Steak Au Povire

Follow me to the Brasseries of France. French by design and name, the filet mignon - steak au poivre style. This is a lovely dish that is full of robust yet velvety flavor. The contrast of the rustic pepper and the silky taste and texture of beef tenderloin cannot be understated. Adding further soul and complexity to this dish is the green peppercorn sauce. Traditionally the sauce accompanying this dish contains cream and alcohol.  Any number of alcohols may be used in the sauces composition.  I chose Cognac; however, one may use a ruby or burgundy port, or even a dry white wine. I deviated from tradition slightly by using shallots and and green peppercorns. The shallots offer additional sweetness while the green peppercorns impart a light and fresh, yet hardy flavor to the sauce. It's incredible! Though my sides were not traditional accompaniments to Steak Au Poivre (think peeled fingerling potatoes or pommes frites), I had a hankering for a twice-baked potato; and believe me when I say they were great. I know, such a side seems heavy for a steak with a cream sauce served on it...but live a little, why don't ya? The caesar salad was prepared in a traditional method - with homemade dressing, croutons and a bit of fresh parmesan cheese - delicious. It's a fun dish to prepare. That's what's cookings all about!

STUFFED VEAL BREAST

What is better than Veal - Stuffed Veal.  This Italian inspired dish is incredible and is concocted from simple ingredients you can find at your local supermarket.  The sausage, pine nuts, camembert cheese and spinach, part of the stuffing, provide layers of texture, flavor and color.  The symphony of herbs, olive oil, garlic and shallots serve up a cacophony of aroma while the dish is cooking - and flavor later when its done!  The Tarragon Sauce, made from the pan drippings veal stock and shallots sweetened by white wine and butter will have you dipping your bread, and anything else you can find, in it until every drop has vanished.  This sauce is a take on Beurre Blanc sauce - whose history is deep and interesting.  Beurre Blanc was accidentally discovered in the 1900's in the Loire region in France and works well with about anything.  Bon Appetite! 

Easy Tuscan Bean Salad

Bean Salad you ask - yes, Tuscan Bean salad at that. Artichokes, Alfonso Olives, Kalamata Olives, fresh garlic, white beans, colorful sweet peppers, feta cheese, olive oil, fresh lemons, fresh herbs, cage free chicken; all the accoutrement needed for the task of making this lovely, colorful, healthy dish. The ingredients remind me of the assorted foods found at plaza markets in Tuscan towns. Unbelievably simple and quick to prepare, this dish can be the star of the meal or a lovely accompaniment to heavier dishes; such as veal chops. Paired with your favorite white wine or sparkling beverage, it's a sure bet for summer. A note on the Alfonso Olives, if you have not had them, you must! They are marinated in Red Wine and Red Wine Vinegar. Their applications are endless - think sauces, etc.

Watch my Tuscan Bean Salad youtube video here.