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)

Beef, Entrees

Perfect Grass-fed Beef-Filet.

I cant take full credit for this one – but when you see kids cooking amazing filets in Master Chef Jr. – I got over my fear and got out the skillet.

Starting with a good cut of meat-Im blessed to have access to Sinking Creek Grass Fed beef. Sinking Creek Beef

Grass fed has a unique tenderness and sweet flavor.

  • Filets
  • Kosher salt and black pepper
  • Two sprigs fresh rosemary
  • Two sprigs fresh oregano
  • Tablespoon olive oil
  • Two tablespoons butter
  • Two cloves garlic-peeled and crushed

Secret is being ready. These cook fast and you want to be prepared. Have your sides ready to plate.

Steaks room temp. Out of fridge takes about 30 minutes.

Prep oven for425 degrees

Rub both top and bottom of steak with salt and pepper.

Black skillet high heat heat olive oil.

Sear one side- important you dont move- steaks for 4 minutes. Be patient and have faith.

At 4 minutes add butter to center as well as garlic and fresh herbs.

Flip steaks and quickly baste with butter and juices. Quickly place full pan into prepared hot 425 degree oven.

Bake 5 min rare 6-7 min med rare 8 min med.

Remove from pan and serve. Amazing!

Beef, Entrees

Sliders.

You know Ive never beed a fan of the burgers. Thats just me. But you make it bitesize pan fried with juicy grass fed beef and all my favorite toppings. They become the amazing wimpy burger -Yum! I didn’t get a fab picture… just the yumminess that followed my delight!

I mixed the grass fed beef with tsp garlic seasoned salt, 1/2 tsp black pepper, dash Worcestershire sauce and mixed well. ( seasonings can be kept to minimal with the flavors of grass fed- nothing better) Allow to rest to room temp then form in small patties for slider rolls. Cook in preheated skillet. Cast iron works good. Don’t over cook… three minutes each side. Enjoy with your favorite toppings.

Pictured Americans style with melted pepper jack.

Beef, Entrees

Beef Lovers-Flank Steak

A good marinade for a delicious cut of beef. Guarantee to please.

Marinade

  • 1 cup vegetable oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 Tbl spoon Worcestershire sauce
  • 2 fresh cloves chopped
  • 2 Tbs brown Sugar
  • 1 tsp black pepper

Place all ingredients mix well in a freezer gallon size bag with flank steak. Marinade in fridge for minimal 30 min – 6 hours. Shaking to insure all sides of steak are coated.

Let flank steak come to room temp. while heating hot grille.

Sear each side 1 minute then cook 8 minutes each side.

Allow to rest 10 minutes before slicing thin against grain.