Saturday, August 1, 2015

Saturday Recipe

Last week I looked up this recipe to share with friends and I decided to make it again for us tonight. I have posted it before, but here it is as a reminder. I remember it as being absolutely delicious. By the way, the step which calls for putting the steak in the oven I don't do, I just cook it in the skillet.

Blue Cheese Crusted Filet Mignon With Port Wine Sauce

This is a flavourful and tasty presentation of a very tender cut of Blue Cheese Crusted Filet Mignon With Port Wine Sauce. Photo by JanuaryBridebeef. We made it for a birthday dinner and it was memorable

Servings 4

1 tablespoon butter
1/2 cup white onion, minced
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
3/4 cup beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks, 1 1/2-inches thick
3/4 cup blue cheese, crumbles
1/4 cup breadcrumbs

Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time and reheated.
Preheat oven to 350°F Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the entire pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven. Stir together the bread crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.

Have a great day

Friday, July 31, 2015

Remembering Cecil,

Sorry, I forgot to post this. No recipe today.

This poem, written by a 13 yr old who wishes to remain anonymous sent chills down my spine when I read it on Facebook. A friend said she cried all the way though it. Many of you are not on Facebook so I had to share it.

*I am Cecil.
Naturally I am powerful. ...
Yet the situation was such that I am no longer alive.
Alive to hunt, alive to live, alive to be African.
I am not Cecil. But I am Africa, an Africa for you to kill, obviously.

I am every rhino and elephant that you tear apart.
I am the Ivory ripped from their faces, for you to consume.
I am rhino and elephant. I am Cecil, I am Africa.

I am sorry that we can’t defend the defenseless against people with weapons used to attack.
I am sorry that we can’t bring Cecil back.
You’ve killed Cecil.
You’re killing Africa.

I am not Cecil.
I am Africa.
I need help.*

Have a great day