Steak with shallot wine sauce. We are having the time of our life during our vacation. Travelling with friends and many many children may be challenging to some extent, however in our case, it has been phenomenal.
All of our children, eight of them, get along so well and they all look forward to getting together and having fun. They keep themselves busy all day long and they have reached the age of wanting us around, but at a distance. Bittersweet and yet wonderful at same time.
As for us adults, we could not have asked for a better group of people. We really enjoy spending time together.
Our days are spent doing activities with our families and at dinner time we all come together and prepare dinner for all of us. It is so much fun!!! Dinner is done in two shifts. The children are eating first so they can enjoy the large dining room table. We enjoy seeing them talk to each other and use their best table manners.
When they are done they retreat to the game room and we only can hear laughter from the room.
All adults participate on preparing dinner. Table set, food ready to be eaten… the night is ours to enjoy.
We are fortunate that the place we are staying has a well furnished kitchen so we do not have to improvise too much.
The recipe for the fillets was doubled for our dinner.
Tonight’s July 6, 2012 dinner:
Homemade Hummus with carrots
Giardiniera with Horseradish and Sour Cream
Fillets with Shallot Wine Sauce
Rosemary Roasted Potatoes
Oven Zucchini and Tomatoes Tian
Romaine-Spinach-Kale Salad with Vinaigrette
STEAK WITH SHALLOT WINE SAUCE
4 fillet mignon steak, 1 to 1½ thick
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped shallots
1 tablespoon thyme leaves
1 tablespoon red wine vinegar
1 cup dry red wine
Salt and freshly ground pepper
2 tablespoons of unsalted butter
In a heavy skillet bring oil and the butter to a sizzle. Add the steaks and cook over medium heat, 8 minutes on each side for medium. Remove the steaks from the pan and cover to keep warm.
Add the shallots and the thyme to the pan; stir and cook for 1 minute.
Pour the vinegar and the wine: simmer for 2-3 more minutes.
Season with salt and pepper.
Add the butter and swirl until melted and well incorporate with the sauce.
Slice the steaks crosswise and pour the sauce over the steaks.