Sunday Supper - Pepper-Crusted Filets Mignons with Lemon, Garlic, & Parsley Butter and Carmelized Shallot Covered Greens

One of my favorite things to do is share a yummy, home cooked meal with someone I care about. Last Sunday I decided to make a steak dinner for my guy. I've found that I never order beef when I go out because I'm swayed by other dishes. I've noticed that menus in San Fran often have traditional preparations of beef and get more creative with other proteins. My meat and potatoes guy helped remind me that sometimes you just crave the traditional.

Pepper-Crusted Filets Mignons -
1. Heat 5 tbs cracked black peppercorns in 5 tbs olive oil on low heat until faint bubbles appear. Continue to cook at a bare simmer until peppercorns are fragrant (about 10 minutes). Remove from heat and set aside until room temperature.

2. Make sure any fat is trimmed on the filets and salt both sides of the meat. Rub with peppercorn mixture until thoroughly coated on all sides. Cover with plastic wrap tightly and refrigerate for at least an hour.

3. Preheat oven to 450 and place a baking sheet on the center rack so it warms. Put 2 tbs olive oil in a pan over medium heat. Wait until the pan just barely smokes. Place filets on the pan and cook for 3 minutes on each side without moving. This will create a nice sear. Transfer the steaks to the heated pan and cook for 7 minutes for medium rare. Remove and let rest for 10 minutes.

Lemon, Garlic, and Parsley Butter -
1. Take 1/4 stick of softened, unsalted butter. Mix in two handfuls of chopped parsley, 1 minced garlic clove, and two squirts from a lemon. Season with salt and pepper and top each steak after it rests.

Carmelized Shallot Covered Greens -
1. Mince 4 large shallots and add to oil in a skillet on medium high. Stir often until lightly browned. Add some water and cook, scrapping brown bits until dark brown.

2. Remove skillet from heat and stir in 1 tsp dijon mustard and 1 tbs red wine vinegar. Pour over greens, mix, and season with salt and pepper.