Easy Steak House Dinner

I have had a really busy week - I started a new, higher stress job two weeks ago. I have missed cooking a quality meal in several days and today I had enough.

I wanted to kick it up a notch and decided that since my husband had poker with the guys this evening, I would do a steak house dinner - in instead of out.

First, I was inspired at the store and picked up some nice, 3 inch thick filet Mignon cuts - they were cheaper then usual. I knew I had veggies and potatoes at home. I wanted a stellar appetizer, one that reminded me of one of my favorite restaurants back in New Jersey - Lamberti's Cucina in Medford, NJ.

At Lamberti's, they have a to die for appetizer of fresh mozzarella, shredded garlic, rich prosciutto, and oil. I purchased the necessary items, longing for the cheaper East Coast prices on the cheese and the meat. I wanted to add in some Roma tomatoes, as well.

Appetizer: Serves 2
2 Roma tomatoes
1 ball (approx. 4-8 oz) fresh mozzarella
2 cloves of garlic
1/8 cup olive oil
4 slices prosciutto
Sea salt

Slice the Roma tomatoes approximately 1/4-1/2 in thick, resulting in 8-12 pieces. Lightly salt the tomatoes on the plate. Thinly slice the garlic. Cut the mozzarella into slices, 3-4 for each person.

To plate...
Lay the tomatoes around the outside of the plate. Coat the bottom of the plate with the oil and then distribute the sliced garlic around. Salt to taste. Make two piles of cheese/meat, layering cheese, then meat, then cheese, until you run out of items. Remember to make TWO piles - I like my mozzarella salty, so I salt each layer. My husband likes more prosciutto then I do, so he gets a little more then me. Allow flavors to marry for 10 minutes or more. Serve by itself or with crusty bread.

Dinner...
2 8-12 oz. fliet Mignon
1 tbs. brandy/sherry/Marsala (optional)
Salt
Seasoning salt, such as Accent
5 yukon gold potaotes
4 tbs. butter
3 tbs. fat free 1/2 and 1/2
3 tbs. low fat milk
1 garlic clove
1 tbs. canola (or veggie oil)

Fileg Mignon:
Take it out of the fridge and let it come to room temperature. Seaosn with your accent seasoning or salt and pepper. Preheat oven to 375-400F. **See potato notes if going to also cook the potatoes, as they need to start to cook now...***

Heat a saute pan that CAN GO IN THE OVEN over med-high heat. Add 1 tbs. of canola oil - it can retain a higher heat then olive. Once oil starts to ripple, add teh filet's with tongs. Cook on each side for 2-4 minutes, depending on thickness. My steaks were 3 in. thick, so I did 4 minutes each side. I like my steak med. rare. After each side has been seared, place in the oven for 6 minutes. Check after 6 minutes and contiue to cook until slightly under your desiered temperature (if you watne it med. well, take out when appears to be medium). The steaks will ocntinue to cook once they rest. Place steaks on teh plate to continue cooking and rest, allowing the juices to redistrubute.

IF YOU WANT TO MAKE A PAN SAUCE...
Return the pan that the steaks were in over medium heat. Watch the handle b/c it will still be hot from being in teh oven. Add 1 tbs. butter and 1 tbs. liquor. Reduce by half. Add 1 tbs. of half and half to make it a cream sauce. You can double this recipie if you would like more sauce. I double it b/c my husband likes tons of sauce.

Potatoes:
Either keep the skin on or off to yoru preference. Slice thinkly so they wiell cook quikcer. Add to a deep soup pan. Cover with cold water and add salt. **YOu can also rinse the potatoes first to decrese starch. Put over a burner on the stove over high. If you can cover it, do so - it will cook quicker. Cook for about 10 minutes or until fork tender. While waiting for the potoatoes to cook, heat butter, half and half, milk, and chopped garlic in a pan over low. Then you have the choice of mashing by hand, mixing with a hand blender, or using a ricer (one where the potatoes are finely pushed through a grater, creating a lusher, no chunk mixtuer). Once finished cooking, slowly add in the milk/butter mixutre untilo desiered taste/consistency. Serve with fresh parsley or other suggestions below.

Other ideas for potatoes:
-Mix together cooked bacon, cream cheese, and/or sour cream. Use as a garnish for the pototoes, or use less butter/milk and substitute in the bacon mixture.
-Mix tarragon and brie cheese. Dollop on the pototoes, or substutue in for less butter/milk
-Make fancy butter - take an herb you liek (and like with mashed potatoes) - and dice finely. Mash with a butter or margerine substance. Roll out into a log. Wrap in saran wrap or other plastic wrap and refreidgerate. Cut into slices.
**This can also be used to top the filet's!!!