We know that Katie loves to invite the ‘Council Of Twelve’ over for dinner. She cares for each one of the Council members and wants them more to feel like a real family. Now, we also know, Katie isn’t a naturally talented cook. But occasionally she gets help in the kitchen. If that happens, the Council members get dinner like that one:
Filet Mignon with Baked Potatoes and Garlic/Lemon-Broccoli
16 ounces filet mignon 2 steaks, about 2 inches thick, room temperature
1 tsp kosher salt
1/2 tsp pepper freshly ground
2 tablespoons butter Kerrygold recommended
2 cloves garlic smashed
2 sprigs rosemary
2 sprigs thyme
- Take steaks out of the refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F.
- Add butter, garlic, rosemary, and thyme to oven-safe stainless steel or cast iron pan.
- Heat over medium-high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
- As soon as the butter is melted, add both steaks to the hot pan. Sear 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn once after they get nicely browned. Do not let the butter burn – keep it moving. Insert the thermometer into thickest part of the steak and transfer pan with steaks to the hot oven.
- Finish cooking in the hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium-rare, and 130 degrees F for medium. This should take around 10 minutes. Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).
4 russet potatoes
2 tablespoons olive oil
- Preheat oven to 375°F.
- Scrub potatoes to remove any dirt or debris. Dab dry.
- Poke holes over potatoes with a fork in about 5-6 places per potato.
- Coat the outside of each potato with olive oil and salt.
- Place potatoes directly on the middle rack of your oven and bake 50-60 minutes. (I place a small piece of foil on the rack below to catch any drippings).
- Serve hot with your favorite toppings.
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon lemon juice
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Just in case you plan to cook Katies meal, let me know how it tastes, please.