I just happened to have some very nice California Reserve filets from Flannery Beef on hand and a bottle of marsala on the counter and I set out on a quest to make a special meal. As it turns out, this meal is even more special than I had hoped, considering it took four pans (and five if you follow the instructions exactly). Clean up is a chore if you hand wash your pots and pans — but it was worth all the work. Rachael Ray’s recipe (and episode!) can be found here.
Use Flannery Beef to help you and a loved one ring in 2017.
I know what you’re thinking: that’s a whole stick of butter! And I’m still two tablespoons short! I’m in too deep to leave the house now — maybe a friend can come to the rescue. Now we know, this meal isn’t for the diet minded. But come on, it’s going to taste great.
Add Roasted Garlic, Butter, Cheese, Cream to mashed potatoes.
Cheesy Roasted Garlic Mashed Potatoes…Yum!
P.S. My friend came through with the emergency butter. Thank you!
Shallots galore in this meal. Sharpen your chopping knife!
That’s a lot of shallots!
Caramelized shallots. Low and slow!
This is an amazing green bean recipe. Chopped Shallots, Butter, Chicken Stock… Grandma would approve!
Marsala sauce. Yum! Just read the recipe and trust the process. Keep the heat pretty low.
These beautiful filets. This is probably the most tender filet I’ve ever had anywhere. Six ounces is plenty. I recommend you try Flannery Beef’s filet for your special occasion.
Looking good!
Verdict: Yum! Everything was excellent!
I’ll make this again, but considering the amount of work and and the amount of butter used in this meal it will have to be a very special occasion. Thank you Rachael Ray for a fabulous meal.
Give Me Some Yum! 