The recipe on the left is one of my favourite recipes. Simple, easy and quick to make, and yet so good. Unfortunately I can't remember where I found it so I can't give credit where credit is due. But thank you someone, whoever came up with it. The world is always a slightly better place when eating the actual result.

The recipe on the right is from Epicurious and originally from Bon Appétit, June 1995 (Jason Radlinger: Washington, D.C.). And it is divine!

Bacon and Egg Spaghetti
  • 170 g bacon cut into 1" pieces
  • about 250 g spaghetti
  • 200 g sour cream
  • 1 dl chopped chives
  • 2 egg yolks
  • Parmesan, grated
Fry the bacon over medium heat until crisp. Spoon out and discard all but 3 tablespoons of the drippings. Keep bacon warm in the pan over lowest heat.

Cook the pasta in boiling water just until tender to bite.

After adding the pasta to the boiling water, spoon 1 dl of the sour cream into each of 2 shallow bowls. Place the bowls in a 100 C degree oven.

Drain pasta well. Add pasta and chives to the bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of the pasta mixture into each warm bowl. Make a nest in the center of each. Slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
Beef Tenderloin Steaks w/ Port-Rosemary Sauce
Sauce:
  • 1 tablespoon butter
  • 1/2 cup minced shallots (about 4 ounces)
  • 1 cup dry red wine
  • 3/4 cup ruby Port
  • 1 cup canned beef broth
  • 1 sprig fresh rosemary or 1/2 teaspoon dried
Steaks:
  • 1 tablespoon olive oil
  • 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
  • 3 tablespoons chilled and unsalted butter
  • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
FOR SAUCE: Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)

FOR STEAKS: Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.

Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.

Spoon sauce over steaks and serve.

Serves 4.