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Secretly Simple Dining


Filet Mignon With Cabernet Potato Butter Sauce
Green Beans With Butter and Lemon
Potato Chocolate Cake
Four Cheese Potato-Stuffed Mushrooms
Roasted Garlic Potato Soup

Filet Mignon With Cabernet Potato Butter Sauce, Green Beans With Butter and Lemon, Four Cheese Potato-Stuffed Mushrooms and Roasted Garlic Potato Soup(Family Features) - These delicious recipes look and taste like you've been in the kitchen for hours, but don't worry, we won't tell your secret. They're created by using versatile pantry staples — including pouches of 100% Idaho mashed potatoes (so you don't have to spend time peeling), and a frozen asset you'll always want keep on hand — grain-fed, well-marbled, tender Midwestern beef. With these items, you can make almost any night "secretly simple."

Everyone loves appetizers that feel like party food — these savory mushroom caps are perfect to pass around as the meal is cooking. Or, for those really chilly nights, serve creamy roasted garlic potato soup. Your family will surely ohh and ahh as you present them with the main course of sizzling hot filet mignons, drizzled with wine sauce and served with festive green beans and the classic companion to a steak — buttery mashed potatoes. After dinner, wow the kids with a moist chocolate cake. With all of these quick and tasty recipes, you might actually need to remind everyone to save room for dessert!

Filet Mignon With Cabernet Potato Butter Filet Mignon With Cabernet Potato Butter Sauce

6 (7-ounce) Omaha Steaks Filet Mignons, grilled
Sauce:
2 teaspoons plus 1 pound unsalted butter, divided
1/4 cup finely minced shallots
3 cups Cabernet Sauvignon (about one 750ml bottle)
1/2 cup dry Idahoan Buttery Homestyle Mashed Potatoes
1 teaspoon kosher salt
  1. In small stainless steel saucepan, place 2 teaspoons butter and shallots. Sauté briefly, until shallots are transparent.
  2. Add wine.
  3. Over high heat, reduce liquid by half (cooking about 10 minutes).
  4. Reduce heat to low and stir in dry mashed potatoes. Cook and stir 1 minute.
  5. Cut 1 pound butter into 1/2-ounce cubes.
  6. Over low heat, add butter cubes to sauce 1 at a time while continually whisking. If sauce gets too hot and starts to get thin or separate, add more butter cubes to cool it down. If sauce starts to cool down and get thick, let it heat up before adding another cube. Keep between 100°-120°F.
  7. Season with salt.
  8. Serve immediately over grilled steaks or hold at 100°-120°F in double boiler. Complete the meal with Green Beans With Butter and Lemon (recipe below) plus prepared Idahoan mashed potatoes using remainder of the pouch for the sauce, with one additional pouch.
Yield: 6 servings

Green Beans With Butter and Lemon

Pinch of baking soda
1 1/2 pounds fresh green beans, ends snipped
1/4 pound butter
1/2 cup diced (3/8 inch) red pepper
Juice and zest of 2 lemons
1 teaspoon sea salt
  1. In boiling water with pinch of baking soda, cook green beans to desired doneness.
  2. Drain beans, then toss with butter, red pepper, lemon juice, lemon zest and sea salt. Serve immediately.
Yield: 6 servings

Potato Chocolate Cake Potato Chocolate Cake

1 cup margarine or shortening
2 cups sugar
4 eggs
3 squares chocolate, melted
1 teaspoon vanilla extract
1 cup cold, prepared Idahoan Original Mashed Potatoes
2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
1 tub chocolate frosting
  1. Preheat oven to 375°F.
  2. Cream together margarine or shortening and sugar. Beat in eggs one at a time.
  3. Stir in melted chocolate and vanilla. Add mashed potatoes and mix well.
  4. Combine flour, baking soda and salt. Add this sifted, dry mix alternately to batter with buttermilk. Blend well with each addition.
  5. Grease and flour baking pans. Distribute batter evenly between three 9-inch layer pans. Bake 20 minutes.
  6. Frost with favorite chocolate frosting. Garnish as desired.
Variation: For Chocolate Spice Cake, add 1 teaspoon each cinnamon and allspice to sifted dry mix. One cup raisins or nuts also may be added.

Yield: 12 servings

Four Cheese Potato-Stuffed Mushrooms Four Cheese Potato-Stuffed Mushrooms

1 (4-ounce) pouch Idahoan Four Cheese Mashed Potatoes
12 large or 18 medium mushrooms
3 tablespoons butter, margarine or olive oil
3 tablespoons chopped chives, divided
3/4 teaspoon salt
  1. Preheat oven to 450°F.
  2. Prepare mashed potatoes as package directs.
  3. Remove stems from mushrooms; chop stems and set aside.
  4. Carefully scoop out center of each mushroom cap with spoon, leaving 1/2-inch shell.
  5. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
  6. Fill each mushroom cap with potato mixture, mounding slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.
Yield: 12 appetizer servings

Roasted Garlic Potato Soup Roasted Garlic Potato Soup

3 tablespoons butter or margarine
2 large leeks, sliced
2 (13 3/4-ounce) cans vegetable or chicken broth
1/8 teaspoon ground black pepper
1 (4-ounce) pouch
Idahoan Roasted Garlic Mashed Potatoes, dry
  1. Melt butter in 3-quart saucepan over medium heat. Add sliced leeks and cook 5 minutes or until tender, stirring occasionally.
  2. Add broth and pepper. Heat to boiling. Stir in dry mashed potatoes until mixture has thickened.
Yield: 6 servings

For more recipes and usage suggestions visit www.omahasteaks.com and www.idahoan.com.

SOURCE: Idahoan Foods Omaha Steaks

 


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