What's for dinner?

Today is my 4th anniversary, so I thought a delicious but still simple meal was called for. It had to be something that I could do with one arm tied behind my back (or carring a baby). So, here was the menu:

Filet Mignon w/ Green Peppercorn Sauce

Roasted Asparagus & Butternut Squash

Brown Rice

And for dessert- Strawberry Pretzel Salad

OK, the sauce was AWESOME!!! It takes a while to make, but it isn't difficult. The only problem was that I couldn't find green peppercorns anywhere, so I ended up using capers. But it really wasn't a problem at all. I decided to do the simple dessert because 1) the dinner was pretty rich and 2) I love it.

Here are the recipes:

Green Peppercorn Sauce

1 cup brandy

¼ cup green peppercorns in brine, rinsed (can use capers)

2 cups beef stock or beef broth

1 cup heavy cream

1 stick cold butter, cut into small pieces

¼ cup flat leaf parsley, chopped

Kosher or sea salt to taste (I didn't think it needed any with a well seasoned steak)

In a small saucepan, bring the brandy and peppercorn to a boil. Simmer over medium heat until the brandy is syrupy (5 – 8 minutes). Add the beef stock (or broth) and simmer until reduced by 1/3 (20 – 25 minutes). Stir in cream and simmer until slightly thickened (about 20 minutes). Reduce heat to low and whisk in butter a few pieces at a time. When all the butter has been added, remove from heat and stir in the parsley and salt to taste.

Strawberry Pretzel Salad

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container Cool Whip

2 (3-ounce) packages strawberry Jello

2 cups boiling water

2 (10-ounce) packages frozen strawberries

1 (8-ounce) can crushed pineapple

Whipped cream or Cool Whip, to garnish

Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with whipped cream.