I’ve started to finally ease up on the idea that it’s not worth cooking unless I can cook a perfectly balanced meal (a remnant from growing up – meat, starch, vegetable). Something homemade is better than nothing, and I find what is ingrained in me as essential parts of the meal (again – meat, starch, vegetable) tends to be absent more often than not lately. I assure myself it’s fine (gritting my teeth and clinging with my fingernails to my upbringing).
Missing tonight was some sort of starch – but really, we eat plenty of carbs anyway and it’s really not needed. We picked up a beautiful filet mignon from Moon Meadow Beef at the farmer’s market (gone are the days when we each have our own steak). Larry prepared the steak while I made this simple Brussels sprout sautÃ©. The steak got a liberal crust of cracked pepper and Kosher salt before we cooked it in a cast iron pan. It was terrific, and we really liked the Brussels sprouts this way. Of course, everything is better with bacon.
Bacon-Brussels Sprouts Saute with Dijon-Sherry Vinegar Dressing
Adapted from: How to Eat Weekends, Lynne Rosetto Kasper & Sally Swift
3 slices bacon
2 lb. Brussels sprouts, thinly sliced
1 red onion, thinly sliced
1/4 cup Spanish sherry vinegar
1 tablespoon Dijon mustard
10 tablespoons good-tasting extra virgin olive oil
Salt and freshly ground black pepper
In a big skillet, sautÃ© the bacon and remove then from the pan. Add the Brussels and red onion to the pan and sautÃ© until golden.
While the vegetables are cooking, combine the sherry vinegar and mustard in a small bowl, using a fork. Slowly whisk in the oil and add salt and pepper to taste. Gently warm the dressing in a small saucepan over low heat. It should be just warmed.
Remove from heat, and toss with the bacon (crumbled) and dressing to warm through.
- Pepper-Crusted Filet Mignon
- Bacon-Brussels Sprouts Saute with Dijon-Sherry Vinegar Dressing (How to Eat Weekends, p. 91)
Wine: 2005 Ridge Vineyards Syrah/Grenache (Dry Creek Valley, California).