Rib-Eye Steak
Scott is still here, and I figured some nice steaks would be good, and fairly quick to make after work. We normally have filet mignon when we have steak at home, and I think I'll stick with it. It's leaner, and we're just not used to the marbling in rib-eye. The steaks were good but not as good as filets. I really liked the orzo (the recipe is also in Cooking New American and Fine Cooking's Cooking Fresh 2005 special issue).
- Pan-fried Rib-Eye Steak
- Orzo with Spinach, Shiitakes & Caramelized Onions (Fine Cooking #51, July 2002, p. 44)
- Stuffed Baked Potatoes (Knudsen Cooking For Compliments, p. 89)
- Boston Lettuce Wedges with Mimosa Vinaigrette (Fine Cooking #75, Holidays Winter 2006, p.90c)
Yummy! I'd love to see one of your filet mignon recipes.
We pretty much only eat filet anymore. You make great stuffed potatoes!
In my opinion, the best way to cook a filet mignon is with salt and pepper and a well-seasoned cast-ironed pan.
After it's cooked, you can make a nice pan sauce with some stock and herbs and maybe a little cognac.