A seared filet mignon is, without a doubt the most tender of the steaks. It’s cut from the beef tenderloin. A muscle that runs along the back of the cow, which does very little work (relative to the rest of the cow), and that is what makes it so tender.
This is a debugging block
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The craving: I dream of beefy bites lost in butter.
The palate: utterly rich
The dish: Brown Butter Sauce Over Filet Mignon
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The craving: Feed me tender steak touched by roasted herb.
The palate: buttery and herbal.
The dish: Filet Mignon with Rosemary Butter
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The craving: Entice me with meat and thrill me with edge.
The palate: racy but creamy.
The dish: New York Strip with Blue Cheese Butter Sauce
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The craving: I want beef, but I also want something lively and green.
The palate: fresh with energy.
The dish: Steak with Chimichurri.Sauce
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The craving: I’m in the mood for steak, but am feeling a little French and saucy.
The palate: rich with a spark.
The dish: Filet Mignon with Au Poivre Steak Sauce.
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The craving: I’m feeling earthy and carniverous.
The palate: smooth while piquant.
The dish: Mushroom Brandy Steak Sauce on Filet Mignon (try it with any cut of steak)
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The quality of store bough Tortellini these days, really allows everyone to cook like a star, with actually very little work. Here I use some packaged cheese tortellini to make a simple Tortellini with Mushroom Alfredo Sauce that is tastes awesome and only takes about 30 minutes to cook. The longest time is sautéing up the mushrooms, but it’s time well spent, as you end up with a sauce
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I discovered Chimichurri sauce a few years ago, and it has become one of my favorite goto sauces or marinades for chicken, steak, pork and even fish - especially when grilled. Chimichurri is a Latin American sauce, treated almost as a condiment, and on pretty much every restaurant table in Argentina.
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I cook with Mushrooms & Gruyere cheese frequently, and the bring both together for this Sautéed Chicken Breast with Mushrooms & Gruyere. It is a great way to make chicken breasts, which can be a bit boring into something special. To cook the chicken I use the same technique I use for a lot of dishes, simply searing the breasts off in a pan .