Cooking the perfect steak is not an easy task. Getting the temperature just right takes practice. I spent many years of my life as a vegetarian and now that I am eating meat again, filet mignon is my favorite cut of beef. Medium rare is the temperature I strive for. I found this technique on floatingkitchen.net under the how to cook the perfect filet mignon heading, and she isn’t joking around, it is perfect. However, I did add the butter and an extra 4 minutes cooking time in the pan.
Picture above from a restaurant in Florence, Italy, one of my best meals there; filet mignon with green peppercorn sauce, sauce recipe below. Picture below a perfectly cooked filet mignon.
- 2 filet mignons, approx. 2 inches thick
- 1 TBS extra-virgin olive oil
- Salt and pepper
- 2 TBS butter
Remove the steaks from the refrigerator and let them get to room temperature, approx. 20 minutes. Set oven to 425 degrees. Season steaks with salt and pepper. Heat a large oven-proof sauté pan to medium-high heat (I use a cast iron). Add olive oil and let it heat up.
Add steaks an let cook undisturbed for 4 minutes. Flip them over and cook on the other side for another 4 minutes. Place 1 TBS butter on each filet and immediately place in pre-heated over. Cook for another 7 minutes or to your desired temperature.
6 minutes= medium-rare
7 minutes= medium
Transfer steaks to a plate and let rest for 5-10minutes while tented with foil.
Green Peppercorn Sauce
Original recipe found on http://www.thespruceeats.com, I have made minor modifications to directions.
- Fine Sea Salt
- 4 TBS dried peppercorns
- 1/4 cup unsalted butter
- 1/4 cup cognac, brandy or Marsala wine
- 1/2 cup cream
Coarsely grind 3 TBS of the peppercorns with a mortar, blender, food processor….whatever you have. Spread the coarsely ground peppercorns onto both sides of fillets before cooking. Cook the fillets as described above.
Add the cognac to a skillet and stir well over medium heat. If you are using the same skillet you cooked the fillets in its a bonus. I use a cast iron and transfer my fillets to a cooking pan for the oven. Add the cream and remaining TBS of peppercorns. Salt to taste. Let the sauce thicken slightly then spoon over fillets.
Hello to my fellow blogosphere friends. I have been away awhile while completing my degree but, never fail, I will continue to post and post all my favorite recipes. This is the best homemade BBQ sauce I have ever made. I have doubled, tripled, quadrupled, the recipe as needed. It is really good and, like all recipes, can be tweaked to your liking. I found this recipe in the book America’s Best BBQ by Davis and Kirk. Lem’s BBQ House is located in Chicago, Illinois at 311 E. 75th St., if you’re ever in the area.
- 1/3 cup ketchup
- 1/4 cup packed light brown sugar
- 2 TBS granulated sugar
- 2 TBS apple cider vinegar
- 1 TBS chili powder
- 1 tsp. dry mustard
- 2 TBS Worcestershire sauce
- 1 tsp. sea salt
- 1 tsp. finely ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. ground celery salt
Combine all ingredients in a saucepan over medium heat, stirring to dissolve all sugars, stirring occasionally for 30 minutes, cool to room temperature.
I’ve tried every diet out there. After I had my children I had 20 lbs to lose after each one. The only diet that worked, with exercise of course, was the Suzanne Somer’s diet. In the process I bought 2 of her books and still make a handful of her recipes. This particular recipe is found in her book, Eat Great, Lose Weight. You can make taco salad or tacos if you want the carbs.
- 2 TBS vegetable oil
- 1 medium onion, chopped
- 5 garlic cloves, pressed
- 1 pound ground beef
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp cayenne
- Salt and freshly ground black pepper
- 1 cup water
- 1 can (6 oz) tomato paste
- 1 head lettuce, chopped
- 2 tomatoes, chopped
- 6 oz cheese, grated
- 6 TBS sour cream
- 6 green onions, chopped
Heat oil in a large skillet. Add onion and cook until translucent. Add garlic and cook 1 minute longer. Turn up heat to high and add beef. Cook until browned. Drain excess fat. Lower heat and add all spices, water and tomato paste. Bring to a boil, reduce and simmer for 10 minutes. Assemble salad.
This is a recipe from one of my co-workers. We have lost touch so hopefully he doesn’t mind me sharing it with you. I’ve made it several times and my children say it makes the house smell like Thanksgiving. Rich and delicious in flavor.
- 2 cups all-purpose flour
- 1 TBS paprika
- 1 tsp cayenne pepper
- 1 tsp seasoned salt
- 1 tsp black pepper
- 3 to 4 pounds beef short ribs
- 3 to 4 TBS unsalted butter
- 1/2 cup thick bacon slices, diced
- 2 large white onions, sliced
- 2 sprigs of rosemary
- 2 stalks of thyme
- 4 shallots, quartered
- 1 pound mushrooms
- 1 cup celery, diced
- 1/2 cup carrots, diced
- 2 cups or 1/2 bottle red wine
- 4 cups beef stock
- 2 to 3 oz tomato paste
- 8 oz canned chopped tomatoes
Preheat oven to 350 degrees F
Combine flour, paprika, cayenne, salt, and pepper in a bowl. Add short ribs, coating them lightly in flour mixture.
In a large dutch oven or deep oven proof pot over medium heat, melt butter until golden. Add the ribs, shaking off excess flour and sear until brown. Remove and set aside.
In same pot, sauté the bacon for 2-3 minutes then add onions, shallots, mushroom, celery, and carrots and sauté until golden. De-glaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Replace ribs in pot with thyme, rosemary, canned tomatoes, remaining wine, tomato paste and beef stock. Bring to a simmer.
Cover and cook 2 to 3 hours, taste and adjust seasoning.
Strain liquid and reduce to make gravy with a roux.
I have so many cookbook and not enough time to try every recipe. I recently bought the cookbook, the Beekman 1802 Heirloom Cookbook. This is the first recipe I tried from it. It was yummy but I felt it was a little too sweet because of the allspice and cloves. I would recommend a slight reduce on these spices if you don’t want it tasting too sweet. I also omitted the dill from the dumplings because I have not found a taste for dill in recipes yet. The dumplings and the braised beef with beer is delicious.
Beer Braised Beef
- 4 Tbs vegetable oil
- 3 pounds boneless chuck (fatty rather than lean), cut into 1 ½ inch chunks
- ¾ cup all-purpose flour
- 2 pounds onions, coarsely chopped
- ½ pounds carrots, thickly sliced
- 3 garlic cloves, smashed and peeled
- ½ tsp dried thyme
- ¼ tsp ground allspice
- 1/8 tsp ground cloves
- 1 bottle (12ozs) dark beer
- 1 Tbs tomato paste
- 1 tsp salt
- 6 Tbs unsalted butter, melted
- 1/3 cup finely chopped onion
- ½ cup buttermilk
- 2 Tbs chopped fresh dill
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fine fresh bread crumbs
Preheat oven to 350 degrees. In a 5-7 quart Dutch oven or heavy bottomed saucepan, heat 2 Tbs of the oil over medium-high heat. Dredge the beef in the flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), cook the meat until browned all over, about 5 minutes. Transfer the meat to a bowl.
Add the remaining 2 Tbs oil to the pan along with the onions, carrots, and garlic. Reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are crisp-tender, 12 to 15 minutes. Stir in the thyme, allspice, cloves, beer, tomato paste, salt, and 2 cups water and bring to a boil. Return the meat to the pan. Cover and place in the oven. Bake for 1 ½ hours, or until the meat is tender. Place the pan on the stove top.
In a small skillet, heat 1 tbs of the melted butter. Add the onion and cook until tender, about 5 minutes. Transfer to a small bowl and stir in the buttermilk, dill, and 2 tbs of the melted butter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the buttermilk mixture. Stir the dumpling mixture gently until moistened.
In a shallow bowl, stir the remaining 3 tbs melted butter into the bread crumbs. One at a time, drop the dumpling mixture by rounded tablespoon into the crumb mixture and turn to coat. Drop the dumplings onto the simmering stew, spacing them evenly. Cover the pan and simmer the stew until the dumplings are tender and cooked through, about 20 minutes.