Sunday, February 6, 2011

Filet Mignon topped with Blue Cheese Dill Butter

My bff got me hooked on the show worst cooks in America on the food network channel.  It's hilarious watching some of these people cook.  A few weeks ago chef Robert Irvine made pork with a herb butter compound and it looked delicious!  I love learning new things when it comes to the culinary world and a compound butter was a must on my to do list!  I already had blue cheese and originally was just going to broil my steaks and then add the blue cheese in the last ten minutes of cooking.  I decided to see if there was a recipe for blue cheese butter..just out of curiosity...and there was!! I swear this recipe was calling my name because I literally had every single ingredient including the cast iron skillet to sear them up in! Mike rated this dish a 9 and I agree. Super tender steak, crispy on the outside with a stinky cheese on top! what could be better? :)


  • 2-5 ounce Filet Mignon steaks at least 1 inch thick

  • Kosher salt and freshly ground pepper

  • 2-4 tablespoons of clarified butter (see below)

  • Bleu Cheese Dill Butter (recipe below)  

  • recipe adapted from real restaurant recipes
    Clarified Butter 
    I wish I knew what clarified or drawn butter was a long time ago.  I make crab legs at home and just melt butter to dip them in but it's never the same as in the restaurants.  Makes sense now, because it wasn't! lol. This is the type of butter that you dip seafood in and it is delicious.  It is perfect for high heat because without all of that 'milk fat' it doesn't brown quickly and burn.  Super quick and easy. 10 minutes tops.  
    ingredients:  1 stick of butter (makes about 6-7 Tbsp)

    On low heat melt your butter in a small sauce pan.
     Foam (milk fat) will rise to the top, go ahead and skim it.
     Discard the solids.
     You are then left with clarified butter.

    Blue Cheese Dill Butter 
    5 oz blue cheese crumbles
    1 stick of butter softened
    3/4 tsp Worcestershire sauce 
    3/4 tsp coarse black pepper
    dill (I eyeballed the dill but it was probably around 1 1/2 tsp) 

     cream butter
     add in Worcestershire and pepper
     add in your blue cheese crumbles
     add the dill
     Spoon onto plastic wrap then roll and twist sides to seal it up.   (see picture below)
    Shape into a log or fat cigar..whatever your heart desires. Place in fridge until ready to use.
    If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum) If frozen, thaw and cut into 1 1/2 ounce pieces and place on top of hot steaks.


    Let the meat sit at room temperature for about an hour
    Heat the clarified butter (see above for recipe) in a saute pan or cast iron skillet over medium high heat.
    Salt and pepper the filet mignon to taste 
     Place the steaks in your pan until well browned on the bottom and about half way cooked. Use a meat thermometer if needed. I browned them for about 3-4 minutes before flipping.

    Important: If the steaks are fairly thick and you are cooking them to medium or above, turn the heat down to medium or medium-low when you turn your steaks over so the meat will not brown too much.  I cooked mine for an additional 5-6 minutes on medium low.

    Let your steak rest for 5-10 minutes depending on thickness so the juices can redistribute.

    Top with your sliced blue cheese butter and serve with your favorite side!

    NOM NOM NOM!!!

    Wednesday, February 2, 2011

    Grilled Nutella Banana Sandwich

    If there was one thing I could eat for the rest of my life, I think this might be it.  Every bite makes me want to do a twirl in the kitchen....seriously...I take a bite and do a twirl and go "MmmmMMMmmmMmmm!!!" It's like I can't control myself. The Nutella has that much power over me.  Not to mention the combo with bananas? I looove bananas! Another great one is grilled peanut butter and bananas sandwiches.  Ooo I wonder if I could add marshmallows to that one and make it like an Elvis sandwich?! lol, I'll have to try that one soon.  A peanut butter banana fluff panini. Nom Nom Nom!! ...oh..hee hee...back to the Nutella sandwich.  There's obviously nothing to it and the fact that so little ingredients make such a delicious treat is fantastic!! If we ever have a baby girl her name is going to be Nutella.  If it's a boy, Nutello....what's the problem? :)  Happy Eating!

    Ingredients for 1

    2 slices of bread ( I used whole wheat to ease up on my guilt)
    2 tbsp Nutella
    2 tbsp butter
    1 banana sliced

    Take your bread and spread 1 tbsp on each piece.
    Take your sliced banana and place it on top of bread.
     You can either spread the butter on your bread or put it directly on your griddle or pan which is what I did.
     Leave for about a minute and continue to check till it's a nice golden brown, then flip.
     I personally pressed down on my bread with my spatula because I like it when it's nice and flat. That's it! Now take a bite and enjoy!!
     Look at the Nutella oozing out of it.

     This is where I took a bite and did a twirl!! joke. talk about skills. lol.  Twirling and Mmming and taking a decent photo.

    Tuesday, February 1, 2011

    Bravetart's Caramel GF

    I was in the need of caramel and did not have any on hand so was in search of a recipe.  My sister in law recommended one from her friend Stella who is a pastry chef and creator of  Bravetart.  So far the caramel is the only thing I have tried of  Bravetart's but it won't be the last.  This was by far the best caramel sauce I have had in my life.  The notes of vanilla bean are a perfect addition. I must warn you it is very addicting.  Once I made it all I could think was "What else can I put this on?" I think I only made desserts that week that would pair with caramel sauce. lol.  It is very tedious but worth every minute.  I hope you enjoy this recipe as much as I do. Oh yeah, GF is gluten free. :)

    recipe from Bravetart

    12 ounces cream
    1 vanilla bean, split and scraped
    1½ ounces butter
    7 ounces sugar
    ¼ tsp salt
    Bring the cream to a boil with the vanilla bean. Steep for an hour, or as long as you can. If you don’t have that kind of time, use 1 Tbsp of vanilla extract instead.

    Caramelize the 7 ounces of sugar by setting a large pot over a medium flame. Sprinkle with some of the sugar to form an even coat over the bottom of the pan. As the sugar melts, sprinkle in a little more. This is a slow process. Shake and swirl the pan to mix, don’t stir. If you notice a hot spot that is caramelizing too fast, sprinkle extra sugar there to “put it out” so to speak. When all the sugar has been added and liquefied, cook until it reaches a foxy brown color.
     This definitely scared me...but fear not

     it slowly starts to melt......
     Then you get this beautiful color and consistency.

    Immediately pour in a quarter of the cream, and stir. It will bubble and foam but, if you have a large pot, you’re safe. The mixture will foam up, but not out. Stir, being careful of the steam that’s undoubtedly coming from the pot. The sugar will clump. Worry not. When the foam subsides, pour in more cream, repeating until it’s all been safely added. Stir and simmer until any clumped up sugar has dissolved. Then stir in the butter, salt, and vanilla bean scrapings.

    You can strain the mixture if you like, to sieve out any bits that may have not dissolved.

     While still warm I drizzled on top of some monkey bread.
     After it was cooled in the fridge I just drizzled some on pieces. Deeelish!! I'm also weird and prefer some things cold.   Cold spaghetti, cold chicken, cold pancakes....I know..WEIRDO!

    There you have it.  Bravetart's amazing caramel! Why are you still reading this?? Go make some asap!!

    Paula D's Collard Greens!

     My sister in law was nice enough to give me some farm fresh collard greens and you better believe I was excited! As weird as this sounds, collard greens have a place in my heart.  I heart them. Sheena B is the first person to introduce me to collard greens years ago and I have loved them ever since.  They don't taste bitter at all and when wilted just remind me of spinach.  Collards are the perfect side dish to any southern meal.  I think for the full effect you must put some hot sauce!  They just aren't the same without it. Enjoy!



    • 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
    • 1 tablespoon House seasoning, recipe follows
    • 1 tablespoon seasoned salt
    • 1 tablespoon hot red pepper sauce
    • 1 large bunch collard greens
    • 1 tablespoon butter

    House Seasoning:

    • 1 cup salt
    • 1/4 cup black pepper
    • 1/4 cup garlic powder
    recipe adapted from Paula Deen


      In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

      Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter.

      Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.
      Serve with favorite dish as a side.

       I have to put extra hot sauce...yumm.