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Menu Plan for Summer I: Week 6, Day 2
Grilled Filet Mignon with Glazed Mushrooms
Pasta with Fresh Tomato Sauce
Sautéed Carrots
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
We don't often have steak - but there is something about summer and cooking on outdoors, that just seems to call for it. Use any cut you like.
Filet Mignon with Glazed Mushrooms
Total time: 35 minutes
Small, thick-cut filet mignon are perfect done on the barbecue grill. A wrap of bacon adds flavor and helps the steak stay moist. We've painted these with a light marinade and served with some savory glazed mushrooms.
Ingredients:
- 2 6oz (180gr) filet mignon steaks (tournedos)
- 2 - 4 strips bacon optional
- 4oz (125gr) mushrooms
- 1 tbs butter
- 1 tbs Worcestershire Sauce
- Marinade:
- 1 tbs olive oil
- 1 tbs Worcestershire Sauce
- 1 tbs ketchup
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
Instructions:
- Wrap bacon around steaks (if using) and secure with toothpicks or kitchen string.
- Mix Worcestershire sauce, oil, ketchup, oregano, chili, garlic and brush on steaks. Set aside.
- Clean mushrooms and thickly slice.
- Heat butter and Worcestershire in medium nonstick skillet over medium heat.
- Add mushrooms and sauté, stirring frequently, until they are dark and glazed, about 10 minutes. You may have to turn the heat down a bit after 7 or 8 minutes. Set aside and partially cover to keep warm.
- Cook steaks on barbecue grill until done to your liking. We'll cook ours about 3 minutes per side for medium rare, 4 - 5 minutes per side for medium, but it depends on.... thickness of steak, heat of grill, etc.
- Put a steak on each plate, spoon mushrooms on the side and serve.
- Note: Could be done under the broiler (grill) for about the same time.
Pasta with Fresh Tomato Sauce
Total time: 25 minutes
With all of the garden fresh tomatoes of summer why have a cooked sauce? This is so simple, so good, so fresh and so, well, summery.
Just be careful not to grate your hand..... And make sure your tomatoes are at their peak!
Ingredients:
- 1 cup (2.8oz, 80gr) dried farfalle pasta
- 2 - 3 fresh garden tomatoes
- 2 - 3 tbs fresh basil, large leaves torn or snipped
- salt and pepper (optional)
Instructions:
- Cook pasta according to package directions.
- Drain and rinse briefly with cold water. Shake well to get rid of as much water as possible.
- Cut the tomatoes in half.
- Place a box or flat grater in a shallow bowl.
- Cup half of a tomato in your hand and rub it on the big holes of the grater until all that is left in your hand is the skin (of the tomato). You'll have to press a bit, but not too hard.
- Repeat with as many halves as you think you want/need. You end up with fresh tomato sauce with no skin... and no cooking.
- Depending on size of tomatoes you will want to do 2 or 3.
- Toss with cooked, cooled pasta, basil and serve.
If they're not garden ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil... but that defeats the idea!
Sautéed Carrots
Total time: 25 minutes
I always have carrots in my fridge. They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency! Besides, they're good and good for us!
Ingredients:
- 2 - 3 carrots
- 1 tbs olive oil
- 1 tbs butter
- 1/4 cup chicken stock
Instructions:
- Peel carrots, cut in half, then each half again so you have carrot sticks.
- Melt butter and oil in a small skillet just big enough to hold carrots.
- Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color.
- Add stock, cover and continue cooking until done, another 7 - 10 minutes.
- Uncover, cook off pan juices and serve.
Cooking Schedule: 35 minutes |
Clean, cut carrots |
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