Tag: Garlic

Foil-Wrapped Lemon Garlic Salmon

Foil-Wrapped Lemon Garlic Salmon

This summer, my husband’s brother treated us to some wild-caught Silver Salmon (also called Coho Salmon) he’d brought back from a recent trip to Alaska. This is the second time he’s gifted us fish from his adventures, and it is always exciting to cook with 

Lemon and Herb-Brined Roasted Turkey

Lemon and Herb-Brined Roasted Turkey

Last year I hosted my very first Thanksgiving Dinner at our house. Just a small dinner with our daughters and their families. So, at age 55, I began searching for turkey recipes. Yes, I have roasted turkeys before — the very simple kind, rubbed with 

Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon is one of the best beef entrees that I’ve had the joy of eating. Tender, juicy beef, seared in a cast iron skillet, wrapped in delicious bacon and full of fabulous flavor. Yes, it’s small compared to it’s counterpart the New York Strip, but wow, does it pack a punch! My husband and I both agree that it was the most tender, delicious steak we’ve ever eaten. It practically melts in your mouth.

(Post slightly modified on 1/31/22.)

Serving Filet Mignon with Steamed Potatoes with Parsley

Last year during the Covid scare, it seemed that supermarket beef prices were rising faster than you could blink an eye, and the butcher markets were full up for at least 10-15 months. Because of this, my husband and I decided to purchase some butchered beef from my oldest brother who raises Certified Angus Cattle. One of the perks of that purchase was a couple packages of beef tenderloins aka filet mignon.

T-Bone Steaks - New York Strip - Filet Mignon

Beef tenderloin comes from the short loin on a beef, which is considered the most tender and popular cuts of meat. This could be a T-Bone steak, or broken down further into two cuts of steak, the beef short loin (New York Strip) and the tenderloin (Filet Mignon).

So, how do you cook this most prized cut of beef? Let’s take a look!

 

Ingredients for Bacon-Wrapped Filet Mignon

  • thick-sliced bacon
  • beef tenderloin filets (12-16 oz)
  • kosher salt
  • freshly ground black pepper
  • butter
  • bacon fat

Rosemary-Garlic Butter

  • butter, softened
  • dried crushed rosemary
  • garlic, minced
  • whole grain mustard
  • freshly ground black pepper

 

A Note About Steak Thickness

When browsing recipes for filet mignon, I noticed that most of the steaks were at least 2 inches thick. This was not the case with the beef filets we received from the butcher, as ours were about 1″ thick (about 4 oz ea.). If yours are thicker, you’ll want to add a little bit of time to the cooking, as noted in the instructions.

 

Instructions for Making This Recipe

Prepare the Rosemary-Garlic Butter

When I sear a good cut of beef steak in a cast iron skillet, I like to serve the steaks with flavored butter. In my opinion, it just seems to bring out the yummy flavors of the beef even more.

So, before you begin cooking, take a few minutes to make the flavored butter. In a small bowl, mix together the softened butter, dried crushed rosemary, minced garlic, whole grain mustard, and freshly ground black pepper. Mix together and set aside until ready to use.

See my recipe for Pan-Seared Ribeye with Garlic Butter Here. 

 

Prepare the Steaks

Seasoning the Steaks

Preheat oven to 450 degrees. Pat the beef tenderloins dry with paper towels to remove any excess moisture. Season steaks on both sides with kosher salt and freshly ground black pepper.

In a large cast iron skillet, cook the thick-sliced bacon on each side to sear and lightly brown. Allow to cool for a few minutes on a paper towel.

I precook the bacon simply because I have an aversion to undercooked bacon. If this is not a problem for you, go ahead and use raw bacon.

Wrap Steaks with Slices of Bacon

Wrap each steak with a slice of pre-cooked bacon and secure ends with long toothpicks.

Searing Steaks in Buter and Olive Oil

Heat a tablespoon of butter along with the bacon fat in the skillet over medium-high heat. Once the butter melts, add the filets and sear until golden brown, about 60-90 seconds on each side.

Filet Mignon cooked to Medium Rare

Transfer the skillet to the preheated oven and cook an additional 3-5 minutes (for medium rare). Use a digital meat thermometer to check doneness, entering in the middle of the side.

Use this temperature guide to check the desired doneness of your steaks: Rare-120 degrees; Medium Rare-130 degrees; Medium-140 degrees; Medium Well – 150 degrees; Well Done-160 degrees)

If your filets are thicker, you’ll want to cook the steaks in the oven for 7-10 minutes to reach medium rare. 

Remove the skillet from the oven and allow the steaks to rest a few minutes before serving.

Serving Bacon-Wrapped Filet Mignon with Garlic Butter

Serve with a dollop of Rosemary-Garlic Butter. Serve Filet Mignon with a fresh green salad and Baked Parmesan Fries or Steamed Potatoes with Parsley. 

See more Beef Recipes Here.  Browse Cast Iron Cooking Ideas Here. 

 

Recipe for Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon is one of the best beef entrees that I've had the joy of eating. Tender, juicy beef, seared in a cast iron skillet, wrapped in delicious bacon and full of fabulous flavor. It practically melts in your mouth.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: French
Keyword: Beef, Beef Tenderloin, Cast Iron Skillet, Thick Cut Bacon
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3

Equipment

Knife Set
Glass Mixing Bowls
Cast Iron Skillet
Tongs

Ingredients

Rosemary-Garlic Butter

  • 3 tablespoons butter softened
  • 2 teaspoons dried crushed rosemary
  • 1 tablespoon garlic minced
  • 1 teaspoon whole grain mustard
  • 1/2 teaspoon freshly ground black pepper
  • fresh parsley for garnish

Instructions

Prepare Rosemary-Garlic Butter

  • In a small bowl, mix together the softened butter, dried crushed rosemary, minced garlic, whole grain mustard, and freshly ground black pepper. Mix together and set aside until ready to use.

Prepare the Steaks

  • Preheat oven to 450 degrees. Pat the beef tenderloins dry with paper towels to remove any excess moisture. Season steaks on both sides with kosher salt and freshly ground black pepper.
  • In a large cast iron skillet, cook the thick-sliced bacon on each side to sear and lightly brown. Allow to cool for a few minutes on a paper towel.
  • Wrap each steak with a slice of bacon and secure ends with long toothpicks.
  • Heat a tablespoon of butter along with the bacon fat in the skillet over medium-high heat. Once the butter melts, add the filets and sear until golden brown, about 60-90 seconds on each side.
  • Transfer the skillet to the preheated oven and cook an additional 3-5 minutes (for medium rare). Use a digital meat thermometer to check doneness, entering in the middle of the side.
  • Use this temperature guide to check the desired doneness of your steaks: Rare-120 degrees; Medium Rare-130 degrees; Medium-140 degrees; Medium Well – 150 degrees; Well Done-160 degrees)
    If your filets are 2" thick, you'll want to cook the steaks in the oven for 7-10 minutes to reach medium rare.
  • Remove the skillet from the oven and allow the steaks to rest a few minutes before serving.
  • Place a dollop of Rosemary-Garlic Butter on top of each filet. Serves 2-4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 839kcal | Carbohydrates: 2g | Protein: 34g | Fat: 77g | Saturated Fat: 33g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 1334mg | Potassium: 582mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Lemon Garlic Shrimp Scampi

Lemon Garlic Shrimp Scampi

Make Lemon Garlic Shrimp Scampi when you’re craving shrimp–which I do often! This dish is so quick and easy, it makes a great weeknight dinner. And it’s delicious–so much better than the overly salty scampi you might order at a restaurant. It’s wonderful served with 

Pan-Seared Ribeye with Garlic Butter

Pan-Seared Ribeye with Garlic Butter

Pan-Seared Ribeye with Garlic Butter is a delicious and easy recipe to try when you want a special melt-in-your-mouth steak. My husband gave this 5 stars! When it comes to choice beef, ribeye steak ranks right up there with the best. It really needs no 

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin is a delicious recipe to make this holiday season. It’s easy to make and incredibly flavorful. Serve it with your favorite crackers for holiday entertaining or at a Christmas tea party.

Serving Herbed Parmesan Spread as a Cheese Ball

Other ways to use it is to add to your favorite mashed potato recipe or serve over a hot seared rib-eye steak. Yum! 

Boursin Cheese Product

Simply put, Boursin cheese (fancy cheese) is a soft, creamy, buttery cheese flavored with herbs and garlic. It was first created by Francois Boursin, a Frenchman in 1957, but is now widely available in the US. This homemade version is every bit as good. Try some and see for yourself!

 

Ingredients for Herbed Parmesan Spread aka Boursin

  • one garlic clove
  • butter, room temperature
  • cream cheese, room temperature
  • Parmesan cheese
  • dried chives
  • parsley
  • drill weed
  • basil
  • ground thyme
  • freshly ground black pepper

 

Instructions for Making This Recipe

Ingredients for this Recipe

Gather your tools and ingredients so that you have everything close at hand on the counter or table.

Using a cutting board and chef’s knife, peel and mince the garlic clove. Using a small zester, finely grate the parmesan cheese.

 

Prepare the Spread

In a food processor, combine the minced garlic, softened butter and cream cheese, and grated Parmesan cheese. Pulse until it starts to come together.

Add in the dried herbs: chives, parsley, dill weed, basil, ground thyme, and freshly ground black pepper. Pulse until everything is mixed well.

Using a rubber spatula, transfer the cheese mixture to a small serving bowl or form it into a ball.

Cover with plastic wrap and refrigerate for 2 hours to let the ingredients meld with each other.

You may store this fancy cheese spread in the refrigerator for up to 2 weeks. Makes 1 1/2 cups.

Serving Herbed Parmesan Spread at Tea Party

I like to bring this spread to room temperature before serving for easy spreading. Serve with your favorite crackers.

Herbed Parmesan Spread with Decorator Tip

If desired, place homemade Boursin in a decorating bag and pipe onto crackers. Perfect for an afternoon tea party!

See more Appetizers Here. Browse Holiday Entertaining Ideas Here. 

 

Recipe for Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin

Here's a delicious recipe to make this holiday season. Serve with your favorite crackers. It's also great added to your favorite mashed potato recipe or served over a hot seared rib-eye steak.
5 from 1 vote
Print Rate
Course: Appetizer, Snacks
Cuisine: American, French
Keyword: Cream Cheese, Herbs, Holiday Entertaining, Parmesan Cheese, Tea Party
Prep Time: 15 minutes
Refrigerate:: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8

Equipment

Grater/Zester
Cuisinart Food Processor
Wilton Decorating Kit
Cheese Knife Set

Ingredients

  • 1 clove garlic minced
  • 4 oz. butter room temperature
  • 8 oz. cream cheese room temperature
  • 3 tablespoons Parmesan cheese finely grated
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dill weed
  • 1/2 teaspoon basil
  • 1/2 teaspoon dried ground thyme
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Gather your tools and ingredients so that you have everything close at hand on the counter or table.
    Using a cutting board and chef's knife, peel and mince the garlic clove. Using a small zester, finely grate the parmesan cheese.
  • In a food processor, combine the minced garlic, softened butter, cream cheese, and grated parmesan cheese. Pulse until it begins to come together.
  • Add in the dried herbs: chives, parsley, dill weed, basil,, ground thyme, and freshly ground black pepper. Pulse until everything is mixed well.
  • Using a rubber spatula, transfer the cheese mixture to a small serving bowl or form it into a ball.
  • Cover with plastic wrap and refrigerate for 2 hours to let the ingredients meld with each other.
  • You may store this spread in the refrigerator for up to 2 weeks. Makes 1 1/2 cups.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 208kcal | Carbohydrates: 2g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 224mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 776IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes

 

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine

I love shrimp, and I love garlic. Add in your favorite linguine–dried or homemade, and you have Shrimp Scampi with Linguine. A scrumptious dinner.  Jumbo shrimp smothered in buttery garlic sauce with specs of red pepper flakes for heat. Lemon juice for a little tartness; 

Rosemary-Garlic Sourdough Flatbread

Rosemary-Garlic Sourdough Flatbread

We absolutely love this Rosemary-Garlic Sourdough Flatbread recipe. Crispy, yet chewy and flavored with rosemary, garlic, and olive oil. I could eat this stuff every day and then some. It’s the perfect companion to a light dinner salad or with Quiche, or just by itself.

Creamy Garlic Chicken

Creamy Garlic Chicken

Some nights I just want something creamy and easy for supper. This Creamy Garlic Chicken Recipe hits the spot with butter, garlic, and heavy cream, plus Parmesan cheese. So, yummy. And perfect for a weeknight dinner. Continue reading Creamy Garlic Chicken

Baked Apricot-Glazed Chicken Thighs

Baked Apricot-Glazed Chicken Thighs

I love using skinless, boneless, chicken thighs in my chicken recipes. The meat is always tender and juicy, and they make for a quick weeknight meal. These Baked Apricot-Glazed Chicken Thighs have the added bonus of a sweet and savory coating. This dish is perfect