Just too cold for you to grill outside?

I understand. Temperatures below freezing make us want to stay inside where it’s warm and toasty.

Well, you don’t have to put off that yummy filet until spring. Just try this recipe using your stovetop and oven!

Filet Poele
(serves four)
4 6oz Filet Mignon
1/2 Cup chopped Onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme
1lb or four sticks butter melted
1 tablespoon neutral oil, such as safflower or canola
Salt and Pepper

Season both sides of the filet with salt and pepper and sear with the oil in a hot pan.  In a covered casserole or Dutch oven, spread the onion, carrot and celery in an even layer over the bottom.  Place the seared steaks, garlic and thyme on the bed of vegetables and pour the butter over the top.  Cover and bake in a 300 degree oven for 30 minutes or until desired doneness.  When finished, remove the filet from the dish and discard the butter and vegetables.
Poele is a nearly forgotten French culinary technique called butter braising.  Pronounced pwaw – lay it is no longer used, primarily because of its expense and the need for an already tender cut of meat.

I’ll admit, I’m a purist. I like my baked potato with my steak. Any steak.

It’s quite cliched, but that’s how I like it.

But every once in a while you want to branch out, try something new.

And I’ve found what has to be the most scrumptious recipe for Oven Sweet Potato Fries over at sugarlaws.com.

These would go well with any cut of meat, maybe even a roast if you dare to venture away from oven-roasted or mashed potatoes.

Try ’em! You might like them. And they’re much healthier than the standard potato fare. Sweet potatoes pack a punch full of healthy ingredients.

Enjoy!

Yes!

As I had hoped, my Valentine’s Day meal was a crazazy success! Yeah, I put an extra “za” in that word.

It was just that good.

See for yourself!

I put a little water in the bottom of a pan like the Gourmet Guide that came with my package said. I split the shells down the center with a sharp knife. Then I placed the thawed lobster tails in the water with a dollop of butter on each of them — right down inside the split. I then baked them at 350 degrees for about 20 minutes or so.

I kept checking them to see if the meat was nice and white yet. And when it was, and the shells were a beautiful shade of red, I took them out and served them with the yummy sirloin steaks we had grilled.

Here’s a closeup. Brace yourself . . .

I melted some butter and mixed it with a bit of Tabasco for dipping. (That’s how he rolls.)

It was definitely a meal to remember. And it was a Valentine’s Day that was as memorable as the time I baked my now-husband cupcakes and delivered them to his apartment while he was on a date with someone else.

Our relationship was, how shall we say, undefined at that time.

But we’ve got it all figured out now and we can concentrate on more important things like what mouth-watering recipe we’re going to try next.

Oh yeah, and the kids’ college funds, the mortgage, car payments, retirement plans . . .

Hope you had a great Valentine’s Day, too!