Supper Club: April 2, 2008

Here’s a question for you: Do you know what beef tenderloin steaks are? I sure didn’t and surprise! After sending my wonderful husband to the grocery store to pick up some ingredients, he calls me at work to let me know that he just spent $35 on 1 1/2 pounds of meat. WHAT!?!?!? Just a heads up for those who don’t know, you all know it by a different name: filet mignon. Yep, I love my friends that much that I serve them filet mignon during Supper Club. Sheesh.

Entree: Brandy and Mustard-Glazed Tenderloin Steaks The one amazing thing about tenderloin steaks is that it is so tender, it’s like cutting through butter. Wonderful entree, if you’re willing to pay the price.

Side Dishes: Potato, Cheese and Onion Rosti (Fancy-Ass Hash Browns)

2 lbs Yukon potatoes
1 onion, grated
½ cup grated Swiss cheese
2 tbsp chopped fresh parsley
1 tbsp olive oil
2 tbsp butter
Salt and pepper

Garnish: Shredded scallions, 1 small tomato, quartered

Parboil potatoes in boiling water for 10 minutes, drain and let cool. Peel the potatoes and grate with coarse grater. Place grated potatoes in a large mixing bowl and Stir in onions, cheese and parsley. Season well with salt and pepper. Divide the potato mixture into 4 portions of equal size and form them into patties.

Heat half of olive oil and butter in skillet and cook 2 of the potato patties over high heat for 1 minute, then reduce heat and cook for 5 minutes, until they are golden underneath. Turn them over and cook for a further 5 minutes. Repeat with the other half of the oil and butter to cook 2 patties. Transfer to serving plates, garnish and serve.

(Okay, so the rostis did not really come out as patties, more of a hash brown concoction but we didn’t care. It tasted great anyways.)

Roasted Baby Carrots

Combine 1 lb baby carrots, 2 tsp. olive oil, ½ tsp. salt, ¼ tsp. black pepper and 1/8 tsp. dried tarragon (marjoram/basil) on jelly roll pan. Toss gently to coat. Bake at 450 degrees for 15 minutes or until carrots are lightly browned, stirring once.

Dessert: Bailey’s Chocolate Bar Who can say no to this? A little slice of heaven in Lafayette Square. Kim had promised Katie and me some birthday drinks, she thought of the Chocolate Bar. I know, you guys are wondering why it took so long for us to get there. It was because Kim had given up chocolate for Lent and we thought it would be mean to go there and taunt her with delicious chocolate treats.