Sunday Dinner July 8, 2012

On the Menu

• Peppercorn Crusted Filet Mignon
• Spring Greens Pears & Walnuts 
• Cilantro Lime Yams 

Peppercorn Crusted Filet Mignon

2 Servings

Ingredients:

2 – 6 ounce filet Mignon steaks (1 inch thick)

¼ cup red wine vinegar

¼ cup mixed peppercorns

1 tablespoon granulated garlic

1 tablespoon granulated onion

 

Method:

Wash steaks and place them in a pint size zip lock bag.  Pour in the red wine vinegar and let steaks marinade overnight in the vinegar, turn bag a few times to make sure steaks are well covered.

Set steaks on counter to gradually warm to room temp while preparing other ingredients.

If you have, use a coffee grinder to crack the peppercorns, or place peppercorns in a plastic bag and use the back of a heavy pan to crack them.

Mix together the coarsely cracked peppercorns, granulated garlic and onion.

Remove steaks from plastic bag and blot off the excess vinegar with a paper towel.

Roll steaks in the peppercorn mixture and mash mixture into steaks until all sides are coated.

Heat a heavy skillet over high heat, add steaks to hot dry skillet and cook according to schedule listed below. 

Or grill on a pre heated grill.

Let  steak rest for 10 minutes before serving. Juices will redistribute and steak will continue cooking during this time.

Cooking time for 1” Steaks:                                            

Rare - 5 minutes on first side and 3 minutes on second side 

Medium - 6 minutes on first side and 4 minutes on second side

Well - 8 minutes on first side and 6 minutes on second side

 

 

 Spring Greens with Pears & Walnuts

8 Servings

Ingredients

6 cups mixed salad greens

2 red pears, cored & thinly sliced

1 cup walnut halves

For the Dressing:

½ cup extra virgin olive oil

½ cup red wine vinegar

½ teaspoon ground mustard

½ teaspoon kosher salt

½ teaspoon granulated garlic

½ teaspoon granulated onion

½ teaspoon crushed red chili peppers

freshly ground black pepper

Method

Combine dressing ingredients in a jar or container with a lid and shake well.

Combine mixed greens, pears and walnuts in a large bowl.

Toss salad with ½ cup of dressing.

Reserve remaining dressing for individual usage. 

Store any remaining dressing in refrigerator for up to 3 weeks.

 

Cilantro Lime Grilled Yams

 8 Servings

Ingredients:

4 sweet potatoes/yams, unpeeled

1 teaspoon sea salt

1 lime, juiced

¼ - ½  teaspoon crushed chili pepper

¼ cup grapeseed oil

1 tablespoon minced garlic

¼ cup chopped fresh cilantro

Instructions:

Parcook the potatoes: Place in a pot of water and boil until just fork-tender.

Cool them down by dipping them in an ice bath [equal parts ice and water]. 
Once cool drain and slice each potato lengthwise into eighths.

In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.

Add sweet potatoes and toss gently until wedges are coated with the mixture.

Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.

Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.