Love Bites

Pepper-Crusted Filet Mignon

Filet mignons are often sold with a string tied around them to help keep their shape while cooking. Otherwise, tie them loosely with cotton kitchen twine yourself. (Be sure to remove strings before serving.)

Ingredients:

• 2  (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick)
• Coarse salt and very coarsely ground pepper
• 2 teaspoon(s) olive oil

Red Wine Sauce (optional):

• 1 cup(s) red wine
• 2 tablespoon(s) cold butter, cut up
• Coarse salt

Directions:

• Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
• Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
• Remove strings from filets, and serve with Red Wine Sauce, if desired.
• To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt.

Creamy Spinach

Serves: 2

Total Time: 30 min

Prep Time: 30 min

Ingredients:

1 pound(s) curly spinach, well washed, thick stems removed, water still clinging to leaves

• Coarse salt and ground pepper
• 2 tablespoon(s) butter
• 1  shallot, minced
• 1 tablespoon(s) all-purpose flour
• 3/4 cup(s) milk

Directions:

1. Place spinach in a large saucepan (3 to 4 quarts) over medium heat (it will be extremely full), and season with salt. Cover and cook, tossing occasionally, until wilted, 4 to 5 minutes. Transfer to a colander, and rinse under cold water until completely cooled; squeeze out as much liquid as possible. Set aside.
2. In a medium saucepan, heat butter over medium-low; add shallot, and season with salt and pepper. Cook, stirring, until soft but not browned, 3 to 5 minutes.
3. Add flour; cook, stirring, 1 minute (do not let brown); add 3/4 cup milk. Simmer gently over medium-low heat, stirring occasionally, until thickened, 1 to 2 minutes. Thin with additional milk, if necessary. Remove from heat; stir in spinach. Season with salt and pepper. Serve.

Slow-Roasted Tomatoes

This simple preparation brings out the natural sweetness in plum tomatoes.

Serves: 2

Total Time: 1 hr 35 min

Prep Time: 5 min

Oven Temp: 325

Ingredients:

3 Plum tomatoes, halved lengthwise
1 tablespoon(s) olive oil

• 1 teaspoon(s) fresh thyme leaves or 1/4 teaspoon dried
• Coarse salt and ground pepper

Directions:

1. Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.
2. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.