PS I love you: Part 1.
The official Valentine’s Day kinda came and went. Not that we didn’t want to celebrate; we make a point of celebrating love every day. We really don’t need a “special” day to recognize love; it should be recognized every day.
That’s how my brain sees it, but somehow my heart felt that I let I somehow let hubby and the family down. I’d been traveling extensively for work, was stranded for an extra day due to storm Nemo, and when I finally got back home I was exhausted and overwhelmed. I just didn’t have enough energy for special recognition. I hadn’t unpacked until Saturday and found the hand-made salted caramels and chocolate honeycomb candies I bought while traveling.
My postscript to the story is that I did make up for it, post-Valentine’s Day. If bacon-wrapped filets, artichoke hash, roasted asparagus, sugar cookie pops (gluten free and hand painted!) for dinner and heart-shaped eggs for breakfast didn’t express my love and appreciation, I’m not sure what would (in terms of food).
I was planning on making little heart-shaped herbed butter patties, but with the smell of bacon and filet filling the house, we couldn’t wait. I chose not to top with crumbled Gorgonzola or blue cheese – a simple alternative – because of the artichoke hash I served.
Artichoke Hash recipe here.
What you need:
- 1 tbs Devo Olive Oil Leccino EVOO
- 2 petit filet mignons
- 2 strips of applewood smoked bacon
- 2 tbs Devo Olive Oil Vermont Maple Balsamic
- Freshly ground sea salt and black pepper
What you do:
- Preheat oven to 350°.
- Wrap bacon around filet and secure with toothpicks.
- Heat EVOO over med-high heat in oven-safe grill or sauté pan.
- Season filets with sea salt and place in grill pan.
- Brown each side for 2 min.
- Brush filets with balsamic and sprinkle with black pepper.
- Transfer pan to oven and roast 8-10 min (rare).
- Remove from oven; let stand 4-5 minutes.
- Top filets with herbed butter, crumbled Gorgonzola or blue cheese, if desired.