March 12, 2021 Lunch - Shrimp Noodle Soup. Dinner - Sautéed Filet Mignon with Creamed Spinach and Mushroom Gravy and Sour cream Mashed Potatoes

March 12, 2021 Lunch - Shrimp Noodle Soup.  Dinner - Sautéed Filet Mignon with Creamed Spinach and Mushroom Gravy and Sour cream Mashed Potatoes 

I had a lazy morning and made lunch at 12:30; a noodle soup with three kinds of noodles, two sliced mushrooms, a slice of onion diced, three flowerets of broccoli diced, a tsp. of dehydrated dashi, tofu, a heaping T. of red miso, three fish balls sliced into 2/3 of 2 quarts of water that was brought to a low boil.

While the noodles were cooking I fetched a four pack of filet Mignons we had bought at Costco for $13.99/lb. and started them thawing.

When the noodles softened I added fish sauce, frozen shrimp, Chinese cooking wine and sesame oil. In several more minutes ladled soup into a bowl. I had not eaten breakfast, so I ate two bowls of soup.

I watched the Market close and was trilled that many of my large tech stocks rebounded.  The Dow gained to reach a new high and the NASDAQ fell. My portfolio finished the day down .25% after spending some of the day down as much as 1%.

After lunch I worked on a new matter that I finished a few minutes after 5:00 just after Suzette had arrived and was beginning to prepare dinner.

The wind was blowing and gusting so Suzette decided to not grill outside. So we changed the vegetable from grilled asparagus to creamed spinach with mushrooms, garlic and onion.  The potatoes were soft so we decided to make mashed potatoes instead of baked potatoes with sour cream.

I finished work just in time to prep the four mushrooms, 3 oz. of onion, and four small cloves of garlic while Suzette de-stemmed and rinsed a colander full of  fresh spinach leaves.

She first sautéed the filet to rare.  Then Suzette removed the filet and sautéed the mushrooms, onion, and garlic and when softened, added the spinach leaves and covered the skillet with a wok cover to steam the spinach.  Suzette then added cream and sour cream to make a cream sauce.

Mashed Potatoes 

Suzette peeled and boiled several Yukon Gold potatoes and then blended them in the Kitchen-aid with butter, cream and sour cream.

When I sliced the filet we decided it was too rare in the middle and to lay the slices in the skillet with the creamed spinach to finish cooking and to add some of the flavor of the creamed spinach, mushrooms, onions, and garlic. It only took a minute or two for the bloody red edges of the slices to turn brownish grey. Suzette spooned a pile of mashed potatoes into the center of a pasta bowl then added some creamed spinach, then steak slices, and finally some of the creamed spinach sauce for an attractive plate of food.

Grilled filet with a vegetable (usually grilled asparagus or creamed spinach with mushrooms and onions) and a potato dish has become one of our favorite meals.  A 1/2 lb. filet is more than sufficient for us to share.

I have been buying Chateau Roudier from Appellation Montagne Saint Emilion in the  Bordeaux at Trader Joe’s for several years. First there was the 2012 that was lovely, then the 2015 that was not lovely, then the 2016 that is more highly rated than the 2017 but I have not tried yet, and finally the 2017 that I am happy to report is really lovely.  The price has increased from $12.99 to $13.99 over the last few years but that is dramatically less than other Saint Emilions.  Tip - the 2018 is even more highly rated than the 2017, so look for it.

We found the wine complemented the food perfectly and we enjoyed drinking the rest of the bottle after our meal as we nibbled chocolate chip cookies and watched the newly released “Coming 2 America” with its over the top humor and costumes.

We went to bed at 9:30.

I slept until 3:00 when I blogged this.

Bon Appetit