I had some family over for dinner recently and I am considering renting them out as party guests for hire because they have amazing dinner guest skills. Not only are they the nicest people ever, but they appropriately ooh and ahh over everything they’re served. I think there might be some money in putting them out on the party circuit because don’t we all want an adoring audience when we make a meal?
I want them to just ooh and ahh over my cooking.
Speaking of cooking, let’s talk about the food, shall we?
First up: Bacon-Wrapped Filet Mignon with a Peppercorn Sauce
I seared and cooked the filet in a pan and then made the sauce using this recipe.
On the side: Roasted Red Potatoes and Brussels Sprouts
On the Other Side: Tomato & Pickled Beet Salad
I didn’t take a picture with the salad on the plate, but open the link to check it out.
For Dessert: Creme Brulee
I used this recipe.
This menu was pretty challenging for me, but I managed to pull it off. Thankfully, my guests pitched in at the end to help pull it all together. The most stressful part of cooking a big meal is the last ten minutes hoping that all the components are ready to serve at the same time. My inner chef definitely came out and I am grateful that my guests understood even though I ordered them around like line cooks. It’s all part of the experience, right?