Tuesday, July 28, 2009

Back to the Stove

After about a month of being out of town and letting J cook, I finally got to cook Sunday night! I did a nice summer-y steak dish with Yukon Gold mashed potatoes on the side.

Peppered Filet on Garlic Toast with Tomatillo/Cherry Tomato/Cucumber Salsa
6 cloves of garlic, not peeled
3 c. water
10 oz. cherry tomatoes, halved
2 tomatillos, cut in small wedges
1 cucumber, peeled & diced
1/2 red onion, fine-chopped
1 jalapeno, minced
3 tbsp. cider vinegar
1 tbsp. olive oil
1/2 tsp. salt
1 lb. filet mignon
2 tsp. oregano
1 tsp. coarse black pepper
4 slices Italian bread, toasted
Bring garlic & water to a boil. Simmer 15-20 minutes. Drain & cool. Peel & mash. Spread on toast. Spray broiler pan with cooking spray. Preheat broiler. Mix next 8 ingredients. Rub steak with oregano and pepper. Broil until cooked to medium-rare. Let stand 10-15 minutes. Slice thinly across the grain on an angle. Put on toast and top with salsa. Serves 4.

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