Filet Mignon – Quick and Easy – 30 Minutes

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If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

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Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

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While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

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……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

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If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

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Add the salt, pepper, onions, garlic and rosemary.

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Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

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Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

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Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

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Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
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Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
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Pork Tenderloin with Caramelized Onions – Quick and Easy – 30 Minutes –

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Pork Tenderloin with Caramelized Onions…..

………….sounds complicated and like a lot of work but you will put this quick and easy weeknight meal together just like that – “quick and easy”. It involves a little multi tasking but it’s still quick and easy. Please watch this very short video and let me know – jack@poppopcooks.com – should I or should I not keep on including them in the recipes.

Cut the silver skin off the tenderloin with a sharp knife.

Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and ………..

Pork Tenderloin with Carmelized onion red wine topping-2-poppopcooks.com-pork tenderloin recipes-quicksand easy recipes

………..turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic.

When the pork tenderloin is firm to a poke with your finger or reads  145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized. 

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Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it’s edges.

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 Then add the grated parmesan cheese and stir to coat the beans.

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Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.

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Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I “baked” some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your “baked” sweet potatoes and……..

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……..the rest of that red wine. Bon Appetit!!!

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Pan Seared Pork Tenderloin alongside Strignbeans Sautéed with garlic and Parmesan cheese plus microwave "baked" sweet potatoes
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Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Cut the silver skin off the tenderloin with a sharp knife. Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic. When the pork tenderloin is firm to a poke with your finger or reads 145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized.
  2. Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges.Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges. Then add the grated parmesan cheese and stir to coat the beans.
  3. Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.
  4. Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I "baked" some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your "baked" sweet potatoes.
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String Beans and Sliced Almonds from your Skillet

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String Beans can be blah. Especially canned or frozen ones. We like fresh and sometimes even buy them already washed and trimmed. Team them up with some onion, garlic, sliced almonds and lemon juice and – WOW – you will have quite the opposite of blah. This String Beans and Sliced Almonds recipe is real easy and real good.

Put a skillet on at medium high and add a couple of tablespoons of good extra virgin olive oil. If your string beans are the bulk kind rinse them off and cut off the fuzzy end. If you want them to be more like bite size cut them into the size that you want. Slice or chop the garlic and the onion.

String Beans and Sliced Almonds-poppopcooks.com

Put all of the ingredients except the lemon in the skillet. Squeeze the lemon juice on it all and put the lemon rind in the mix. Salt and pepper to suit you and your gang. Toss often as it cooks and when the beans are as snappy or as mushy as YOU want them to be (5-10 minutes) serve them up. They go great with anything. You might want to, purposely, make more than you need so you can have them as a nuke it no brainer for work or another busy weeknight.

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String Beans and Sliced Almonds from your Skillet
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String Beans and Sliced Almonds from your Skillet
Servings Prep Time
2 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
2 10 minutes
Cook Time
5-10 minutes
String Beans and Sliced Almonds from your Skillet
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String Beans and Sliced Almonds from your Skillet
Servings Prep Time
2 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
2 10 minutes
Cook Time
5-10 minutes
Ingredients
Servings:
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Instructions
  1. Put a skillet on at medium high and add a couple of tablespoons of good extra virgin olive oil. If your string beans are the bulk kind rinse them off and cut off the fuzzy end. If you want them to be more like bite size cut them into the size that you want. Slice or chop the garlic and the onion.
  2. Put all of the ingredients except the lemon in the skillet. Squeeze the lemon juice on it all and put the lemon rind in the mix. Salt and pepper to suit you and your gang. Toss often as it cooks and when the beans are as snappy or as mushy as YOU want them to be (5-10 minutes) serve them up. They go great with anything. You might want to, purposely, make more than you need so you can have them as a nuke it no brainer for work or another busy weeknight.
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One Skillet Chicken Dinner – 25 minutes or less

One Skillet Chicken Dinner-8-poppopcooks.com

One Skillet Chicken Dinner – You will have the whole meal done and on the table in 25 minutes or less.

Put a skillet on at medium high and add enough olive oil to coat the bottom. Using a dishwasher safe cutting board cut up the chicken breast or tenders into about 1″ chunks. Add them to the skillet and stir them around a little. Sprinkle with salt, pepper, garlic powder and dried basil.

One Skillet Chicken Dinner-2-poppopcooks.com

Stir the chicken around a few times as it cooks. While it is cooking rinse the string beans, trim off the stumpy ends and cut them in halves or thirds. Chop up the onion.

One Skillet Chicken Dinner-3-poppopcooks.com

Add the veggies, the gnocchi and the tomatoes to the skillet.

One Skillet Chicken Dinner-4-poppopcooks.com

Mix it all together. Bring it up to a fast simmer and lower the heat just enough to maintain the simmer. Light up the broiler. Stir everything in the skillet a few more times as it all cooks. When the pasta – gnocchi – has softened to the nibble test top it all off with a layer of shredded mozzarella then a layer of grated parmesan. Some dried parsley and even some red pepper flakes if want.

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Put the skillet under the broiler until the cheese has cooked to the point that YOU want it.

One Skillet Chicken Dinner-6-poppopcooks.com

Then serve up your One Skillet Chicken Dinner.

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With a nice Sangiovese or Chianti. Bon Appetito!

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Chicken, veggies and pasta all in one skillet.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put a skillet on at medium high and add enough olive oil to coat the bottom. Using a dishwasher safe cutting board cut up the chicken breast or tenders into about 1" chunks. Add them to the skillet and stir them around a little. Sprinkle with salt, pepper, garlic powder and dried basil.
  2. Stir the chicken around a few times as it cooks. While it is cooking rinse the string beans, trim off the stumpy ends and cut them in halves or thirds. Chop up the onion.
  3. Add the veggies, the gnocchi and the tomatoes to the skillet.Mix it all together. Bring it up to a fast simmer and lower the heat just enough to maintain the simmer. Light up the broiler. Stir everything in the skillet a few more times as it all cooks. When the pasta - gnocchi - has softened to the nibble test top it all off with a layer of shredded mozzarella then a layer of grated parmesan. Some dried parsley and even some red pepper flakes if want.
  4. Put the skillet under the broiler until the cheese has cooked to the point that YOU want it. Then serve up your One Skillet Chicken Dinner.
    One Skillet Chicken Dinner-8-poppopcooks.com
Recipe Notes

You can use any kind of pasta instead of gnocchi. Gnocchi cooks in like 2-3 minutes and pasta in 8-10 minutes.

 

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