Tyrion’s Steak Dinner (Filet Mignon with Homemade Garlic Butter)

No, this is not going to be a normal recipe post like I had been getting into before. I am linking it to Game of Thrones, once again, because I just crammed so much in to such a short period of time that I’m probably going to be overly-obsessed for a little while.

Anyway, I really wanted to make a fun dinner for the night of the premiere, but I was catching up on season 7 until the very last minute, so that was an unrealistic goal. It was too late to order anything GoT related, and I’ve looked all over for the themed Oreos with no success. On Monday, though, I did make a new steak dish, and it reminded me of something the Lannister’s might have had. I cooked some filet mignon with garlic butter, roasted potatoes, and carrots. It was so easy but tasted even better than filet I’ve had in restaurants, so I figured I would share. As always, I’m not going to give amounts of what I used, but I’ll describe it well enough that you can just make everything accordingly with how much food you’d like to make.

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Garlic Butter Filet Mignon with Roasted Carrots and Potatoes
I got all of my ingredients at Trader Joe’s. You will need:
Steak filets – I like organic grassfed beef.
Butter
EVOO
Salt
Pepper
Garlic cloves
Fresh rosemary
Fresh thyme
Red potatoes
Carrots

Step 1: Preheat the oven to 415°F. I found a bunch of different temperatures to make your steak at, but settled in the middle at this. Take out the steak and butter from the fridge, and bring it to room temperature for 20-30 minutes.

Step 2: Chop the carrots and red potatoes and put them on a cookie sheet. Drizzle with EVOO, salt, and pepper, then stick them in the oven to begin roasting while you prepare the butter and steak.

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Step 3: Chop the rosemary and thyme finely, and mince a few cloves of garlic. Mix it all together with the butter until you’re happy with the proportions, then stick the butter back in the fridge to firm a little.

Step 4: Dry the steak with paper towels, then put a generous amount of salt and pepper on each side. Note: Apparently the smell that hits you when you open a container of raw steak is normal. I was not prepared and thought we might be getting a legit medieval experience. YIKES. 

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Step 5: Drizzle some EVOO and melt butter in a frying pan, or, preferably on a cast iron skillet. I did the frying pan because we don’t have an iron skillet to use, but plan on investing in one now!

Step 6: Sear the filets for about 3 minutes on each side, until they have browned a bit.

Step 7: Move the iron skillet to the oven, or put the steaks on foil on the cookie sheet with the veggies. I poured the excess juice over top of the steaks so they’d be nice and juicy.

Step 8: Google how long to cook your steak in the oven. I am not a professional, and I know it’s a crime, but I like my steak medium-well. I cooked it for about 6 minutes in the oven, but it will obviously depend on the thickness of your steak and your preference for how red you like it. I think a Lannister would likely just eat it after searing lightly in the pan, but Joffrey might have just gone for the raw meat.

Step 9: Take out your steak and vegetables when you’re happy with the way they look, put them on a plate, and top the steak with the garlic butter. Sprinkle a little salt and pepper on it all and enjoy! If you really want to feel like Tyrian, you should help yourself to a glass of red wine — or maybe three.

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Photo Credit: HBO

Crispy Pesto Salmon

One of my best friends, Nicole, called me from Trader Joe’s the other day because she knows how much of a TJ’s fan I am. She wanted to know about a few of the items there, and after chatting for awhile I decided she would probably love to try my crispy pesto salmon. It is absolutely delicious and has the perfect little crunch over a creamy basil pesto sauce. Hungry yet?

Gluten-free Crispy Pesto Crusted Salmon

Okay, so here are the ingredients:
-Wild Caught Salmon (Boneless)
-Pesto
-Mayonaise
-Lemon Juice
-Corn Flakes Crumbs
-Extra Virgin Olive Oil
-Sweet Potatoes
-Broccoli
-Salt
-Pepper

pesto salmon ingredients

Step 1: Preheat oven to 400°F. I almost always do 400 because it’s just easy to remember and 50° above or below 350° and 450°, so I figure it works no matter what.

Step 2: Chop up the sweet potatoes and broccoli florets and put them on a cookie sheet. I always do the veggies first so I can use the same cutting board and knife for the meat. It makes cleanup so much easier having fewer dishes! I also always use aluminum foil because it’s easier to clean off a pan this way.

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Step 3: Drizzle EVOO, salt, and pepper on the vegetables. Feel free to get crazy and add spices like cinnamon or turmeric to them if you’d like! They’re known for regulating blood sugar and helping with inflammation.

Step 4: Pat the salmon dry, and cut it into however many servings you’d like. It doesn’t matter how large or small the fillet is.

 

salmon raw
I cut each of these into 3 filets.

Step 5: Put the salmon on the same pan as the veggies. You can drizzle a little EVOO on the pan before placing it there, and then cover in salt and pepper.

Step 6: Make the pesto sauce. Mix 4/5 parts pesto, 1/5 parts mayo. It doesn’t really matter how much mayonnaise you decide to use, but I always like the pesto to still have a very green color. It just looks a little more pale when you put the mayonnaise in. I should note that I hate mayo in everyday life, but it adds a good creaminess to this dish!

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Step 7: Spread as much of the sauce as you’d like on top of the salmon filets. I usually make it a little thick so there’s more flavor, but if you want it super-crispy, be more conservative with the sauce. Then, sprinkle as much of the Corn Flakes as you’d like on top of the mixture on the salmon, and put it in the oven to cook.

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Step 8: Bake until the salmon is ready (It depends on how well done you’d like it), and the vegetables begin to brown.

Step 9: While your food cooks, make the extra pesto sauce. Mix the same ratio of pesto and mayo, then add a few squeezes lemon juice, a pinch of salt, and a few pinches of pepper.

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Once everything is done cooking, take it out of the oven and top with as much of the extra pesto sauce as you’d like. Robert likes it on his veggies too, but I only eat it on the salmon because I think that’s kind of weird and I like the vegetables just the way they are.


Post a comment if you decide to try this how you like it! I didn’t post a picture of the end result because 1) I was too hungry and took a few bites before I realized I probably should have gotten a pretty picture and 2) I don’t know how to make brown things look appetizing. The end of this reminded me of Thanksgiving dinner — it tastes amazing but no matter how hard you try to make your plate look good, it never in a million years will.

Hello From The Other Side

Dear Torchy’s,

I live outside of Washington DC, so we are over 1,000 miles apart. I used to date someone from Texas, so I got to visit you regularly, but he and I broke up awhile ago and I haven’t been back since.

I miss you, Torchy’s. What I really miss most is your queso. I never even liked dip until I tried yours, but I quickly became addicted. Every time I’d go to Texas I would make sure to visit you several times a week.

torchys
Photo courtesy of @torchystacos on Twitter

So I have a crazy request.

Could you please send me the recipe so I can make my own here in DC? It doesn’t appear that you are moving here anytime soon and I’m not sure that I’ll ever find anyone who makes queso quite like you.

Love Always,
Your Biggest Fan