Father's Day is a big deal around here. We love spoiling Mark with gifts and special meals. This year I found a recipe that was so delicious and EASY!
Filet Mignon with Balsamic Syrup and Goat Cheese
(Giada Di Laurentis--Food Network)
Ingredients:
1 1/2 cups balsamic vinegar
3 tablespoon sugar
2 tablespoon butter
6 ( 5-6 ounce) filet mignon steaks
salt and pepper
2 ounces goat cheese
Directions:
Boil the vinegar and sugar in a heavy small saucepan over medium high heat until reduces to 1/3 cup --about 18 minutes
Meanwhile, preheat broiler. Melt butter in a heavy, large skillet over medium high heat. Sprinkle steaks with s&p and put in pan. Cook the steaks to desired doneness about 4 minutes per side. Transfer steaks to a baking sheet and crumble the goat cheese on top. Broil until cheese melts.
Transfer to plate and drizzle syrup around the stakes and serve.
This was delicious meal. The method and the sauce works well on other cuts of meat too. I learned that the hard way because I accidentally served tri tip steaks instead of filets for dinner. In my defence, our freezer is full of meats and I couldn't tell the difference between them. Never buy meats from the Premium Meats guy who goes door to door... or you may do the same thing one day.
Anyway, our Father's Day was wonderful. I really love this holiday. I had such an extraordinary father and my kids do too! It is a pleasure to give fathers this day to really let them know how much we love them. I tried to show it with this lovely filet mignon recipe--but the tri tip said it too!
I knew that it was just a matter of time before Matthew had his finger nails painted. Frankly, I am surprised that it took this long. But today, just two years, eight months and 28 days after his birth, the girls finally got to his nails. They are bright pink. What does Matthew think??? He thinks they are "pretty." What will Mark think??? Pretty is probably not the first word that will come to his mind. Probably something like--acetone or remover. I wonder how long they will last.
