Cooking
Even though Matt is a carnivore, he doesn't actually consume a lot of meat. The majority of the animal-based foods he eats are chicken. Some sausage here and there, maybe, and occasionally, smoked salmon.
It's something that just happened; neither of us made a conscious effort to limit his meat-intake, but it seems to have worked out that way.
Matt will happily eat any number of meatless dishes I make, and of course, he's perfectly content with a bowl of pasta.
But I know he loves beef. That's not going to change, nor am I likely to force the issue.
(Of course, should he decide to become a vegetarian? Well, after I die of shock and am raised from the dead, I'm sure I'd be quite pleased.)
So when I'm putting together the weekly menu, I will occasionally add a beef-heavy recipe, just for him.
Peppercorn Beef with Gorgonzola Cheese
Using a couple of organic and high-quality tenderloin steaks, this is quickly and simply prepared.
Steaks are generously salted and peppered, and placed into a vegetable-oil coated hot frying pan, about four minutes a side, till browned. They're then cooked in an already-heated oven till the proper temperature is reached.
While cooking, balsamic vinegar and sugar are cooked down to a syrup.
Top the steaks with slices of Gorgonzola, and cook long enough to melt the cheese. Drizzle with the balsamic sauce.
To go with, I roasted new potatoes in vegetable bouillon with salt, pepper and red pepper flakes.
Matt loved this. I mean, lovedlovedloved it.
He kept saying 'this is sooo good', and I even got a kiss!
I'm starting to think he liked it...
Blog Party#10 has been announced, and this month we're having a Garden Party! Cute little sandwiches, and that perfect cup of tea...won't you join us? Entries are due 18 May, just two weeks from today...can't wait to see you there!
Tagged with: Food and Drink + Beef + Tenderloin + Gorgonzola + Balsamic Vinegar + + Dinner + Recipes
- Judging The National Beef Cook-off 2009
Last week I was one of the judges at the National Beef Cook-Off. It's one of the top culinary contests in the United States, held once every two years with $70,000 in prize money. It was interesting to see what contestants included in their recipes....
- Where There's Smoke...
there's a pretty happy guy, knife & fork in hand. Sticking to my pledge to actually make more of the recipes from the half-dozen or so cooking magazines I get, Matt fired up the grill for this Wood-Smoked Tri-Tip with Sicillian Herb Sauce (Bon Appetit,...
- Retro Dinner: Chateaubriand With Bearnaise Sauce, Herbed Roasted Potatoes, And Popovers
Saturday night, another retro meal for Matt. Once again using this book (and wow...am I getting my mom's money's worth), I served up organic beef tenderloin, cooked the way Matt likes it (rare), with a rich, creamy, sauce. Matt said it was a...
- Cheesy Pasta
And I keep working through Nigel Slater's Real Food... This time, Pasta with Four Cheeses. Now, we've tried countless baked, multi-cheese pasta dishes in the past. And I usually have the same problems with them: cheeses don't blend, too heavy,...
- Delicious Omaha Steaks
Unless you are a vegetarian you will simply love this article. I will be talking about Omaha steaks. I hope you will enjoy it. If you have never had the opportunity of experiencing the savory taste and texture of an Omaha steaks, then you have never had...
Cooking
The Best $17.60 He Ever Spent
Even though Matt is a carnivore, he doesn't actually consume a lot of meat. The majority of the animal-based foods he eats are chicken. Some sausage here and there, maybe, and occasionally, smoked salmon.
It's something that just happened; neither of us made a conscious effort to limit his meat-intake, but it seems to have worked out that way.
Matt will happily eat any number of meatless dishes I make, and of course, he's perfectly content with a bowl of pasta.
But I know he loves beef. That's not going to change, nor am I likely to force the issue.
(Of course, should he decide to become a vegetarian? Well, after I die of shock and am raised from the dead, I'm sure I'd be quite pleased.)
So when I'm putting together the weekly menu, I will occasionally add a beef-heavy recipe, just for him.
Peppercorn Beef with Gorgonzola Cheese
Using a couple of organic and high-quality tenderloin steaks, this is quickly and simply prepared.
Steaks are generously salted and peppered, and placed into a vegetable-oil coated hot frying pan, about four minutes a side, till browned. They're then cooked in an already-heated oven till the proper temperature is reached.
While cooking, balsamic vinegar and sugar are cooked down to a syrup.
Top the steaks with slices of Gorgonzola, and cook long enough to melt the cheese. Drizzle with the balsamic sauce.
To go with, I roasted new potatoes in vegetable bouillon with salt, pepper and red pepper flakes.
Matt loved this. I mean, lovedlovedloved it.
He kept saying 'this is sooo good', and I even got a kiss!
I'm starting to think he liked it...
Blog Party#10 has been announced, and this month we're having a Garden Party! Cute little sandwiches, and that perfect cup of tea...won't you join us? Entries are due 18 May, just two weeks from today...can't wait to see you there!Tagged with: Food and Drink + Beef + Tenderloin + Gorgonzola + Balsamic Vinegar + + Dinner + Recipes
- Judging The National Beef Cook-off 2009
Last week I was one of the judges at the National Beef Cook-Off. It's one of the top culinary contests in the United States, held once every two years with $70,000 in prize money. It was interesting to see what contestants included in their recipes....
- Where There's Smoke...
there's a pretty happy guy, knife & fork in hand. Sticking to my pledge to actually make more of the recipes from the half-dozen or so cooking magazines I get, Matt fired up the grill for this Wood-Smoked Tri-Tip with Sicillian Herb Sauce (Bon Appetit,...
- Retro Dinner: Chateaubriand With Bearnaise Sauce, Herbed Roasted Potatoes, And Popovers
Saturday night, another retro meal for Matt. Once again using this book (and wow...am I getting my mom's money's worth), I served up organic beef tenderloin, cooked the way Matt likes it (rare), with a rich, creamy, sauce. Matt said it was a...
- Cheesy Pasta
And I keep working through Nigel Slater's Real Food... This time, Pasta with Four Cheeses. Now, we've tried countless baked, multi-cheese pasta dishes in the past. And I usually have the same problems with them: cheeses don't blend, too heavy,...
- Delicious Omaha Steaks
Unless you are a vegetarian you will simply love this article. I will be talking about Omaha steaks. I hope you will enjoy it. If you have never had the opportunity of experiencing the savory taste and texture of an Omaha steaks, then you have never had...