Thursday, January 11, 2007

Mmmm Steak

My kind of diet. Add pizza, nachos and maybe some mango and we would be almost there. This past Saturday we were out and about and decided what would be better for dinner then some lobster tail and....?

Um? anyone anyone Beuller?

Fillet Mignon

Sounds like a pretty tasty dinner to me.

We got the sous chef a special meal of Chicken Nuggets from Ian's Natural Foods so everyone was good to go.

The meal was very simple so I won't trouble you all with the specific details of how we made it other then this was what we had:

- baby carrots (not the bag types these are actual baby carrots with the greens and all) and asparagus

- fillet mignon

- 2 lobster tails

- 2 crab cakes

- a few shrimp for the boss (shrimp cocktail, I enjoy shrimp, not a huge shrimp cocktail fan)

- salad (tomatoes, dried cranberries, skinned cucumber, Crane Crest dressing)


butter for the lobster tail, butter for the crab cakes, butter for the fillet mignon. I did chase the meal down with a nice Lipitor so I think it balances out.

The carrots and asparagus were cut up and cooked over medium heat in some butter and salt until their color was bright.

The crab cakes, lobster tail and shrimp were purchased at Captain Marden's Seafoods in Wellesley, MA. The crab cakes were browned on each side in a little bit of olive oil and butter. The shrimp were pre-cooked as was the lobster tail.

The fillet mignon was sprayed with Pam and then salted on each side with kosher salt and some fresh ground black pepper. Then pan seared for 4-5 minutes each side (on my stove) for medium rare or until the instant read thermometer reaches 130°F.

Dinner was delisch!!


T.W. Barritt said...

Nothing better than salt and pepper on fillet mignon - it's the best preparation, bar none!

wheresmymind said...

Wow...sounds like quite a feast!