Meat & Potatoes Rubbed The Right Way

Today Paul and I worked out earlier than our usual time. We normally go after dinner but since Paul had the day off (worked the weekend), we decided to go before dinner. We did chest & back.

This week’s goal is to start doing cardio at least twice per week. So far I have managed to stay lean without doing any kind of cardio in over two years! Well, I want to incorporate some mild cardio for my heart’s health even though it already gets a pretty good beating when I lift weights. My goal is to start on Friday since it’s my day off from the gym… we’ll see how that goes. I HATE doing cardio! But I must put on my big girl panties and just do it! Wish me luck!

Tonight’s dinner was to die for! (I apologize for the ugly photos but I ran out of natural light to take them by the time I was done cooking)

Meat & Potatoes Rubbed The Right Way

I found this recipe in of my favorite cooking magazines “Cuisine for Two” from the Cuisine at home series. I must say that everything I have cooked from there comes out amazing! I definitely recommend you getting yourself a subscription if you like to cook. I have adapted many of these recipes to feed 6 or more people. Just multiply the ingredients and you’re set to impress a large crowd with your culinary skills.
(Again, sorry for the bad lighting on these photographs. This proves that there is nothing more beautiful that natural light (and I didn’t feel like setting up my studio lights to photograph my dinner lol!)
This dish is so delicious that I have no doubt it will be part of your recipe book for many years.P I N_______I M A G E

Makes 2 servings; Total time: about 30 minutes
For the steaks –
2 tsp. brown sugar
1 tsp. kosher salt
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ground black pepper
4 beef tenderloin filets (2 – 3 oz. each)
1 Tbsp. olive oil
For the sauce –
1/2 tsp. minced garlic
1 tsp. tomato paste
1/2 cup port (or any red wine)
1/2 cup low-sodium beef broth
1/2 tsp. Worcestershire sauce
1 Tbsp. unsalted butter
Salt & pepper to taste
For the spinach –
1 Tbsp. olive oil
1/2 cup grape tomatoes
8 cups fresh spinach
Combine brown sugar, salt, paprika, chili powder, and pepper for the rub in a bowl. Press mixture onto both sides of filets.
Heat 1 Tbsp. oil in a skillet over medium-high, add steaks, and cook 2-3 minutes per side for medium-rare, or to desired doneness. Remove filets from skillet and keep warm. Don’t wipe out the skillet.
Heat skillet with drippings for the sauce over medium heat. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute. Deglaze skillet with red wine and reduce liquid by half, scraping up bits on bottom of skillet. Stir to a boil, and simmer 2 minutes. Add butter and whisk until melted. Season with salt and pepper. Remove sauce and keep warm. Clean out skillet to cook spinach.
Heat 1 Tbsp. oil over medium-high heat in same skillet for the spinach. Add tomatoes and cook until blistered, about 1 minute. Add spinach and cook until wilted, 2-3 minutes.
Serve over mashed potatoes.
Macros per serving (not including mash potatoes): 416 calories; 24g total fat (7g sat), 19g carb, 6g fiber, 26g protein.

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