Tag Archives: filet mignon

talk of hot dogs, bladder infections & half-assed movie reviews

posted by:  audra

good evening, lovelies.  did everyone have a blow-your-head-off/i-just-ate-16-hot-dogs-awesome father’s day weekend?  i did.  except there were no wieners involved whatsoever.  this time.  at least in the frankfurter sense.  i managed to avoid all processed meats and processed cheeses(!) this weekend in favor of cooking things that are good for me at home.  aaaand, i worked out both saturday and sunday.  which never, ever happens on the weekend…  aaaand, lost 2 pounds.  finally.

my current weight:  158.0.

which is good.  considering the first week — my efforts consisted of 2 days of sweating & eating well, then following that up with 5 days of laze & massive amounts of beer consumption…along with gratuitous snacking.  i’m gross.

anyway, this last friday night we went a’trolloping to whole foods, which always inspires me to eat well.  it’s the one place i actually enjoy grocery shopping.   i picked out some lovely filet mignon & gathered some things for a potato salad…don’t worry!  the cute kind of potato salad!  not the yellow kind with cut up egg, mayo & relish!  this one is some sort of french recipe i had scrawled onto a note card in 2001(!).  i think it’s from saveur magazine…?  and why i didn’t just cut the thing out of the mag, i’ll never know.   anyway, the salad consists of fingerling potatoes (whole foods was out; i used baby reds), lots of tarragon, good kosher salt, cracked pepper & champagne vinegar.  that’s it!  oh, & apparently some mayonnaise…even though i would swear it was olive oil & vinegar based…it had likely been seven years since i’d last made it & i didn’t remember assembling it with mayonnaise like the recipe had suggested…but i followed along & did the mayo anyhow.  it only called for 3-4 teaspoons, but…

next time i’ll leave it out.  i think just some olive oil would be much, much better.

so that was that, & with some of this, and to start we had my favorite, favorite come-in-your-panties-amazing goat milk truffle tremor cheese, a triple creme delice de bourgogne, and a lovely oregon gorgonzola…cleverly or retardedly named oregonzola.  i can’t decide which.  i took some drunken photographs of the half-eaten cheese plate, only to realize later how gross it looked smeared across a pink depression glass plate.  maybe next time i’ll think first.

yeeeeah, sorry about that.  but the little dish of honey?  lover-ly with the delice de bourgogne.  amazing, in fact.

this was the filet mignon & such…i know it looks ghetto!  and sparse!  it does!  but it was awesome.  i swear it.  next time i’ll dress the plate up with flair & glitter…but i was super-tired & starving by this time.  this photo is purely for ‘proof that i made it’ purposes.  we had some sort of cheap $17 pinot from california with it, too.  block 45 or something?  i don’t remember…but it wasn’t terrible!

saturday was completely unproductive.  i had lofty plans of getting up early (9 or 10-ish), getting all of the laundry done, including the sheets, clearing off the patio, cleaning the floors & being showered & dressed-up by 3pm.  but i should know by now that once these sort of inspirational plans are sought, i will fail tremendously at them.

i got up at 1:00.  then realized that we needed haricot verts, basil & some fresh anchovies for the niçoise platter i was to put together later.  i did minimal cleaning, if any, read my book, melted some fat off of my thighs–courtesy of mustang sally–and was barely out of the shower at 5.  which in turn, landed us back at whole foods around 6:30.

i think dinner commenced at 9 or 9:30 that night after a floundered attempt at watching nighthawks (not the one that was made in the 80s with sylvester stallone, you guys!  jesus!), supposed to be “very controversial” & “daring”1970s film about gay men in london.  this one guy’s a middle school teacher, so he’s forced to be closeted, blah blah blah, then goes out to the clubs to fag it up at night…leading a double life.  sound exciting?  it’s not.  it’s totally boring & i would swear there is absolutely no dialog within the first 20 minutes of the film–in a non-dramatic way.

anyway, this niçoise platter…so easy, you guys… so easy!  if you make this for your friends, i promise they will think you are brilliant in the kitchen & love you forever!  you might even get laid.  it’s that pretty.  you just make a french potato salad (not the tarragon one i mentioned before, but one with basil, flat-leaf parsley, scallions & a vinaigrette–dijon mustard, champagne vinegar, olive oil, good kosher salt & cracked pepper.), & assemble the rest:  grilled ahi steaks, arugula, steamed haricot verts, good anchovies, kalamata olives, heirloom tomatoes & a hard-cooked chicken egg.  i took drunken photographs of this too…nothing great, but you get the picture…

sunday was a movie day that totally made up for that nighthawks debacle!  first we watched a french horror/ thriller, set in romania that we’ve been dying to watch called them (ils in french).  get this immediately.  i’m not even kidding.  i even gambled on a bladder infection because i didn’t want to pause it to make a break for the loo!

…and we also watched dear zachary.  a documentary made by a guy named kurt who loves his childhood friend andrew.  andrew gets murdered by his psychotic ex-girlfriend.   kurt goes all over searching for the people who were in andrew’s life, & interviewing them.  drama ensues.  and i’m telling you, i’ve never cried so much during a movie everrrrr. that shit ripped my heart out.  watch it this weekend, you guys!  it’s amazing.

sigh.  okay.  that’s it.  you’re caught up.  goodnight!  i love you!

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resurrection of meat-fridays

posted by:  audra

tonight was supposed to be anti-meat-friday night;  i was to roast a chicken instead of a bloody piece of cow.  after all the running about at various stores, i managed to forget to buy more kitchen twine.  string.  whatever.  something to truss my chicken with.   god, i was so pissed.  but, cleverly, i asked the butcher to cut me a filet mignon whilst at the store.  i’m brilliant!  actually, it was on the list from earlier…but anyway, i really wanted to do miss ina garten’s steakhouse steaks.  totally retarded name, but absolutely perfect meat.  i’ve done them a time or two; the first time i set off the smoke alarm thrice, but it was totally worth it.  really all you need is a screaming hot cast iron pan…it’s a complete no-brainer.

so, again, this is supposed to be called ‘steakhouse steaks’, but i think that’s terribly embarrassing.  we’ll just call it ‘seared filet mignon’ or something, yeah?   and one more thing, open a window & turn your fans on…it gets a bit smoky…

ingredients

  • 2 (10-ounce) filet mignon
  • 2 tablespoons vegetable oil…don’t use olive oil; vegetable oil has a higher smoke point
  • 1 tablespoon fleur de sel
  • 1 tablespoon coarsely cracked black peppercorns…for cooking extravaganzas on the weekends, i run a couple handfuls of peppercorns through the coffee grinder
  • 2 tablespoons unsalted butter, at room temperature

directions

preheat the oven to 400 degrees F.

heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

when the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

top each steak with a tablespoon of butter, and place the skillet in the oven. cook the steaks until they reach 120 degrees f for rare or 125 degrees f for medium-rare on an instant-read thermometer.

remove to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.  you’re done!

ina’s gorgonzola sauce goes lovely with this…you just rapidly boil 4 cups of heavy cream for about an hour, add 4oz gorgonzola, some parmesan, 3 or 4 tablespoons of flatleaf parsley, season with kosher salt & cracked pepper, whisk  & you’re set.  i would recommend keeping a close eye on the cream while  it boils though; i’ve let it boil over several times & it’s a fucking disaster…better yet, just do it in a larger saucepan than you think you’ll need.  no one wants you to smell like burnt cream.

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