Sauteed Filet Mignon (Tenderloin Steak)

Filet or Tenderloin is a unique cut; relatively lean but quite tender it requires very little cooking time and is best done only to “rare” to “medium- rare” (remove from heat at 115 to 130 deg F and rest beef 2-5 minutes before slicing). It has a delicate flavor and -with little fat- is intolerant […]

Beef Stroganoff via Time Machine

Set the time machine for 1963, pop the hatch and emerge into a weird parallel world where everyone smokes constantly, fear of meat, dairy, and dietary fat is unheard-of and “fat kids” are an anomaly still worthy of ridicule by peers. Anxiety over Soviet missiles and MAD could only be relieved by smoking, drinking, the […]

Grilled Steak Salad

This NYT Cooking recipe is actually pretty simple to put together and provides an opportunity to grill-up some rub/marinated steak. Sirloin worked great for me. Note that this recipe incorporates  all the separate flavors that make up common “Chili Powder” (chile, cumin, garlic, oregano, salt) so it may not be worth special-sourcing “Ancho Chile Powder”. […]