Like most people, I love the movies, love going to the movies, love watching movies at home and, yes, you could say I am enamored by the movies. This is why I especially love Oscar night as the Academy of Motion Picture Arts and Sciences hosts the most spectacular event of the year. The gowns, the makeup, the handsome actors in tuxedos, the beauty of everyone in the room!
But as many Americans feel these days, I feel the award shows have lost their luster due to the tumultuous political climate we live in today. I don’t begrudge anyone sharing their thoughts and views on any subject. Our first amendment gives us that right. However, I do believe there is a time and place to express political views, hold protests, etc. If I want to engage in any of those activities, I can do so at my choosing. Not during an award show or sports event.
The Oscars (and any award show for that matter) used to be entertaining, providing a little escape from reality where we could just enjoy a bit of Hollywood ambiance. Quite frankly, much as when I watch a movie, I simply want to enjoy the show and be entertained. Isn’t that the point?
So tonight I will enjoy this wonderful Bacon-Wrapped Filet Mignon! I’ll steam my asparagus and will make a loaded baked potato. For dessert, I think I’ll have a piece of Chocolate Kahlua Swiss Roll which I’ll pull from the freezer.
I’ll sit down to enjoy my meal and hopefully will enjoy watching the Oscars, as well. Of course, if the monologue and speeches get completely out of hand, I can always turn the channel. It’s my choice! It’s great to be an American!
Bon appétit!
- 4 beef tenderloin filets
- 4 slices bacon
- 3 tablespoons coarse salt
- 3 tablespoons freshly ground pepper
- 2 tablespoons dried onion flakes
- 8 tablespoons butter; softened
- 1 tablespoon dried oregano
- lemon; zest
- 2 teaspoon hot pepper flakes
- 1 tablespoon garlic; minced
- Mix all Compound Butter ingredients in a bowl then spoon onto a parchment paper or plastic wrap. Roll into a log of about 2 inches diameter and chill in the refrigerator for at least 1 hour.
- Preheat your grill at maximum temperature. Season the steaks on both sides with the coarse sea salt, freshly cracked black pepper
- and dried onion flakes; Wrap 1 or 2 slices of bacon around each steaks and tie them securely using butcher string.
- Grill the steaks over high heat for 4 to 6 minutes per side with the lid closed; Flip the steaks of a quarter turn for the bacon to face the grate and grill for 15 seconds per side or until the bacon is brown and lightly crisp.
- Use an instant read thermometer toward the end of cooking to achieve desired doneness: 120°F for rare, 130°F for medium rare; Remove steaks from the grill.
- Cut four slices of compound butter of ⅛ to ¼ inch thick and placed them on each steak. Let the butter melt over the steaks for 8 to 10 minutes before serving. Enjoy.
You would never know my love for Mexican food started out like that as I absolutely LOVE it today. Did I say I love Mexican food? I do and I love cooking it at home. It is usually inexpensive, fast, and very filling. And I usually have leftovers for days on end. Which I also adore. And in today’s economy, stretching our grocery dollars is what it’s all about plus you save time in the kitchen. I also like the idea of not slaving in the kitchen every night, even though cooking is one of my passions.