Perfect Cabernet Filet Mignon Steak Recipe

 

This Cabernet Filet Mignon Steak is so good and so simple and easy to make! You can either cook the steak by Pan-Searing or a very easy technique called Sear-Roasting.

Yields: 2 servings
Prep time: 5 min
Cook time: 15 min

Ingredients:

2 (4 to 6 ounces) 1-inch thick Filet Mignon (Beef Tenderloin) steaks*
Olive oil
1/2 cup cabernet wine (can substitute any dry red wine of your choice)
1 to 2 tablespoons butter

* When buying steaks, buy the best grade of meat you can afford. Look for steaks with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor.

Preparation:

Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them - sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it! Coat steaks lightly with olive oil.

Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that a lot of people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.

Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. You steak is done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:

Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees F.

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving!

Making Cabernet Wine Sauce: Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over your perfectly cooked steaks just before serving.
Makes 2 servings. 

Source: http://whatscookingamerica.net/Beef/cabernetfilet.htm                                      

Slow Cooker Five Spice

 

 

Ingredients

• 1 (2 to 2-1/2 pound) boneless pork roast
• 1 tablespoon Chinese Five Spice Powder
• kosher salt and cracked black pepper
• 1 tablespoon peanut, canola, vegetable, or olive oil
• 5 small (about 1-1/2 lbs) peeled sweet potatoes, cut into 1-inch chunks

 

For serving:
• hot cooked rice
• chopped cilantro or parsley
• finely chopped green onions
• Optional: spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce

Instructions

1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
2. Sprinkle the pork roast generously with Chinese Five Spice powder, kosher salt, and cracked black pepper on all sides. Rub it into the roast.
3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.

To Serve:

Remove the pork roast from the slow-cooker to a cutting board, lightly tent with foil, and let it stand for 8 minutes before slicing. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.

 

Source: Foodiewithfamily.com

Baked Parmesan Fish

 

• 16 ounces fish fillets
• 1 egg
• 2 tablespoons milk
• Breading
• 1/3 cup parmesan cheese, grated
• 2 tablespoons flour
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.

2. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.

3. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.

4. Can be served with lemon wedges if desired.

 

Source: http://completerecipes.com/Baked-Parmesan-Fish-recipe-.html

Lo-Carb Peanut Butter Cookies

16 oz (2 cups) smooth peanut butter
2 eggs
1 tsp vanilla
5-10 packets stevia (or to taste)* OR
1-2 cups granual Splenda or other sweetener that measures cup-for-cup with sugar*

Preheat the oven to 350. Mix all ingredients well. It will be really runny at first, but keep mixing and it will form a dough! Now, if you’re not weirded out by the thought of eating raw eggs, you should taste the dough. Is it sweet enough? It should be slightly sweeter than you would actually want the cookies, because it goes though some changes in the oven that make them taste a little less sweet.

Roll the cookies into 1 inch balls or so, place onto ungreased sheet, and then press with a fork to flatten. You should get about 32-36 cookies.

Place in the oven for 12-14 minutes, or until just starting to turn golden around the bottom edge. Remove from the oven and LET COOL FOR 10 MINUTES. The cookies are very soft until cooled and shouldn’t be handled. After cooled, they’re still pretty crumbly, but they’re so freakin’ good!

*The reason I give such a wide variation on how much sweetener to use is because everyone on the low-carb diet has different sweetness thresholds. Try it with the lower amount first, and if that doesn't taste right to you, add more! Remember that it should be sweeter than you want it when it's raw, because they get less sweet after baking.

Nutrition facts fore one cookie:

If you make 32 cookies total:
Calories: 100; Fat: 8.5g; Protein: 4.5g; Carbs: 3.1g; Fiber: 1g; Net Carbs: 2.1g

If you make 36 cookies total:
Calories: 89; Fat: 7.6g; Protein: 4g; Carbs: 2.8g; Fiber: .9g; Net Carbs: 1.9g

Source: http://pathtohealthwithjulie.blogspot.com/2013/05/low-carb-peanut-butter-cookies.html?m=1

Gluten-Free Flourless Chocolate Cake

 

 

6 1-ounce squares coarsely chopped semisweet chocolate

1/2 cup (1 stick) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup cocoa

1/4 teaspoon salt

1 teaspoon vanilla

 

Preheat oven to 350°F

Spray a 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch springform pan. Line the bottom of the pan with parchment paper and spray the paper.

1. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
2. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
3. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
4. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not overbake the cake or it will be dry.
6. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
7. To prepare the glaze, melt 2 ounces of chopped chocolate and 1 1/2 tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
8. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.
   
   Serves 6
   
   Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Source: http://glutenfreecooking.about.com/od/dessertsandsweets/r/flourlessgfcake.htm

Crushed New Potatoes

 

Ingredients

• 4 new potatoes
• 1 TBS olive oil
• 1 garlic clove
• 1 TBS chives
• salt
• pepper
• 2 TBS grated cheese(any kind you like...I used Pepper Jack)
• 1 TBS Parmesan
• Herbs of choice (optional)

Instructions

1. Preheat Broiler
2. Wash potatoes well and place in salted water.
3. Bring to boil and cook till fork tender (15-20 minutes).
4. Mix oil with crushed garlic clove. Set aside.
5. Line a baking sheet with parchment. Place the potatoes on the parchment.
6. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
7. Pour some garlic oil over each potato.
8. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
9. Broil for 7-10 minutes or until nice and crispy.

Source: http://inspiredreamer.com/crushed-new-potatoes/

Crispy Baked Geen Beans

 

Ingredients

•  ¾ cup breadcrumbs
• 1 tablespoon ranch dressing mix
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ½ teaspoon pepper
• olive oil spray
• 2 eggs, beaten
• 1 pound fresh green beans, washed and trimmed

Instructions

1. Preheat oven to 425 degrees F (218 degrees C).
2. Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.
3. Lightly spray a baking sheet with the olive oil spray.
4. Dip the green beans in the egg, then in the breadcrumb mixture to coat.
5. Place on the baking sheet in a single layer.
6. When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.
7. Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).

Source: http://www.dizzybusyandhungry.com/crispy-baked-green-bean-fries/