Quick Chicken Thigh Dinner

I’ve had a hell of week at work it is the full moon syndrome as I call it. I do the IT at work supporting 3 branches 4 remote people and the travelers who are in Asia. Anyway I had planes for a couple of chicken thighs but was pretty burnt when I arrived home so I quickly pan seared skin side down for about 4 minutes and turned over and placed pan and all in a 350 degree oven for about 30 minutes. Lyn had made some couscous so that was my side.

Quick and easy and good. I love that crispy chicken skin, ya I know no veggies tonight.

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Pan Seared Oven Roasted Tenderloin

Pan Seared Oven Roasted Tenderloin

I know you have gone out to dinner and had that wonderful melt in your mouth steak Filet Mignon. Being that it is an expensive cut of meat at the restaurant it is much more economical to cook at home especially when you do not eat as much, heck Lyn and I can share one and are completely satisfied. I used to laugh to myself watching my parent split such a small piece of meat. At home some like to broil or grill but I prefer to pan sear and finish off roasting it in the oven. Do yourself a favor don’t buy grocery store cuts unless it is something that equals the quality of Wholefoods or a local butcher the $4 to $6 a pound you save is not worth it

FYI from about.com

Question: What is filet mignon?

Filet mignon is an expensive tender cut of beef

Answer: Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.

Filet mignon is French, of course, with filet meaning “thick slice” and mignon meaning “dainty.” It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.

The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.

Ingredients

  • 1 or 4 Filets depending on how many you are serving about 1 ½ to 2” thick
  • 1 small or medium sweet onion sliced very thin
  • Button mushrooms
  • 1 small clove garlic
  • Butter
  • Vegetable oil

How

Season the steaks with salt and pepper and bring to room temperature.

Slice the onion very thin.

Preheat oven to 4250 rack in center.

Heat the oil over medium heat in an oven proof pan.

Sear the steaks for about 5 minutes.

Turn and place the pan in oven for about 7 minutes.

Remove cover very loosely with tin foil and let set for 5 minutes before serving.

Either the mushrooms or onions are optional but we like them.

Meanwhile sauté in butter, half the onion, garlic and mushrooms to be used as side.

In another pan heat the vegetable oil until simmering and add a little at a time some of the remaining onions, the goal is to crisp. I will be honest here I have only been successful in crisping the onions to my liking once or twice but they always are a good topper for the steak. If anyone can share how to do it let me know. Thanks

     

This is always a 2 head bobbing up and down from Lyn and Steve.

 

Some other recipes from Stevesacooking.com

Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions

Herb Rubbed Flank Steak

 

Seared Beef Tenderloin

This is an expensive cut of meat but it just melts in your mouth, I’ve tried broiler, grill but this methods beats them all. Lyn and I treat ourselves maybe once every month and a half and it has become a staple for Xmas or New Years. We could or should only eat half of one but heck we pig out on this one. They are small after all.

 

Seared Beef Tenderloin

Ingredients:

  • 1 or 2 – 8 OZ tenderloins 2” thick
  • 1-2 Tbsp. vegetable or peanut oil – something with high smoke temp.
  • Salt and pepper

Preheat the oven with rack in center to 425°. First depending on where you buy there might still be a little membrane on it I say, remove it.

Season the filets with salt and pepper, sort of liberal but not too much.

Heat the pans, add the oil and when hot sear the filets in oil in an ovenproof skillet over medium-high heat for 5 minutes. It should sizzle when you put it in. Now turn them over and place the pan in the oven and roast to desired doneness. Let sit for 5 minutes.

This cut should be done to rare or medium-rare in my opinion to obtain the maximum tenderness and flavor.

Here’s a chart for you

  • Rare: Sear, roast and rest 5 minutes
  • Medium-rare: Sear 5 minutes, roast 6 -7 minutes, rest 5 minutes
  • Medium: Sear 5 minutes, roast 9 minutes, rest 5 minutes

Serve with sauted onions or mushroom sauce or just plain the way I like them, mashed or bake potatoe, salad, vegetable.

Optional

We tried buffalo tenderloins once they were very good and a little learner.

Hints:

I once forgot to turn on the exhaust fan and had to deal with the smoke during searing.

Buy a good cut of meat like I said we buy mostly organic and from Wholefoods or a good butcher.