New year, new recipes! That was my motto for the start of this new year! Cooking dinner 6-7 nights per week is getting old. I miss the pre-Covid days when my husband and I would have date nights, nights out with friends, or Sunday family dinner at my parents’ house. When the late fall and winter months started, and we stopped eating out, I felt like I was making the same recipes every week- they were good recipes, but I was looking for new ones to make cooking dinner an exciting event again. I am off to a good start and thought I should share these new recipes that I am definitely saving for my recipe rotation ! They were all a success and easy to make. Most of the recipes were found online, from some of my favorite and famous chefs, thank you for always sharing and motivating us to try new recipes!
The recipes I will be sharing over the next seven blog posts include Filet of Beef (which my husband made for us!), Warm Lobster Salad Rolls (my husband made these too!), Rigatoni Bolognese, Sheet Pan Vinegar Chicken and new side recipes including Internet Famous Crispy Potatoes, Simple Green Beans and Roasted Artichoke Hearts.
Today’s New to Me 2021 Recipe: Filet of Beef
This recipe is compliments of Ina Garten on http://www.foodnetwork.com (Thank you!)
Ingredients: 1 whole filet of beef (4 to 5 pounds) trimmed and tied from butcher, 2 Tbsp unsalted butter at room temperature, 1 Tbsp kosher salt, 1 Tbsp ground black pepper
Directions (including extra tips that worked for us) :
1. Preheat oven to 500 degrees F.
2. Sprinkle a thick layer of kosher salt on the bottom of the pan (this tip helps reduce the roast from smoking in the oven).
3. Place beef on a rack in a roasting pan.
4. Spread butter all over the beef with hands.
5. Sprinkle with salt and pepper.
6. Roast in the oven for approximately 25 minutes for Medium-Rare. Tip: Make sure vent is on to help eliminate smoke from the high temperature oven and drippings.
7. Remove from the oven and cover the whole pan with foil and let sit at room temperature for 20 minutes.
8. Remove twine and cut into thick steaks.