So when we were in NYC we took a jaunt down to Little Italy. We bounced around on the subway, got off at our stop, walked through Chinatown, turned a corner and — behold!

The sights and smells of Little Italy are almost overwhelming. You KNOW you’ve arrived. There is no question.

Our only “problem” was which place to venture into for the evening.

We checked out all the menus and decided on a great little place named Paesano’s. Perfect, right?

THIS is my husband’s beef ravioli. Fresh, handmade ravioli with tender beef tucked inside, topped with homemade sauce. Unbelievable.

It was so good they had to roll us out of there onto the street.

So I’ve had this discussion with many people and we can’t quite figure it out. What IS IT about the food in NYC that makes it so good?

Some people say it’s the water. There’s something in the water.

Others say it’s the cheeses and fresh, fresh food New Yorkers have access to that in many parts of the country we don’t have access to.

Some people just laugh like they know the answer but they’re not telling.

Whatever it is, the things they can do with beef are out of this world.

Next time I’d like to rent a place with a kitchen and try out some of my standards there to see if there is any difference.

Would my meatloaf suddenly taste like Wolfgang Puck made it?

Alas, I am not Donald Trump and judging by what they charge for a shoebox-size hotel room, that idea may be nothing but a pipe dream.

But it’s an interesting theory I just may put to the test.

A filet mignon is typically what people consider the most tender cut of steak. And I agree.

Here’s a wonderful recipe to dress up that silky smooth filet with amazingly decadent blue cheese flan.

Magnifico! 

Grilled Filet Mignon with Blue Cheese Flan

(Serves four)

4 6oz. Filet Mignon

1 Cup Heavy Cream

4 oz. Blue Cheese

1 Egg + 2 yolks

Salt and Pepper

Bring the cream to a boil and pour into a blender on top of the blue cheese.  With the blender running, add the egg and yolks and mix until smooth.  Season to taste.  Pour the mixture evenly into four 4 oz. oven safe ramekins that have been oil or sprayed with pan spray on the inside and bake in a water bath at 350 degrees for twenty minutes or until set.  Remove from oven and water bath, the flan can either be served warm or cold, they can also be cooked ahead of time and reheated.  To plate, run a paring knife between the flan and the ramekin and turn out onto a plate.  If it sticks, tap the edge of the ramekin on the plate gently until it releases.

Season the Filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.

Yes, please.

At BLT Steak in NY (and at many other yummy restaurants) they bring you delicious, soft, warm popovers before your meal.

That’s definitely something I can get onboard with.

Check these out. (That one in front kind of looks like an elephant.)

And since they include the recipe for you with the basket, I thought I’d share it here with you.

Try these with your next steak dinner. Invite people over and wow them with your graciousness. It goes a long way!

Popovers From BLT Steak

(Makes 12 popovers)

Ingredients

4 cups milk, warmed

8 eggs

4 cups flour

1 1/2 heaping tbsp salt

2 1/4 cups grated gruyere cheese

Popover pan

Preparation

Place the popover pan in the oven. Heat the oven and pan to 350 degrees F. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.

Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth.

Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 2 1/2 tbsp of the grated gruyere.

Bake at 350 degrees F for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven, remove from the pan and serve immediately.

Recipe courtesy of BLT Steak.