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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).

Bacon-wrapped filetApplewood-Smoked-Bacon-Wrapped Filet Mignon

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:

What you do:

  • Preheat oven to 350°.
  • Wrap bacon around filet and secure with toothpicks.bacon-wrapped filet in pan
  • 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.