Saturday, we had a quiet morning with coffee and then headed out to the Giants vs. Mets game at Citi Field. Tyler's sister, Adrian, got tickets to the game for Christmas. It was a gorgeous day and just perfect to watch a game. Unfortunately, the Giants didn't win, but we enjoyed the day so much.
Sunday, I got up early and headed to my favorite gym class and then did our grocery shopping for the week. I barley made it into our apartment before it started pouring rain! The weather remained crummy out all afternoon so we enjoyed the day in our cozy, little apartment. We managed to do tons of laundry and just get caught up on stuff around our apartment. I decided to make a nice dinner (see below for recipes) before we headed out the door to see How to Succeed in Business Without Really Trying.The play was so much fun and it was the perfect way to end an awesome weekend!
Restaurant Style Filet Mignon
***Definitely make this...You won't be sorry!
- 2 8 ounce filet Mignon
- 4 teaspoons kosher salt
- 4 teaspoons freshly ground pepper
- 1 stick butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon parsley, chopped
- 1 tablespoon thyme, chopped
- 1 teaspoon freshly grated lemon zest
- Preheat your oven to 400 degrees.
- Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate.
- Generously season the filet’s with salt and pepper, approximately 1 teaspoon of seasoning per side.
- Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking.
- Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is.
- In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
*I slightly adapted this recipe and also halved it.
Ingredients
- 1 lb. pasta shapes, such as shells
- 4 tbsp. unsalted butter
- 1/3 cup all-purpose flour
- 2½ cups milk or half-and-half
- 1 tsp. salt
- 1½-2 tsp. Honey Dijon mustard
- 4 oz. white American cheese, finely chopped*
- 8 oz. white cheddar cheese, shredded
- Bring a large pot of water to boil. Cook the pasta according to package directions until al dente. Drain well. Return to the stockpot off the heat.
- Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2 minutes. Slowly whisk in the milk until no lumps remain. Stir in the salt, mustard, and hot sauce. Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.
- Remove the sauce from the heat. Stir in the cheese a handful at a time, mixing until fully melted before adding more. Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot. Mix well until the pasta is fully coated in the sauce. Serve immediately.
- Peel a bunch of carrots and chop into large pieces.
- Place pieces in a microwave bowl and fill the bowl half way with water. Cover the bowl with plastic wrap and place in the microwave.
- Cook on high for 3 minutes or until carrots are softened
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