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April 12, 2010

I'm Declaring ~ Eat Meat Mondays!!

I am declaring every Monday to be, 'Eat Meat Monday' at my house.

As most of you know, I'm a beef girl :)

But I must remember not to visit San Francisco on any given Monday, considering the S.F. Board of Supervisors approved legislation to declare the first day of the week 'Meat Free Monday'.....I know! I can't get over it either! It's not that S.F. is banning meat, they're just encouraging you not to eat it on Mondays. Okay, isn't there more important things the S.F. Supervisors should be to tending to? I'm just saying....

If you would like to read all about it, click HERE.

Oh, the resolution also states....

Eating less meat “reduces serious ecological problems involved in livestock production”I'm sure everyone has their own opinion on this. Here is a recent study on this very subject:

"Eating Less Meat and Dairy Products Won't Have Major Impact on Global Warming, Export Argues"

Here is the PDF to the resolution

Or if you're interested, you can also read this article "Meatless Mondays Meet Tough Reception"

In no way is this meant to speak out against a Vegetarian lifestyle. In fact, I have many friends who happen to be Vegetarians. I believe everyone should be able to feel free to choose what it is they want to eat without any added pressure.

This is what we're having tonight for dinner........

Grilled Filet Mignon with Herb Butter & Texas Toasts

Photo by EatingWell
This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

1 tablespoon whipped or regular butter, slightly softened
3 teaspoons extra-virgin olive oil, divided
1 tablespoon minced fresh chives, or shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram, or oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon minced fresh rosemary
2 cloves garlic, (1 minced, 1 peeled and halved)
1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4 slices whole-grain bread
4 cups watercress, trimmed and chopped

1.Preheat grill to high.

2.Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.

3.Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.

4.Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.

Tips & Notes
Make Ahead Tip: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.

Per serving: 303 calories; 14 g fat (5 g sat, 6 g mono); 80 mg cholesterol; 15 g carbohydrates; 29 g protein; 5 g fiber; 438 mg sodium; 462 mg potassium.

Nutrition Bonus: Zinc (46% daily value), Selenium (44% dv), Vitamin C (28% dv), Iron (17% dv).

1/2 Carbohydrate Serving
recipe from Eating Well

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