this recipe is like the little black dress with louboutins version of a meal for me.
it be fancy.
i’ve been told, often enough, that i have champagne taste and a beer budget.
there was a week not too long ago that i may or may not had about $9 in my checking account, $9.07 to be exact.
sometimes when i’m out with my friends who are a bit better off i think to myself, money may not buy happiness – but it sure can buy you veuve clicquot champagne instead of woodbridge chardonnay. sounds like a sliver of happiness to me. just sayin.
anywho. light bank account. so my food reflects that. i’m the queen of freezing. i love leftovers and judge people who don’t. i splurge from time to time for sure, but it’s a balance.
i’ll buy steak once in a blue moon. but that week i probably won’t buy salmon. i’ll buy whatever fruit’s on sale. i portion everything as soon as i get it to avoid wasting anything.
overall, i keep my grocery bill at about $50 a week. not counting wine. because wine is practically medicinal for me so it doesn’t count.
i mean, you want to take financial advice from me like you want to take relationship advice from me (see here & here, and unfortunately there’s more where that came from) – but learning how to cook homemade, fresh, healthy food with no dollas – this i’ve got. it took a while to build up my staples of vinegars, oils, spices and herbs but for the most part, i have everything i need or can substitute.
and sometimes you deserve to treat yoself. sometimes you have one of those nights after one of those days when you open the good bottle of wine, the one you’ve been saving – because dammit, you deserve it.
yes, i’m giving myself a pep talk but pretending to give you a pep talk to avoid admitting that i’m giving myself a pep talk. or as my dear friend eru would say an “ego sesh.”
this merlot peppercorn filet is like that nice bottle of wine you deserve. you know what – get wild and have both. it will make you feel like your dreams are coming true and “let it go” will be playing in your mind.
if i could do this again right now, i would totally add shallots. and garlic. next time. i’ll report back, or you report back. i wanna know.
- 1 tbl peppercorns
- 1/4 cup merlot (chianti, pinot noir – any dry red wine)
- 1 tbl balsamic vinegar
- 2 tsp butter
- 1 tsp kosher salt
- 2 filets
- 1/3 cup mushrooms
- 2 tbl worcestshire sauce
- 1/2 tsp rosemary (use fresh, i didn’t have any so used dry)
- for sauce:
- turn stove to medium heat, add 1 tsp butter until melted.
- still in mushrooms and peppercorns, cook until tender
- pour in balsamic, worcestshire and wine
- crank stove up to medium high and reduce by about a third of it’s original volume
- add rosemary and allow to cook for 1 to 2 additional minutes
- filet – i don’t have a grill, so i make my steaks on the stove
- heat to medium high heat, add 1 teaspoon butter
- add steak, top with kosher salt, cooking 4-6 minutes per side until cooked to desire doneness
- top with merlot peppercorn mushroom sauce