I have been doing a pretty hard fish and tofu regime. It’s gotten so bad, that we’re both REALLY sick of fish. I’ve been trying out some non-fish entrees like tofu, portobello mushrooms, pasta, etc.
Saturday, though….I woke up with a huge hankerin’ for some juicy, bloody red meat. In fact, I wanted the finest filet mignons I could lay my hands on. I think this was partly due to having watched “No Reservations” the night before. I admit, I’m fond of really cheesy chick flicks, especially if there is food involved.
I went to Whole foods and noticed that they had some buffalo filet mignons on special. I asked for two and god, I was a little stupified by the price.
After the shock wore off, I drove back home and began to prepare the little lovelies. Sorry, I mean humongous pieces of buffalo carcass. These filets were huge and worth every cent!
I decided to season them with some sea salt and cracked pepper. Nothing too elaborate…Just simple enough for you to appreciate it.
I sauteed the filets in a pre-heated pan with olive oil and garlic paste. The guy at whole foods told us to cook them for 3 minutes on each side, but we did that and it was a little too raw for our taste, so I would have done 5 or 6 minutes on each side. Hmm…maybe next time I decide to blow $40 on meat.
As a side dish, I found a frozen (yes, frozen…sorry you picky foodies) potato gratin with tartinflette sauce which was super easy to make at Whole Foods.
Oh, and as I cooked the delicious super expensive meatz, we drank some of this nifty wine. I can’t help but be lured into buying a bottle of wine for it’s neat packaging. It was actually pretty good. Not too dry a pinot grigio.
Here is my lovely buffalo filet mignon. It was delicious and tender. Add some worcestershire sauce to it for some extra flavor.