Basil Butter Filet Mignon is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a buttery Garlic Rice Pilaf. Finally, I top the rice with the sliced steak and the rich and garlicky Basil Butter. We like …
Steak Kabobs with Cilantro Rice are one of our favorite warm weather steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious Rastelli’s Black Angus Beef filet mignon tips that I put on skewers along with mango and tomato. Then, I make a …
Filet Mignon with Chipotle-Lime Sauce is one of our favorite steak dinners. I start this easy and healthy steak dinner by cooking some tender and delicious filet mignon. Then, I make a buttery Lime and Cilantro Rice. Finally, I top the rice with the sliced steak and the rich Chipotle-Lime Sauce. We like this meal for several reasons. First of all, I like that I can make this entire steak supper in just thirty minutes. Secondly, I like that this dinner is easy enough to make on a busy weeknight, but fancy enough to serve to guests. And, lastly, we all love the tender steak and buttery rice.
THE EQUIPMENT I USED
A Cast Iron Skillet- I like to cook my steaks in a cast iron skillet. But, you can use any skillet.
An Instant Read Meat Thermometer- I highly recommend using this to check the temperature of your meat. I used the excellent ThermoMaven meat thermometer.
THE INGREDIENTS NEEDED FOR FILET MIGNON WITH CHIPOTLE-LIME SAUCE
Filet Mignon- I used filet mignon, but you can use any steak that you like. Filet mignon happened to be on sale at my market. Otherwise, I might have used a different steak.
Chipotles in Adobo Sauce- You can find this in the Hispanic food section of your market.
Limes- Be sure to use fresh lime juice for this recipe.
Cilantro- Wash your cilantro well as it can often be sandy.
Butter- Use cold butter to stir into the sauce. Make sure it is unsalted butter.
HOW I MADE MY STEAK DINNER
First, I cooked my steak. Use the thermometer to test for doneness.
Then, while the steak cooked, I made the rice and sauce.
Finally, I topped the rice with the sliced steak and the sauce.
If you like steak, you need to try this tender and tasty Filet Mignon with Chipotle-Lime Sauce.
Filet Mignon with Chipotle-Lime Sauce
Filet Mignon topped with a chipotle lime sauce and served with cilantro lime rice.
Begin by making the Cilantro Lime Rice: In a three-quart saucepan, on medium heat, bring half a cup of water to a boil. Add the rice and salt. Cover and simmer 16 minutes. Then, remove the pot from the heat and let it sit covered for ten minutes. Then, stir in the rest of the ingredients.
Season the steaks with the seasoned salt and brush them with the oil.
In a cast iron skillet, on medium high heat, cook the filets until they reach a temperature of 145 degrees for medium rare.
While the steak cooks, make the Chipotle-Lime Sauce. In a medium skillet, melt one tablespoon of butter on low heat. Add the onions and cook until soft, about five minutes. Add the chipotles and flour. Stir and cook for one minute. Add the stock and bring it to a simmer. Remove the skillet form the heat and stir in the butter one tablespoon at a time. Once one tablespoon melts you can add the next one. Finally, stir in the lime juice, zest, and cilantro.
Slice the cooked steak and serve it on the rice and topped with the sauce.
Steak Salad with Cilantro Dressing is one of our favorite main dish salads. I start this easy and healthy steak salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, red onions, bell peppers and cucumbers. Finally, I top the salad vegetables with the …
Filet Mignon and Feta Salad is one of our favorite main dish salads. I start this easy and healthy steak salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, red onions and cucumbers. Finally, I top …
Burrata Topped Penne Bolognese is one of my all-time favorite dinners. I start this dish by making a rich and hearty Bolognese sauce. Then, I toss it with penne pasta and top it with parmesan cheese. Finally, I add a big ball of burrata cheese on top of each portion. We like this Bolognese pasta dinner for several reasons. First of all, I like that I can make this Bolognese pasta ahead of time. I like to make the sauce early in the day and then reheat it right before serving dinner. Then, I just toss it with the penne and add the toppings. Secondly, I like that I can freeze this sauce. I like to store the sauce in the freezer and then defrost it on busy days. And, lastly, we all love the rich sauce, the al dente penne, and the creamy burrata cheese.
The Equipment I Used
A Dutch Oven- I like to make my sauce in an enameled cast iron Dutch oven. But you can use any large pot.
The Ingredients Needed for Burrata Topped Penne Bolognese
Oil- Use a good quality extra virgin olive oil to make your sauce. I like the California Olive Ranch brand olive oil.
Begin by making the Bolognese Sauce: Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
When the sauce is almost done make the penne pasta according to the package directions. Drain and put back in the pot.
Stir about a quarter of the sauce into the cooked pasta. Add extra Parmesan and fresh basil and serve with a ball of burrata on top of each portion. Freeze the rest of the sauce in three separate containers. Use for three more dinners.
Steak with Bourbon Cream Sauce is one of our favorite steak dinners. I start this steak dinner by cooking New York strip steaks until they’re medium rare. Then, I top the steaks with a rich and creamy Bourbon Sauce. We like this steak dish for …
Anaheim Pepper and Beef Chili is one of our favorite cozy winter dinners. I start this chili recipe by toasting, boiling and pureeing dried Anaheim chili peppers. Then, I add them to browned ground beef and onions and simmer them along with tomato sauce. Finally, …
Blue Cheese Fondue Burgers are one of our favorite winter dinners. I start these burgers by making a rich and creamy blue cheese sauce. Then, I pan fry burger patties. Finally, I place the burgers on brioche buns and top them with the fondue, tomato, arugula, and red onion. We like these burgers for several reasons. First of all, I like that I can make these burgers in just about thirty minutes. Secondly, I like that I can make the blue cheese fondue topping ahead of time. I like to make it early in the day and then reheat it right before dinner. And, lastly, we all like the hearty burgers and the warm and rich blue cheese sauce.
The Equipment I Used
A Cast Iron Skillet- I like to make my burgers in a cast iron skillet. But you could also use a grill pan or a nonstick skillet.
The Ingredients Needed for Blue Cheese Fondue Burgers
Cornstarch- I use this to thicken the blue cheese fondue. I buy the Argo brand and you can find it in the baking aisle.
Beef- I really like to use grass fed beef. You could also use regular ground beef chuck, or ground round, or sirloin.
Milk- You’ll need evaporated milk to make the fondue. This comes in a can.
Buns- We prefer the brioche buns, but use any bun you like.
Blue Cheese- Store any leftover blue cheese in the freezer.
How I Made my Burgers
First, I made the fondue. It’s important to measure the ingredients carefully.
Next, I made the burgers. Cook them to your desired doneness.
Finally, I placed the burgers on the buns and poured on the blue cheese fondue sauce. And added the veggie toppings.
If you like blue cheese, you need to try these cheesy and delicious Blue Cheese Fondue Burgers.
Blue Cheese Fondue Burgers
Beef Burgers topped with roasted blue cheese fondue on a brioche bun with arugula, tomato, and red onion.
Begin by making the Blue Cheese Fondue. In a small bowl, mix together the cheese and the cornstarch. In a three-quart saucepan, heat the milk and bring it to a simmer. Turn the heat to low and stir in the cheese. Whisk until the sauce thickens. You can reheat this right before serving, on low heat.
Sprinkle the beef with salt and pepper, and form it into four patties. Heat a cast iron skillet to high heat. Drizzle the pan with a little olive oil, and cook the burgers to your desired doneness.
Place burgers on the buns and top with fondue, arugula, tomato, and onion.
Bourbon Barbecue Short Ribs are one of our favorite fall dinners. I start this dinner by braising tender, saucy beef short ribs with a Bourbon Barbecue Sauce. Then, I serve the ribs over creamy grits. We like this dish for several reasons. First of all, …