We had both of our moms over for dinner last night to celebrate Mother's Day. I decided to make a dish I love, but that we only have on very special occasions: BBQ filet mignon with blue cheese and crispy shallots.
Ryan is the master of the grill, but I prep the filets with some olive oil, kosher salt, and pepper, which I rub into the filets. Ryan then cooked the filets for five minutes per side (we like them pink in the middle in this family), and when they were done, we let them rest for 10 minutes while I fried up the shallots. More on that in a second.
While they were resting under some loose tin foil, I placed a little slice of Point Reyes Blue cheese on the filets to melt like so:
Then I got to work on the crispy fried shallots. I sliced 2 shallots into long, thin slices and then dredged them in corn starch.
Then I heated some vegetable oil over high heat, and when it began to bubble away, I added the shallots, letting them fry up until they were golden brown.
Lastly, I removed them with a fork and let them drain on a paper towel.
The last step was to add them to the filets right away so they remained crispy. Soggy shallots are no fun.
The sweet shallots were the perfect contrast to the sharp blue cheese. Yum. Oh, and the Crispy Oven Fries and homegrown salad on the side was pretty good too. (More on that and the low-fat carrot cake we had for dessert in the days to come since this post is getting a bit long.)
Here's the table all gussied up with our gemini roses, which are in full bloom these days.
I would have loved to use our china and crystal, but it's still in boxes since we don't have as much storage in our new place. But hopefully those big roses, which my mom said were so perfect that they looked fake, distracted attention away from our everyday plates.
Happy Mother's Day to all the moms, moms-to-be, aunties, and grandmas out there! What did you all do to celebrate Mother's Day?