Steak with Potatoes and Fruit Salad
A large portion of this food can be prepared hours in advance of the meal and stored in the refrigerator. That works well for entertaining so you’re not cooking the whole time guests are over.
Filet Mignon w/ Balsamic and Molasses Reduction – It was cold outside and FoodGrizzly decided to forgo the grill and cook the steak under the broiler. The over rack was put in the top position and the steak cooked for 3-4 minutes per side. It turned out great. The steak was served with a balsamic and molasses reduction — careful here — a little can go a long way. If the reduction is prepared well before the meal it will need to be reheated.
Potatoes w/ Sour Cream and Bacon — Baby Yukon’s are a great addition to any steak and a FoodGrizzly favorite. The potatoes were prepared early by boiling them whole until they were fork tender. Put them aside until it is 10 minutes from meal time. Next, cut them in half and sauteed them, cut side down, in a small amount of butter to brown the potato. To serve, top the potatoes with a sour cream and bacon sauce seasoned with salt and pepper.
Apple and Orange Salad in Apple Juice and Lime Marinade — FoodGrizzly still needs his vitamins during the winter months and the only veges in his fridge were apples and oranges. Turns out you can make a really simple and tasty salad with those 2 fruits. Cut the apples and oranges into wedges and put them into a bowl. Next, add some apple juice and lime juice to the bowl to marinade the fruit. Before serving strain out the liquid.
