Healthy dinner #losingwieght

Filet mignon is the French for beef tenderloin. Love French food and wanted to share this nice recipe for any special occasion you may have! :)

A new spin on an old classic! I wanted to try something new and more unique. Take the sauce up a notch from the usual Brown gravy with onions and mushrooms. It really came out great! Give it a try!

Delicious mushroom sauce :hungry

This recipe was the product of saturday morning at the market. As usual, we were wondering how to make our dinner simple but tasty. The result was outstanding. We highly recommend to get together with your loved ones and share this. For us, that is what this is all about!

A rich tasty mushroom sauce with a veal scallopini makes for an elegant meal. The only thing is to make sure your veal is tender. If it’s veal round I like to use a bladed tenderizer as it makes for a big difference.

Roast beef isn't something my family has often. Instead, if we have a beef craving, we go for steak, or meatballs, or hamburgers, or short ribs, and we leave the roast beef up to our local deli. And even then we only make sandwiches out of it. But once in a while, we give good ol' roast beef a go. With the year's end fast approaching, now seemed as good a time as any to give it another try. To help the roast turn out as tasty as possible, I followed two key steps. First, I dry-brined the meat. In my instance, it was for 2 days, which ended up seasoning the meat beautifully. You certainly don't have to go as long, but at least aim for overnight. Second, I made a delicious blue cheese and mushroom sauce to drizzle over the finished roast. I think I might've already posted the sauce recipe previously, but who cares. It's so delicious I'd bathe in it. Anyway, the result of the extra work was a roast beef that was flavourful to its core, enhanced by an irresistible cream sauce. Paired with some roasted acorn squash as a side dish (recipe coming up next!), it made for a deliciously satisfying dinner.

This is one of my husband's favorite meals, passed down from his mom, Meem.

As a kid learning to cook, one of my favourite things to do was fry a steak and then douse it in partially reconstituted Campbell's cream of mushroom soup. To my thirteen-year-old self, it was the height of gastronomy, and I always felt like such a pro afterward. This dish is a play on that childhood 'recipe.'

Delicious, the beef have full of flavour and a bit of sour flavour, the sauce was amazing.

My love of mushrooms and beef make this my favorite meal. A winter special.