On Christmas Eve, when it was a quiet house and just the two of us at dinner, I thought it might be a fine occasion for a touch of fine dining. It started with a salad of chopped hearts of Romaine dressed with homemade creamy Caesar. Then, the main feature was a grilled filet mignon on a bed of caramelized onion and blue cheese sauce that was topped with sautéed Madeira mushrooms.
All that, with Fire No. 58 crackling on the kitchen hearth:
Based on "Grilled Ribeye Steak with Onion Blue Cheese Sauce," by Ree Drummond of ThePioneerWoman.com.
"Easy Lemon Caesar Salad Dressing," by Kim of lowcarbmaven.com.
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