Monthly Archives: February 2014

Pan Seared Filet Mignon with a Horseradish Red Wine Sauce

Pan Seared Filet Mignon with a Horseradish Red Wine Sauce

This sauce makes me want to cry. I confess to eating spoonfuls of it solo. It only happened once…ok twice.

Horseradish Red Wine Sauce
1 tbs butter
1 cup chopped shallots
1 tsp crushed black pepper
1/2 tsp dried thyme or 2 sprigs fresh thyme
2 cups dry red wine
1/2 cup half and half
2 tbsp horseradish
1 tbsp dijon mustard

Melt butter in a heavy medium saucepan. I cooked the steaks in the pan and used the juices to mix with the butter. Add shallots, pepper, thyme and sauté until shallots are tender and soft. About five minutes. Add two cups red wine. Increase the heat and boil until liquid is reduced. About 20 minutes. At this moment invite all your friends over to smell how wonderful your house smells. They will be impressed. Add 1/2 cup half and half and boil until sauce is reduced. Stir in horseradish and dijon mustard.

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Pan Seared Pork Tenderloin

Pan Seared Pork Tenderloin

Cold snowy days call for hearty meals. Recipe coming soon, had to share!

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Arugula and Quinoa Salad with Balsamic Vinaigrette


I’m a proud carnivore through and through but my big secret is that I’m a sucker for salads. I can’t get enough of them. To this day, I will ALWAYS have a salad every day. This afternoons lunch installment featured an arugula salad with quinoa and balsamic vinaigrette. I was inspired by a greek salad, but then I really wanted corn, and I only had balsamic dressing on hand.  So think of this as a Greek meets American meets Italian salad.



1 cup cooked quinoa

Chopped red onions


Handful of Kalamata Olives

1/4 cup crumbled feta cheese

Chopped cucumbers

Halved Grape Tomatoes

Chopped Celery

Balsamic Vinaigrette 

1/4 cup balsamic vinegar

3/4 cup olive oil

1 tbs chopped garlic

2 tbs Dijon mustard

2 cloves of garlic minced

1/2 tsp salt

1/2 tsp pepper

Whisk together the dressing ingredients and pour over mixed salad!


A healthy yet filling lunch!


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