Steakhouse Dinner

My husband is, quite literally, the pickiest eater I have ever known. He will not eat anything that swims, he’s not huge on most vegetables, eats very little "healthy" food, and usually acts as if trying something new will kill him. 

But his favorite thing is when I make him a classic steakhouse meal:

Seared filet mignon,

with crispy matchstick potatoes,

and of course, the classic wedge salad.   

 

It's a delicious and fairly simple meal, although things can get a little smoky while cooking the steak!

Seared Filet Mignon

2 5-6 oz filet mignon steaks (about 1 inch thick)

Salt

Cracked black pepper

Oil

Two slivers of butter

Heat a cast iron pan over high heat until screaming hot. I usually do this for somewhere between 3-5 minutes.

While pan preheats, coat your steaks very generously on both sides with salt and cracked black pepper.

When ready to cook, brush the pan with a small amount of oil. Place the steaks in the pan, and allow to sear for 3 minutes.  Flip to the other side and sear until desired doneness. I do ours to 130°, which is medium rare.

Just before serving, top each steak with a sliver of butter.  Sometimes I also use a drizzle of Trader Joe's balsamic syrup.

Serves 2.

Matchstick Potatoes, adapted from Ina Garten

4 baking potatoes, peeled

Corn oil (I used almost a full quart)

Salt

Preheat oven to 350°. Fill a large pot or Dutch oven with 1 inch of oil and heat it to 350°.

Slice potatoes into thin matchsticks, using a mandolin or the shredding disc of your food processor. Drop potatoes into a bowl of cold water as you work.

When ready to fry, drain potatoes very well. In batches, drop them in the hot oil and cook 3-5 minutes, until golden brown.  Remove to a paper towel lined plate, and sprinkle generously with salt. Repeat.

Keep warm on a baking sheet in the 350 degree oven for up to a half hour.

Serves 2-4.

Wedge Salad

½ head iceberg lettuce

½  pint cherry tomatoes, halved

1 rib celery, diced

4 slices bacon, cooked until crisp and chopped

Chives

Ranch or blue cheese dressing

Slice the half head of lettuce into four wedges and arrange on a plate.  Top with tomatoes, celery, bacon, chives, and dressing.

Serves 2.

(I think this would be much better if you made your own dressing, using a recipe like the one here, but I told you, I have a picky husband, and a blue cheese is on the no-fly list).

Next project, fancy sauces for the steak. Anyone have any good recipes?