(I Just) Died in Your Arms Tonight

I think I am going to have to make my next week a light week. Most of this past week has been laden in sugar, butter, and all things delicious. I'm a firm believer in "all things in moderation, including moderation", yet there hasn't been much moderation at all lately.

Before I start attempting a "light week", I will finish off "slowly blocking off my arteries" week.

The vegetable for my supper tonight was beets, roasted beets. I stick whole beets in a baking sheet with about an inch of water @ 375 F. The beets I was using were on the large side so it took about an hour for them to be fork tender. Count on 40 minutes for small beets, 60 minutes for medium to medium large beets, and 80 minutes for the money beets.

Those of you who watch the Office might remember Dwight talking about money beets when he said "First rule in roadside beet sales, put the most attractive beets on top. The ones that make you pull the car over and go, 'Wow. I need this beet right now.' Those are the money beets"

After the beets are fork tender, let them cool for about ten minutes so they are cool enough to handle. Then peel and quarter them. Use a paring knife to aid in peeling. Sprinkle with balsamic vinegar, and season with salt and pepper.

For my meat part of dinner, I made my all time favorite pan-fried New York strip loin. The recipe is from Everyday Food. I take a skillet and on med-high I heat up enough extra virgin olive oil to cover the bottom of the skillet. Season the steak with salt and pepper on both sides. Place in the pan for 3 minutes, flip and cook for another 3. This will make a medium rare steak. (And really that's the only way to eat it). Remove the steak from the skillet and place under foil for 5 minutes. In the pan pour 1/2 cup balsamic vinegar, and a 1/4 cup Dijon mustard. Pour the sauce over the steak after its 5 minutes resting period. (Cut into the steak before it rests and you are really doing yourself a big disservice)

Wow. I'm not going to lie, I will eat this sauce with a spoon. It is that good. Then again, I am an addict.
The final part of my meal was ravioli with a brown butter balsamic sauce. Yes, everything had balsamic in it, I did just admit I was an addict!

Cook the ravioli according to its package directions (I would use cheese ravioli as a meat one might overwhelm the very simple sauce). Meanwhile heat 6 tbs of butter in a saucepan, until the foam has subsided and the butter has turned a golden amber color. Remove from the heat and let cool for 1 minute. Add 2 tbs of balsamic vinegar and season with salt and pepper. When the pasta is done, drain it, and toss with the sauce. Top with Parmesan cheese.

I forgot to add Parmesan though. The pasta was very delicious and I imagine if I had added the Parmesan it would have even been better.