Oh, it’s getting cold outside. And that means it’s time for stew.

You know, the kind you take your time with and let simmer until you’re ready for dinner — the old-fashioned way.

Here, “Pa” gives us his secrets for making absolutely perfect steak stew.

P.S. Do you like other stuff (like peas in the photo below)? Add them to personalize your own stew!

Recipe courtesy of Cooks.com.

Photo courtesy of Janni402 at Recipezaar.com.

Oh, beautiful, delicious filet mignon. How I’ve missed you. I’ve been cheating on you. Most of my dates lately have been with ribeyes. I’m sorry. Can you forgive me?

When I think of your tender, juicy goodness I get little pangs of regret that I’ve been lured into choosing the rich, hearty taste of the ribeye.

I don’t know why I do it.

Habit?

Fear?

I don’t know.

Maybe it’s the draw of the cowboy, rogueish, bad boy ribeye. You know a girl can’t resist a bad boy.

But when I see photos of you like this I have to ask myself why. Why don’t I choose you lately? You’re so soft. And tender.

Women need that, too, you know. So, if just for now, I choose you, filet.

I choose YOU.

Filet Mignon with Red Onion and Tarragon Relish

Olive oil for the pan

1 large red onion, peeled and thinly sliced

1 tablespoon sugar

1/2 teaspoons salt

1/2 cup red wine, such as Cabernet Sauvignon or Merlot

1 1/2 tablespoons sherry vinegar

1/2 cup coarsely chopped fresh tarragon

Pepper

2 – 4 filets mignon

Salt and Pepper

Olive oil for the pan

For the Relish

Heat the oil in a medium saucepan over medium heat, then add the onion, sugar and salt. Cook until the onion is soft, but not brown, stirring often. This should take about 5 minutes. Add the red wine and allow the liquid to gently simmer until evaporated, stirring often. About 5 – 10 minutes.

Add the vinegar and tarragon, stirring briefly. Season with salt and pepper, then set aside.

For the Steaks

Season both sides of the steaks with salt and pepper. Don’t hold back, do this like you mean it. Heat the oil in the pan over high heat until the oil starts to smoke. Carefully place the steaks in the skillet using tongs, and cook on the first side for about 4-5 minutes. Flip once that side is a deep brown. Continue to cook on the other side until done to your preference. This was about another 3-4 minutes for me (medium rare).

Transfer the steaks to a warm plate and allow to rest for 5 minutes before serving.

To serve, mound the relish on top of each steak and enjoy.

Notes:

* Remember to bring your steaks to room temperature before cooking so that they heat evenly.

Heavenly photo and recipe courtesy of Cooking-Books.blogspot.com.

She’s purdy, doncha think?

We’re going to be seeing a lot more of each other now that it’s officially summertime at our house.

The calendar may say something else, but school’s out now and, believe me, it’s summer!

My boys are wilder than hyenas these days and the warm weather has them acting like they’ve been cooped up for six months straight. It kind of seems like they have, come to think of it.

So . . . I’m going to need a respite from all of the running and swimming and breaking up fights and pretending to be superheroes.

A little wine and a gorgeous steak at least once a week should do the trick.

Ready or not, summer’s here!

Photo courtesy of pdphoto.org.