French Kiss-Filet Mignon
Strawberry Spinach Salad
Filet Mignon with Red Wine Pan Sauce
Lobster Mashed Potatoes
Flourless Chocolate Cake
Strawberry Spinach Salad Recipe
Homemade Strawberry Spinach Salad Recipe. Packed with strawberries, raspberries and blueberries with walnuts and brie on a bed of spinach and homemade dressing, this salad is crazy amazing.
Servings: 4 servings
INGREDIENTS
5 oz fresh spinach
1/2 cup blueberries
3 oz raspberries
4 oz strawberries, halved
3/4 cup cubed brie
1/2 cup walnuts
INSTRUCTIONS
Prepare the recipe for homemade poppy seed dressing.
In a bowl add the spinach, blueberries, raspberries, strawberries, Feta cheese, and walnuts.
Drizzle salad with the homemade poppy seed dressing. Gently toss to combine and serve
immediately.
Poppy Seed Dressing
Servings: 4 servings
1½ Tbsp balsamic vinegar
3 Tbsp olive oil
¼ tsp Dijon mustard
1 garlic clove, minced
2 tsp mayonnaise
1 Tbsp honey
1 tsp poppy seeds
Salt and pepper
Whisk Balsamic vinegar, oil, Dijon mustard, mayo, honey, poppy seeds, salt, pepper, and minced garlic.
whisk dressing vigorously until ingredients are combined.
Filet Mignon with Red Wine Pan Sauce + Garlic lobster Mashed Potatoes
Serves 2
2 8 oz Filet Mignons, at room temperature
Kosher Salt
Fresh Cracked Pepper
Herb de Provence
1 Tablespoon Shallot, minced
1/4 Cup Red Wine
1/4 Cup Beef Stock
2 Tablespoons Unsalted Butter, melted
¼ Cup Heavy Cream, warm
Heat a skillet over medium high heat and season filets with salt and pepper and herb de Provence on both sides if filets. Add remaining oil and sear filets, undisturbed, for 2-3 minutes. Flip filets and insert into the bottom rack of the oven until internal temperature is 135 degrees F for medium rare/medium, about 5-7 more minutes depending on the cut. Remove filets from oven and tent with foil to keep warm and rest
Place the cast iron skillet used to cook steaks back on stovetop over medium high heat and sauté shallots for 1-2 minutes. Deglaze pan with wine and reduce mixture by half. Add stock, and once again reduce mixture by half. Remove from heat, add 2 tablespoons of butter, and season the pan sauce to taste with salt and pepper.
Lobster Mashed Potatoes
This recipe adds the richness of lobster to the comfort of potatoes
Serves 2
Ingredients
Mashed Potatoes
2 lg youkan gold potatoes
4 gloved of garlic peeled
2tablespoon butter
1/8cup heavy cream
1tablespoon herb cheese
Salt and pepper
Lobster
½ cup chopped lobster meat
1 teaspoon olive oil
1 clove of garlic minced
1/3 cup chicken stock
1 Tablespoon butter
1 teaspoon thyme
Instructions
Mashed Potatoes
cook potatoes in salted water, and garlic drain and mash with butter, heated heavy cream, herb cheese, and fresh ground pepper
Lobster
in a saucepan over med heat, sauté garlic in olive oil; after about 30 seconds add thyme and chicken stock; whisk in butter.
heat and stir until blended and then add lobster meat. With a slotted spoon remove the lobster and toss with the mashed potatoes.
place in a casserole dish and drizzle 2-3 Tbsp of juice over top.
Flourless Chocolate Cake
This is the BEST Flourless Chocolate Cake recipe. It is easy to make, gluten-free, and oh so decadent! It is the perfect dessert for any occasion.
SERVINGS 16
Ingredients
For the cake:
1 cup semisweet chocolate chips or chopped chocolate
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs lightly beaten
1/2 cup Dutch process cocoa powder
For the chocolate ganache:
1 cup semisweet chocolate chips or chopped chocolate
1/2 cup heavy cream
Instructions
- Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted, and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
- Add the sugar, salt, and vanilla extract and stir to combine.
- Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
- Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
- Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
- While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer; it just depends on your microwave. Remove from the microwave and stir until the chocolate melts and the mixture is smooth.
- Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
- Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.
