High Steaks Pita on the final Day of Christmas #MoviesandMunchies

Happy Epiphany and Merry Little Christmas.  We will be having a quiet celebration tonight as Frank is still quarantined until Friday.  I will be sharing that with you tomorrow. Today I want to share a movie we watched during this time we were staying home.

I  was very saddened when Heather of All Roads Lead to the Kitchen and brainchild of FoodnFlix contacted the members of our group to let us know that she was going to take a sabbatical from blogging.  

The group had decreased over the years but the core group was still going strong and we loved, loved, loved watching the flix and making the food.

We decided to carry on with our mission and continue group under a new moniker.  Introducing Movies & Munchies, which will be adminstered by Amy of Amy's Cooking Adventures and yours truly.

Amy made this cool logo for the group and we all went out and invited our blogging friends to join in the fun.  The group is up to 12 members now.  We don't want it to get too large as the person who hosts each month and chooses the film also has to do a roundup of all the recipes posted during the month that were inspired by the chosen movie.

Amy is also hosting the kick off movie with the kick butt and fun movie Ocean's Eleven that, believe it or not, I had never watched.  You can learn how to join in the fun by going to Amy's Invitation Post.

This movie came out in 2001 and has a huge all star cast.  The working dynamics of the cast was amazing and you could see how much fun they had making this film.  

The movie starts with Daniel Ocean (George Clooney) being released from prison.  Daniel immediately goes to a casino in Atlantic City where he touches base with Frank Catton (Bernie Mac) who is working as a dealer.  Together they start putting together a team with the intention of knocking over the Belaggio, Mirage and MGM Grand all owned by Terry Benedict (Andy Garcia) who is dating Ocean's ex-wife, Tess (Julia Roberts)

They first recruit Rusty (Brad Pitt)  followed by Reuben (Elliot Gould) who continues to help them build their team, consisting of a myriad of characters played by Carl Reiner and Matt Damon, among others.

I loved this movie and it was a fun way to kick off the New Year and this new group.  There is not a lot of food in the movie, however in nearly every single scene you will see Rusty, eating or drinking.  

Food that I noticed included a slushie, whiskey, shrimp cocktail, an appetizer table with a huge fruit display, candy, popcorn, wine, nachos and, at the very end of the movie, Rusty is eating what appears to be a pita sandwich.

I decided to make a play on the Vegas setting and that last food scene and make a High Steaks Pita. Pun intended.  

Since it was a "High Stakes" pita, I used filet mignon.  It was perfectly scrumptious and worthy of a Vegas restaurant.

I am so glad that we decided to carry on Heather's legacy with this new endeavour.  Amy will be posting a round up of all the recipes that were shared at the end of the month.  I'm anxious to see what the others are inspired to make.

Entrees, beef, pitas, sandwiches

Entrees, beef

American

Yield: 2 servings

Author: A Day in the Life on the Farm

Steak Pita

Tender filet mignon, cooked to a perfect medium rare, dressed with a horseradish cream and topped with onions and baby spinach before being wrapped in a warm whole wheat pita.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 2 T. plain Greek yogurt or sour cream
• 1 T. Miracle Whip or Mayonnaise
• 1 T. prepared horseradish
• Olive oil
• salt and pepper, to taste
• 1/2 large vidalia onion, cut into half moons
• Montreal Seasoning, to taste
• 2 (6 oz) filet mignon, sliced in half, crosswise
• 2 whole wheat pitas
• baby spinach

Instructions

1. In small bowl combine the yogurt, miracle whip and horseradish. Set aside.
2. Heat a grill pan over medium heat. Toss the onions with a little olive oil, season with salt and pepper, and cook in grill pan for about 5 minutes, until softened and grill marks are visible. Remove to a bowl and set aside.
3. Rub the filet with a little olive oil and season with Montreal seasoning. Raise the heat under the grill pan to medium high. Add the steak to the pan and cook for a minute or two, until a nice sear occurs. Flip and cook until desired temperature is reached. (130* for medium rare). Remove to cutting board, tent with foil and set aside to rest.
4. While steaks rest, put the pitas onto the grill pan and warm through. Place each pita onto a piece of aluminum foil, slather on 1/2 of the horseradish cream, add 1/2 of the onions. Slice the steaks into thin strips and add to the pitas. Top each with a handful of baby spinach. Use the aluminum foil to help you roll the pitas into a sandwich and fold around the bottom to hold the sandwich together while you eat.

Notes

Adapted from a recipe by Rachael Ray.

Nutrition Facts

Calories

563.67

Fat (grams)

29.21 g

Sat. Fat (grams)

8.26 g

Carbs (grams)

45.87 g

Fiber (grams)

5.50 g

Net carbs

40.36

Sugar (grams)

8.20 g

Protein (grams)

31.70 g

Sodium (milligrams)

815.82 mg

Cholesterol (grams)

90.32 g

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