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Menu Plan for Summer I: Week 1, Day 2
Filet Mignon with Caramelized Onions
Grilled Spicy Parmesan Potatoes
White Balsamic Glazed Carrots
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I chose tenderloin for this, but get any cut you like and as nice as budget allows. Use the rest of the onion for Day 1.
Filet Mignon with Caramelized Onions
Total time: 35 minutes
With a lovely piece of flavorful, tender filet mignon this is truly marvelous main course. But the savory-sweet onions will make even a lesser cut shine.
Ingredients:
- 2 filet mignon steaks (tournedos), 6oz (180gr) each or other cut of choice
- 1 large or 2 medium sweet onions
- 2 tsp butter
- 2 tsp olive oil
- 1 tbs brown sugar
- 2 tsp Dijon-style mustard
- 1 tsp Worcestershire Sauce
Instructions:
- Mix Worcestershire sauce, oil and brush on steaks. Set aside.
- Cut onion in half then into 1/4 inch (.65cm) think slices.
- Heat butter, oil in medium nonstick skillet over medium heat.
- Add onions and sauté until browned, stirring frequently, about 25 minutes. You may have to turn the heat down to low after about 15 minutes.
- When onions are nicely browned add sugar, mustard, Worcestershire, and stir until well blended and sugar is melted. Set aside and keep warm.
- Cook steaks on barbecue grill until done to your liking.... about 3 minutes per side for medium rare. It depends on thickness of cut, heat of grill, etc. Check out this site for the 'thumb test'.
- Divide caramelized onions and place on 2 plates. Put steak on top and serve.
Note: Could be done under the broiler (grill) or quickly pan fried over high heat for about the same time.
Roast Spicy Parmesan Potatoes
Total time: 30 minutes
Simple, grilled or roasted potatoes are perfect with equally simple, grilled meats. These have a light kick and are finished with a sprinkle of Parmesan cheese.
Ingredients:
- 2 medium potatoes or 4 small
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dry mustard
- 1/4 tsp garlic powder
- 1 tbs Worcestershire sauce
- 1 tbs olive oil
- 2 tbs Parmesan cheese
Instructions:
- Slice potatoes into thick rounds (1/2", 1cm).
- Put remaining ingredients, except Parmesan, into a large bowl and mix well.
- Add potatoes and stir, coating thoroughly.
- Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again... and you should have one of these.
- Cook on barbecue (grill) for 25 - 30 minutes or until done. You will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
- To finish: Remove and put into a bowl. Add Parmesan and stir to coat. Serve.
White Balsamic Glazed Carrots
Total time: 30 minutes
A bit of sugar emphasizes the natural sweetness of the carrots.
Ingredients:
- 2 - 3 medium carrots
- 1/4 cup chicken stock
- 2 tsp butter
- 2 tsp sugar
- 2 tsp white Balsamic vinegar
Instructions:
- Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
- Put carrots in small skillet, add stock and cook, covered, 15 - 20 minutes or until vegetables are done.
- Remove cover, turn heat to medium-high and cook off all but 1 tbs of liquid.
- Add butter, vinegar and sugar, stirring to dissolve sugar.
- Sauté until thick and glazed, stirring often, about 5 minutes. Serve.
Cooking Schedule: 35 minutes for menu |
Mind the onions |
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