Filet Mignon with a Balsamic Red Wine Glaze, Garlic & Lemon Oven Roasted Broccoli & Cheesy Macaroni and Cheese

A lavish steak house dinner done at home. All these recipes are decadent and yet very simple to make. 

Filet Mignon is my favorite cut of steak - I love the tenderness of the meat, when cooked right it just melts in your mouth. It has less marbling from fat then other cuts of steak and subsequently doesn't have as much natural flavor. But this where you can combine the tenderness of the meat with a flavorful sauce. 

Filet Mignon 

• Lots and Lots of pepper 
• (5) 6 to 8 oz filets 
•  Oil for the pan 

I like to let the steaks sit out for about an hour to 30 minutes. If you apply heat to cold meat it shocks it and can cause it to toughen up.  Preheat your oven to 425 degrees. I start by liberally pepper the filet on both sides 1 to 2 minutes . Do a quick sear in the pan on both sides then finish off in the oven for about 4 minutes. Before you put the steak into the oven top them with a dollop of gorgonzola cheese. Once out of the oven - let the steak sit for at least 10 minutes before serving to let all the juices settle.   

Red Wine Balsamic Glaze 

• 1 cup Balsamic Vignette
• 2 Cups dry Red wine ( I used Cabernet Sauvignon)
• 3 tbsp onion powder
• 2 tbsp garlic powder 
• 1 tbsp unsalted butter 
• Salt to taste

Throw all the ingredients into a sauce pan and let it cook on medium-high heat for about 10 minutes. The sweetness of the glaze paired with the pungency of the cheese is a great taste sensation! Its almost impossible to mess it up, you could put in any variation of the ingredients and it would still be amazing.

So you could have guess a dry red wine would go best with this meal - I cooked with Cabernet Sauvignon so we drank it too. Never use those Cooking wines in the food stores - if you wouldn't drink it why would you cook with it?? 

I previously stated, Filet Mignon has such a mild flavor so it is often served with sauces. If the sauce has a stronger taste than the filet mignon, you have to consider the sauce when matching wines. In this case the sauce and wine are one in the same and this makes everything that much easier. 

Cheesy Macaroni and Cheese 

• 1 lb elbow Macaroni 
• 16 oz Shredded Sharp Yellow Cheddar
• 16 oz Shredded Gruyere 
• 1 1/2 Cups of plain Greek yogurt 
• 4 tsp Frank's Red Hot Original 

Make sure you put a pot of water on for the macaroni before you start anything. Waiting for water to boil when you have nothing else to cook is excruciating ! Hopefully by the time you put the steak in the oven it is at a roaring boil. 

Cook the macaroni according to the directions on the box. Drain the pasta then on low heat stir in the cheeses, yogurt and frank's red hot. If you do not have Frank's red hot on hand- you can use a teaspoon or 2 of cayenne pepper and maybe some smokey paprika. At that's all! its soo cheesy and sooo yummy! Keep the heat on low until you're ready to plate. 

Garlic Lemon Oven Roasted Broccoli 

• The Juice from 2 or 3 Lemons
• 2 tbsp minced garlic
• 4 tbsp Extra Virgin Olive Oil            
• Bundle of Broccoli 

Cut the Broccoli into florets and place onto a baking pan. Drizzle olive oil and lemon juice onto the broccoli then the garlic. Roast in oven on 425 for about 10-15 minutes depending on your oven.    

There you have it a simple, decadent Steak House dinner - all done from the comfort of your own home.