Best Filet Mignon Recipe

Filet mignon is a tender, yet expensive steak extracted from the tenderloins of cattle. The true filet mignon is about 1 inch thick and can be easily cut by a fork. In the food store, you can find mignon steaks that are 1 - 2 inch thick with diameter ranging from 2 - 3 inch. Ordering this steak dish in restaurants is quite expensive. Rather, you can try making the best file mignon with easy culinary skills. The thumb rules to prepare the best filet mignon recipe is to add less ingredients and cook only for the stipulated time. Otherwise, overcooking will spoil the juiciness and flavor of these thin steaks.

In case you prefer having marinated filet mignon, you can do so by refrigerating the steaks after coating them with a mixture of sauce and seasonings (for 30 minutes - 24 hours) before cooking. You can use barbecue sauce, hot sauce, soy sauce, Worcestershire sauce, vinegar, wine, minced garlic, chopped onion and oregano to make the best filet mignon marinade. Do not forget to turn the steaks, so as to ensure even absorption of the marinade in both sides. Following are some easy recipes for cooking filet mignon.

Best Filet Mignon Recipe

Ingredients

• 2 (4 ounces) filet mignon steaks
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
• 1/2 teaspoon freshly ground black pepper to taste
• Salt to taste

Directions for Preparation

Take cleaned filet mignon in a shallow dish. Sprinkle freshly ground pepper and then salt on both sides of the steaks. Turn on the furnace stove and preheat a non-stick skillet over a medium high heat. Place steaks in the hot pan and keep them for 1 minute per side. Lower heat to medium low and add vinegar and dry wine. Put on the lid and cook for 4 - 5 minutes per side, while basting the steaks with sauce at the time of turning. Remove the cooked filet mignon steaks and place it on a warm serving dish. If desired, coat them with a savory glaze. To have the best filet mignon ever, serve with steamed asparagus and mashed red potatoes. Know more on steak recipes.

Best Filet Mignon Roast

Ingredients

• 2 filet mignon steaks (2 inch thick)
• 1 tablespoon olive oil (not virgin oil)
• Salt and pepper to taste

Directions for Preparation

First of all, preheat oven to 450° F. Trim the sides and prepare the thin beef steaks for roasting. You can sprinkle enough pepper and salt on both sides of the filet mignon. Allow the steak to stand on the kitchen table for about 30 minutes before roasting, so that it absorbs the seasoning spices. Place the steak on the oven rack and cook in the set temperature for 15 minutes. Switch off the oven, but do not remove the steak for another 15 minutes. Then, take out roasted filet mignon and serve with a spicy dip sauce. Read more on beef recipes.

Grilled Filet Mignon with Sauce Recipe

Ingredients for Grilling

• 4 filet mignon steaks (1 ½ to 2 inch)
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper
• Salt to taste

Ingredients for Sauce

• 1/3 cup minced onions
• 1/4 cup green peppercorn or Dijon mustard
• 1/2 cup cognac
• 1/2 cup fat-free beef broth
• 1 teaspoon vegetable oil

Directions for Preparation

Prepare filet mignon for grilling by brushing vegetable oil on the sides. Again season the sides with salt and pepper. Prepare the charcoal grill and sear steaks over direct heat for 3 minutes per side. You will get rare to medium rare steaks. Remove grilled steaks and let them cool down. By the mean time, you can make the best filet mignon sauce. Preheat vegetable oil in a thick skillet and saute onion for 30 seconds. Stir in cognac and cook for 10 - 15 seconds. Add broth and mustard to the sauce, while stirring constantly. Reduce heat to medium low and cook sauce for 2 - 3 minutes. Your grilled filet mignon and sauce are ready for serving.

Pizza from the Heart -- Straight from the Windy City to You

This year give a Valentine that smells delicious, and is dripping with cheese and tomato sauce. Celebrate the holiday Chicago-style with the help of venerable pizzeria Lou Malnati's: Have a freshly made heart-shaped pizza with a special message on the box sent from Chicago to anywhere in the United States overnight.

These gourmet pizzas, made with the same decades-old recipe as the restaurant's traditional pizzas, can be ordered individually or as part of a Special Chicago Lover's Pack. The package includes a pizza and a decadent cheesecake from Eli's Cheesecake, another Chicago legend, or a fun heart-shaped chocolate pizza from Long Grove Confectionery in Chicago.

"Designer" pizzas may come and go, but true aficionados know that the best pizza around is Chicago-style deep dish pizza. What makes this combination of dough, cheese and tomatoes so special?

First, the dough is patted out by hand and raised up high on the sides of a seasoned deep dish pizza pan (contrary to popular opinion, true Chicago-style pizza does not have a thick crust -- it's a relatively thin crust pulled up high on the sides of the pan to encase the delicious ingredients). Next, the dough is filled with a variety of savory ingredients.

Those who have never tasted a Chicago-style deep dish pizza may be surprised by what happens next. The order in which the ingredients are placed is different than with a traditional pizza: Slices of mozzarella are placed directly on the dough and then additional ingredients like mushrooms, onions and sausage are spread on top of the cheese. Then the pizza is topped with fresh tomato sauce and dusted with a light sprinkling of cheese and spices.

The restaurant has stayed true to the original recipe that Grampa Rudy Malnati helped create in 1943 at Chicago's first deep dish pizzeria, using only the freshest ingredients, including an exclusive sausage blend. The tomato sauce is so crucial to the making of this Chicago favorite that each year the Malnati brothers go to California and meet personally with the tomato growers. The finest vine ripened plum tomatoes are then blended and canned exclusively for the restaurant's use.

Lou Malnati's has been shipping pizza for more than a decade and holds the distinction of being the world's largest pizza shipper, delivering more than 125,000 pizzas every year. The pizzas, which are made completely by hand, are baked, flash frozen, packed with dry ice in a reusable "keep fresh" cooler and shipped via FedEx Standard Overnight Service. Your personal message appears right on the cover of the box. Simply pop the pizza in a 425-degree pre-heated oven for 30 to 45 minutes until the crust is golden brown and the cheese is melted -- then enjoy. One heart-shaped pizza will feed two adults.

Another available gift is the Taste of Chicago Sample Pack. "This package was created to satisfy the cravings of people who miss the best of Chicago food," says Richard Oleff, Director of Marketing. This mouth-watering feast includes one of Lou Malnati's famous Chicago-style deep dish pizzas, a slab of ribs from Carson's Ribs, consistently rated the best rib joint in Chicago; 10 Vienna Beef hot dogs (buns not included), (in Chicago, more than 80 percent of the 1,800-plus hot dog vendors feature Vienna Beef products); and an incredibly decadent 8-inch cheesecake from Eli's Cheesecake.

New Zealand Food

Sausage Rolls Recipe

Sausage rolls are quite popular in New Zealand's bakeries. They are eaten any time of the day as a snack or meal but are most popular at breakfast or lunch. Unlike our sausage, New Zealand sausage is processed to almost a paste consistency. I've created this recipe to come as close as possible to the original while using American ingredients. They are quite yummy and may also be cut down to use as appetizers, with a small reduction in baking time.

Prep Time: 45 minutes

Cook Time: 40 minutes

Ingredients:

• 2 slices soft white bread
• 1/2 cup heavy cream
• 1 medium carrot, peeled and fine-diced
• 1/2 medium onion, fine-diced
• 1/2 teaspoon ground sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1 Tablespoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 pound ground beef chuck (80-20%)
• 1 pound ground pork
• 2 sheets puff pastry (17.3-ounce box), thawed
• 1 egg white whisked with 1 Tablespoon water for eggwash glaze

Preparation:

Preheat oven to 350 F. Line two jellyroll pans with parchment paper. Cut bread into cubes and place in food processor. Pulse into crumbs. (This works best if the bread is frozen or use bread that has been exposed to the air for an hour.) Place bread crumbs into a bowl and cover with cream. Set aside. Place ground beef into the food processor and pulse until it is finely-ground, almost a puree. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat.) Place in a large mixing bowl. Repeat with the pork. To the beef and pork, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, black pepper, and cream-soaked bread crumbs. Mix thoroughly with a large fork, but do not overwork or the result will be tough. Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches. Cut in half lengthwise so you have two long strips. Divide the sausage mixture in half and set half aside. Divide the remaining half into two portions. Form each sausage portion into a log and place down the center of each puff pastry strip. Gently pull up pastry sides to meet forming an encased sausage roll. Wet your fingers lightly with water and moisten along the seam to seal the dough together. Cut each sausage roll into 4 pieces. Place on prepared jellyroll pan seam-side down. Repeat with remaining sausage and puff pastry sheet. Brush each sausage roll with the eggwash glaze. Bake 35 to 40 minutes until golden. Let cool 5 minutes before serving.

Yield: 16 sausage rolls

Lamb Dinner

The Roast is one of Australia's and New Zealand's favorite ways

to eat lamb.

This recipe could not be simpler. The lamb is just oiled, salted and seasoned with garlic and rosemary.

The two most common lamb roast cuts are the leg and the shoulder. I used a shoulder here. This cut has more fat than the leg and therefore requires slower cooking.

If you have chosen to use a leg instead of shoulder, simply cook it for 20, 25 or 30 minutes per pound depending on whether you want rare, medium or well-done meat.

Prep Time: 15 minutes

Cook Time: 90 minutes

Ingredients:

• 1 kg (2.2 lbs) leg of lamb
• 1/4 cup of olive oil
• 2.5 tsp of sea salt
• 6 cloves of garlic, cut into slivers
• Several sprigs of fresh rosemary
• 8 potatoes
• 2 large sweet potatoes
• 2 white onions
• Mint Sauce
• Serves 4

Preparation:

1. Preheat the oven to 290F.
2. Cut the potatoes and sweet potatoes into inch-thick slices. Cut the onions in half and then place vegetables into a baking tray.
3. Drizzle the vegetables with olive oil and sprinkle on some salt. Place tray in the oven on the bottom rack and roast.
4. Cover the lamb in olive oil and then sprinkle with sea salt.
5. Use the point of a sharp knife to make small incisions all over the lamb.
6. Place the garlic slivers and rosemary springs in the holes.
7. Place the lamb onto the middle oven rack with the vegetable baking tray beneath it to catch drippings.
8. Roast for 90 minutes. Test meat to see if it's done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.
9. Serve with potatoes, onions and mint sauce.

Healty Recipe

Simple Turkey Chili

Ingredients

• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Vegan Corn Muffins

Ingredients

• 1 1/2 teaspoons egg replacer (dry)
• 2 tablespoons water
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 cup water
• 1/2 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
3. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Baked Spicy Halibut Fillets

Baked Spicy Halibut Fillets

If you want a blackened look, sear the seasoned tops in a well greased skillet over high heat for about 1 minute before baking, and cut about 2 minutes off of the baking time.

For more Fish recipes.....

Cook Time: 12 minutes

Ingredients:

• 1 1/2 to 2 pounds halibut fillets, cut into 6- to 8-ounce portions
• Extra virgin olive oil or olive oil spray
• Salt and pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon sweet paprika
• 1/2 teaspoons dried leaf thyme
• 1/4 teaspoon dried oregano
• Dash garlic powder

Preparation:

Heat the oven to 400° and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil. Wash halibut fillets and pat dry. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper. In a shallow bowl, combine remaining ingredients. Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you'd like a more lightly seasoned fish. Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through ( a little less time if you sear the tops before baking).

For more Fish recipes.....

Chicken Receipes

Chicken in Every Pot Pie

Ingredients

4 cups cubed, cooked chicken meat
1 1/2 cups chicken broth
1 1/2 cups frozen green peas
4 carrots, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups baking mix
1 1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon paprika

Directions

1. In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2. Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3. Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
4. Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

Fried Chicken Tenders

Ingredients

• 1 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 eggs, beaten
• 2 tablespoons water
• 24 chicken tenderloins
• 2 quarts oil for frying
• 1 cup mayonnaise
• 3 tablespoons prepared horseradish
• 1/2 cup sour cream
• 1 dash Worcestershire sauce
• 3 tablespoons prepared mustard

Directions

• Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
• One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
• Heat oil in a deep fryer to 375 degrees F (190 degrees C).
• In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
• In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Crockpot Chicken with Dry Rub Recipe

Easy Crockpot Chicken Recipes

Method 1-

Indredients
1 Chicken-cut up ( 3 to 4 pounds chicken parts)
Melted butter (2 tbsp.)
Salt and pepper
Cream of mushroom soup or cream of celery soup (1 can)
Dry Italian Salad dressing (2 tbsp.)
Cream Cheese-cut in cubes(6 ounces)
Finely chopped Onion (1 tbsp.)
Dry White Wine or Sherry (1/2 cup)

Wash the chicken and pat it dry. Then, brush with butter and add little salt and pepper. Now, place the chicken pieces in crockpot. Next, sprinkle some dry salad mix over the chicken. Cover and cook it on low flame for around 5-6 hours.

Mix some soup, cream cheese, wine and onion in a saucepan one hour before serving. Cook until it smoothens and pour it over the chicken. Now, cover and cook the chicken for at least 30 minutes.

Once done, serve it with sauce, rice and noodles.

Method 2-

Ingredients
Roaster Chicken (1)
Red Onion (1)
3-4 Sprigs Cilantro
Goya Adobo with Lemon seasoning (1/2 tsp)
Minced garlic (1/2 tsp)
White Vinegar (1/4 tsp)
Sazon Goya (1 or 1/2 envelope) with Cilantro and Cumin flavors
Sofrito (1 Tbsp)

Wash the chicken thoroughly after removing the giblets from the roaster. Next, pat it dry with some paper towels. Now place it in the crockpot. Use some white vinegar on the chicken. Add a drop to the cavity. Next, you have to rub the skin with some adobo and also sazon. Now, use the sofrito for the final rub.
Then, peel the red onion and cut it in half. Break the cilantro using your fingers and rinse it well. Then, place the onion in the cavity.

It is now time to place the chicken in the crock pot. Plan and set the time you require to cook the chicken.

Method 3-

Ingredients
Black beans-rinsed and drained (1 can)
Whole kernel corn-drained (2 cans)
Salsa (1 cup)
Skinless and boneless chicken breast halves (5 or 6)
Shredded Cheddar cheese (1 cup)

Mix the black beans, corn, and 1/2 cup of the salsa in the crockpot. Next, add the chicken breasts and pour the remaining 1/2 cup salsa over the chicken. Cover and cook for approximately 3 hours in the crockpot until the chicken is tender. Do not overcook or you will end up with a very dry chicken.

To make it more delicious, sprinkle some cheese on top and cook again around 15 minutes until the cheese melts.

American Macaroni Pizza Recipe

Ingredients:

1 2/3 cup elbow macaroni
4 ounces American cheese slices -- cut into strips
2 eggs -- lightly beaten
2 tablespoons olive oil
***TOPPINGS***
3/4 cup tomato sauce
1 clove garlic -- minced
1 1/4 teaspoon dried oregano
1 1/2 cup shredded mozzarella cheese
16 pepperoni slices

Directions:

Preparing the crust: Preheat oven to 375°F. Bring a large saucepan of salted water to a boil. Add macaroni and cook until tender but still firm, 6-8 minutes. Drain pasta.

While pasta is still warm, return it to the saucepan and toss with American cheese and eggs.

Lightly brush a 12" pizza pan or ovenproof skillet with oil. Spread pasta mixture in the pan, pressing firmly with the back of a wooden spoon; bake crust for 10 minutes.

Topping the pizza: Spread tomato sauce evenly over the pasta, leaving a 1" border around the edges. Sprinkle with garlic and oregano; top with mozzarella. Place pepperoni slices on pizza in a spiral pattern.

Bake pizza until cheese is melted and bubbly, about 20 minutes. Cut into wedges and serve.

Beef Tortilla Pizza Recipe

Ingredients:


1 pound lean ground beef
1 medium onion -- chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
4 large (10 inch) flour tortillas
1 medium tomato -- seeded and chopped
1 tablespoon fresh basil leaves -- thinly sliced
1 cup Mozzarella cheese -- shredded
1/4 cup Parmesan cheese -- grated


Directions:

Heat oven to 400ºF. Brown ground beef and onion in skillet over medium heat 8 to 10 minutes or until beef is no longer pink. Pour off drippings. Stir oregano and salt into beef.

Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400ºF oven for 3 minutes.

Spoon beef mixture evenly over top of each tortilla; top with an equal amount of tomato. Sprinkle with basil and cheeses.

Return to oven and bake 12 to 14 minutes or until tortillas are lightly browned.

Make this low carb by using low carb tortillas.