Even better, I cooked the best steak I’ve ever eaten.

I found another bargain at T&T Grocery Store. I found two filet mignon steaks for $3.

I prepared them following a recipe from America’s Test Kitchen. You can read the recipe here. There’s also a video on Youtube telling you the recipe.

I often rely on recicpe’s from America’s Test Kitchen. Their thorough testing and incredibly helpful tips may make the preparation a little more complex, but the results are always worth it.

For this dish, I simmered cracked peppercorns in olive oil, mixed that with salt, and marinated the steaks for an hour. Then I seared both sides of the steak and finished them to our preferred state in the oven. (Amy likes hers well-done. I’m a medium-rare guy myself.)

The steaks turned out tender and buttery. The pepper complemented the taste of the steak and eat morsel seemed to collapse in a wave of flavor when you took a bite.

I cannot recommend this recipe enough for those who want to cook the perfect steak.

Cellier des Dauphins – Carte Noire 2005

In a bowl combine all ingredients until smooth (mustard will thicken as it stands). Store in refrigerator. Yields 1 1/2 cups.

Note! To make hot & zippy dip for pretzels and egg rolls, use ground mustard. To make a milder sweeter sauce that’s very good with ham & turkey, use prepared mustard.

**Very good (original recipe) spread over a ham before baking.

1/4 Cup Vinegar
2 Teaspoons Granulated Sugar
1 Teaspoon Minced Garlic (About 1 Clove)
1/2 Teaspoon Salt
1/4 Teaspoon Ground Pepper
1/2 Teaspoon Ground Chili Powder (We use ground chipotle)
3/4 Cup Salad Oil (We use extra-virign olive oil)

Combine & shake or stir vigorously

Dip bread in the sauce for a tasty appetizer

Mark West Pinot Noir – 2003

It has a sharp, smooth taste with an excellent finish and virtually no aftertaste.

Amy described it as a red wine for white wine drinkers.

Enjoy

1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs