Recipe of the day: 6/20: Classic Steak House Rubbed Filet Mignon & Dessert

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MonSter

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Jun 20, 2008 8:01:27 AM

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Classic Steak House Rubbed Filet Mignon

This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to filet mignon. Serve with grilled asparagus and a baked potato for a meal ready in less than 30 minutes

Ingredients

2 teaspoons black peppercorns
1/4 teaspoon dried rosemary
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Preparation Prepare grill.

Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.

Yield

4 servings (serving size: 1 steak)

writeNutrient(); Nutritional Information

CALORIES 188(43% from fat); FAT 8.9g (sat 3.2g,mono 3.3g,poly 0.3g); IRON 3.3mg; CHOLESTEROL 72mg; CALCIUM 11mg; CARBOHYDRATE 0.8g; SODIUM 407mg; PROTEIN 24.5g; FIBER 0.2g

Summer Fruit Galettes
"Here's a quick and easy way to create a beautiful summer fruit dessert. I love to use fresh peaches, strawberries and blueberries, but frozen fruits should also work. You can also use fresh nectarines or apricots in place of the peaches. It will look like you spent hours making this fancy 30 minute dessert! Pairs great with a scoop of vanilla ice cream."
PREP TIME 15 Min COOK TIME 14 Min READY IN 29 Min

INGREDIENTS

2 (9 inch) refrigerated pie crusts
3 fresh peaches - peeled, pitted, and sliced
1 pint fresh strawberries, sliced
1/2 pint fresh blueberries
4 tablespoons white sugar, divided
4 tablespoons all-purpose flour, divided
6 tablespoons turbinado sugar, divided

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).
Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

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