Good 'Ole Meat and Potatoes

Last night I made filet mignons, mashed potatoes and sauteed spinach. I know I am trying to cut back on red meat, however, my last jaunt to the Land and Sea Market led to my purchase of the Deal of the Week, which included two filets. Trust me, it would have been stupid to pass up on that offer.

Anyway, for the filets I seasoned both sides with salt, pepper, and garlic powder. I cooked in a preheated grill pan over medium-high heat, for 6 minutes per side. If you don't have a grill pan or grill, you can use a skillet. You may need to adjust cooking time, depending on the thickness of the meat and how well you like it cooked. I like my steak medium-rare. Let rest for at least five minutes before serving.

For the mashed potatoes, I like to use Yukon Golds. Figure two potatoes per person. Wash and cut the potatoes in fours or sixes, depending on their size. Place in a small pot and cover with cold water. I like to add a couple of garlic cloves with the potatoes and season well with kosher salt. Bring the pot to a simmer and cook until fork tender. Drain the water from the pot. To mash, I just use a potato masher. Warm about 1/2 cup of skim milk in the microwave for 45 seconds. Add a little at a time to the potatoes and mash until it reaches desired consistency. Add a couple of pats of butter, parmesan cheese, a couple of spoonsfuls of sour cream and pepper to taste. Mix/mash well.

For the sauteed spinach, heat a couple of tablespoons in a skillet over medium heat. Add a couple of cloves of minced garlic and some capers. Sautee for a minute, then start adding the spinach a few handfuls at a time. Add more as the previous batch starts to wilt. (I use a sack of prewashed spinach.) The spinach wilts down quite a bit, so I use the entire bag. Squeeze a little lemon juice on top and season with salt and pepper. I also like to grate in a little fresh nutmeg, it helps take away some of the bitterness of the greens. Spinach is a great source of fiber and eating it this way is delicious.