Dinner w/Fifi & Himay – Filet Mignon

Stolen Says highlights the best of New York City from bar scenes to brunches. As fantastic and fun as all of that is, sometimes the best evenings are those spent in your own apartment with a couple of your closest friends, a bottle of wine, and delicious home-cooked meal.

This week’s Dinner w/Fifi & Himay is (drum roll, please): Steak Sandwiches!!

Hehe — steak sandwiches sounds a little barbaric. We had carefully chosen filet mignon, browned to perfection, with a mushroom and red bell pepper sauté to complement on a whole-wheat bun, with a side of oven roasted asparagus. Mm, my mouth is watering just writing this! Paired with a delicious montepulciano d’abruzzo, this meal was exactly what Fifi and I needed after a long day at the office. This week Himay was off golfing, or at a bachelor party or some such thing — so it was just Fifi, Nor, and myself. We enjoyed our filet mignon, our wine, each other’s company, and a viewing of Country Strong. Not a bad way to spend a Friday Night, right?

It may sound fancy, but this dinner was actually super easy to make. If I had been a little more focused and less involved in imbibing and conversation, it probably would have taken about 20 minutes to prepare. The recipe below yields 6 filet mignon sandwiches — all of which we consumed entirely. =)

What You’ll Need:

  • 6 filet mignon rounds
  • 1 red bell pepper, diced
  • 12 (or so) standard Mushrooms, sliced
  • 3 Cloves Garlic
  • 1 bunch Asparagus
  • Whole-wheat hamburger buns
  • Olive Oil
  • 1 bottle Montepulciano D’Abruzzo
  • Jack Daniel’s BBQ Sauce

What To Do:
Marinade the meat! If you have the foresight, start the marinade in the morning before you go to work, or the night before, so the filet mignon can really be infused with the flavor. My marinade is about 50/50 split of red wine and bbq sauce — with some diced garlic, and pepper & salt. You can do a quick marinade (as I did this night), but it should be the very first thing you do, to give the wine time to steep into the meat.

Pre-heat your oven to 350-375. Place the asparagus on an oiled baking sheet, and drizzle more oil over the top. Sprinkle with pepper and salt, and place in the oven for 15-20 minutes. This will give you time to prepare the mushrooms and cook the filet mignon.

Sauté the mushrooms and bell pepper with garlic & olive oil. Pepper and salt to taste. At the same time, sear the filet mignon in a frying pan. Once seared, pour the remaining marinade over the meat, cover, and let cook for about 10 minutes. You may be tempted to put some of the marinade in the mushroom sauté — please, don’t. The whole point of the sauté is to add the complementary flavor of the mushrooms and bell peppers. Smothering it in marinade will eliminate that delicious pairing and you will wind up with a blank canvas. It’s sort of like taking a Jackson Pollack painting and covering it in red paint. The subtlety will be lost.

When the filet mignon is nicely browned on the outside but still a little</em pink inside, plate it up, pour yourself and your guests a glass of montepuluciano d’abruzzo, and enjoy!

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