Two Book Reviews, One Movie Review, A Recipe and The Weekly Menu #Movies&Munchies

Tender Beef Filet seared golden brown then roasted to a perfect medium rare and topped with a creamy brandy sauce.

This recipe comes from Jacques Pepin of television fame and the Executive Culinary Director for Oceania Cruise Line.

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.

Won't you please #MerlotMe?

October is #MerlotMe month and I have been fortunate enough to be allowed to participate in this fun event for the past several years.  Merlot is a French wine grape originally from Bordeaux and one of the blending grapes used for that iconic wine.  

This year, as a member of our Wine Pairing Weekend group, I was provided with 3 wines that I poured tasted and paired.  I will be sharing my thoughts about these wines with you today.  I have received no monetary compensation and all writings  and opinions are strictly my own.  

A Special Dinner for my Valentine featuring L'Ecole Cabernet and the Weekly Menu

I received a sample of L'Ecole No. 41 Cabernet Sauvignon from Columbia Valley for tasting and pairing purposes.  I received no monetary compensation.  All thoughts, writings and opinions are my own.

My husband is very predictable.  Whenever I am making him a special dinner he asks for either Filet Mignon with Zip Sauce, Garlic Mashed Potatoes and Glazed Carrots or Chicken Marsala, Fettuccine Alfredo and Glazed Carrots.  Every. Single. Time. for the past 30 years.

This year was the same on his end....however, on my end, I made some changes.  You see, my husband recently had a stroke so I am doing my best to feed him a little healthier. 

Bò Nướng Hành Hương #FoodBloggerLove

This Vietnamese Beef Onion Roll is flavorful and nutritious.  Served with a side of rice and stir fried vegetables it makes a wonderful meal in a snap.

I found this fantastic recipe over at Culinary Adventures with Camilla after choosing her blog in a new game called Food Blogger Love........

Filet Mignon on a Stick #FantasticalFoodFight

Tender, juicy beef tenderloin skewered with parboiled potatoes, onions and mushrooms makes for a complete meal on a stick.

Welcome to Fantastical Food Fight...…

Countdown to 2018: Main Dish

Today, Sarah of Fantastical Sharing of Recipes, has asked us to share our favorite Main Dishes from the past year.  

I didn't even know where to begin so I decided to share entrees from each of the following categories.

Beef

This skillet seared filet mignon paired with roasted vegetables in a salad was a wonderful start to the New Year last January.  I think it may become a tradition since just looking at this is making me drool.

Chicken

This Provencal Chicken, marinated in seasoned olive oil and then grilled was one of my personal favorite new poultry recipes.

Venison

OH MY YUM!!!!  This venison marinades in red wine for 3 days before it is braised to tender, juicy perfection.  I hope somebody gifts me some venison this year because I can't wait to make this again. This French Style Braised Venison Roast was to die for.

Pork

My favorite pork recipe was just published a couple of weeks ago.  I made this Pork Wellington for my first Christmas dinner party of 2017.

Seafood

I had a lot of new seafood recipes last year but I finally had to settle on this Lobster Pot Pie that I served as a first course at a dinner party last January.

Meatless Entree

Noodles and Cabbage have long been a favorite around here.  I can't believe I had never shared them before this year.

Pasta

If there is anything better than a slow braised, meaty, flavorful pasta sauce I certainly don't know what it is.  This delicious sauce is made with with Beef Shank in the Slow Cooker.  It doesn't get any easier than that.  

I hope you enjoy these recipes and I hope you stop by and see what the others are sharing today as well.  See you tomorrow.

More Main Dish Delights

An InLinkz Link-up

Filet Mignon Salad with Roasted Veggies #SundaySupper

Sarah from The Chef Next Door is hosting Sunday Supper this week with the topic "Lean Beef Recipes" .  We eat a lot of beef in this household.  I strive to make all my beef lean by buying it in bulk from my friends and local farmers, the Ruemenapps.  I love knowing that my beef was pasture raised, humanely, without any hormones or unnecessary antibiotics.  Being mainly grass fed, they are naturally lean and oh......so delicious.

However, for this weeks recipe I did not use my beef from the Ruemenapps.  Frank's sister and brother in law, gifted us some Filet Mignons from Omaha steaks as a (totally unnecessary) thank you gift.  They had also given us a bottle of Caymus wine as a housewarming gift when we first moved into the new home in October.  The first day of 2017 seemed like the perfect day for Frank and I to break out both of these wonderful gifts and start the New Year off with a quiet date night at home.

Filets are a naturally lean cut of beef that have a reputation for being tender and delicious.  Many lean cuts need to be braised to achieve tenderness but with a filet it only takes minutes to cook it properly and enjoy it's melt in your mouth goodness.

I seasoned the steaks simply with just kosher salt and freshly ground pepper then seared them up in a combination of butter and olive oil.  3 minutes on one side, flip them and sear 2-3 minutes on the other side and they are ready to be set aside to rest while you throw together your salad.

I roasted the veggies early in the day so that they would be ready and waiting when it came time to make dinner.  I roasted a ton of veggies and put what wasn't used in this salad in the refrigerator to be utilized during the week.  You can use any veggies you like.  I used mushrooms, parsnips, eggplant, butternut squash and red bell peppers.  I was planning on roasting onions too but forgot them.

While the steaks were resting, Frank poured the wine and I filled our plates with mixed greens and scattered the roasted veggies on the top. Then I sliced one steak for each of us and laid it upon each salad.  Mine got sprinkled with blue cheese because YUM...Frank's was sans cheese because he says YUCK to blue cheese.  Lastly I drizzled the entire plate with Italian Dressing.  You can use your favorite dressing, homemade or store bought.  The Italian was great.  I think a balsamic vinaigrette would have been wonderful, as well.

This was a perfect, healthy and scrumptious way to start off 2017.  I hope that yours has started off equally as well.

Filet Mignon Salad with Roasted Veggies

8 oz mushrooms, halved if large

1 butternut squash, peeled and cut into 1/2" dice (neck only)

1 large parsnip, peeled and cut into 1/2" chunks

1 red bell pepper, seeded and cut into 8 chunks

1 small eggplant, stemmed and cut into 1/2" chunks

2 T. olive oil

salt and pepper to taste

2 (6-8 oz) filet mignon steaks

salt and pepper, to taste

2 T. butter

2 T. olive oil

6 c. mixed greens

Blue Cheese for topping, if desired

Dressing of choice

Place the mushrooms, squash, parsnip, bell pepper and eggplant on a rimmed baking sheet that has been covered with a piece of parchment paper.  Drizzle with 2 T. olive oil, salt and pepper. Toss to coat and place in a preheated 450* oven for approx. 30 minutes.  Roast until vegetables are fork tender and lightly browned.  Remove from oven and let cool to room temperature.

Dry the steaks and season with salt and pepper.  Let come to room temperature.  (They can sit out while the veggies are roasting).  Heat the remaining 2 T. olive oil and the butter over med high heat in a cast iron or other skillet that is NOT non stick. When foam starts to subside, add the steaks and allow to sear for 3 minutes.  Steaks should sizzle loudly when placed in the pan.  After 3 minutes, flip the steak and sear the other side, occasionally ladling the butter and oil over the top of the steak. Cook for 2-3 minutes depending on the temperature you prefer your steak.  2 minutes should give you a perfectly med rare steak.  Remove from pan to a cutting board and allow to rest for 10 minutes. 

Divide the mixed greens among 2 plates.  Scatter desired amount of roasted veggies over the mixed greens.  Slice the steaks into 1/4" thick slices and lay one steak on each of the salads.  Top with Blue Cheese, if desired.  Drizzle with desired amount of your favorite dressing.  Print Recipe

  Now let's take a look at what the others are bringing to the table today.

Appetizers, Soups, and Salads

• Baked Kibbeh with Yogurt Sauce by Food Lust People Love
• Italian Wedding Soup by Hardly A Goddess
• Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
• Spaghetti and Meatball Soup by Cricket’s Confections
• Steak Taco Salad Wonton Cups by Caroline’s Cooking
• Thai Steak Salad with Noodles by Positively Stacey
• Warm Steak Salad by Food Done Light

Lean Ground Beef Recipes

• Cheeseburger Stew by Our Good Life
• Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
• Clean Eating Sloppy Joes by A Mind “Full” Mom
• Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
• Shepherd’s Pie by Simple and Savory
• Smothered Hamburger Steaks by Grumpy’s Honeybunch
• Spaghetti Squash with Chili by Recipes Food and Cooking

Mains

• BBQ Filet Beef Tips by The Freshman Cook
• Beef Broccoli Pasta by Wholistic Woman
• Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
• Beef Steak Fajitas by Asian In America
• Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
• Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
• Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
• Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession

Sandwiches and Wraps

• Asian Steak Lettuce Wraps by The Chef Next Door
• My Big Lean Greek Beef Wrap by Go Epicurista
• Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
• Spicy Beef Lettuce Wraps by Pies and Plots
• Spicy Beef Tacos by Hezzi-D’s Books and Cooks
• Steak and Eggs Wraps by Eat, Drink and be Tracy

Steaks

• Baked Chicken Fried Steak by Dizzy Busy and Hungry
• Chile Lime Flank Steak Tacos by The Redhead Baker
• Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
• Flank Steak Roulades by That Skinny Chick Can Bake
• Flank Steak with Chimichurri by Monica’s Table
• Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
• Swiss Steak by Palatable Pastime

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.