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I Can Cook That! Skinny on the Fat Chat |
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Hello to all my little cheffers out there...Here is your tip of the day! Most people know olive oil is the best oil for you. BUT, if you put it in the pan and crank up the heat, you burn out all the good fat, and now its just oil. TIP: rub the olive oil on the meat first, and then put it in the pan. You keep a lot of the 'healthy fat' that way. Keep up the good work in the kitchen, and pretty soon you'll be saying:
HEY, I CAN COOK THAT! ™
Tastefully,
Stef.
Check out some of these belly rubbin’ good recipes! |
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Filet Mignon with Cabernet Port Wine Reduction |
Filet Mignon with Cabernet Port Wine Reduction Sauce
(Click 'read more' link for Cabernet Port Wine Reduction sauce recipe)
Filet Mignon
Do not salt the filet. There is enough sodium in the beef broth to give you enough salt flavor.
Rub some olive oil directly on the filet with some pepper.
Always take your filet out of the fridge and let it 'warm up' to room temperature so you don't shock the meat when you put it on the grill.
Preheat grill to 450-500 degrees.
Cook each side for about 2 minutes each on direct heat.
After you get each side seared, cook on indirect heat until desired doneness.
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Recipe on link below
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