This has got to be my favorite time of year. Brisk air, pumpkins on every porch and in every meal, and the (mostly) delightful anticipation of the holidays ahead. The only thing about it is how fast the time goes…I mean really.
So as I’ve said before, I’m making it my business to make these days meaningful and joyous the best way I know how…through love and food. Do we really need much else?
On evenings alone I’m known to cook up a couple of eggs and call it a day. I understand when friends say it’s hard to get the motivation to cook for yourself. I get it. So I’m challenging myself to practice what I preach and put together something suitable for a dinner for a crew more often. Last nights meal of Filet Mignon with Polenta took all of 20 minutes start to finish (give or take a few).
Last night I grabbed a filet from my favorite butcher that we had left over. I seasoned it with herbs de provence and a bit of salt and pepper. Set a lightly oiled pan to med-high and seared on all sides (quick cooking, you want a nice brown crust–should take about 5 minutes) and popped it into a 375 oven for about 10 or so minutes (it was a mighty filet)). Armed with a tube of polenta (Trader Joe’s) I set out to make a side. I sliced it into circles, placed them on a baking sheet and drizzled them with olive oil. I set the broil to low and broiled for about 4-5 minutes. Plate it all, drizzle with something tasty…I used a Trader Joe’s Roasted Red Pepper spread but a pesto would be oh so nice. Served with a big ‘ol salad and your perfectly simple Fall meal is all yours.
I’d say more Thursdays deserve an indulgent meal.