Kathleen's steak and salad

Welcome to the Fisher Recipe Hotline Blog. Here, my wife and I will be posting recipes with photos and instructions. Pretty arrogant, huh? Well, we didn't think so. The reasons we decided to do this are many, but mainly because we love to cook and create new things for our family and friends. Then there's also the fact that about every third call we got from one of the kids was a question about how to make something. We even thought about answering the phone, "Recipe Hotline" just to be funny.

Of course we want others to share their recipes with us. After all, sharing is what we are doing here. We aren't after fame and fortune. Although a little fortune would be nice. Those that know us well already have our address and know where to send the checks. Thanks in advance.

I would like to open this blog with the birthday dinner I cooked for Kathleen last week. So here we go.


I started with a Yukon Gold Potato and cut it into thick slices. After a light seasoning of salt and pepper I fried these with some onions and then these served as a bed in the center of the plate. I like my potatos crispy so this took some time.

I topped these with a 10 ounce bacon wrapped fillet Mignon. Cooked medium rare of course.

OK, now I'm getting hungry again.

On top of the steak I placed a baby arugula salad that had been lightly tossed in a balsamic vinaigrette dressing. I used a bottled dressing for this. I know, I know, I cheated. So sue me.

Then I drizzled a red wine sauce around the steak. I made this by using a beef stock, about two cups, and then seasoned it with some rosemary, garlic powder, onion powder, black pepper (don't tell Kathleen about that, she's not a big pepper fan), naturally red wine (about one ounce) and tightened it up with cornstarch.

We had to have another vegetable so I decided to add some brown sugar glazed carrots. As you can tell by the photo I cut them into long pieces, but whatever mood you're in should dictate how you should cut them. I melted some butter in the pan, put the carrots in and when they were just about cooked all the way I added about half a cup of brown sugar and let it melt in the pan. Mmmm.

Here are two photos of the almost completed and then completed dish.

I know that my finger got in the way on several of the pix and I hope to have that problem corrected for the next instalment. But still, you have to admire the manicure.

So there you have it, the first installment of the Fisher Recipe Hotline blog.