It must be said that one of my favorite meals in all of Columbia is the petit filet from Gervais & Vine. It’s been the entree to accompany me on many a happy occasion from first dates to anniversaries to girl’s nights and bachelorette parties.
So on New Year’s Eve, while at the grocery store, I picked up a couple of filets, some green beans, balsamic glaze, and a few other things. And the next night, we cooked a New Year’s Day meal that I was sure would get the new year started off right.
2 1/2 lbs green beans, trimmed
1/2 lb bacon, roughly chopped
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 t red pepper flakes
1/2 c chopped toasted pecans
juice of 1/2 lemon
freshly ground peppers
Balsamic glaze, just for fun
- Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
- Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 T in the pan.
- Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute.
- Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more.
- Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.
Meanwhile, D was cooking up our filets using balsamic glaze and feta, just like I like it. It was one delicious meal!