This is a family blog, so don’t get too excited.
People Magazine’s 2007 Sexiest Man Alive issue featured Bravo TV’s Tom Colicchio from their reality show “Top Chef.”
He has some funky ideas about what is sexy. But I will have to agree with his number one pick.
Check out this link and decide for yourself!
I’m continuing with the “I don’t want to go outside to grill so how can I stay inside and have steak?” theme today.
I’m looking out my window again and there are three inches of snow piled up on my lawn. That’s enough to keep even the most dedicated grillers inside.
So, here’s an incredible recipe for Steak Au Poivre that can be found over at epicurious.com.
This is an all-time favorite of serious steak lovers. It’s all done inside the house on your stovetop. Hooray! And it calls for strips like these. But if you prefer filets, go for it!
You’ll find the recipe here. And don’t forget to check out the comments section there to see what other people thought when they tried the recipe. It’s always nice to know that a recipe is not just for chefs. Real families make this one — and they don’t even have to go to France to train!
Bon Appetit!
For your weekend dining pleasure, here’s a fun filet recipe featuring the exquisite avocado.
This recipe is recommended cooked to medium.
Grilled Filet with Avocado Buerre Blanc
(serves four)
4 6oz. Filet Mignon
1 Cup dry white wine
½ Cup white wine vinegar
1 Shallot minced
1 Stick cold, unsalted butter cut into small pieces
½ Ripe Avocado
Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn. After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes. This will give your steaks perfect “cross-hatch” grill marks and a medium steak.
Using a fork or food processor, mash the avocado into a smooth paste. Put vinegar, wine and shallot in a small sauce pan and reduce over high flame until only a ¼ cup of liquid remains. Remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Once the butter is incorporated, add the avocado and stir to create a smooth and creamy sauce. If the sauce is too thick, thin with a little white wine. Strain out any lumps and serve with the grilled filets.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
