Happy Saturday y’all and happy GAME DAY to all of my fellow Carolina Panther fans!
Tonight, we are facing the Seattle Seahawks and its a big deal for those of us here in Carolina! Last week for the game, we all gathered at our friend Joe’s new pad and brought an assortment of delicious food to share. I made my famous sausage balls but there were some other notable treats (i.e. – caprese skewers, pigs in a blanket, chex mix and mimosas). For those of you who are gathering tonight to watch some football, may I suggest making the best (and I do mean the best) steak you’ll ever have. And get this…it is not done on a grill.
Now bear with me folks, I know this sounds crazy. But with it being unusually cold here, making this incredible, tender filet mignon can be done in a pan and finished off in the oven (restaurant style). This steak can be cut with a butter knife, and it’s decadent, full of flavor and absolutely to die for.
How did I find out about this? A girl friend/coworker told me about it…and I’m telling you, I will never eat a steak any other way again. I’m dead serious. We paired our filet with a spinach-artichoke dip twice baked potato. I’ve included that recipe as well. Enjoy!
Recipe: Best Steak Ever
What you’ll need:
- Filet Mignon (however many you need)
- 1/2 Stick of Butter
- 1 Tablespoon Parsley
- 1 Tablespoon Lemon Zest
- 1 Clove of Garlic
- Sea Salt
- Fresh Ground Pepper
- 3-4 Tablespoons of Olive Oil
- Pour a little olive oil on each steak (both sides)
- Grind a substantial amount of fresh pepper on both sides of the steak. Do not be shy, you want to coat it enough so that it almost forms a crust.
- Sprinkle a good bit of sea salt on both sides. Do not be shy with this either…the salt will help tenderize the steak.
- Let the steaks sit in the fridge for about 30 minutes so that salt and pepper goodness sinks in.
- While steaks are marinating, take the half stick of butter and soften slightly so it is easy to mold.
- Chop 1 tablespoon of parsley, garlic clove (minced) and zest the lemon to get 1 tablespoon of lemon zest. By hand, mix the softened butter, parsley, garlic and lemon zest and form into a log. Put in the fridge to chill.
- Once steak is done marinating, preheat the oven to 400 degrees.
- Put a little bit of butter in a baking dish and place it in the oven and let it sit while it preheats.
- Put some olive oil in a pan on high (about 3-4 tablespoons).
- Place the steaks on the pan when it is screaming hot.
- Pan sear both sides of the steak until it is brown and forms a crust from the salt and pepper – approximately 2-3 minutes on each side.
- Once finished, take the steaks and put them in the buttered baking dish in the oven and let them cook for about 6-8 minutes for medium rare. About 9-12 minutes for medium (You do not have turn the steaks over).
- Remove the steaks from the oven, and plate. Take the special butter you made out of the fridge, and put a dollop on top of each.
Recipe: Spinach-Artichoke Dip Twice Baked Potato (Serves 6)
What you’ll need:
- 3 Large Baking Potatoes
- 2 Teaspoons of Olive Oil
- 2 Cloves of Garlic
- 2 Tablespoons Melted Butter
- 9 Ounce Bag Fresh Spinach (Roughly Chopped)
- 3 Tablespoons Cream Cheese (Softened)
- 1/4 Cup of Sour Cream
- 2 Tablespoons of Sea Salt (For Seasoning Potato Skins)
- 6.5 Ounce Jar of Marinated Artichoke Hearts (Drained and Chopped)
- 1/4 Cup of Shredded Parmesan Cheese
- 4 Ounces of Shredded Fontina Cheese (Or a Similar Cheese)
- Preheat oven to 375 degrees.
- Pierce the potatoes with a fork all over.
- Place the potatoes on a baking sheet and put in oven for approximately 1.5 hours or until cooked all the way through (soft inside).
- Take out of the oven and let them cool slightly.
- While potatoes are baking, heat the olive oil in a pan over medium heat; add garlic and spinach. Cook the spinach until it is wilted (approximately 7 minutes).
- When spinach is done, take out of the pan and put it in a strainer. Press against the spinach to remove any excess liquid.
- When potatoes are cool enough to touch, slice in half lengthwise. Scoop out the middle of the potatoes into a bowl but be sure to leave enough of a border of potato to keep the shape of the skins.
- Rub some olive oil on the skins and sprinkle with sea salt; set them on a baking sheet.
- Mix the scooped out potatoes (in a bowl) with the cream cheese, 3/4 of the fontina cheese, sour cream, and melted butter until smooth. Fold in the spinach and artichokes.
- Place the mixture inside each of the potato halves. Sprinkle the top with the parmesan cheese and remaining fontina cheese.
- Place in the oven and bake for about 30 minutes (or until cheese is melted on top).