Meat and ‘Taters
I’m a carnivore. I don’t try to hide it. I truly appreciate a good piece of meat… and like to *gasp* eat it medium rare. My husband, who is the griller (and chiller) in the house, gets a little grossed out by my bloody steaks, but has, over the years, perfected medium rare on the grill. He gets credit for the lovely steaks. Thanks honey! :)
What is the perfect accompaniment to a beautiful steak, you ask? Mashed potatoes, of course, and I make gooooood mashed potatoes. None of that skim milk and margarine nonsense… but real cream and real butter! Everything in moderation, right?
2 filet mignons
1. Sprinkle both sides with salt and pepper. Preheat grill at least 10 minutes, until very hot. Grill steaks, turning once until desired doneness.
Mashed Potato Recipe
3/4 pound Idaho potatoes, peeled and large dice
1/2 tsp salt
2 tbsp butter
2 tbsp sour cream
3-4 tbsp half and half
1. Place potatoes and salt in medium sized pot and cover with cold water. Bring to a boil and continue boiling for about 15 minutes, just until potatoes are fork tender. Drain and immediately return the potatoes to the pot. Place pot back on the hot burner and shake pan for about 30 seconds, to ensure all the water has evaporated.
2. Mash with a potato masher, or even better a potato ricer until smooth. With a rubber spatula, fold in the butter, sour cream and half and half. Season with salt and pepper.
Note: I also added parsley to my mashed potatoes for flavor and color.