More Dinner!

Last night was steak night! Matt made a filet mignon, steakhouse style-browned in a hot pan and finished in the oven (500°F for 5 minutes)... oh, it's also basted in butter and deliciousness! He took the steaks out to rest, and put the pan back on medium heat, cooked down some shallots and de-glazed with red wine (and some chicken stock if you need more liquid). Finish off with a tab of butter.
We paired the steak with some asparagus tossed in olive oil and seasoned with some salt and pepper (goes in the oven for 5-7 minutes).

Filet Mignon in a Red Wine-Shallot Reduction with Asparagus

 

Tonight was grilled lime-chicken and zucchini. The chicken breast was marinated in lime juice (2 limes), lime zest, 2 serrano chilies (chopped), salt, and olive oil. Zucchini was cut and tossed in olive oil and seasoned in salt and pepper. We did everything on our grill pan, so it was sort of like a 1-pot wonder, but on a griddle/grill.

Zesty-Lime Chicken and Grilled Zucchini