|
BEEF
Filet Mignon: -
2 teaspoons
black peppercorns
-
1/4 teaspoon
dried rosemary
-
1 teaspoon
dry mustard
-
3/4 teaspoon
kosher salt
-
1/2 teaspoon
garlic powder
-
6
(6-ounce) TK Gourmet beef tenderloin steaks
Grilling Directions:
Grind peppercorns and rosemary until pepper is coarsely ground. Combine pepper mixture, dry mustard,
salt, and garlic powder; rub evenly over both sides of steaks. Place
steaks on a grill rack coated with cooking spray, and grill approximately 3 minutes on
each side for rare to medium rare.
CHICKEN
PORK
LAMB
- Lamb Marinade: 1 cup extra virgin olive oil, 3/4 cup lemon juice, 1/2 cup fresh chopped basil, 1/3 cup red wine vinegar (don't use to much), 1/4-1/2 cup chopped garlic, salt and pepper to taste, 1 1/2 tblspn greek seasoning, 12 fresh roma tomatoes cut in 1/2 (sub cherry or plum tomatoes if romas not available).
Combine and mix ingredients and marinate for several hours. Cooking time: grill at medium heat until lamb reaches rare/medium rare temperature or desired temperature. Bake at 375° for approximately 30 minutes for medium rare to medium, bake at 375° for approximately 45-60 minutes for medium well to well done. *Always use meat thermometer. *Always let lamb sit for 3-5 minutes at room temperature before serving. Last Step: Sit back an watch your dinner guests smile and adorn you with compliments!
SEAFOOD
|
|
|
