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
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
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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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
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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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Asparagus Linguine and Steak – 25 Minutes

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Asparagus Linguine and Steak – You can do a lot of different variations of this quick and easy meal. Steak, Pasta and Asparagus were what we had on hand so this is what turned out to be tonight’s quick and easy weeknight meal.

Put a pot of salted water on high for the pasta and a skillet with half of the olive oil on medium for the asparagus. Cut the thick ugly ends off the asparagus and cut the stalks into thirds. Rinse them off real well in a strainer. Shake the excess water off and put them into the skillet. Chop up the garlic cloves. When the pasta water starts to simmer add the pasta and stir it right away to get it all down into the water. After the asparagus has just begun to get soft add the butter and the garlic.

Asparagus Linguine-2-poppopcooks.com

 

Let the garlic cook in the butter for a minute then stir it all together. Using tongs or grabbers lift the linguine out of the pot and put it in the skillet. Don’t worry about it being too firm. It’s going to finish cooking in with the asparagus. Toss occasionally as it all finishes cooking.

Asparagus Linguine-4-poppopcooks.com

 

Put another skillet on at medium high with the rest of the olive oil for whatever meat you’re going to have with your Asparagus Linguine. We went with some beef tenderloin steaks. Salt and pepper both sides and when the skillet gets hot cook for 2-4 minutes a side depending on how you like it done. When you poke it with a finger the firmer it is the closer to well done it is.

Asparagus Linguine-3-poppopcooks.com

 

When the meat is almost done add the grated parmesan to the linguine and asparagus then toss it all together. Hold a little parmesan back for garnish.

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Serve up your Asparagus Linguine.

Asparagus Linguine-7-poppopcooks.com

 

And your steak, or whatever meat YOU choose. If you want to you can spoon a little of the garlic and oil on the steak with a little chopped parsley.

Asparagus Linguine-6-poppopcooks.com

 

A nice Italian red like a Sangiovese or a Barbera d’Asti isn’t expensive and goes great with this quick and easy weeknight dinner.

 

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An asparagus pasta primavera using fresh asparagus and served with streak.
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Course Main course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a pot of salted water on high for the pasta and a skillet with half of the olive oil on medium for the asparagus. Cut the thick ugly ends off the asparagus and cut the stalks into thirds. Rinse them off real well in a strainer. Shake the excess water off and put them into the skillet. Chop up the garlic cloves. When the pasta water starts to simmer add the pasta and stir it right away to get it all down into the water. After the asparagus has just begun to get soft add the butter and the garlic.
  2. Let the garlic cook in the butter for a minute then stir it all together. Using tongs or grabbers lift the linguine out of the pot and put it in the skillet. Don't worry about it being too firm. It's going to finish cooking in with the asparagus. Toss occasionally as it all finishes cooking.
  3. Put another skillet on at medium high with the rest of the olive oil for whatever meat you're going to have with your Asparagus Linguine. We went with some beef tenderloin steaks. Salt and pepper both sides and when the skillet gets hot cook for 2-4 minutes a side depending on how you like it done. When you poke it with a finger the firmer it is the closer to well done it is.
  4. When the meat is almost done add the grated parmesan to the linguine and asparagus then toss it all together. Hold a little parmesan back for garnish.
  5. Serve up your Asparagus Linguine.
    Asparagus Linguine-7-poppopcooks.com
  6. And your steak, or whatever meat YOU choose. If you want to you can spoon a little of the garlic and oil on the steak with a little chopped parsley.
    Asparagus Linguine-6-poppopcooks.com
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Beef Tenderloin Steaks with Red Wine Garlic Sauce

When it’s a “date night”, for any made up reason, we almost always treat ourselves to Beef Tenderloin Steaks. This is one of our favorite ways to prepare them.

Get the steaks out of the fridge and let them get closer to room temperature as you chop up the garlic cloves. Put a skillet on at medium high. Salt and pepper both sides of the steaks.

Beef Tenderloin Steaks Sauteed in Red Wine and Garlic Sauce-6.jpoppopcooks.com

 

Put about 2 tablespoons of olive oil in the pan and when it has heated up add the steaks. Cook them just about a minute and a half each side. Just enough to sear them. Remove them to a dish that will catch the drippings.

Beef Tenderloin Steaks Sauteed in Red Wine and Garlic Sauce-2-poppopcooks.com

 

Put 2 tablespoons of butter and the garlic in the pan. Squeeze the lemon juice on the garlic and toss the rind into the pan. Stir it all up with a wooden spoon getting all the bits off the bottom of the pan.

Beef Tenderloin Steaks Sauteed in Red Wine and Garlic Sauce-3-poppopcooks.com

 

Before the garlic starts to turn brown add the wine and mix it all up. Bring the wine to a fast simmer and reduce the heat to medium.

Beef Tenderloin Steaks Sauteed in Red Wine and Garlic Sauce-4-poppopcooks.com

 

Put the steaks and the drippings back into the pan turning them over a few times as they cook a little more.

 

 

 

When the steaks are still real soft to a poke of your finger they are rare. As they get more well done they get more firm. Still way short of firm is medium rare. Just starting to get firm is medium well and downright firm is well done. Remember you can always cook them a little more if they turn out to be too rare but you can’t uncook them if they are too well done. When you serve them up be sure to spoon the wine sauce on the steaks.

Beef Tenderloin Steaks Sauteed in Red Wine and Garlic Sauce-5-poppopcooks.com

 

Enjoy your Beef Tenderloin Steaks. It was “date night” so we treated ourselves to a bottle of real good Barolo to help set the mood.

Beef Tenderloin Steaks Sauteed in Red Wine and Garlic Sauce-2-poppopcooks.com

Bon Appetit!

 

 

 

 

 

 

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A delicious treatment of Beef Tenderloin Steaks.
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Rating: 5
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
  1. Get the steaks out of the fridge and let them get closer to room temperature as you chop up the garlic cloves. Put a skillet on at medium high. Salt and pepper both sides of the steaks.
  2. Put about 2 tablespoons of olive oil in the pan and when it has heated up add the steaks. Cook them just about a minute and a half each side. Just enough to sear them. Remove them to a dish that will catch the drippings.
  3. Put 2 tablespoons of butter and the garlic in the pan. Squeeze the lemon juice on the garlic and toss the rind into the pan. Stir it all up with a wooden spoon getting all the bits off the bottom of the pan. Before the garlic starts to turn brown add the wine and mix it all up. Bring the wine to a fast simmer and reduce the heat to medium.
  4. Put the steaks and the drippings back into the pan turning them over a few times as they cook a little more. When the steaks are still real soft to a poke of your finger they are rare. As they get more well done they get more firm. Still way short of firm is medium rare. Just starting to get firm is medium well and downright firm is well done. Remember you can always cook them a little more if they turn out to be too rare but you can't uncook them if they are too well done. When you serve them up be sure to spoon the red wine sauce on the steaks.
  5. Enjoy your Beef Tenderloin Steaks. It was "date night" so we treated ourselves to a bottle of real good Barolo to help set the mood. Bon Appetit!
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