Blue Cheese Crusted Steak
- 2 oz Gorgonzola cheese, sliced
- 2 steaks (tenderloin, filets or any steaks will do)
- olive oil
Rub steaks with salt and pepper. Allow to rest at room temperature for at least 20 minutes.
Place steak on skillet and broil approximately 4-5 minutes. Flip steaks and broil 4-5 minutes more, topping with sliced cheese for the last minute, until steaks have reached desired temperature. Allow to rest at least 4 minutes before serving.
- bunch of fresh asparagus
- olive oil
Remove asparagus from water, drain and cool. Set aside to grill later.
To prepare the asparagus just before the meal, you can skip the boiling step. Toss asparagus in olive oil. Sprinkle with salt. Preheat grill to high.
Truffled Mashed Potatoes
- 2 medium Idaho potatoes
- 1 1/2 tbsp butter
- 1/3 c reduced fat sour cream
- 3 tsp truffle salt, more or less to taste
Peel and chop potatoes. (Usually, I leave the peels on, but I find that the skin can interfere with the experience in truffled potatoes.)
Drain potatoes and return to pot. Add butter, sour cream and 1/2 tsp truffle salt.
Mash and add more salt to taste.
This whole recipe can be made in advance and reheated on the stove or in the oven just before dinner. If reheating, mix in another two tbsp of sour cream or 1 tbsp milk prior to reheating to avoid drying out the potatoes.
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