Dinner for two

Cast Iron Steak Filets + Butter Lettuce Salad with Mustard Vinaigrette + Whole Roasted Garlic

 

Cast Iron Steak Filets

Recipe courtesy of Tiffani Thiessen

Ingredients

  • Two 6-ounce beef filets, room temperature
  • 1 tablespoons Worcestershire sauce
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Heat a medium cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with Worcestershire sauce, 1 tablespoon canola oil, salt and pepper. Add the remaining tablespoon of canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.

Transfer the filets to a serving platter.

Serves 2

 

Butter Lettuce Salad with Mustard Vinaigrette

Recipe courtesy of Tiffani Thiessen

Ingredients

  • 1 head butter lettuce, leaves torn into bite-size pieces
  • 1/4 cup roughly chopped fresh tarragon
  • 1/4 cup hazelnuts, toasted and roughly chopped

Vinaigrette:

  • 1 tablespoons walnut oil
  • 1/2 tablespoon extra virgin olive oil
  • 1 tablespoons white wine vinegar
  • 1 tablespoons honey
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • small pinch ground black pepper

Directions

Place the lettuce and tarragon in a large bowl and lightly toss together. Pour the vinaigrette around the edge of the bowl and lightly toss. Garnish with the toasted hazelnuts and serve.

For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.

Serves 2

 

Whole Roasted Garlic 

Recipe courtesy of Tiffani Thiessen

Ingredients

  • 2 garlic heads
  • Extra virgin olive oil
  • Baguette, to serve

Directions

Preheat the oven to 400 degrees F.
Slice off the top of each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with oil and wrap in the foil. Roast until cloves are lightly brown and tender, about 30 minutes. Serve with baguette.

 

Photography by Rebecca Sanabria

~

Edna Aguirre

looks fabulous! may do this for Christmas Eve, thank you:-)

blog index BACK TO TOP