GALLAGHER’S STEAK HOUSE WILL BRING JOY TO TABLE

Gallagher’s Steak House General Manager Terry Condon has put together an economical holiday dinner featuring filet mignon roast as the main course…

Easy and Elegant for the holidays…

GALLAGHER’S STEAK HOUSE GM TERRY CONDON SAYS FILET MIGNON ROAST WILL BRING JOY TO TABLE

With Christmas, Channukah and New Year’s Eve on the winter’s horizon, planning the holiday dinner table is a big part of the busy season. Terry Condon, the longtime General Manager at New York City’s world renowned Gallagher’s Steak House, suggests that the filet mignon roast is the epitome of both elegance and ease for the celebration’s main course.

These are Condon’s top five reasons that the filet mignon roast will have your guests singing a joyful song:

It is the leanest of all the beef cuts. “People are looking to eat lighter and healthier during the holidays,” says Condon, “and filet mignon is the great alternative to the heavier cuts such as prime rib roast because it has less fat per gram.”

It cooks the fastest of all the roasts. “You can have a medium rare filet mignon roast in a half hour to 45 minutes, while the heavier cuts can take more than two hours.” It is the easiest to prepare. “All you need to do is season with salt and pepper, rub with a little olive oil, and it is ready to go into the oven.” It has a perceive elegance and distinction. “When your guests hear – main course, filet mignon – they will say, ‘wow.'”

It matches easily with wines and vegetables. “It is a lighter cut, it takes on the flavors of wines and vegetables because it doesn’t over power them.” Gallagher’s chef Telmo Silva suggests to serve filet mignon roast with a pinot noir wine, and roasted Yukon gold potatoes and sautéed brocollini as the accompanying vegetables

Appetizers

Hebrew National Pigs in Blankets (40 per package)……..12.99
Yukon Gold Potato Mini Latkes (5-lb Bag of Yukons)……..4.99
One Large onion, grated (for latkes)……………………………1.92

Caesar Salad

Three heads of Romaine Lettuce………………………………..3.99
Gold’s Dijon Mustard……………………………………………….1.79
Three lemons…………………………………………………………2.99
Grated peccorino romano cheese………………………………. 6.81

Main Course

10-pound filet mignon roast………………………………………..$85.00 ($8.50 per pound, 10 pounds)
Roasted Yukon gold potatoes (from the five pound bag above)
Broccolini, two bunches………………………………………………..2.99
Gold’s Horseradish………………………………………………………1.79
Martin’s mini potato dinner rolls (12)…………………………………3.19

Wine

Mark West California Pinot Noit (2 bottles)………………………..25.98

Desserts

Pumpkin Pie………………………………………………………………4.99
Apple Crumb French Coffee Cake…………………………………….3.99
Two heads of Fennel (Anise)…………………………………………..$3.00
Rocher’s Chocolate……………………………………………………….7.49

Total…………………………………………………………………………174.80 ($17.48 per person)

Advertisements