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Post by SAR01 on Mar 7, 2024 18:34:08 GMT -5
Crazy-Good Meatballs
Ingredients
1 pound lean ground beef 1/4 cup breadcrumbs 1/4 cup fresh dill, finely chopped, plus more, to taste, for garnish 1 tablespoon garlic, finely chopped 1 tablespoon lemon zest 2 tablespoons lemon juice, freshly squeezed 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 cup feta cheese, crumbled 1 egg tzatziki sauce, to taste, for serving pita bread, to taste, for serving
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Line a half baking sheet with parchment paper and lightly coat with nonstick cooking spray.
Step 3 -In a large mixing bowl, add the beef, the breadcrumbs, 1/4 cup of the dill, the garlic, the lemon zest, the lemon juice, the cumin, the oregano, the pepper, the feta cheese, and the egg and mix until it is thoroughly combined.
Step 4 -Let the beef mixture sit for 15 minutes, or cover and refrigerate overnight.
Step 5 -Take two spoonfuls of the beef mixture at a time and roll them into meatballs.
Step 6 -Place the meatballs on the prepared baking sheet and bake until they reach an internal temperature of 160 degrees F, about 15 minutes.
Step 7 -Serve the meatballs drizzled with the tzatziki sauce, sprinkled with the extra dill, and with the pita bread.
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Post by SAR01 on Mar 8, 2024 18:26:44 GMT -5
The Ultimate St. Patrick's Day Casserole
Ingredients
2 tablespoons olive oil 1 medium onion, chopped 3 carrots, chopped 2 pounds ground lamb or ground beef 1 tablespoon tomato paste 1 teaspoon Dijon mustard 1 cup chicken broth salt, to taste pepper, to taste 4 cups mashed potatoes, cooked 2 tablespoons butter, melted
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a large skillet over medium heat, heat the oil.
Step 3 -Add the onions and the carrots to the oil, and cook, stirring occasionally, until the onions are golden, about 5 minutes.
Step 4 -Add the lamb to the veggie mixture and cook, while crumbling it, until it is no longer pink, about 5-7 minutes.
Step 5 -Add the tomato paste, the Dijon mustard, the chicken stock, the salt, and the pepper to the lamb mixture, reduce the heat, and simmer until the liquid has thickened and has mostly evaporated, about 15 minutes.
Step 6 -Spoon the lamb mixture into a 13x9-inch baking dish.
Step 7 -Spread the mashed potatoes on top of the lamb mixture and drizzle them with the butter.
Step 8 -Bake until the mashed potatoes have browned, about 50 minutes.
Step 9 -Serve.
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Post by SAR01 on Mar 10, 2024 18:24:18 GMT -5
Favorite-Church-Potluck Casserole
Ingredients
1 pound ground beef 2 tablespoons butter 2 cups potatoes, peeled and sliced 2 cups celery, finely chopped 3/4 cup carrots, finely chopped 1/4 cup green pepper, finely chopped 1/4 cup onion, finely chopped 1 cup water 2 (10.75-ounce) cans condensed cream of mushroom soup, undiluted 1 (5-ounce) can chow mein noodles, divided 1 cup cheddar cheese, shredded
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease an 8-inch square baking dish.
Step 3 -In a large skillet over medium-high heat, cook the ground beef, while crumbling it, until it is no longer pink, about 5-7 minutes.
Step 4 -Drain the excess grease and transfer the beef to a large bowl.
Step 5 -In the same skillet over medium-high heat, melt the butter.
Step 6 -Add the potatoes, the celery, the carrots, the green pepper, and the onion to the butter and sauté until they are tender, about 5 minutes.
Step 7 -Add the water to the veggie mixture, cover, and simmer until the veggies are very tender, about 10 minutes.
Step 8 -Stir the cream of mushroom soup and the cooked ground beef into the veggie mixture.
Step 9 -Sprinkle 1/2 of the chow mein noodles on the bottom of the prepared baking dish.
Step 10 -Evenly spoon the ground beef mixture over the chow mein noodles.
Step 11 -Cover the casserole with aluminum foil and bake for 20 minutes.
Step 12 -Carefully top the casserole with the cheese and the remaining chow mein noodles.
Step 13 -Bake the casserole, uncovered, until it is heated through, about 10 minutes.
Step 14 -Serve.
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Post by SAR01 on Mar 11, 2024 11:04:17 GMT -5
Old Faithful Casserole
Ingredients
For the meat sauce: 1 pound lean ground beef 1 large white onion, diced 2 cloves garlic, minced 1 (28-ounce) can whole tomatoes, drained 15 ounces pasta sauce or tomato sauce 1 teaspoon sugar 1 teaspoon Italian seasoning 1 tablespoon fresh parsley, chopped salt, to taste pepper, to taste For the casserole: 12 ounces medium pasta, such as rotini or penne 1 cup sour cream 1 cup cottage cheese or ricotta cheese 1 egg 1/2 teaspoon dried basil leaves parsley, chopped, to taste, for garnish 1/4 cup parmesan cheese, grated 1 cup mozzarella cheese, shredded, plus more to taste
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Cook the beef, the onion, and the garlic together in a large deep skillet until no pink remains, about 5-7 minutes.
Step 3 -Drain the fat.
Step 4 -Break up the canned whole tomatoes with a spoon or with your clean hands.
Step 5 -Add the broken-up tomatoes, the pasta sauce, the sugar, and the Italian seasoning to the beef mixture.
Step 6 -Simmer until thickened, about 15 minutes.
Step 7 -Stir in 1/2 of the parsley and taste for seasoning, adding the salt and the pepper as needed.
Step 8 -Bring a large pot of salted water to a boil.
Step 9 -Cook the pasta in the boiling water until al dente, according to the package directions.
Step 10 -Drain the pasta but do not rinse it.
Step 11 -Mix the sour cream, the cottage cheese, the egg, the basil, the remaining parsley, and the parmesan in a small bowl.
Step 12 -Add a thin layer of the meat sauce to the bottom of a 9x13-inch pan.
Step 13 -Layer in 1/2 of the pasta and then all of the sour cream mixture.
Step 14 -Layer in the remaining pasta and the remaining meat sauce.
Step 15 -Top the casserole with the mozzarella cheese.
Step 16 -Cover the casserole and bake for 15 minutes.
Step 17 -Uncover the casserole and bake until golden and bubbly, about 10-15 minutes.
Step 18 -Rest the casserole for 5 minutes.
Step 19 -Serve.
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Post by SAR01 on Mar 11, 2024 20:28:58 GMT -5
Irish Stew
Ingredients
3 tablespoons extra-virgin olive oil, divided 2 pounds beef chuck stew meat, cubed into 1-inch pieces kosher salt, to taste black pepper, to taste 1 yellow onion, chopped 2 medium carrots, peeled and cut into rounds 2 ribs celery, chopped 3 cloves garlic, minced 3 medium russet potatoes, peeled and cut into large chunks 4 cups low-sodium beef broth 1 (16-ounce) bottle dark stout, such as Guinness™ 2 teaspoons fresh thyme parsley, optional, freshly chopped, for serving
Directions
Step 1 -In a large Dutch oven over medium heat, heat 2 tablespoons of the olive oil.
Step 2 -Season the beef with the salt and the pepper.
Step 3 -Add the beef to the hot oil and cook until seared on all sides, about 10 minutes. Work in batches if necessary.
Step 4 -Transfer the beef to a plate.
Step 5 -In the same pot, add the remaining oil.
Step 6 -Add the onions, the carrots, and the celery and cook until soft, about 5 minutes.
Step 7 -Season the vegetable mixture with the salt and the pepper.
Step 8 -Add the garlic and cook until fragrant, about 1 minute.
Step 9 -Add the beef back to the Dutch oven.
Step 10 -Add the potatoes, the broth, the beer, and the thyme, scraping the bottom of the pot to incorporate the browned bits at the bottom.
Step 11 -Bring the mixture to a boil and then immediately reduce the heat to a simmer.
Step 12 -Season the soup with the salt and the pepper.
Step 13 -Cover and let simmer until the beef and potatoes are tender, about 30 minutes.
Step 14 -Garnish with the parsley and serve.
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Post by SAR01 on Mar 18, 2024 11:02:42 GMT -5
Elementary Goulash
Ingredients
1 tablespoon olive oil 1 medium yellow onion, diced 4 cloves garlic, minced 2 bell peppers, diced 1 pound ground beef 1/2 cup red wine 1 (28-ounce) can diced tomatoes, undrained 1 (15-ounce) can tomato sauce 2 tablespoons soy sauce 2 bay leaves, optional 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon crushed red pepper 1/2 cup water 2 cups elbow macaroni salt, to taste
Directions
Step 1 -In a large stockpot over medium heat, add the oil, the onion, and the garlic and sauté until the onions are translucent, about 1-2 minutes.
Step 2 -Add the bell peppers to the onion mixture and sauté, about 2 minutes.
Step 3 -Add the ground beef to the onion mixture and cook, while crumbling, until the beef is no longer pink, about 5-7 minutes.
Step 4 -Add the red wine to the ground beef mixture and stir to dissolve any browned bits from the bottom of the pot.
Step 5 -Add the diced tomatoes, the tomato sauce, the soy sauce, the bay leaves, the oregano, the basil, the crushed red pepper, and the water to the ground beef mixture and stir to combine.
Step 6 -Cover the stockpot and bring to a boil.
Step 7 -Reduce the heat to low, and simmer the ground beef mixture, stirring occasionally, about 30 minutes.
Step 8 -Add the macaroni to the ground beef mixture and stir to combine.
Step 9 -Cover the stockpot and simmer, stirring occasionally, until the macaroni is tender, about 10-12 minutes.
Step 10 -Taste the goulash and season with the salt.
Step 11 -Remove and discard the bay leaves from the goulash.
Step 12 -Serve.
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Post by SAR01 on Mar 18, 2024 15:10:05 GMT -5
Grandma's Rice Dish
Ingredients
1 pound ground beef 1/3 cup onion, chopped 1/2 cup green pepper, chopped 2 cups long-grain rice, cooked 1 (14.5-ounce) can diced tomatoes, undrained 1 (11-ounce) can whole kernel corn, drained 1 (2.25-ounce) can sliced ripe olives, drained 6 bacon strips, cooked and crumbled 2 teaspoons chili powder 1 teaspoon garlic powder 1/2 teaspoon salt 1 1/2 cups cheddar cheese, shredded and divided 1/2 cup dry breadcrumbs 1 tablespoon butter, melted
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 7x11-inch baking dish.
Step 3 -In a large skillet, cook the beef, the onion, and the green pepper over medium heat until the meat is no longer pink, about 5-7 minutes. Make sure to break the beef up as it cooks.
Step 4 -Drain the fat from the skillet.
Step 5 -Stir the rice, the tomatoes, the corn, the olives, the bacon, the chili powder, the garlic powder, and the salt into the beef mixture and cook until heated through.
Step 6 -Stir in 1 cup of the cheese until melted.
Step 7 -Transfer the mixture to the prepared baking dish.
Step 8 -Sprinkle the top of the dish with the remaining cheese.
Step 9 -In a small bowl, toss the breadcrumbs with the butter.
Step 10 -Sprinkle the breadcrumb mixture on top of the cheese layer.
Step 11 -Bake uncovered until the cheese is melted, about 15-20 minutes.
Step 12 -Serve.
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Post by SAR01 on Mar 19, 2024 17:18:46 GMT -5
Irish Shepard Pie
Ingredients
For the potato topping: 4 large russet potatoes, peeled and quartered 10 cloves garlic cold water, to taste 1/2 cup sour cream 1/4 cup beef broth, plus more, to taste 4 tablespoons butter, softened 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper For the filling: 4 slices bacon, cut into thin strips 1 tablespoon vegetable oil 2 medium onions, chopped 1 teaspoon salt, divided 1 teaspoon sugar 1 pound ground beef 1 cup carrots, roughly chopped 3/4 cups frozen peas, thawed 2 cloves garlic, minced 2 tablespoons tomato paste 1 tablespoon all-purpose flour 1 (12-ounce) bottle light or dark beer, of your choice 1/2 cup beef broth 1 teaspoon fresh rosemary leaves, finely minced 1/2 teaspoon freshly ground black pepper 1/2 cup Swiss or cheddar cheese, grated 2 tablespoons parsley leaves, chopped
Directions
Step 1 -In a large saucepan, add the potatoes and 10 of the garlic cloves.
Step 2 -Cover the potato-garlic mixture with the cold water.
Step 3 -Place the pot over medium heat and bring the water to a boil.
Step 4 -Boil the potato-garlic mixture until the potatoes are fork-tender, about 15-20 minutes.
Step 5 -Drain the potato-garlic mixture.
Step 6 -Transfer the potato-garlic mixture to a large bowl.
Step 7 -Add the sour cream, 1/4 cup of the beef broth, the butter, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and, using an electric mixer on low speed, beat until light and fluffy, about 1-2 minutes. Be careful not to overmix.
Step 8 -If the potatoes seem too dry, add the extra beef broth, a little at a time, and mix to combine.
Step 9 -Cover the mashed potatoes and set them aside.
Step 10 -Preheat the oven to 350 degrees F.
Step 11 -Grease a 10-inch round baking dish with nonstick cooking spray.
Step 12 -In a large skillet over medium heat, add the bacon and cook, while stirring occasionally, until browned and almost crisp, about 7-8 minutes.
Step 13 -Using a slotted spoon, transfer the bacon to a plate. Leave the bacon drippings in the skillet.
Step 14 -In the same skillet over medium heat, add the oil to the bacon drippings and heat.
Step 15 -Add the onions and 1/2 teaspoon of the salt and cook, while stirring occasionally, until very soft and just beginning to brown, about 10 minutes.
Step 16 -Add the sugar and cook, while stirring occasionally, until the onions begin to caramelize, about 3 minutes.
Step 17 -Increase the heat to medium-high.
Step 18 -Add the beef to the skillet and cook, while crumbling the meat, until it begins to brown, about 3-4 minutes.
Step 19 -Add the carrots, the peas, and the remaining garlic cloves, and cook, while stirring occasionally, until the veggies begin to soften and the beef is browned, about 5 minutes.
Step 20 -Add the tomato paste and the flour and cook, while stirring constantly, until well-blended, about 2 minutes.
Step 21 -Add the beer and bring the meat mixture to a boil, about 3 minutes.
Step 22 -Reduce the heat and cook, while stirring and scraping the bottom of the pan to release the brown bits, until slightly thickened, about 2 minutes.
Step 23 -Add the cooked bacon, the remaining 1/2 cup of the beef broth, the rosemary, the remaining salt, and the remaining pepper, and bring the meat mixture to a boil.
Step 24 -Simmer, uncovered, until the sauce thickens, about 15 minutes.
Step 25 -Spoon the meat mixture into the prepared baking dish.
Step 26 -Spread the mashed potatoes evenly over the meat mixture.
Step 27 -Bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 35 minutes.
Step 28 -Sprinkle the potato topping with the cheese.
Step 29 -Bake until the cheese is melted, about 10 minutes.
Step 30 -Let the pie rest for 10 minutes.
Step 31 -Sprinkle with the parsley and serve.
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Post by SAR01 on Mar 22, 2024 16:04:42 GMT -5
Bistro Stroganoff Ingredients 3 cups egg noodles, uncooked 1 tablespoon olive oil 1 (12-ounce) package frozen fully-cooked Italian meatballs, thawed 1 1/2 cups beef broth 1 teaspoon dried parsley 3/4 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 cup heavy whipping cream 3/4 cup sour cream Directions Step 1 -In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions. Step 2 -Drain the noodles. Step 3 -In a large skillet, heat the oil over medium-high heat. Step 4 -Add the meatballs to the oil and cook until they are browned, about 2-3 minutes per side. Step 5 -Transfer the meatballs to a plate. Step 6 -Add the broth to the skillet and stir to loosen any browned bits at the bottom. Step 7 -Add the parsley, the basil, the salt, the oregano, and the pepper to the broth mixture and bring to a boil. Step 8 -Cook until the liquid is reduced to 1/2 cup, about 5-7 minutes. Step 9 -Add the meatballs, the noodles, and the cream to the broth mixture and bring to a boil. Step 10 -Reduce the heat to a simmer, cover, and cook until the mixture slightly thickens, about 3-5 minutes. Step 11 -Stir the sour cream into the stroganoff mixture and cook until it is heated through. Step 12 -Serve. lazycooking.com/recipe/bistro-stroganoff?msg_id=qgucirsha4rbkt6fpc54n80n2w6rcobp&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButton
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Post by SAR01 on Mar 23, 2024 13:37:20 GMT -5
the King of Casseroles
Ingredients
1 pound Yukon gold potatoes, peeled and quartered kosher salt, to taste 1/4 cup low-fat sour cream 1/4 cup whole milk 2 ounces extra-sharp cheddar cheese, coarsely grated pepper, to taste 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, cut into 1/4-inch pieces 1 pound ground beef 1 tablespoon tomato paste 1/8 teaspoon ground cinnamon 1 tablespoon flour 1 teaspoon fresh thyme leaves 1 (14.5-ounce) can petite diced tomatoes, drained 1 cup low-sodium beef or chicken broth
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Place the potatoes in a medium pot, cover with cold water, and bring to a boil.
Step 3 -Add the salt to the potatoes, reduce the heat, and simmer until they are just tender, about 12-15 minutes.
Step 4 -Mash the potatoes with the sour cream, the milk, the cheddar cheese, the salt, and the pepper.
Step 5 -While the potatoes are cooking, heat the oil in a 10-inch oven-safe skillet.
Step 6 -Add the onion to the oil and cook, covered, stirring occasionally, about 6 minutes.
Step 7 -Add the carrot to the onion and cook, covered, while stirring occasionally, until they are just tender, about 5-6 minutes.
Step 8 -Add the beef to the onion mixture and cook, while crumbling the meat, until it is no longer pink, about 5-7 minutes.
Step 9 -Add the tomato paste and the cinnamon to the beef mixture and cook, while stirring, about 1 minute.
Step 10 -Add the flour, the thyme, the salt, the pepper to the beef mixture and cook, while stirring, about 1 minute.
Step 11 -Add the tomatoes and the broth to the beef mixture and gently simmer until the liquid has nearly evaporated, about 4-6 minutes.
Step 12 -Spoon the potatoes over the beef mixture and use a fork to create ridges in the potatoes.
Step 13 -Bake the casserole until the potatoes are golden-brown and slightly crisp, about 15-20 minutes. Broil, if desired.
Step 14 -Serve.
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Post by SAR01 on Mar 26, 2024 14:13:32 GMT -5
Garbage can dinner
Ingredients
1 pound 93% lean ground beef salt, to taste black pepper, to taste 3 tablespoons olive oil 7 cups frozen hash brown potatoes cooking spray, to taste 3 teaspoons all-purpose seasoning blend, such as Lawry's® Seasoned Salt 1 1/2 cups canned corn, drained cheddar cheese, to taste, shredded ketchup, to taste, for serving
Directions
Step 1 -In a large skillet over medium-high heat, add the beef, the salt, and the black pepper and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 2 -Drain the excess grease and pour the beef into a large bowl. Set it aside.
Step 3 -In the same skillet over medium-high heat, add the olive oil and the hash brown potatoes and spray the tops of the potatoes with the cooking spray. Cook until they are lightly crispy and cooked through, about 10 minutes.
Step 4 -Add the seasoning blend, the black pepper, and the corn to the hash brown potatoes and cook, stirring frequently, until the corn is warmed through, about 2-4 minutes.
Step 5 -Add the cooked beef, the salt, and the black pepper to the hash brown potato mixture and cook, stirring frequently, until the mixture is heated through.
Step 6 -Evenly sprinkle the cheddar cheese over the beef dinner.
Step 7 -Serve the beef dinner drizzled with the ketchup.
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Post by SAR01 on Mar 27, 2024 18:17:55 GMT -5
buttery dinner bites
Ingredients
1 tablespoon olive oil 4 tablespoons unsalted butter, divided 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes 4 cloves garlic, minced 1 teaspoon dried rosemary 1 teaspoon dried oregano 1/2 teaspoon kosher salt, plus more, to taste 1/2 teaspoon ground pepper, plus more, to taste 1 1/2 pounds sirloin steak, cut into 1-inch cubes freshly parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -Preheat a cast-iron skillet over medium-high heat.
Step 2 -Add the olive oil and 2 tablespoons of the butter to the hot skillet and let the butter melt completely.
Step 3 -Add the potatoes, the garlic, the rosemary, the oregano, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and allow it to cook undisturbed for 4 minutes.
Step 4 -Stir and cook the potatoes until they are fork-tender, about 3-4 minutes.
Step 5 -Transfer the seasoned potatoes to a bowl.
Step 6 -Increase the heat to high.
Step 7 -Add the remaining butter to the skillet and melt, while stirring.
Step 8 -In a single layer, add the steak cubes and cook for 1 minute.
Step 9 -Flip or stir the steak cubes and cook until they reach a minimum internal temperature of 135 degrees F for medium rare, about 1-2 minutes; continue cooking if you would prefer a more done steak.
Step 10 -Add the seasoned potatoes to the skillet and toss to combine.
Step 11 -Taste the bites for seasoning and add the extra salt and the extra pepper, as needed.
Step 12 -Garnish with the parsley and serve.
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Post by SAR01 on Mar 31, 2024 11:52:03 GMT -5
(Id add potatoes and carrots)
Ingredients
2 tablespoons vegetable oil 3 pounds beef roast pepper, to taste 1 (1 ounce) envelope dry onion soup mix 1 (10 1/2 ounce) can cream of mushroom soup 1/2 cup water
Directions
Step 1 -Heat the vegetable oil in a large pan on the stove-top over medium-high heat.
Step 2 -Add the beef roast and brown it on all sides.
Step 3 -Sprinkle the pepper on top, then place the roast in the slow cooker.
Step 4 -Add the dry onion soup mix on top of the roast, and then pour in the mushroom soup.
Step 5 -Add the water to the pan the meat was browned in.
Step 6 -Use the whisk to get all the browned bits on the bottom to come up. Pour the mixture into the slow cooker.
Step 7 -Cover the slow cooker and cook on low for 8-10 hours.
Step 8 -Serve hot!
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Post by SAR01 on Apr 10, 2024 15:53:28 GMT -5
oven baked steaks
Ingredients
2 (1-1 1/2-inch thick) beef steaks, such as bone-in sirloin, boneless sirloin, top loin, T-bone, or ribeye salt, to taste pepper, to taste 1/2 tablespoon oil, neutral-flavored 2 tablespoons unsalted butter, plus more to taste garlic butter, optional, to taste, for serving
Directions
Step 1 -Transfer the steaks from the fridge for at least 30 minutes before cooking and let rest at room temperature unwrapped, seasoning them generously with the salt and the pepper.
Step 2 -Preheat the oven to 400 degrees F.
Step 3 -Place a cast-iron skillet large enough to hold the steaks over medium-high heat on the stove.
Step 4 -Let the cast-iron skillet heat up until sizzling, about 3-5 minutes.
Step 5 -Place the oil in the hot skillet, careful to avoid splattering and splashes.
Step 6 -Add the steaks to the hot oil and sear on one side until golden brown with some caramelization, about 60-90 seconds.
Step 7 -Flip the steak and sear until lightly golden, about 30-45 seconds.
Step 8 -Transfer the cast-iron skillet from the heat.
Step 9 -Top the steaks with the butter and place them in the skillet.
Step 10 -Place the skillet in the oven and roast the steaks until they reach your desired temperature, about 4-12 minutes. Use a meat thermometer to test the steaks and transfer them from the oven 5 degrees below your desired doneness.
Step 11 -Transfer the steaks to a plate and tent them with foil until they reach your desired temperature, about 5-10 minutes.
Step 12 -Serve the steaks with the garlic butter.
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Post by SAR01 on Apr 14, 2024 10:57:31 GMT -5
Billionaire Beef
Ingredients
2 tablespoons unsalted butter 2 (8-ounce) beef tenderloins or filet mignon steaks 2 teaspoons kosher salt 1/2 teaspoon coarse ground black pepper
Directions
Step 1 -Preheat the oven to 450 degrees F.
Step 2 -Add the butter to a small cast-iron skillet that is just slightly bigger than the steaks on high heat.
Step 3 -Season the steaks all over with the salt and pepper.
Step 4 -Sear the steaks on each side until browned, about 3 minutes each.
Step 5 -Carefully place the seared steaks, still in the skillet, into the oven and cook until a thermometer inserted into the center reaches the desired doneness, 125 degrees F and about 4 minutes for rare, 140 degrees F and about 5-6 minutes for medium, and 160 degrees F and about 7-10 minutes for well done.
Step 6 -Transfer the cooked steaks from the oven and place them on a plate covered with foil. Allow the steaks to rest for 10 minutes.
Step 7 -Serve.
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