This is another super easy Rachel Ray recipe. It’s from a recipe for a trio of tapas, but I only make this one. And I increase the quantities to make it a whole dinner. This was one of the early dishes I learned to cook in Hoboken when Adam and I had just started living together.

The dish takes maybe 10 minutes to make, another reason I love it. Adam always wants this with mashed potatoes, and that’s what takes all the time. I don’t even start making it until he’s draining the potatoes and mashing them up (he always makes the mashed potatoes).

Most of my prep photos were blurry because I had the wrong settings on my camera. But I threw in one.

Sherry Garlic Beef (adapted from Rachel Ray recipe)
Serves: 2

1 lb. filet mignon, cubed into bite-sized pieces
4 garlic cloves, cracked away from the skin
1/4 cup parsley leaves, about 1 handful
1 Tbsp extra virgin olive oil
1/2 cup sherry
Salt and pepper

Heat the oil in a skillet over high heat. Add meat and sear the pieces on all sides to caramelize it evenly.

Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper.

Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan.

That’s it. Literally, it’s one of the easiest things out there to make, and it’s delicious.