For my last beef recipe, I decided to go big or go home. Literally. I mean I cooked “filet mignon”, which is one of the thickest cuts there is. So I’m talking big steakhouse style cut right here.
“Filet mignon” comes from the smaller end of the beef tenderloin. It is the equivalent of the pork tenderloin that I cooked the other week. As such, it is the most tender part of beef and consequently the priciest. Continue reading “Passion Project: Filet Mignon with French Butter and Roasted Asparagus”
Happy Easter everybody!
This has got to be one of my favorite weekends of the year! Filled with sunshine, bunnies, friends, family, and good food (read: chocolate and lamb)! It doesn’t get much better than that if you ask me. Unless an egg hunt is involved! In which case the whole weekend gets even better. I mean, do you really enjoy the chocolates as much if you don’t have to look for them? Delayed gratification is definitely a thing, right?! Ok maybe not… Maybe that’s just what we were told as kids. But in any case, it sure doesn’t hurt to give a little bit of effort to reach the prize. Speaking of which… Continue reading “Passion Project: Almond and Herbs-Crusted Easter Lamb Chops”
There’s no getting around it… If you want to eat homemade beef bourguignon, it will take you an awful lot of time. No matter how you slice it, you will have to let the dish come together in a pot for a few hours. So this dish is definitely not a spur-of-the-moment kind of recipe. But fear not, it actually doesn’t require much time in the kitchen. Continue reading “Passion Project: Classic Beef Bourguignon”
Butter. Basted. Ribeye. How much better can it get?
For this second beef recipe, I went with one of the most classic cuts: ribeye. In France, you can be pretty sure that almost any local bistro will feature it on their menu. In the most typical fashion, it is served with French fries and called “entrecôte frites”. I guarantee you that’s a dish you’ll want to order if you find yourself in France one day. Continue reading “Passion Project: Butter-Basted Ribeye with Caramelized Mushrooms and Blistered Shishito Peppers”