My first-ever dinner party was a success, I'm happy to say. On the menu was bacon-wrapped filet mignon, cooked to medium-rare perfection thanks to the handy meat thermometer I got off Amazon (I'm far too paranoid to cook meat to anything but well done without one). I also made rosemary-garlic red potatoes and steamed asparagus. Our friends brought a 2002 Merlot and we drank the rest of the red zinfandel that I used in the sauce. For dessert I bought a box of Ghiradelli walnut brownie mix (delicious!) and served it with fresh raspberries on the side.
The hardest part was timing everything so it was all done when they arrived, especially since almost everything had to go in the oven at different temperatures. The potatoes could have cooked a little longer, but everyone said they tasted great. I was pretty nervous and jittery while cooking the filets - I almost never cook beef - but I'm sure with practice it'll get easier. Although the presentation on the filets wasn't the best (some of the bacon was falling off), they tasted great.
Cost
I bought everything except the wine at QFC.
4 ~8oz filet mignon: $37.60
4 slices of bacon: $1.40
Red zinfandel: $8.49
2 T shallots: less than $0.50
6 red potatoes: $1.71
2 cloves garlic: $0.26
1/2 onion: $0.63
Rosemary and olive oil is negligible, and I had both already.
Ghiradelli brownie mix: $1.99
Raspberries: $6.99
For a total of $59.57 for four people, or about $14.89 a plate! While this is certainly not a meal I can afford to make every month, it was a great special occasion meal and muuuch cheaper than buying it at a restaurant.
And now for the recipes!
Pan Seared Bacon Wrapped Filet Mignon in Red Wine Reduction Sauce
- 4 filet mignons wrapped in bacon (6 or 8oz each)
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 3 tablespoons butter
- 2 tablespoons minced shallots (or to taste)
- 3/4 cup red wine (I used a red zinfandel)
Preheat a large skillet over medium high heat; turn oven to 375 degrees F. Add 2 tablespoons butter and let foam. Add the steaks and cook for 4 minutes per side. You should get a nice sear on each side. Remove the steaks and put them in the oven on an oven proof platter or casserole dish.
Reduce the heat to medium and add the remaining butter. Once melted, add the shallots and cook for about 1 minute until they soften, then add the wine and thyme. Raise the heat to high and let most of the sauce bubble away. Reduce heat to low.
Cook the steaks about 8-10 minutes. When the steaks are close to cooked - 140 degrees F at their thickest point - remove the steaks from the oven and let sit for 2 minutes. Toss the steak in the pan with the sauce, and then serve with a coating of the red wine sauce.
Rosemary garlic potatoes
- 6 red potatoes, quartered
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 3/4 cup olive oil
- rosemary to taste
Combine ingredients in a gallon-sized ziplock bag and shake until potatoes are evenly coated. Cook potatoes for 30-40 minutes at 425 degrees F or until outsides are golden brown.