Hello Blazers, hope you are enjoying summer. Today I’m bringing you another course in our fancy celebration meal. We last left our romantic couple dining on the beach by candlelight (and since it’s our fantasy, the servers are hot, barely clothed men of our choosing even though of course we only have eyes for our hero, koff koff), champagne cocktails, puff pastry pinwheels, a zucchini/pea soup, and now . . . oh yes, The Meat.
I come from a family of foodies (remember, foodies aren’t just about fancy food, we’re about all food). Ridiculous amounts of our conversation at the table surrounds eating: past, present and future. When people ask my parents what they do during their annual month in Paris, my father’s response is invariably, “You mean between meals?”
When I got married and my husband made no comments about the dishes I’d prepared every night, I couldn’t believe it. What was wrong with him? There was all this food on the table to discuss, who cared about the state of the world? 
This month another elegant, classy and absolutely simple recipe, brought to us by that most wonderful of foodie sites, epicurious.com:
Porcini-Crusted Filet Mignon with Fresh Herb Butter.
Sounds soooo chic! But all you do is stick dried mushrooms into a blender or food processor or spice grinder, and roll the steaks in the resulting powder, then cook. Herb butter involves chopping and stirring. The flavors are incredible.
Give it a try. And enjoy!
Isabel
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I’m on the road today, but will check in later!
Isabel
Nice recipe! Sounds very difficult, but it’s not.
Sounds like a wonderful recipe. Thanks for sharing.
Hi, Nicole and Liza, just arrived at my hotel with the kids, we had a fabulous day touring, a bike factory, a winery, and a state park. Fun time. Now a spate in the pool and then fine dining at Pizza Hut.
The recipe is very easy and soooooo good. Give it a try!
Isabel