This time of year, we’re all about last-minute gatherings: All you need to get a party started, after all, are fresh ingredients and good company. (Forget any lengthy period of time standing in front of an oven or stove!) So give into the urge to be spontaneous, and host an impromptu get-together with a spread that takes almost no time to prep, instead making good use of quick-cooking techniques as well as seasonal produce like corn and tomatoes. Here’s how to pull it off.
Make the centerpiece of your meal a foolproof favorite: filet mignon. Our version is seared in a hot stainless-steel pan for just 10 minutes to form a beautiful crust, then topped with a bright herb-shallot butter for extra color and flavor.
On the side, combine two of summer’s best ingredients in this warm corn, tomato and arugula salad, which is as colorful as it is simple. Add fingerling potatoes tossed with pesto for something a little hearty.
Finish the meal with a plum buckle—it’s delicious and impressive, but can be thrown together in minutes. Let it bake while you enjoy the main course, and top with a scoop of vanilla ice cream.
- 1 hour before people come over: Bake the plum dessert. Prep the ingredients for the salad and potatoes. If you’re making your own pesto, do it now. Make the herb butter and refrigerate.
- 30 minutes before people come over: Bring your meat and herb butter to room temperature.
- Just before serving: Cook the potatoes and toss with pesto. Saute and finish the salad. Sear the steaks and serve. Cut the crumble.