Valentine's Day Dinner - What We Ate (What I Cooked!)

We stayed home for Valentine's Day - That Knee isn't comfortable when it's not elevated for an extended time, so riding in the car and sitting at a table just aren't comfortable for it/him.  So we had a WILD evening at home.

Right.

Anyway, this week's Aldi's ad had filet mignon listed as their weekly fresh meat special, and the price per pound, although way higher than I'm generally willing to pay for meat, was, for filet, a STEAL!  The prices in the ad go into effect on Wednesday, but I didn't get there until Friday, so I figured I'd missed out.

However...

I guess lots of people don't like to pay exorbitant prices for meat either, even filet, so there were PLENTY of packages in the meat case!  SCORE!

I took them home and stuck them in the fridge next to the ribeye steaks I'd found earlier in the week at Kroger at a truly unbeatable price - more than two-thirds off!!! (It was in the "Manager's Special" meat case - my favorite place to browse.)

So I had a refrigerator full of expensive steaks.  What to do, what to do.

Dumb question, right?  It was pretty much a no-brainer - throw the ribeyes into the freezer and cook the filets for Valentine's Day.

Now, I haven't cooked a filet mignon in years (DECADES, actually), so I did some research to see how long those bad boys needed to lie under the broiler.  Other than that, I was good.  Filet mignon is super simple.

Every store seemed to have fresh asparagus on sale this week, too, so I planned to have that, plus some long grain and wild rice to round out the plate.  Easy stuff.  I didn't want to get elaborate - I wanted to ENJOY the meal myself, and not spend all night cleaning up afterward.

I should have expected what happened as each side of the filets was about done - the butter started to smoke and the smoke alarms began to scream!  Ah, me.  Annoying.  So the cats tried to find a safe space away from the terrible noises (there was none - more than one alarm was wailing), so That Man opened a couple of windows.  It was COLD out there, but it made the alarms settle down.  The windows didn't need to be open more than a few minutes - a good thing.

Anyway, the filets were amazing!  A good meal all around.


Filet Mignon

Here's an idea of how done these filets were
after a full 7 minutes on each side.

For each 8-oz filet:

1/4 t garlic powder (or to taste), divided
salt and pepper
1 or 2 slices bacon (uncooked)
2 T butter, divided
1 T minced scallion or shallot

Place the top oven rack so that the top of the meat will be about 3 inches from the broiler.  Set oven to Broil.

Sprinkle half of the garlic powder, salt, and pepper over both sides of the filet(s).  Wrap each filet with a slice of bacon (or two, if the circumference is too big!), and secure it with one or two wooden toothpicks.  Spread half of the butter over the top side of the filet(s).

Spray a broiler pan (or a rack placed inside a sheet pan with a 1-inch high rim) with non-stick spray for easy cleanup.  Place the filet(s) on the broiler pan and place the pan in the oven on the top rack in the oven.  (Disable the nearest smoke alarms, if needed!)

Let the meat cook for 5-7 minutes.  Remove from the oven, turn the filet(s) over, spread the rest of the butter on the top of the filet, and sprinkle the minced scallion or shallot over the top of the filet(s).

Return the pan to the top oven rack and continue broiling for another 5-7 minutes.  

Remove from the oven, tent with foil, and let rest while you plate the other food.

Don't forget to remove the toothpicks before eating and to re-enable the smoke detectors after - HA!


[NOTES:  I set the sealed packages of filets out on the counter for 4 hours to allow them to come to room temperature before cooking (horrors! - unsafe food handling practices!), and I still needed to cook them on the high broil setting for 7 minutes on each side.

I used Land-O-Lakes Garlic and Herb flavored butter (it comes in a small tub) for the butter.  It was easy to spread and gave the filets an extra depth of flavor.  I still used the garlic powder, too.  More Garlic = More Better!]

Maple Glazed Salmon (A Sheet Pan Recipe)

When it was difficult to find chicken at the grocery store, I grabbed a couple of packages of wild-caught salmon.  I put them in the freezer until I could decide what to do with them.  That Girl had told me about a salmon sheet pan dinner, and the more I thought about it, the more I thought I'd like to give it a try.

I'd never made a sheet pan dinner.  They got really popular a couple of years ago and there were sheet pan dinner recipes in magazines and on the internet, and people shared them like mad!  I never got into the craze then, but last week I was ready to take the plunge.

I started with oven roasted potatoes (click here for the recipe) on my sheet pan.  While they were cooking, I opened a package of frozen green beans and dumped them into the bowl I had used for tossing the potatoes in olive oil and seasonings.  I added a tablespoon of oil and some more salt, pepper, and garlic powder.

After the potatoes had been in the oven for 20 minutes, I took them out, turned on the broiler, shoved them to one side of the pan, dumped the beans on the other side of the pan, and put the salmon in the middle.  It all went under the broiler for 9 minutes.  Done!  Here's the recipe for the salmon itself.  You can substitute sweet potatoes, broccoli, carrots, or whatever you want for the potatoes and green beans, but you'll have to adjust the roasting time depending on what you're cooking.  Just make sure to put the salmon in at the point where there's about 10 minutes left of the typical roasting time.

If you want, you can cook the salmon alone and use other cooking methods for your sides.


Maple-Glazed Salmon (A Sheet Pan Recipe)

1 1/2 to 2 pounds salmon fillets (4-5 fillets)
1/4 c maple syrup
3 T Dijon or coarse-ground mustard (I had neither, so I used horseradish mustard instead)
1/2 t salt
1/4 t pepper

Take the fillets out of the package, rinse them, then dry them off with a paper towel.

Turn the broiler on high.  Mix the remaining ingredients together, place the fillets at least 1/2 inch apart in a sheet pan sprayed with non-stick spray, spread the glaze evenly over each fillet.

Broil 7-10 minutes about 4-5 inches from the broiler element.  The glaze will caramelize and the salmon will be pink and opaque and will flake easily with a fork.

Amazing Eggnog French Toast (A Holiday Leftover Recipe)

That Man and I like to have eggnog for Christmas and New Year's.  YUM!  But we (well, I) tend to overbuy and we end up with too much eggnog to drink before its expiration date. 

What to do?

Eggnog is mainly milk, cream, eggs, and sugar, so I use it to make french toast.  That Man says it's the best he's ever had, and that's high praise indeed, especially from someone who usually tells me a dish is "not bad" when others would say "really good" or "great."

Here it is on the griddle.

Amazing Eggnog French Toast (8 slices)

1 1/2 cups eggnog
3 eggs
1 1/2 t nutmeg
1 t vanilla
8 slices round-top bread (not what is packaged as "sandwich" bread)

Preheat griddle until a drop of water dances on it.  Whisk together the first four ingredients until foamy.  Dip each slice of bread into the eggnog mixture, covering both sides, and place on the griddle.  If there is any liquid left, pour it evenly over each slice on griddle.  They will be well soaked.  Turn slices after they have puffed up a little, are browned on the bottom, and can be easily turned with a spatula.  Cook on the other side until browned on the bottom and set.