What’s for Dinner?

I think you should make this for your boyfriend on his birthday, or, when you want something…

Filet Mignon & Potato Dauphinois

For the steaks:

Two filet mignon steaks from a good butcher

1/2 bag of baby spinach

1 clove garlic, minced

1 tablespoon of  extra virgin olive oil

two slices of Stilton blue cheese

Grill filets to taste, I prefer a filet mignon to be cooked medium to medium rare.

Add the olive oil to a pan on the stove and add garlic, saute for a minute, then add spinach and wilt, this takes about 3 minutes.

Plate the grilled filet on a bed of spinach and top with the blue cheese.  Simple eh?

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For the Potato Dauphinois:

3 pounds of large red potatoes, mostly skinned and sliced thin

1 small onion, sliced thin

1 large clove of garlic halved

1 tablespoon of butter

1/4 teaspoon of ground nutmeg

1 cup grated Gruyère cheese

1 cup double cream, or heavy cream

1/2 cup of milk

freshly ground salt and pepper

Preheat oven to 325 degrees

Place potatoes in boiling water in a sauce pan for about 5 minutes.  Don’t cook all the way through and be careful they do not cook too much and break up.  Drain.  

Rub the inside of a square glass pan with the garlic, then the butter to grease.  Place a layer of 1/2 the potatoes in the pan, season with salt and pepper, add 1/2 the sliced onion and 1/2 the cheese, sprinkle with a bit of nutmeg.  Add the rest of the potato, layer with onion, salt & pepper, a pinch of nutmeg and remaining cheese.  

Combine heavy cream and milk in a bowl and mix together quickly, then cover potatoes with the cream mixture.  

Bake in oven for 45 minutes

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