Cristina's Big Bowl of Love
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Posted: Fri 02/11/2011 12:05 PM
I'm going to stay in this Valentine’s Day and make my honey dinner at home. I want it to be simple and sweet, no gifts, no cards.
I would rather spend the money to make an extraordinary meal set a pretty table and wear something other then my sweats! ) (lol) I'm going to stay within this month’s theme that I have been tweeting @cristinacooks about eating heart smart meals.
My husband loves beef so rather than giving him a big ol’ piece of meat marbled with fat I decided to get two pieces of filet mignon. Filet mignons are a leaner extremely tender cut of beef and not any more expensive than a New York steak or Rib Eye. Cooked properly it will send taste thrills through your whole body! The aroma while cooking will awaken all your senses.
Pair it will a lovely glass of red wine such as Cabernet Sauvignon, Merlot or Cabernet Franc. Add two sides that you like or make grilled asparagus and crispy potatoes (recipes below) and you have a lovely meal that will make your mouth water and your heart happy. This recipe brings out the most flavor in the filets mainly because of the way it is prepared. Searing the steak before you place it in hot oven will ensure the best results. The Cherry Glaze is the perfect finishing touch to pour over the steaks for an added dimension of deep full flavor!
Happy Valentines Day!
Tweet me @cristinacooks and follow the link below:
VALENTINE’S DAY DINNER FOR TWO!
Filet Mignon in Port Cherry Glaze
Two 5 to 6 ounce center cut fillets mignons, 1 1/2" inch to 2" inch thick
3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoons fresh cracked black pepper
PORT CHERRY GLAZE
1 and 1/2 cups port
1/2 cup balsamic vinegar
1/2 cup dried TART cherries
3 tablespoons shallots, diced small
1 sprig fresh thyme leaves
2 teaspoons cold unsalted butter keep in the refrigerator until ready to use
MAKE THE CHERRY GLAZE
Combine the port, balsamic vinegar, cherries shallot and thyme in a medium saucepan. Bring to a boil and lower the heat to medium, simmer until the liquid is reduced to approximately 1/3 cup, about 30 to 35 minutes. Whisk in the butter and correct seasoning adding more salt if necessary. Set aside.
COOKING THE FILETS
Place an oven rack to the middle position. Pre-heat oven to 375 degrees.
Salt the Filets with 1/2 teaspoon of kosher salt and cracked pepper on both sides.
Heat a cast iron or oven proof skillet on high heat for 3 minutes, add 3 tablespoons olive oil, add the fillets lower heat to medium high and cook without moving the steaks for 3 minutes until a beautiful brown crust has formed, use tongs to flip the steaks over and cook 3 minutes on the other side.
Remove the skillet with the steaks and place it into the hot oven. Roast until the center of the steaks registers 120 degrees (3 to 5 minutes) on an instant read thermometer.
While the steaks are in the oven reheat the Cherry Glaze on medium high heat and bring to a almost boil. Turn the heat down to a simmer.
Remove the steaks from the oven and transfer steaks to a platter, cover loosely with foil and let rest for 5 minutes.
On a dinner plate place the fillet in the middle and arrange the vegetables sides next to it. Ladle 1/4 cup of Cherry Glaze over the top of the filet. Serve the extra sauce on the side!
OVEN TEMPERATURE GUIDE FOR RARE, MEDIUM RARE AND MEDIUM
120 DEGREES FOR RARE 3 TO 5 MINUTES
125 DEGREES FOR MEDIUM RARE, 5 TO 6 MINUTES
130 DEGREES FOR MEDIUM, 7 TO 8 MINUTES
CRISPY POTATO BALLS
One, 10 to 12 ounce Idaho potato, wash the skin well & dry with a paper towel
⅛ teaspoon kosher salt
3 tablespoons olive oil
2-1" piece of fresh rosemary
Cut the potato in half from end to end. Use a melon baller to make round shaped potatoes. Place the potato rounds in a medium size glass bowl filled with cool water to cover the potatoes. Cover with plastic wrap and place the refrigerator for at least an hour.
12 skinny or regular size stalks asparagus, cut 2" inches from the bottom off and discard
1 tablespoons olive oil
1/4 teaspoon kosher salt
Brush the asparagus using a pastry brush with olive oil and sprinkle kosher salt over. Heat a indoor grill pan on high heat for 2 minutes. Add the asparagus and grill for 4 to 6 minutes or until desire doneness. (I like with a bit a crunch) Remove from grill and set aside.
Posted: Wed 02/02/2011 06:23 PM
I love football and I’m lucky that our family enjoys the game and appreciates how much I do. You can’t talk to me during a game and you won’t eat either unless I have everything planned in advance!
They understand that I don’t want to miss a thing and I don’t want anyone asking me for stuff! I have it all down for Super Bowl and I plan the eating especially at half-time down to perfection. Everything is prepared in advance. The menu is set at least a week in advance and the shopping two days before which gives me the day before the big game to prepare.
I set up the buffet the night before along with the drinks that go into in a huge plastic tub so all I have to do the day of is assemble the food and bring out the ice. The only thing I make fresh in the morning is the guacamole. It just tastes better fresh! I’m not crazy about the taste after it sits in the fridge over night. I’m not much for eating junk food during the first and second quarter. Everyone fills up on sugar and salt then personalities start to change! (lol)
I try to keep everyone noshing on foods that will satisfy but not fill you up or make you fill bloated and uncomfortable. I like fresh cut up veggies with your favorite dip, hummus on grilled or toasted pita bread and my yummy taco bites! You can find recipes for game day along with other suggestions by going to the links below!
Sending Big Bowls of Love,
Posted: Wed 01/19/2011 08:46 PM
Important message to viewers -
I wanted you to know that I along with our message board here at
OWN are aware of the inconsistencies from time to time that exist
with what I say on the show and what is posted online for the
This is just to let you know that NO MATTER WHAT YOU MAY HEAR ME SAY
WHILE DEMONSTRATING, THE FINAL TESTED RECIPE appears here on the website
and is correct.
Please rest assured, you can successfully recreate any and all of
these delicious dishes if you follow these recipes to the letter. I have personally approved them all.
Thanks for watching and trying the recipes. Please keep me posted
on how everything turns out! I would love to hear from you!