This is another cookbook that I found in the bargain bin at The Strand and use all the time. Francine Segan has filled this book with trivia and great ideas for meals covering a wide range of movie genres. It’s just really fun, and the food is good.

Last night I made the Beef Tenderloin with Pink Peppercorn Sauce (from the Romantic Dinner For Two chapter), and Adam made mashed potatoes. He makes The Greatest Mashed Potatoes Ever, so that is always his kitchen job.

Prepping the beef.

This is the yummy and ridiculously easy sauce (I tweak almost all recipes, so this has more heavy cream than the recipe calls for).

Adam’s mashed potatoes, in our Kitchenaid stand mixer (greatest kitchen tool evah!). So delicious!

UPDATE 6/8/08: Here is the actual recipe for the steak (I’ll have Adam write the mashed potato recipe another time):

1 tbs olive oil
Two 3/4 inch beef tenderloins (AKA Filet Mignon), about 4 ounces each
Salt and pepper
1/4 cup ruby port
1 tsp pink peppercorns
1/8 tsp ground ginger
2 tsp heavy cream (I actually use a lot more than this, I like the sauce creamier. Probably closer to 1/8 a cup)
1 tbs butter, diced

Sprinkle the steaks with salt and pepper. Drizzle olive oil in a skillet and heat on medium-high. Cook the steaks, turning once, until the edges are charred–about 2 minutes per side for medium (I find this usually gets me medium-rare, which is what I want). Transfer the steaks to a plate and cover with foil.

Reduce the heat to medium-low and add the port, peppercorns, and ginger to the skillet, scraping up bits with a wooden spoon. Cook until the port is reduced by half, about 1 minute. Stir in the cream until simmering, then remove from the heat and add the butter. Stir until melted and season with salt and pepper.

Put the 2 tenderloins on plates and pour any juice into the sauce. Pour the sauce over the steaks.