Pan Seared Filet Mignon with Garlic Herb Butter

Thank you Kitchenswagger for sharing your recipe with us!

• 4 10 ounce thick tenderloin beef filets (roughly 2 inches thick)
• 2-3 tablespoons butter
• salt and pepper to taste

garlic & herb butter

• 1/2 stick of butter
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh tarragon
• 1/2 tablespoon minced garlic

For the herb butter

1. Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.

For the filets

1. Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
2. Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
3. Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

Temperatures for steakRare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above

Steak Salad with Balsamic Vinaigrette

Leftover or rested steak cut thin (I like this recipe)
Lettuce of choice
mushrooms
tomatoes
peperanchini peppers
cucumbers
red onion
Parmesan cheese

*really any veggies you want!

Balsamic Vinaigrette:

1/4 c. Balsamic vinegar
1 T. minced garlic
1/2 t. salt
1 t. raw honey
1/2 t. fresh ground pepper
1/2 c. olive oil

- put first 5 ingredients in a blender. once blended, SLOWLY add the olive oil while blender is mixing.

Toss all salad ingredients, exept meat, together. lay meat on top of salad and enjoy!!

Grilled Marinated Strip Steak with Scallions

4 Boneless Strip Steaks(10 oz)

1 Bunch of Scallions

1/4 C. Worcestershire Sauce

1/4 C. Soy Sauce

1 t. Dry Mustard

1 t. Freshly Ground Pepper

1/2 t. Ground Cumin

Grated Zest of Lemon

Coarse Salt

*Place Steaks in a large shallow dish. Slice 3 scallions into thin rounds and combine with remaining inredients except salt. Whisk to combine. Pour marinade over steaks;cover with plastic wrap and set aside at room tempurature. Let marinate ofr 40 minutes turning steaks once.

*Heat Grill, season both sides of steaks generously with salt. Grill to desired doneness, or about 6 min on each side for medium rare. Transfer to a large serving platter, cover with foil, and let rest for 10 minutes. Grill scallions about 1 minute each side and serve with steaks.

Cinco de Mayo Steak Fajitas

Ingredients:

1 lb. lean steak

2 tsp. ground cumin

2 tsp. chili powder

1/4 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. black pepper

1/8 tsp. ground red pepper

flour tortillas

1 tsp. vegetable oil

2 cups onion, sliced

1 c. green, red, and yellow bell pepper strips

shredded cheddar cheese

sour cream

prepared salsa

guacamole

Directions:

Combine spice ingredients (cumin through red pepper) in a zip-top bag----seal and shake to combine.  Cut uncooked steak into thin strips and add to spice mix in plastic bag.  Shake to coat steak.

Heat vegetable oil in a large nonstick skillet over med-hi heat.  Add steak, onion, and bell peppers to skillet.  Cook 6 minutes or until steak is done; then remove from heat.

Heat the totillas.  Divide steak/onion/pepper mixture evenly among warm tortillas.  Serve with shredded cheese, sour cream, salsa and guacamole.

(Darrell Welling's Black Bean Salsa makes an excellent side dish to these fajitas.)

Rachelle's Asian Marinade Sauce

Soy sauce

Honey

Sake

Worcestershire sauce

Garlic

Ginger

Red chile paste

Mix them all together and marinade beef, chicken, or pork in it.  (Rachelle, you can put exact measurements in so we don't mess this up!!)