Oh. My. Gosh.

Aren’t these gorgeous?

You know, presentation means so much when it comes to a wonderful meal.

I’ve found that to be true with my kids. If I turn the carrots into a smiley face they get eaten up with much more vigor than if I just slapped them onto a plate.

We adults are a bit more sophisticated, so we don’t really want our food to smile at us. But we do want it to be pleasing to the eye. It makes the whole experience more, well, pleasing.

That’s why these colorful Steak & Boursin Wrapped Bells are perfect for a dinner party — or just when you want to please someone special.

Steak & Boursin Wrapped Bells

EatingWell Test Kitchen

For an even quicker preparation, try deli roast beef.

Servings: 16 pieces
Total Time: 10 minutes
Ease of Preparation: Easy
Health: Low Sodium, Diabetes Appropriate, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie???

Ingredients: Steak-&-Boursin-Wrapped Bells
16 thin slices grilled steak, such as filet mignon (about 8 ounces)
1 cup light Boursin cheese, divided
4 ounces thinly sliced bell pepper ???

Steps:

1. Spread each steak slice with 1 teaspoon Boursin cheese and top with bell pepper slices.

2. Roll the steak around the bell pepper slices.

Nutrition: (Per piece)

Calories – 37

Carbohydrates – 1

Fat – 2

Saturated Fat – 1

Monounsaturated Fat – 0

Protein – 5

Cholesterol – 13

Dietary Fiber – 0

Potassium – 66

Sodium – 34

Nutrition Bonus – Protein, vitamin C, potassium, zinc.

Photo and recipe courtesy of arcamax.com.

Oh, beautiful, delicious filet mignon. How I’ve missed you. I’ve been cheating on you. Most of my dates lately have been with ribeyes. I’m sorry. Can you forgive me?

When I think of your tender, juicy goodness I get little pangs of regret that I’ve been lured into choosing the rich, hearty taste of the ribeye.

I don’t know why I do it.

Habit?

Fear?

I don’t know.

Maybe it’s the draw of the cowboy, rogueish, bad boy ribeye. You know a girl can’t resist a bad boy.

But when I see photos of you like this I have to ask myself why. Why don’t I choose you lately? You’re so soft. And tender.

Women need that, too, you know. So, if just for now, I choose you, filet.

I choose YOU.

Filet Mignon with Red Onion and Tarragon Relish

Olive oil for the pan

1 large red onion, peeled and thinly sliced

1 tablespoon sugar

1/2 teaspoons salt

1/2 cup red wine, such as Cabernet Sauvignon or Merlot

1 1/2 tablespoons sherry vinegar

1/2 cup coarsely chopped fresh tarragon

Pepper

2 – 4 filets mignon

Salt and Pepper

Olive oil for the pan

For the Relish

Heat the oil in a medium saucepan over medium heat, then add the onion, sugar and salt. Cook until the onion is soft, but not brown, stirring often. This should take about 5 minutes. Add the red wine and allow the liquid to gently simmer until evaporated, stirring often. About 5 – 10 minutes.

Add the vinegar and tarragon, stirring briefly. Season with salt and pepper, then set aside.

For the Steaks

Season both sides of the steaks with salt and pepper. Don’t hold back, do this like you mean it. Heat the oil in the pan over high heat until the oil starts to smoke. Carefully place the steaks in the skillet using tongs, and cook on the first side for about 4-5 minutes. Flip once that side is a deep brown. Continue to cook on the other side until done to your preference. This was about another 3-4 minutes for me (medium rare).

Transfer the steaks to a warm plate and allow to rest for 5 minutes before serving.

To serve, mound the relish on top of each steak and enjoy.

Notes:

* Remember to bring your steaks to room temperature before cooking so that they heat evenly.

Heavenly photo and recipe courtesy of Cooking-Books.blogspot.com.

That, my friends, is but a sampling of the amazing steaks we grilled over the Labor Day weekend.

Strips, filets and ribeyes graced my grill — and only one lonely steak was left after our group scarfed the whole lot.

That steak is coveted by my husband and he eyes me suspiciously every time I go near the fridge.

“Just getting milk for YOUR CHILDREN,” I have to say.

I won’t eat his precious steak. I promise.

Maybe.

In my alone time (which is rare) I debate whether it’s worth it to eat that steak myself and blame it on some apparition . . . or a zombie . . . or a steak burglar.

But in the end, it’s much easier for me to get another steak than to get another husband.

The one I have is one of a kind. And I’d like to keep him, thank you.