Got both these recipes from "Giada's Family Dinners" cookbook - enjoy!
Filet Mignon with Balsamic Syrup
Serves 6
Ingredients:1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons unsalted butter
6 (5oz) filet mignons
2 oz fresh goat cheese
Boil the balsamic vinegar and sugar in a small saucepan over medium-high heat, until reduced to 1/3 cup, stirring occasionally, about 18 minutes. (**so I had this on high heat - and I ended up burning this...so my suggestion : 1. do not touch a hot / boiling sauce :) 2. Get to boiling - then drop heat to medium and stir the whole time until it thickens and is reduced to 1/3 cup)
Meanwhile, preheat the broiler. Melt the butter in a large skillet over medium high heat. Sprinkle steaks with salt and pepper. Cook the steaks to desired doneness - about 3 min per side. (We actually just grilled the steaks). Transfer the steaks to a baking sheet - crumble the cheese over the steaks and broil until cheese melts - about 1 minute. Sprinkle with pepper
Transfer the steak to plate - and drizzle balsamic sauce around the steak. (We didn't get to this - as I burnt the sauce to a crisp ...but the steak/cheese was really good - so I'll have to try this recipe again and not burn myself next time!
Roasted Beet Arugula Salad with Goat Cheese and Avocado
Serves 6
Ingredients:
1/4 cup balsamic vinegar
3 tablespoons finely chopped shallots (found these by the garlic at EP Rainbow....size of garlic clove)
1 tablespoon honey
1/3 cup olive oil
6 medium beets, peeled, each cut into 6 wedges
6 cups arugula, stems removed (found this in the organic section at EP Rainbow)
1/2 cup toasted walnuts, chopped
1/4 cup dried cranberries
1/2 avocado, peeled, pitted, and cubed
3 oz crumbled goat cheese
Preheat the oven to 400 - place foil on a baking sheet. Wash and peel beets.
In a medium bowl, whisk the vinegar, shallots, and honey to blend. Gradually whisk in the oil - season this with salt and pepper. Toss the beats with enough dressing to coat. Place the beet mixture in the center of the foil - top with another piece of foil and crimp the edges of the foil to seal tightly. Roast the beets until they are tender when pierced with a fork (about 30 minutes). Uncover the beets and continue roasting until they are slightly caramelized - shaking the pan occasionally, about 25 min. Set aside to cool.
In a large bowl - toss the arugula, walnuts, and cranberries with enough of the remaining vinaigrette to coat. Season the salad with salt and pepper. Arrange beets, avocado, and goat cheese - then serve.
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