Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be inspired by.
Now, along with our Recipe of the Day Newsletter, we’ll be offering your menu ideas in the form of a three-course meal with tips and suggestions for each so it’s even easier for all of us to #eattogether. Check back to see what we’re serving at our family meal each week, and share what you’ve made with us through Instagram and Twitter using the hashtag #eattogether. We’re excited to start sharing a meal with you once a week and we hope you are, too.
In honor of January being National Meat Month, we’re serving up a fillet of beef with cheesy scalloped potatoes and a light bibb salad with a lemon-mint dressing.
This recipe is great for feeding a crowd because it requires little attention and tastes great at room temperature. Don’t freak out if you don’t hae it ve a grill, or if you’re too cold to head outside and use one, becauscan all be done right in the oven. Just get your oven really hot (to like 500 degrees) and then roast the fillet at 425 degrees until a thermometer reads 130 degrees, about 25 minutes. That temperature is for rare, which is how you should be eating your fillet, but if you like it a little more well done, let it go until 135. Whatever route you take, make sure your beef is at room temperature because you start roasting it (thanks Jesse Shenker!).
This is a classic potato recipe, and we think anyone who has ever made it before can agree with me one thing: a mandolin, buy one and use it. The secret to these potatoes is to go heavy handed on the pepper because it balances out the richness of the cheese.
This salad is light and refreshing, which makes it perfect to pair with a decadent meal like fillet of beef and scalloped potatoes. We suggest making extra dressing and bottling it to have on hand in your fridge – it’s addicting!
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce