Filet Mignon with Glazed Mushrooms; The Weekly Menu

A long time ago, in a place far, far away, I was married for a very short time.

My first inkling that the union was doomed was when we had a fight about me putting rice in the meatballs (known as Porcupine Balls – very good, actually, I should make them sometime).

It seems he didn't like rice.

It seems he neglected to tell me that.

No one in my family ever complained about food.  My mother maintained an 'I cooked it; you will eat it' discipline.

Except for two memorable incidents, involving sauerkraut and buckwheat pancakes, I did.

My father, unfailingly, complimented her on whatever she served.

I thought that was how it worked. 

The fact that, not only did he refuse to eat it, he had the audacity to attempt to correct my efforts in the kitchen did not bode well for our future.

A few months later, it was summer.

Two things happened that sealed the speedy demise of our marriage.

First:

We were invited to a pool party. 

I bought a new swimsuit… The kind of swimsuit a 23-year-old in great shape would buy – in other words, it was skimpy. (No, I do not still have it – nor would I wear it if I did….).

He forbade me to wear it.

I, of course, laughed.

I mean, really….. forbid?!?!?!?

I reminded him that there was no 'obey' in our marriage vows…. For either of us.

A minor disagreement ensued.

I wore the swimsuit.

Now that I think on it…. I probably had more fun at that pool party than he did.  Hmmmmm…..

Second:

He liked steak on the barbecue grill.

We couldn't afford to eat steak.

He solved the problem by buying steak for him and a chicken breast for me.

Need I say more?

The end of summer coincided with the end of 'us'.

Ever since, I have considered steak, done over charcoal, to be the ultimate summer meal.

This husband and I will, occasionally, disagree on the cut of the steak; a problem easily (and amicably) solved by each choosing our favorite.

My favorite is tenderloin – filet mignon.

They don't need to be big, just tender, juicy and perfectly done – medium rare, please.

Grilled-Steak-Glazed-Mushrooms
Filet Mignon with Glazed Mushrooms

2 6oz (175gr) filet mignon steaks (tournedos)
2 – 4 strips bacon optional
4oz (125gr) mushrooms
1 tbs butter
1 tbs Worcestershire Sauce
Marinade
1 tbs olive oil
1 tbs Worcestershire Sauce
1 tbs ketchup
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp garlic powder

Wrap bacon around steaks (if using) and secure with toothpicks or kitchen string. Mix Worcestershire sauce, oil, ketchup, oregano, chili, garlic and brush on steaks. Set aside.
Clean mushrooms and thickly slice. Heat butter and Worcestershire in medium nonstick skillet over medium heat. Add mushrooms and sauté, stirring frequently, until they are dark and glazed, about 10 minutes. You may have to turn the heat down a bit after 7 or 8 minutes. Set aside and partially cover to keep warm.
Cook steaks on barbecue grill until done to your liking. We'll cook ours about 3 minutes per side for medium rare, 4 – 5 minutes per side for medium, but it depends on ….thickness of steak, heat of grill, etc.  Put a steak on each plate, spoon mushrooms on the side and serve.
Note: Could be done under the broiler (grill) for about the same time.

In addition to this, for the week of July 15 we have Grilled Lemon Shrimp, Polenta Salad, Barbecued Chicken, American Potato Salad, Cucumber Salad, Chicken Caesar….

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10 thoughts on “Filet Mignon with Glazed Mushrooms; The Weekly Menu”

  1. I like your (now) humorous take on what must have been a monumentally upsetting and stressful early marriage, and how you focus on two discrete events to sum up that time: a swimsuit and a chicken breast. Once again, where’s the book?
    My father unfailingly praised my mother’s cooking. Until the kids grew up & moved out, and they got divorced. His mother was a world-class cook in the US Southern style and would neither own a cookbook or (without much complaining) allow her recipes to be recorded by relatives.
    Where I live now, I struggle with the concepts of filet mignon and tenderloin, and am having a time of it getting them or tournedos or anything other than tornado-like windstorms here in the desert. But those glazed mushrooms! That’s happening, soon.

  2. The things we endure “get it right”. I had “marriage 1A AND 1B” before settling down with Mr CC for 27 years. Funny story. I’m glad you wore the suit!
    I don’t cook or eat beef very often, but when I do a recipe such as what you offer here is just what I crave.

  3. glad to hear you met your proper match (both in food and love)…I love mushrooms and worcestershire — a match truly made in heaven! Theresa

  4. Oh the memories! It is probably the steak that makes you not want to wear that bikini anymore. I don’t blame you though. I would have picked the suit for the party and then eaten all the steak I could. Hope summers have since been wonderful!

  5. TikiPundit, glazed mushrooms on ‘Hamburger Steak’ – perfect!
    Zoomie, glad I realized it quickly!
    Belinda, absolutely! We’ve both been remarried for 30 years!
    Christine, glad you got it right as well! We don’t eat a lot of beef, either. Too expensive to get a decent cut!
    Carole, I will do that – right now!
    manningroad, I know. Rice! And I eat so much of it… all flavors and styles.
    Island Vittles, sometimes it just takes a bit more effort to get it right.
    Emily, summers since have been wonderful…. and I don’t even remember why I ever thought we were a match in the first place.
    Janet, current husband will eat almost anything… as do I. A much better match. Steak was good!

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