Things have been extremely crazy in my life this past month. You will soon find out why. Unfortunately I failed to take pictures of some of the recipes.
For Valentine's Day I made Seared Filet Mignon with Chive Butter from Paula Deen's magazine. I do find Fillet Mignon a hard to cook with how thick it can be. I am not particularly fond of rare meat either.
Seared Filet Mignon with Chive Butter
Ingredients
2 TB butter, softened
1 1/2 TB minced fresh chives
1 1/2 ts lemon juice
3/4 ts salt
3/4 ts black pepper
1/2 ts minced garlic
1 TB EVOO
2 6-oz Filet Mignon
Directions
1. In a medium bowl, stir together butter, chives, lemon juice, 1/4 ts salt, 1/4 ts pepper, and garlic. Cover and chill until ready to serve.
2. In a medium skillet, heat oil over medium-high heat. Sprinkle steaks with remaining salt and pepper. Add steaks to skillet and cook for four minutes per side or until the meat thermometer reaches 130 degrees.
3. Divide butter mixture in half and let melt over hot steaks.
For Valentine's Day I made Seared Filet Mignon with Chive Butter from Paula Deen's magazine. I do find Fillet Mignon a hard to cook with how thick it can be. I am not particularly fond of rare meat either.
Seared Filet Mignon with Chive Butter
Ingredients
2 TB butter, softened
1 1/2 TB minced fresh chives
1 1/2 ts lemon juice
3/4 ts salt
3/4 ts black pepper
1/2 ts minced garlic
1 TB EVOO
2 6-oz Filet Mignon
Directions
1. In a medium bowl, stir together butter, chives, lemon juice, 1/4 ts salt, 1/4 ts pepper, and garlic. Cover and chill until ready to serve.
2. In a medium skillet, heat oil over medium-high heat. Sprinkle steaks with remaining salt and pepper. Add steaks to skillet and cook for four minutes per side or until the meat thermometer reaches 130 degrees.
3. Divide butter mixture in half and let melt over hot steaks.
No comments:
Post a Comment