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 – In a Skillet for a Quick and Easy Weeknight Dinner

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Pork Tenderloin in a Skillet……

……….with the potatoes and veggies will be done and on the table in 30 minutes – or less. 

Put a skillet on your stove with the burner at medium high. Eyeball a couple of tablespoons of olive oil.

With a sharp knife remove the silver skin from the tenderloin. It’s easy, Just be sure to use a sharp knife. The sharper the knife the easier it is. 

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Sprinkle the tenderloin with salt and pepper then cut it in half. Put both halves in the skillet and……..

Pork Tenderloin-poppopcooks.com-skillet-one pan-quick and easy

………turn them a few times as they cook, getting them seared all over.

Put the potatoes in a bowl and into the microwave set at 4 minutes. While the potatoes and the tenderloin are doing their thing chop up the garlic – or just have that jar of pre chopped garlic waiting – or some that big batch that you chopped and stashed in the freezer for a day just like today. When they have softened up a little cut them up into about 1″ chunks. Add the butter, garlic powder, salt and pepper.

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When the tenderloin is seared all around and it is starting to get firm to a finger poke  or it’s at 145-150°F on an instant read meat thermometer lower the heat to medium and add the garlic.

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Put the potatoes back into the microwave for a minute and when the garlic  in the skillet is just starting to get golden on the edges add the spinach to the pan and turn it a few times as it wilts. When the spinach is wilted to the point that YOU like it, Serve up your quick and easy Pork Tenderloin dinner. Squeeze a little lemon juice on the spinach and top it all off with some grated parmesan and some dried parsley  – or not – you’re the boss!

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We had a nice pinot noire with ours.

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Pork Tenderloin cooked in a skillet, sautéed spinach and microwave "baked" potatoes.
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Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Put a skillet on your stove with the burner at medium high. Eyeball a couple of tablespoons of olive oil. With a sharp knife remove the silver skin from the tenderloin. It's easy, Just be sure to use a sharp knife. The sharper the knife the easier it is. Sprinkle the tenderloin with salt and pepper then cut it in half. Put both halves in the skillet and turn them a few times as they cook, getting them seared all over.
  2. Put the potatoes in a bowl and into the microwave set at 4 minutes. While the potatoes and the tenderloin are doing their thing chop up the garlic - or just have that jar of pre chopped garlic waiting - or some that big batch that you chopped and stashed in the freezer for a day just like today. When they have softened up a little cut them up into about 1" chunks. Add the butter, garlic powder, salt and pepper.
  3. When the tenderloin is seared all around and it is starting to get firm to a finger poke or it's at 145-150°F on an instant read meat thermometer lower the heat to medium and add the garlic.
  4. Put the potatoes back into the microwave for a minute and when the garlic in the skillet is just starting to get golden on the edges add the spinach to the pan and turn it a few times as it wilts. When the spinach is wilted to the point that YOU like it, Serve up your quick and easy Pork Tenderloin dinner. Squeeze a little lemon juice on the spinach and top it all off with some grated parmesan and some dried parsley - or not - you're the boss!
Recipe Notes

You could use different veggies and still cook them in the skillet. Just add them earlier in the tenderloin cooking process because the spinach in this recipe cooks so quickly.

 

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One Skillet Chicken Dinner with Peppers and Onions – Quick and Easy

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One Skillet Chicken Dinner with Peppers and Onions…..

………..is a nice twist on the old traditional Italian Sausage and Peppers. Here is our previously posted Sausage and Peppers recipe.

This time you will be making your whole meal in one skillet and in less than 30 minutes.

So here you go.

First put your skillet on at medium high with just enough olive oil to coat the bottom. Cut up the potatoes and put chicken tenders and the potatoes in the skillet. Drizzle with salt and pepper.One Skillet Chicken Dinner-poppopcooks.com-quick and easy-one pot-one pan-gluten free-paleo

Give the chicken tenders about 3 minutes a side. Stir the potatoes a few times as the chicken cooks. While the chicken and the potatoes are cooking cut up the pepper, onion and the garlic When the second side of the chicken has cooked add the rest of the veggies. Drizzle with a little salt and pepper again.

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Stir everything a few times as it all cooks and when the peppers and onions are done the way that YOU like them put it on the dinner plates and serve up your One Skillet Chicken Dinner. Bon Appetito!!

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Chianti of course!!

 

 

 

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Prep Time 5 minutes
Cook Time 20 minutes
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Prep Time 5 minutes
Cook Time 20 minutes
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Instructions
  1. First put your skillet on at medium high with just enough olive oil to coat the bottom. Cut up the potatoes and put chicken tenders and the potatoes in the skillet. Drizzle with salt and pepper. Give the chicken tenders about 3 minutes a side. Stir the potatoes a few times as the chicken cooks.
  2. While the chicken and the potatoes are cooking cut up the pepper, onion and the garlic When the second side of the chicken has cooked add the rest of the veggies. Drizzle with a little salt and pepper again. Stir everything a few times as it all cooks and when the peppers and onions are done the way that YOU like them put it on the dinner plates and serve up your One Skillet Chicken Dinner. Bon Appetito!!
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Pork Scallopini in Lemon Butter Sauce – 25 Minutes – Quick and Easy

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 Pork Scallopini in a Lemon Butter Sauce is another one of our quick and easy weeknight meals – on the table in 25 minutes or less and real good.

But First—Todays tip!

When cooking pasta put it in the pot of water as soon as you put the pot on the stove. You don’t have to wait for it to boil first. It will save you some time on a busy weeknight. Give it a  try with some linguini with todays Pork Scallopini.

OK, back to our quick and easy Pork Scallopini. 

First let’s cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar.

 I’ll bet that your grocery store always has some thin cut boneless pork chops like this.

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Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper.  Dredge the pork chops in the flour mixture………..

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……….and put them in the skillet leaving a little space between them. Cook them in batches if necessary.

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Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.

Pork Scallopini-4-poppopcooks.com pork chops-quick and easy

Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or –  chicken stock – in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them.

When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta  with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!

Pork Scallopini-5-poppopcooks.com-Lemon-Garlic

BTW that side dish is some is some Sautéed Spinach that was an easy multi-task with tonight’s meal. A nice bottle of Chianti goes good.

 

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Lemon Butter Pork Scallopini - 25 Minutes BigOven - Save recipe or add to grocery list Yum
Thin pork filets in a garlic and lemon saute.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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Instructions
  1. First let's cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar. Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper. Dredge the pork chops in the flour mixture and put them in the skillet leaving a little space between them. Cook them in batches if necessary.
  2. Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.
  3. Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or - chicken stock - in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them. When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!
    Pork Scallopini-5-poppopcooks.com-Lemon-Garlic
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