I cook on Sundays because I enjoy it. My family enjoys it too. This week we had French Onion Soup, Spinach Salad, Grilled Filets, Creamy Potatoes Au Gratin and bakery French bread. It is immodest to rave about your own food but it was spectacular. I had a few recipe failures last weekend so I couldn’t be happier that all was well once again this weekend. I use to say to the children when they didn’t like what I had prepared for dinner “ I don’t cook for practice”. I guess that is not really true anymore……….
Grilled Filets
I have tips here, no recipe. Let the meat rest for at least 30 minutes on the counter to warm up. Pat completely dry with paper towels, rub with olive oil and season with your favorite blend. We like Montreal Steak Seasoning. You must season all over and both sides. Now sear to get color on your filets and then grill to your desired temperature. We like medium rare, so it doesn’t take long. The most important thing now it to let your meat rest for five minutes before cutting. This is imperative to a juicy filet. Top the warm filets with herbed butter.
Herbed Butter
- 6 T. butter-softened
- 2 t. fresh lemon juice
- 1 t. lemon zest
- Salt and pepper
- Assorted fresh herbs. (thyme, rosemary, parsley, chives) About 4 T. total.
Mix all together and form into log with plastic wrap. Put in fridge until ready to use.
Creamy Potatoes Au Gratin
- 2 ½ lbs. of red skinned potatoes peeled and sliced thin
- 1 ½ C milk
- ½ C heavy cream
- 1 clove minced garlic
- 1 C gruyere cheese-shredded
- Salt and pepper
- Nutmeg
Butter a baking dish, preheat oven to 375 degrees. Put all the ingredients except cheese in a large saucepan. Bring to a boil and then reduce heat, simmer for five minutes. You want the potatoes slightly cooked and the sauce thickened. Remove potatoes from sauce and ladle into buttered dish. Now pour sauce over. Sprinkle with cheese and bake for about 30 minutes. Potatoes should be tender and cheese melted and browned.
These may very well be my favorite potatoes on earth.
Enjoy!
HolaCiaoBonjour 