Now that we’re moving into the winter months, I’m cooking with red meats I haven’t cooked before.  Last week it was rack of lamb.  More recently I made filet mignon steaks wrapped in bacon.  Using ingredients from Trader Joe’s, I put together a meat and potatoes meal that was hearty and tasty.

Bacon-Wrapped Filet Mignon Steaks: Wrap beef tenderloin in plastic wrap and refrigerate for 30 minutes.  Take out of the fridge and slice through the tenderloin – wrap still on – into 1.5-inch thick steaks.  Season with salt and pepper and wrap each with a slice of bacon.  Heat olive oil in a pan and cook steaks, making sure to sear all sides and the bacon.

Pan-Sauteed  Asparagus: Take Trader Joe’s frozen asparagus spears and cook in butter, salt, and pepper – tossing frequently – until soft and browned.

Mushroom Mashed Potatoes: Boil russet potato chunks in salted water until tender.  Meanwhile, sauté sliced baby portabella mushrooms in butter, garlic, salt, and pepper until soft and brown.  Mash potatoes with cream, mushrooms, and a handful of grated or chunked cheese.

Salad: Dark,leafy green with sliced tomatoes, apple-balsamic pickled shallots, and herbed goat cheese.
Every week or so, I change up my table settings and centerpieces.  I collect vintage linens and like mixing and matching them to create different looks.  The smartest décor purchases I’ve made are those that I can change with the seasons.  I have large glass hurricanes that allow me to swap out the fillers (corks, dried flowers, garlands, ornaments and bulbs, pebbles, potpourri, etc.) and candles with the seasons.  

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