Cooking At Home

On Friday night I was luckily enough to host a wonderful Colombian woman who I am quite fond of, at my home for dinner. I went back and forth when deciding what to serve, and with some help from my work girlfriend Jenny and the imagination starter that is The Fresh Market, here is how it turned out:

Ingredients: 2 10oz grass fed beef tenderloin steaks, 1 pint of brussel sprouts, 1 pint of gemstone fingerling potatoes, 1 sweet onion, 1 red bell pepper & 1 yellow bell pepper, chili garlic paste, fresh rosemary and thyme, and one lemon

-Cut larger potatoes in half, long ways, use smaller ones whole
-Coat in olive oil, rosemary and thyme
-Place in 400 degree oven for one hour

-Juliane the onion and peppers, coat with worchestire, minimal amount of chili garlic paste, juice of half a lemon, and extra virgin olive oil
-Add to sauté pan at medium high heat, cook until caramelization begins (8 to 10 mins), then lower to medium heat for another 8 to 10 mins
-Peppers and onions will be caramelized and cooked down a great deal

-Heat cast iron skillet to med high with 1 pad of butter, 1 to 2 tablespoon(s) of extra virgin olive oil and worchestire
-Place steaks in hot pan, 5 mins on each side
-Put steaks into 400 degree oven for 7 mins
-Take steaks out of oven; rest on plate with tented aluminum foil for 10 mins

-Cut the bottom off of the brussel sprouts, then cut in half long ways
-Add cut side down to the pan that the steaks were seared in, (add more worchestire, butter, olive oil, if needed)
-Cook for 5 mins on medium high heat, lower heat to medium; add red wine to deglaze the pan and turn brussel sprouts over in pan until wine reduces

-Place sautéed peppers and onions on top of steak, and serve with potatoes and brussel sprouts. You can time all of these elements to come together at the same time, it takes a little forward thinking and the use of quite a few dishes, but it is definitely worth it!

-J