I’m a recipe developer and USA Today best-selling cookbook author, and I’ve been creating easy, healthy recipes using whole, real food for more than a decade — all with 10 ingredients or less! Learn about how I develop recipes here. I love vegetables, a perfectly cooked filet mignon,...
I’m a recipe developer andUSA Todaybest-sellingcookbookauthor, and I’ve been creatingeasy, healthy recipesusing whole, real food for more than a decade — all with10 ingredients or less! Learn abouthow I develop recipes here. I lovevegetables, a perfectly cookedfilet mignon, and a good ...
Pan Seared Filet Mignon This recipe for Pan Seared Sirloin Filet has been my go-to method for many years. It’s simple and essentially foolproof. For most of our marriage, my husband has been in charge of cooking meat. He’s claimed the grill as his domain and does most of his cooking...
Tenderloin, also known as filet mignon, is the most tender cut of meat on the cow. When cooked, it has a buttery, almost spoon-tender texture. But what it has in tenderness, it lacks in flavor. As a nearly unused muscle in the cow, the tenderloin generally has very little fat, and...
Close-up: The chef puts raw filet mignon on a frying pan 4K Close-up of a filet mignon being cooked in a frying pan 4K Cooking juicy meat steak with spices and herbs in pan, close up. Roasting filet mignon 4K Close-up of a chef using a flavor enhancer ...
Success Tips for the Best Steak Recipe Here are a couple of ways to make sure you have success with this pan-seared oven-cooked steak process: Choose the Right Pan:I highly recommend using a cast iron skillet because they have amazing heat retention and distribution. They can also withstand...
Jump to recipe The ultimate red wine sauce for lamb chops The technique is simple: This recipe starts with searing bone-in lamb chops to perfection — a step that also creates the rich drippings that will become the basis for the red wine sauce. After searing the meat, sweat chile, an...
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Recipe courtesy ofAlton Brown Pan-Seared Rib-Eye rated 4.6 of 5 stars 921 Reviews Level:Easy Total:15 min Prep:10 min Cook:5 min Yield:1 to 2 servings Save Recipe Ingredients Deselect All 1 boneless rib eye steak, 1 1/2 inches thick ...
Kathy said that she found the recipe in one of my own trusted sources, “Cooks Illustrated“ magazine. And you know those chefs test, test, and re-test every recipe before publishing in the magazine. It was there that she learned how fine steaks are finished in the oven just like how ...