Food Revolution: Day 11

I bet you forgot all about this, didn't you? Well, I didn't. I know that last Friday was the last epsiode of the season, but that doesn't mean we can't continue with this adventure. So let's carry on.

I've been kicking myself every since last Saturday. I spent the afternoon cleaning out my fridge of all the gross foods that should not be a part of anyone's diet and didn't take a single picture to show you all. There were jarred things in my fridge that I can't pronounce half the stuff in them. This weekend I want to tackle the pantry, but I'm afraid that the hubby will be resistant to that since there's a lot of food in there that cost a good deal of money when we bought it. I'll have to sit down with him and talk it out.

Tonight, I went with Grilled Filet with Horseradish Sauce. I also made Jamie's rosemary potatoes from one of his other cookbooks, Jamie at Home. This was so good! I went with a cheaper cut of beef because I didn't want the hubby to have a heartattack at the cost of filet mignon. The sirloin filet was quite good. We had a small salad on the side to round out the meal and a glass of cabernet sauvignon. All in all, I'd say it was a good day in the revolution.

Grilled Filet with Horseradish Sauce
Recipe by Jamie Oliver

A small bunch of fresh rosemary
Salt and freshly ground pepper
Olive oil
2  1/2-lb filet steaks
1 large clove garlic

For sauce
2 Tbl creme fraiche or sour cream
1 Tbl horseradish, fresh or jarred
Salt and freshly ground pepper
1 lemon
Olive oil

1. Put the creme fraiche and horseradish into a small bowl with a pinch of salt and pepper. Halve the lemon and add a squeeze of juice to the bowl. Add a splash of olive oil and mix well. Taste and adjust seasoning.
2. Put a grill pan on high heat until very hot. Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board. Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasonings.
3. Lay the steaks in the hot pan and press down gently. Wait a minute, then turnt he steaks over. Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic. Flip the steaks after another minute, repeat the garlic rub, and press down again. For medium-rare, cook for 4-5 minutes per side. For well done, add a few more minutes for each side. Remove to a warm plate and allow the steaks to rest for a minute. Drizzle with a little olive oil to keep from drying out. Serve with a spoonfull of the horseradish sauce and a little drizzle of olive oil.