Last week I made an impromptu dinner my dining companion and was graciously informed that he did ALL the work. Namely checking on the roasting rosemary thyme pork tenderloin and making the gravy. I knew I’d never hear the end of it so here’s my second try.
Ribeye Steaks with Rich Balsamic Glaze
- 2 small ribeyes (this would also work equally well with 2 (4 oz) filet mignon steaks)
- 1/2 teaspoon freshly ground black pepper to taste
- salt to taste
- 1 T minced garlic
- 1 T minced shallot
- 1/4 cup balsamic vinegar
- 1/4 cup red wine
- 1 T butter
Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add garlic, shallots, balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates and allow to rest. Add butter to pan and reduce sauce to make a glaze. Spoon glaze over each steak, and serve immediately.
Roasted Red Potatoes
- 2 lbs small red potatoes, washed and halved
- 1/4 C olive oil
- salt and pepper to taste
- 3/4 tsp rosemary
- 3/4 tsp thyme
Preheat oven to 425 degrees F. Combine all the ingredients above and toss evenly. Place in baking dish and bake until golden brown. Serve immediately.
Lemon-Butter Green Beans with Pine Nuts
- 1/3 lb fresh green beans, ends trimmed, blanched in boiling salted water
- 1 T unsalted butter
- 1 T minced shallots
- 2 T pine nuts
- 1 tsp fresh lemon juice
- salt and freshly ground black pepper to taste
Drain green beans well and pat dry.
Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.