This one’s a double-wammy! One post. Two recipes.
Hello Father’s Day dinner! The first recipe, Peppered Steak with Horseradish Sauce, we got from a family friend who I believe got it from Bon Appétit. So thank you to Danny and thank you to Bon Appétit! The second, Arugula and Parmesan Salad, I found in one of my issues of Men’s Health about three years back when I was a junior at the University of Illinois. Both are insanely delicious and go great together.
WARNING: The peppered steak has a definite bite to it! Do not expect it to be a walk in the park, especially if you are eating the steak alone. The first time I had this meal, I was convinced that I hated horseradish and refused to eat the sauce. It made for an interesting meal. The steak was delicious, but I had a rough time downing the whole filet – so. much. PEPPER! There is a reason that it is paired with a sauce to pour over it or dip it in. In fact, I recommend pairing it with mashed potatoes or the arugula and parmesan salad. It helps cut the kick for people who aren’t huge pepper fans.
Now is not a time to try to be “skinny” and use margarine. In fact, you really should never use margarine. Margarines typically contain trans fat, which like saturated fat, increases blood cholesterol levels and the risk of heart disease. Also, our bodies are not meant to consume these artificially created substances. So yes, there is more fat in real butter, but it is all-around better for you.
Make sure that you make the sauce first, allowing it time to cool in the refrigerator while you prep the rest.
I’m obsessed with Nea. My sister and brother-in-law were over at our house with the girls and Nea saw me using the Veggichop (remember this guy!?) to chop up the parsley. “Nea do?” She jumped right in and wanted to help out with the fun! Do I see another future chef in our midst? This little girl is quickly becoming quite the celebrity on this here blog!
This part was so much fun! And this is coming from a guy who doesn’t really like getting dirty…unless I’m in the right mood. Make sure you wash your hands! Seriously, I, nor anyone else, wants nasty germ hands touching the food they will be eating in about 30 minutes….
Once the filets are covered in Dijon mustard, butter, horseradish, and parsley….roll ‘em around in that pepper!
Pop ‘em on the grill and you’re good to go!
Next up…Arugula and Parmesan Salad. Pure. Genius.
The recipes that I find in Men’s Health are typically a hit or miss. Some of them are amazing, some not so good, some are in middle of the road. However, this salad goes down in the books as the best recipe that I have ever taken away from a magazine. Seriously. When I need to make a salad, this is typically my go-to. Here are a few reasons why this will become one of your favorite salads:
- It is so easy – only four main ingredients. Mix and serve.
- It is crazy fresh and crazy healthy – everything you use is good for you, no fake stuff, no preservatives, all natural.
- Looks great!
- Taste amazing!
I love pine nuts. I feel as though they are a forgotten nut. Peanuts? Walnuts? Cashews? Pistachios? All good, but over used and boring. Pine nuts are delicious, especially when toasted. The most common way to toast pine nuts is to do so in a dry skillet over medium-low heat. I like using an oven more. Preheat the oven to 350°F, throw the pine nuts on a baking sheet and bake them for about five minutes, remove from the oven and shake them around to rearrange the nuts, then return to the oven for about 3-5 additional minutes, until they are golden brown.
Okay, I am sitting here writing this blog…looking at these pictures…and my mouth actually just started watering. I am not kidding you. Now all I want is this salad! Pathetic taste buds…being conditioned to react when you see something delicious as all get out! It is NOT time to eat! Or maybe it is the “Fat Tommy” that I suppress daily trying to climb out and eat everything in sight. Sometimes I disgust myself. Really, I can eat absurd amounts. Okay, I think it’s time for me to go for a run.
Here it is: Father’s Day Dinner 2012!
Whether you choose to serve them together or on different occasions, both of these recipes are great and definitely worth bookmarking. I hope you try them out and enjoy them as much as I do!
Peppered Steak with Horseradish Sauce
4 filet mignon
9 tablespoons pepper mixture (3 black, 3 red, 3 green peppercorns)
3 tablespoon Kosher salt
1 cup chopped parsley
1/4 cup real butter (don’t use margarine)
3 tablespoons Dijon mustard
1 cup sour cream
1 tablespoon Dijon mustard
2 1/2 teaspoons prepared horseradish (found in the refrigerator section of your grocery store)
Get steaks to room temperature (about 2 hours). Mix all peppers (green, black, & red) with the Kosher salt. Rub paste on the steaks and roll in pepper and salt mixture.
Rub your grill with oil and grill 8 minutes per side.
Arugula and Parmesan Salad
4 cups arugula
1/4 cup parmesan cheese shavings
1/2 red onion, very thinly sliced
1 tablespoon toasted pine nuts
1/2 tablespoon extra-virgin olive oil
juice of one lemon
salt and pepper to taste
In a large mixing bowl, combine all the ingredients except the salt and pepper. Toss gently, and then season to taste with salt and pepper. Makes 2 servings.