New Years day dinner pics!

[Bigmista]

We decided to forego the traditional New Years day dinner and go for something different. We had prosciutto w/ melon, mixed green salad with sesame ginger dressing, suateed sweet potatoes, grilled portabello mushrooms, Chateaubriand w Bearnaise sauce. Wanna see pictures? Of course you do!
http://www.thesurvivalgourmet.com/images/lointrimmed.jpg

http://www.thesurvivalgourmet.com/images/loingrill.jpg
http://www.thesurvivalgourmet.com/images/prosciutto.jpg
http://www.thesurvivalgourmet.com/images/dinner1.jpg
http://www.thesurvivalgourmet.com/images/dinner2.jpg

http://www.thesurvivalgourmet.com/images/dinner3.jpg
http://www.thesurvivalgourmet.com/images/dinner4.jpg
http://www.thesurvivalgourmet.com/images/dinner5.jpg

This may have been the best dinner I have ever made. The beef was so tender. MrsMista was very happy.

[CarbonToe]

Looks good...but did you eat your greens!!!

[ModelMaker]

Looks rather tasty Mista!! Don't let 'em get afta ya about them greens.
Real men eat salad!!
Pardon my lack of fine cuisine but what is the difference tween Filet Mignon and Chateaubriand?
ModelMaker

[chingador]

looks like good stuff to me.

[Bigmista]

From whatcookingamerica.net:

The term "filet mignon" is a French derivative, the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin. Depending upon what part of the United States you're in, the tenderloin muscle of the cow or short loin, becomes Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf. Filet Mignon is also know as Tenderloin Steak (in fact most often I see it as Tenderloin Steak).
Filet Mignon or Tenderloin Steak is a cut of mea that is considered the king of steaks because of its tender, melt in the mouth texture. It comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by exercise resulting in extremely tender meat. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter, but true mignons are no more than one inch in diameter and are taken from the tail end.


Apparently there isn't much difference except for the preparation.

[backyardchef]

Looks gorgeous, Neil! That beef looks like it is cooked perfectly. Happy new year to you!

[Q_Egg]

looks marvelous! These special meals and occasions just set the stage for the next round of BBQ ... IMO

We've eaten our special double-smoked ham for over a week in every form you can imagine. What a treat to have some Alaskan King Crab and bubbly on New Year's Eve.

Looks like every course is perfectly executed .... great job!!

[big brother smoke]

Happy New year and that is some excellent food there, Mista!

[cmcadams]

Thank you for not overcooking that fine piece of flesh! Looks great as always, Neil!

[Bigmista]

Thanks guys! I cooked the meat to 132 internal and let it rest 10 minutes before I cut it. I wanted it tender but not bloody.

[Leeper]

Now that is how you cook up a piece of beef. Nice work Mista!

Glad you took the time to find the tenderloin vs. going with the london broil.

[Bigmista]

Me too! It was definitely worth it! Not an everyday meal for sure but it was great for a special occaission.

[thillin]

MrsMista was very happy.

Which in turn makes Bigmista happy!:biggrin:
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Get your heads out of the gutter!
We all know if momma ain't happy, nobody's happy.

[bittertruth]

Beef looks awesome, and the contrast with the sweet potatoes makes for great plating.
As a sweet potato junkie i would live to know how they were prepared.

[Roo-B-Q'N]

Everything looks awesome, but why are your plates invisable?

[Bigmista]

Beef looks awesome, and the contrast with the sweet potatoes makes for great plating.
As a sweet potato junkie i would live to know how they were prepared.

Surprisingly, it was very simple. I peeled and sliced the sweet potatoes and sauteed them in the cast iron skillet with Olive oil, butter and a few sprinkles of kosher salt. I depended on their natural sweetness instead of adding any other sweetner. I cooked them covered until tender.

[Bigmista]

Everything looks awesome, but why are your plates invisable?

MrsMista collects crystal. I'll be damned if we're gonna pay a bunch of money for stuff and not use it.

[BBQ_MAFIA]

Mista does it again.

Neil, your the worst nightmare for a guy on a diet.:eek:

Glad I'm not on one. Keep the pics coming :-D :-D

Thanks.