We’re ringing out the old year and ringing the new tonight. 2014 went so quickly! I love celebrating for any reason….or no reason at all! I’m going to share some of my favorite things with you today.
This has to be my most favorite appetizer for special occasions! Blini with smoked salmon, caviar, creme fraiche and a bit of snipped fresh chives or dill. So simple to make and sooooo delicious! A hint for you is to use an unsweetened whole wheat pancake mix for the blini. And for quick creme fraiche, mix equal parts of sour cream and heavy cream….voila!
Next on my list is this recipe for bacon wrapped filet mignon….another simple and easy recipe….I believe in elegant simplicity!
Bacon Wrapped Filet Mignon Appetizers
1lb Filet Mignon or lean steak
1lb thin cut smoked bacon (It is essential the bacon be thin due to the fast cooking time.)
1 Medium white onion finely diced
2 cloves garlic minced
3 tablespoons olive oil
2 tablespoons chopped Italian (flat leaf) parsley
1 tablespoon salt
½ tablespoon pepper
Toothpicks (Colored wooden toothpicks work great, just not the ones with plastic frill on the ends.)
In a medium bowl, place onions, garlic, olive oil, salt and pepper, mix and set aside.
Slice filet into 1 inch disks, then cut disks into ½ inch wide cubes. You should end up with chunks of steak twice as long as they are wide. Place steak into bowl with onions and let sit for 4-8 hours in the refrigerator. Remove bacon from package and lay out the bacon strips and cut into 2 inch strips. This is easier to do if bacon is cold. Take a chunk of steak and wrap a piece of bacon around it. It should go all the way around it and overlap itself. Secure the bacon with a toothpick going through the steak. The toothpick will become the serving utensil when served. When finished wrapping all of the steak with bacon, place on a cooling rack and place them evenly spread across, and not touching, on a baking sheet. Discard the marinade for the steak.
In a 400 degree oven, roast the steak pieces for 10-12 minutes, just until bacon is crisp. Steak will be cooked perfectly medium. Serve immediately and garnish with the Chopped Parsley sprinkled on top. Place on a serving platter and a bowl of horseradish sauce or, for a twist, a bowl of chili con queso for dipping. (Thanks to “Las Vegas Man” for this recipe!)
Add a beautiful platter of fresh veggies….perhaps a light vinaigrette for dipping and you’ve got it. Crusty bread and champagne will complete the menu….well, not quite!
I have to have my chocolate! Pick up some delicious truffles and THEN you have a complete menu!
As for clothes….I’m loving this dress! It’s available locally at Butler’s Stash…..$150.00….a great deal! You’ll find the shop at Market Street between PeachMac and Cilantro’s. Here’s a link to the shop’s Facebook page so that you can see more! https://www.facebook.com/ButlersStash
Add a sexy black high heel and you can’t go wrong!
Good food….great fashion….fun! Celebrate the coming of the New Year wherever you are….remember to be safe….have a designated driver….Enjoy!
4 Responses
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Marisa Franca @All Our Way Says:
Felice Anno Nuovo, Melissa! I am celebrating the evening with my Honey — in house! It gives us time to reflect on the year and to make plans for the new one. Looking forward to reading about your adventures in the coming year. Perhaps this coming May will be the time when we can meet 🙂
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Melissa Says:
I’m putting a big red banner on the month of May! I’m looking so forward to meeting you in person!
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Harold Michael Harvey Says:
It has been a great year. Thanks for all of the informative and delightful post from our southern coast. I look forward to reading and visiting with you in 2015. All the best to the Permanent Tourist!
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Melissa Says:
All the best to you in the new year too, Michael. I too look forward to meeting you and your lovely wife in 2015!
