Filet Mignon with Grilled Zucchini & Summer Squash
Prep: 15 minutes plus standing
Grill: 10 minutes • Serves: 4
1/4 cup sour cream
1 tablespoon water
2-1/4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
4 medium yellow crookneck and/or zucchini squash, each cut lengthwise into 1/4-inch-thick slices
2-1/2 tablespoons olive oil
4 filet mignon steaks (about 8 ounces each)
Nonstick grilling spray
Garlic mashed potatoes (recipe follows)
Fresh Italian parsley leaves for garnish (optional)
1. In blender or food processor with knife blade attached, blend bell peppers, sour cream, water and 1/2 teaspoon salt 30 seconds or to a saucy consistency. In cup, combine remaining 1-3/4teaspoons salt, garlic powder and black pepper. In medium bowl, toss squash with 1 tablespoon oil and 1/2 teaspoon seasoning mixture.
2. Prepare outdoor grill for direct grilling over medium-high heat. Coat steaks with 1 tablespoon oil and remaining seasoning mixture. Spray grill rack with nonstick grilling spray.
3. Place steaks and squash on hot grill rack. Cook steaks 10 to 12 minutes or until internal temperature reaches 145° for medium-rare, turning once. Cook squash 2 to 4 minutes or until tender-crisp and grill marks appear, turning once. Remove steaks and squash from grill. Let steaks stand 5 minutes.
4. Spoon sauce onto 1 side of 4 individual serving plates. Arrange squash and garlic mashed potatoes on opposite side of sauce. Arrange steaks on an angle against mashed potatoes and place drops of remaining oil on outer edge of sauce. Garnish with parsley, if desired.
Approximate nutritional values per serving (not including mashed potatoes): 560 Calories, 35g Fat (12g Saturated), 158mg Cholesterol, 1342mg Sodium, 9g Carbohydrates, 3g Fiber, 54g Protein
Chef Tip
To create grill marks on steaks: Using tongs, turn steaks a quarter turn halfway through grilling time on each side of steaks. Zucchini and squash can be grilled in advance and reheated in microwave just before serving. Use a squeeze bottle to place drops of olive oil onto sauce.
Garlic Mashed Potatoes
Prep: 10 minutes
Cook: 25 minutes • Serves: 4
1/2 cup butter (1 stick)
3 garlic cloves, chopped
3/4 cup sour cream
1-1/2 teaspoons salt
3/4 teaspoon ground black pepper
1. Heat large covered saucepot of salted water and potatoes to boiling over high heat. Reduce heat and simmer, uncovered, 15 minutes or just until potatoes are tender.
2. Meanwhile, in small skillet, melt butter over medium heat. Add garlic and cook 2 minutes, being careful not to let garlic brown.
3. Drain potatoes; place in large bowl and immediately add butter mixture, sour cream, salt and pepper.
4. With mixer at medium-high speed, mix potatoes 2 to 3 minutes or until there are no lumps; do not over mix.
Approximate nutritional values per serving: 487 Calories, 32g Fat (20g Saturated), 81mg Cholesterol, 1070mg Sodium, 43g Carbohydrates, 3g Fiber, 7g Protein
Chef Tip
Once potatoes are cooked, it is very important to make the mashed potatoes immediately. If the potatoes are allowed to cool, the finished mashed potatoes will be lumpy.
Grilled Shrimp Skewers
Prep: 10 minutes plus soaking
Grill: 5 minutes • Serves: 4
12 raw 16-20 count peeled and deveined shrimp
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Nonstick grilling spray
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 15 minutes.
2. Assemble shrimp on skewers, 3 shrimp per skewer. In cup, combine salt, garlic powder and pepper.
3. Coat shrimp with oil and seasoning mixture. Spray grill rack with nonstick grilling spray. Place shrimp skewers on hot grill rack, and cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once.
Approximate nutritional values per serving: 47 Calories, 4g Fat (1g Saturated), 32mg Cholesterol, 304mg Sodium, 1g Carbohydrates, 1g Fiber, 3g Protein