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!