Filet Mignon with Parm Butter, Braised Potatoes, Corn with Cayenne Pepper

So...I didn't think butter could get any better than it already was. Then I tried Parmesan Butter. It was like a mouthful of creamy, salty, savory, cheesy goodness. Paired with beef, it is to die for! It was almost orgasmic. My husband nearly made love to his plate. I guess it's true...the way to a man's heart is through his stomach!

Parmesan Butter

3 Tbsp butter, softened
1 Tbsp fresh grated Parmigiano-Reggiano cheese (You can also use store brand pre-grated cheese, but I suggest using the real deal. It adds a whole new layer of flavor that makes your tastebuds weep with joy.)
1 tsp anchovy paste (Don't crinkle your nose. It melts into the butter giving it that hmmm flavor.)
1/2 tsp Hungarian Paprika (If you can't find Hungarian Paprika, regular Paprika will do.)
1/2 tsp Dijon mustard, course grain
1/2 tsp Worcestershire sauce

Mix all ingredients together in a small bowl. Place on wax paper, shape into roll and place in fridge until ready to use.

Braised Potatoes

4-6 small Yukon potatoes (That's 2-3 per person.)

Salt and Pepper

EVOO (Extra Virgin Olive Oil)

Chicken stock

Wash potatoes and place in a medium frying pan. Pour in chicken stock until about half way point on the potatoes. Drizzle with EVOO and salt and pepper to your taste. Cover potatoes, place on medium heat and let simmer until all the liquid is absorbed. Once the liquid is absorbed, the potatoes will start to crisp from the EVOO. When the potatoes are golden brown on the bottom, flip over and finish cooking on the other side. Tip: You may want to "mash" the potatoes a bit to give the potatoes a "flat" surface area once all the liquid is absorbed.

Filet Mignon

2-4 filet mignon tenderloin steaks
2-3 tsp course ground black pepper
EVOO (Extra Virgin Olive Oil)

In a cast iron skillet, heat drizzle of EVOO over medium high heat. Place black pepper on a plate. Roll steaks in pepper. Place in hot skillet, cover, and cook steaks to your likeness. (I cook mine 3-4 minutes per side. The steaks will be medium rare.) Plate steaks and place a pat of the Parmesan Butter on each steak.

Corn with Cayenne Pepper

4 ears of frozen sweet corn on the cob, thawed

4 cups of water

1/4 cup sugar

Salt

Butter

Cayenne Pepper

In a medium saucepan place water, corn, and sugar. Bring to a boil. Add a generous sprinkle of salt. Continue to boil for about 8-10 minutes. Drain. Roll ears of corn in butter and sprinkle with cayenne pepper. 

Completed meal, served with Bartenura red wine and Busch Light beer.