignon recipe

……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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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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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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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers – 25 Minutes – Quick and Easy

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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers?

WOW….

…….that sounds like a tough dish to make. But it’s not. It definatly qualifies as a quick and easy weeknight meal. 

10 Minutes Prep time and 15 Minutes or less cook time and you will have it on the table.

You could sub chicken tenders or breast cut up into medallions for the Pork Tenderloin and beef or chicken broth for the red wine.

You can get roasted red peppers in a jar off the shelf at the grocery store. We make ’em ourselves and keep a small mason jar of them in the fridge. They are real easy to do and real tasty. Here’s how do it==> Roasted red peppers recipe.

Let’s get it going. 

Put a skillet on at medium high.

Whenever I buy pork Tenderloins I always get at least twice as much as I need for that nights supper and remove the silver skin from all of them with a sharp knife. Then the extra goes in the freezer in zip-locs. That’s where tonight’s pork tenderloin came from.

Slice the pork tenderloins crossways into about 3/8″- 1/2″ thick slices.

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Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.

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Add the red wine, the butter, the roasted red peppers and the garlic. 

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Mix it all together and when the wine has reduced and thickened up a little it’s time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!  

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I multi tasked and put together some penne pasta aglio e olio as my starch tonight. Gammy is gluten free and paleo so she had spaghetti squash aglio e olio as her side dish. 

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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers - 25 Minutes - Quick and Easy
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Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
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Rating: 5
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Instructions
  1. Put a skillet on at medium high. Slice the pork tenderloins crossways into about 3/8"- 1/2" thick slices.Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.
  2. Add the red wine, the butter, the roasted red peppers and the garlic. Mix it all together and when the wine has reduced and thickened up a little it's time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!
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Pork Tenderloin with Caramelized Onions – Quick and Easy – 30 Minutes –

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Pork Tenderloin with Caramelized Onions…..

………….sounds complicated and like a lot of work but you will put this quick and easy weeknight meal together just like that – “quick and easy”. It involves a little multi tasking but it’s still quick and easy. Please watch this very short video and let me know – jack@poppopcooks.com – should I or should I not keep on including them in the recipes.

Cut the silver skin off the tenderloin with a sharp knife.

Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and ………..

Pork Tenderloin with Carmelized onion red wine topping-2-poppopcooks.com-pork tenderloin recipes-quicksand easy recipes

………..turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic.

When the pork tenderloin is firm to a poke with your finger or reads  145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized. 

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Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it’s edges.

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 Then add the grated parmesan cheese and stir to coat the beans.

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Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.

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Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I “baked” some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your “baked” sweet potatoes and……..

Pork Tenderloin with Carmelized onion red wine topping-13-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes

……..the rest of that red wine. Bon Appetit!!!

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Pan Seared Pork Tenderloin alongside Strignbeans Sautéed with garlic and Parmesan cheese plus microwave "baked" sweet potatoes
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Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Cut the silver skin off the tenderloin with a sharp knife. Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic. When the pork tenderloin is firm to a poke with your finger or reads 145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized.
  2. Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges.Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges. Then add the grated parmesan cheese and stir to coat the beans.
  3. Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.
  4. Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I "baked" some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your "baked" sweet potatoes.
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Lamb Chops with Scallions – Quick and Easy – 25 Minutes Max – Gluten Free

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  Lamb Chops with Scallions……..

……….. are great for a quick and easy weeknight supper.

Years ago I worked in a high end restaurant and this was the specialty of the house. You are hereby urged to get some lamb chops and enjoy them this way.

Put a skillet on at medium high and add enough olive oil to coat the bottom. Put the flour, dried basil, grated parmesan cheese, garlic powder, salt and pepper in a shallow bowl and mix them together.

Lamb Chops with Scallions-poppopcooks.com

Press the lamb chops on to the mixture getting both sides coated.

Lamb Chops with Scallions-2-poppopcooks.com

Put them into the hot skillet and…….

Lamb Chops with Scallions-3-poppopcooks.com-lamb recipes-

 …….sear them on both sides. Check them with a meat thermometer or poke them to see when they are done the way YOU like them.

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While the lamb chops are cooking rinse off and chop the scallions – shallots or onions work in place of the scallions if necessary. When the chops are seared remove them to a plate on an idle burner on the stove. Put the butter and the scallions in the pan and stir with a wooden spoon getting the bits off the bottom. Sprinkle with a little salt and pepper.

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When they have just started to show signs of getting translucent on the edges add the white wine or chicken broth.

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Stir a few times as the liquid reduces a little. Serve up and enjoy your Lamb Chops with Scallions.

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We had some leftover risotto with peas in the freezer so that was our carb and veggie tonight. We uncorked a bottle of Spanish Garnacha and it all went together real good.

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Lamb Chops pan seared and topped with with Scallions
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Prep Time 8-10 minutes
Cook Time 15 minutes
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Prep Time 8-10 minutes
Cook Time 15 minutes
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Instructions
  1. Put a skillet on at medium high and add enough olive oil to coat the bottom. Put the flour, dried basil, grated parmesan cheese, garlic powder, salt and pepper in a shallow bowl and mix them together.
  2. Press the lamb chops on to the mixture getting both sides coated. Put them into the hot skillet and sear them on both sides. Check them with a meat thermometer or poke them to see when they are done the way YOU like them.
  3. While the lamb chops are cooking rinse off and chop the scallions - shallots or onions work in place of the scallions if necessary. When the chops are seared remove them to a plate on an idle burner on the stove. Put the butter and the scallions in the pan and stir with a wooden spoon getting the bits off the bottom. Sprinkle with a little salt and pepper.
  4. When they have just started to show signs of getting translucent on the edges add the white wine or chicken broth. Stir a few times as the liquid reduces a little. Then serve up and enjoy your Lamb Chops with Scallions.
    Lamb Chops with Scallions-8-poppopcooks.com
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