Reverse Seared Filets

 https://40aprons.com/best-filet-mignon-recipe-garlic-butter/

You need a thermometer with a probe that you leave in the oven and you set it to ding when it hits 120-degrees.

You do not need the compound butter if you like horseradish sauce. You just mix horseradish with sour cream and serve it with the steak.

DO NOT SKIP the dry brining - letting the steak sit for an hour with salt and pepper.

5 from 27 votes

 Print

Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.

 Course Main Course

 Cuisine American, French

 Keyword compound butter, filet mignon, garlic herb, reverse sear, steak

Ingredients

• 2 filet mignon steaks about 6-8 ounces each, about 2" thick
• 1/2 cup unsalted butter softened
• 1/4 cup fresh parsley roughly chopped
• 1-1 1/2 teaspoon garlic roughly chopped
• 2 tablespoons shallot roughly chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• fresh cracked black pepper to taste

Instructions

1. Liberally season steaks on both sides with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.

   
   

   2

   Meanwhile, make garlic herb compound butter: place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.

   
   

   3

   Preheat the oven to 250º F. Place the pan with steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here. To cook filet mignon steaks to a different warmth, like medium or medium well, see note.

   
   

   4

   Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Be sure they are dry - that will make the sear perfect.

   
   

   5

   Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter, about 1 tablespoon per steak, on top of the filet. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and serve with more garlic herb compound butter.

   
   

   Recipe Notes

   To cook your filet mignon steaks to a different temperature, follow this chart:

   Rare: Target temperature: 120°-125°F 
   Remove from oven when internal temperature reaches 110º F.

   Medium Rare: Target temperature: 130°-135°F R
   remove from oven when internal temperature reaches 120º F.

   Medium: Target temperature: 140°-145°F 
   Remove from oven when internal temperature reaches 130º F.

   Medium Well: 150°-155°F 
   Remove from oven when internal temperature reaches 140º F. 

   Well Done: 160°-175°F 
   Remove from oven when internal temperature reaches 160º F. Can I convince you to cook your steak a bit less? Please?

   
   

Greek Pizza

 Dough (from Whole Foods works) for 2 11" pizzas - or one large sheet pan 

500 oven

2/3 c marinara sauce or a can of diced or whole tomatoes drained well and crushed

1/2 tsp oregano

2 c mozzarella cheese (pre-shredded is ok)

1/2 cup strips of roasted red pepper

1/2 cup quartered marinated artichoke hearts (cut up)

15 kalamata olives cut in half

1/2 cup crumbled feta

after baking and optional:

fresh basil and/or red pepper flakes

Bake 10-12-15 minutes

Dutch Baby

Preheat oven to 400 - or 425 (second version)

3 T butter
3 eggs
3/4 c flour
3/4 c milk, heated 20-23 secs in microwave
1 T sugar - or 2
2 tsp vanilla
pinch salt

Put the butter in a large, ovenproof, non-stick sauté pan and place in the oven - or cast iron skillet.

If you pre heat a cast iron skillet, you will put the butter in after it is preheated. Swirl - and pour the remaining butter into the batter.

In a blender (or with a mixer) beat eggs and milk,  until uniform. By hand - beat until light yellow, about a minute. Add rest of ingredients - whisk til there are no lumps.

Remove pan from oven, swirl butter to coat the pan and pour the excess into the batter, mix, pour batter into pan. Bake til golden and puffy in the center 20-25 minutes (15-20 min in hotter oven)

Use spatula to remove it from pan and put on wire rack so bottom does not get soggy. Dust with confectioners sugar, Slice into wedges and serve. 

OR

if you have time - let the batter rest for 30 minutes -- preheat the oven after the batter is made - and proceed with the recipe as written

Tonnato Sauce

NYTimes

Of all the varieties of canned salmon on the market, Mr. Greenberg said, wild sockeye from Alaska is the best choice if you can find it.

From a cook’s perspective, canned salmon can be used in pretty much any dish you’d open a can of tuna for. And its pinkness perks up salads, sandwiches and sauces — like this velvety, pungent riff on a tonnato, which I made over the weekend.

No matter what kind of canned fish you have (tuna, salmon or even sardines), making tonnato sauce is easy: You just throw everything into the blender, and whirl until smooth. For 

one can of fish (3 to 6 ounces), I add about 

1/4 cup mayonnaise or plain yogurt for creaminess, and 

2 or 3 tablespoons good olive oil to thin it out. (Do this gradually. You can add more at the end to get the right consistency.) Then, for flavor, 

add a tablespoon of capers or olives, a 

garlic clove, a couple of anchovies if you like them, and a 

squeeze or two of lemon juice (also to taste). That’s it. Because of the capers, it probably won’t need 

salt, but taste it and adjust as you like.

If your salmon is canned with the bones and skin, leave them in or take them out as you like. They will disappear in the blender, though you might need a little extra oil to smooth things out. You can also buy boneless, skinless canned salmon, but it’s more expensive.

Traditionally, tonnato is served dolloped over rosy slices of poached veal. But I love it spooned onto steamed or raw vegetables, where its richness and pungency are a great contrast to  fennel or cucumbers, steamed broccoli or cauliflower, or the juicy freshness of sliced tomatoes. For a heartier dish, it’s also excellent on boiled or roasted potatoes.

German Chocolate Cream Cheese Brownies

Set everything out to come to room temperature

Melt 1  - 4 oz bar of German chocolate
with 3  T. butter -- set aside to let cool

In another bowl - med sized
cream 2 T butter
and 3 oz cream cheese
gradually add
1/4 c sugar - beat until fluffy
Blend in 1 egg
1 T flour
1/2 tsp vanilla
set aside

In a larger bowl beat 2 eggs until light colored
slowly add 3/4 c sugar - beat until it thickens
Add 1/2 c flour
1/2 tsp baking powder
1/4 tsp salt

Blend in chocolate mixture
and 1 tsp vanilla + 1/4 tsp almond extract
1/2 c chopped nuts

Grease and 8x8 or 9x9 inch pan
Pour half of choc mixture in pan - top with cream cheese mixture
and then the other half of the chocolate mixture.
Zigzag through the three layers to marble the batter.

Bake 35-40 min  at 350

Vegetables

One Pan Cabbage and Bacon

• 6 ounces bacon
• 16 ounces green cabbage
• 2 tablespoons butter
• Salt and pepper, to taste

1. Slice the cabbage and bacon into small, bite-size pieces.
2. Add the bacon to a pan over medium heat and cook until the bacon is rendered and crispy.
3. Add the cabbage and butter to the pan, seasoning with salt and pepper. Fry the cabbage until golden and slightly soft.
4. Serve in a bowl with the pan drippings.

Salmon / Mac&Cheese

1. 
   
2. • 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
   •  Kosher salt and black pepper
   • 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
   • 1 blood orange, mandarin orange or regular orange, thinly sliced
   • 6 sprigs thyme, rosemary, oregano or marjoram (optional)
   • 1 ½ cups olive oil
   • 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
   •  Flaky sea salt, for serving
3. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
4. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
5. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
6. 
   
7. ***************
8. Mac & Cheese in one pan
9. • 2 tablespoons unsalted butter
   •  1 cup cottage cheese (not low-fat)
   •  2 cups milk (not skim)
   •  1 teaspoon dry mustard
   •  Pinch of ground cayenne
   •  Pinch of ground nutmeg
   •  1/2 teaspoon kosher salt
   • ¼ teaspoon black pepper
   •  1 pound sharp or extra-sharp Cheddar, grated
   •  1/2 pound elbow pasta, uncooked
11. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
12. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
13. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
14. (Salty - use cream or half and half - never 2% - mixin the morning and let it sit and it will cook faster)

Pancakes & Waffles

Sour Cream Pancakes - 1 - from MelsKitchenCafe.com

•  3 cups (15 ounces) all-purpose flour (see note about using whole wheat flour)
•  2 tablespoons granulated sugar
•  1 1/2 teaspoons baking powder
•  3/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 1/2 cups sour cream
•  1 1/2 cups milk
•  3 large eggs
•  6 tablespoons butter, melted (see note)

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the sour cream, milk, eggs and butter.
• Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
• Let the batter rest while prepping the griddle.
• Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).

***************

Sour Cream Pancakes 2 -- from HerCupOfJoy.com

• 1½ cup all-purpose flour
• 1 cup milk
• ½ cup sour cream
• 1 egg, slightly beaten
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt

• Whisk together the egg, sugar, milk, sour cream, butter and vanilla extract.
• Combine the flour, baking powder, baking soda and salt in an separate bowl.
• Add the flour mixture to the liquid mixture and whisk together until no large clumps remain. Let the batter sit for 15 minutes. You can even refrigerate it overnight and cook the next morning.
• Heat a nonstick pan on medium/low heat. Spray with oil or melt a dab of butter in the pan. Add the batter and cook for about 2 minutes on each side.
• Serve immediately. Garnish with fresh fruit or just a simple drizzle of sticky maple syrup!

*********************

Pannekoeken
Melt 2 T butter in a pyrex dish
Beat eggs (lightly)
stir in 1 c flour + 2 T sugar + 1/2 tsp salt
gradually stir in 1 c milk
pour into pan
bake 400F - 15 min
Turn down to 325F  - 40-45 min - until golden

Watkins Dutch Apple Pancake
Mix 4 eggs + 3/4 milk + 3/4 c flour + 1 T sugar + 1/4 t salt +
Batter will be thin and lumpy
Melt 2 T butter in 10" pie plate - tilt to butter dish
Bake 425F for 20 min - or until set
Do not open oven during baking

Apple filling
5 apples pared and sliced + 2/3 c sugar + 1/4 tsp cinnamon + 1/8 tsp nutmeg
Heat 1/3 c butter + 1 T lemon juice +1 tsp grated lemon zest
Saute apples 3-5 minutes
Pour over pancake when it comes out of oven

*************************

Waffle of Insane Greatness

1 c flour
1/3 c cornstarch
3/4 tsp BP
1/4 tsp soda
1/2 tsp salt
2 tsp sugar

1/2 c milk + 1/2 c cream
1/3 c oil
1 egg
1 tsp vanilla

Sift dry ingredients together
Add wet ingredients by hand until mixture is smooth
Let batter rest for 30 minutes

A modified version of the one you find when you Google the title.
From  inncuisine.com

Basic Chicken

Poached breasts

Quick breasts in the oven

NYTimes roast whole

Vinegar chicken w olives (NYT)

Keto nuggets

POACHED CHICKEN BREASTS (for chicken salad, etc)

Start with 4 cups of cold water and 2 large chicken breasts (about 1 lb., 4 oz. total) in a sauce pan. (This ratio of water-to-meat is important; larger breasts will take longer to cook, and smaller breasts will overcook more quickly. And if you want to cook more chicken, add another 2 cups of water per breast.) Cold water is key here, because it allows the chicken to cook way more gradually than it would if you just dumped them into already-boiling water.

Season the water with 3½ tsp. of kosher salt. This might seem like a ton of salt, but trust us. Only a portion of it ends up on the chicken. Seasoning your water aggressively ensures that your chicken will be well-seasoned and actually taste like...chicken. (But in a good way!)


Turn the heat to medium and bring the water to a gentle boil. As soon as you see the surface of the water start to roll, flip the breasts over with tongs, remove the pot from heat, and cover it with a tightly fitting lid. The chicken breasts will continue to cook gently in the hot water.

Once the chicken breasts register an internal temperature of 150° on the ol' instant read thermometer, remove them from the water. This will usually take about 5-10 minutes, but remember that it all depends on how large or small the chicken breasts are. Always check sooner than later if you're not sure—you can always cook them longer, but you can't uncook them.

Once you’ve removed them from the water, let them rest on a cutting board for at least five minutes. Then slice them up and throw them over rice, in a salad, or onto your grand aioli platter. Whatever you choose, you’ll be adding the best possible poached chicken breast you’ve ever cooked into the mix.

**********************************************************************************************

QUICK CHICKEN BREAST IN THE OVEN

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
1 Tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)

To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish or roasting pan*. Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

https://www.gimmesomeoven.com/baked-chicken-breast/

NYTIMES ROAST CHICKEN
INGREDIENTS

• 1 small lemon
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon chopped rosemary, plus 4 sprigs
•  Large pinch of red-pepper flakes, plus more for serving (optional)
• 1 (3 1/2- to 4-pound) whole chicken, patted dry
•  Extra-virgin olive oil, for drizzling
• ⅓ cup finely grated Parmesan

PREPARATION

1. Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
2. Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
3. Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
4. Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

**************************************************************************

Vinegar Chicken With Crushed Olive Dressing

by ALISON ROMAN

Time: 40 minutes

Yield: 6 servings

https://cooking.nytimes.com/recipes/1020486-vinegar-chicken-with-crushed-olive-dressing

INGREDIENTS

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Heat oven to 450

toss chicken with turmeric, 2 T olive oil, salt and pepper on a baking sheet

put chicken skin side up and pour vinegar around

bake without flipping for 25-30 min until deep brown

meanwhile combine olives, garlic, 4 T oil, 2 T water, salt and pepper in small bowl

once chicken is cooked remove to serving dish

pour mixture on to baking sheet and combine with juices and bits - pour over chicken and serve

******************************************************************************************************

Keto Chicken Nuggets
Heat oven to 450F
Mix 3/4 c almond meal
3/4 tsp salt
1 tsp poultry seasoning
1/4 tsp garlic powder
1/8 tsp pepper
cut 1 lb boneless chicken thighs into nuggets
dip in egg white
roll in coating mix
place on oiled cookie sheet
bake 10 min - flip - bake another 10 min

Italian Cream Cake

SERVES 8 TO 10

Toast the coconut and nuts in a 350-degree oven until golden brown, 10 to 12 minutes. Watch carefully and stir occasionally to prevent burning.

INGREDIENTS

1 1/2 cups sweetened shredded coconut, toasted
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
2 1/2 cups (10 ounces) cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter, cut into 12 pieces and softened
4 tablespoons vegetable shortening, cut into 4 pieces
1 3/4 cups (12 1/4 ounces) sugar
5 large eggs, room temperature
2 cups (8 ounces) pecans, toasted and chopped

Frosting  (or a cream cheese frosting with vanilla and almond extract )
12 tablespoons unsalted butter, softened
2 1/4 cups (9 ounces) confectioners' sugar
1/2 cup cream of coconut
1/2 teaspoon vanilla extract
pinch salt
16 ounces cream cheese, cut into 8 pieces and softened

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.

2. Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.

3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)

4. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.

5. When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.)