Beef, High Protein, kitchen Tips, Traditions

Filet-black skillet

Simple and so tasty! Sometimes you just gotta treat yourself.

    Cast iron skillet
    Good cut- fillet mignon
  1. Bacon
  1. Butter-(1/2 stick)
  1. Fresh sprig ofRosemary
  2. Garlic- 1clove chopped
  3. Salt pepper
  4. Optional blue cheese crumbles.

Bacon wrap filets and season. Allow to sit to near room temp.

Heat skillet on high flame to hot.

Add butter to high heat add garlic then steaks. 4 min on each side with rosemary.

Then 1 min additional on each side basting.

Allow to rest 5 minutes. Enjoy.

Serve topped w blue cheese crumbles or herb butter. ( recipe in previous posts)


Oven roasted ( sun dried) Tomatoes

This is a delicious option for summers end with the abundance of cherry tomatoes. Half about 6 cups of cherry tomatoes and cover with olive oil in a bowl. Add 1 tablespoon garlic powder and Italian seasonings to cover. Mix well. Spice add chili flakes and or black pepper. Spread on a cookie sheet. Roast at 325 for 30 min checking to be sure they dont burn. Stir and continue checking adding additional 5 min until they reach doneness you want. The darker roasted the chewier result. You want to. Remove as much liquid as possible. Airtight bag and freeze or pack tight in a jar and cover with olive oil in fridge. Shelf life this method 6 months. Excellent in sauces and pizza toppings or just right of the jar. Delicious!