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Pinch and Swirl

☕️ Bite-Sized Sundays: Steakhouse dinner for two, at home

Published 2 days ago • 1 min read

Happy Sunday, Friends.

Steak night at our house is the dinner we both grew up thinking was the classic steakhouse dinner. Bacon wrapped filet mignon, an overstuffed twice baked potato, a classic wedge salad and, of course, a glass of Oregon Pinot Noir, because it's our favorite.

Every part of it is easy to make at home. The filet recipe makes two steaks, so it's just right for a dinner for two. The bacon goes into the oven for a few minutes before you wrap the steaks, so it gets crisp while the filet cooks.

The overstuffed potatoes earn their name, since the filling from five potatoes goes into four skins (it's all about that filling, right?). The wedge is cold iceberg, homemade blue cheese dressing, bacon and more blue cheese. I make the potatoes and the dressing earlier in the day, so there's less to do when it's time to eat. Pour the Pinot, and you've got a steakhouse dinner without the steakhouse bill.

More in a creamy pasta mood? Keep scrolling for a dinner that may be right up your alley.

The steak​
​Bacon Wrapped Filet Mignon​
Made for two, seared in cast iron and finished in the oven.

The potato​
​Overstuffed Twice Baked Potatoes​
Makes four, so you'll have two for another night.

The salad​
​Classic Wedge Salad​
Blue cheese dressing, bacon and blue cheese crumbles.

Not a filet week?​
​Steak Pasta​
Seared steak over pasta in a creamy parmesan sauce. Dinner in one bowl.

🔧 Tool Tip

The cast iron skillet I use for the filet goes from the stove straight into the oven, and it's a little less than $25. As an Amazon Associate, I earn from qualifying purchases.

🎃 Coming Wednesday: dinner that cooks itself on Halloween night.

All my best,

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600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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Pinch and Swirl

The best food happens at home.

The best meals don’t come from restaurant kitchens. They come from home cooks like you who take simple ingredients and turn them into something worth sharing. My specialty is making global cooking approachable, from beloved American classics to exciting international flavors. I create recipes that make it simple to cook memorable, restaurant-quality dishes, so you can feel confident and inspired in your own kitchen.

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