I’m sorry, will you look at that?

I love, love, love when my food is as beautiful as it is tasty.

Gorgeous oranges, dark, lovely greens and — of course — the star of the show lightly pink filet mignon.

Click here for more on this wonderful, light, flavorful steak salad.

It’s yummy. It’s healthy. And it can be yours.

Try it and let me know what you think!

Photo courtesy of designeatplay.com.

Happy New Year, everyone!!!

And to welcome 2010, it only seems appropriate to cook some fantabulous steaks, right?

If you’re going to do it, why not just go for it and spring for the most tender cut — the amazing filet mignon?

Here, Derrick Riches gives us his incredible recipe for herb-crusted filets. Enjoy!

Herb-Crusted Filet Mignon

What can be better than filet mignon? It’s delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead. If you are going to do so, double the amount that the recipe requires.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

4 filet mignon, about 1 1/2 inches thick

4 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon marjoram

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation:

Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds. Remove and allow to cool. Add herbs and stir. Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat. Cover and let marinate for 1-4 hours in refrigerator. Preheat grill for high heat. Remove steaks, remove excess oil, and season with salt and pepper. Place on grill and cook for 5-6 minutes per side. Remove from heat and serve.

Recipe courtesy of About.com.

Photo courtesy of KansasCitySteaks.com.

If you celebrate Christmas today, have a merry, merry one!

More and more families are celebrating this day with a sumptuous steak dinner.

This photo is of a luscious filet with herb butter. The rest of the menu consists of a creamy potato casserole, carrot pineapple salad, a brie with cherry chutney as an appetizer and a caramel banana cream pie for dessert.

Does yum come any bigger than that?

Check out all the recipe details here and don’t forget to let me know what you think!

Photo courtesy of Linda Larsen at BusyCooks.About.com.