by xversion8 | Sep 21, 2023
Beef Wellington Duxelles: 3 pints (1 1/2 pounds) white button mushrooms 2 shallots, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 2 sprigs fresh thyme, leaves only 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil Kosher salt...
by xversion8 | Sep 20, 2023
Pan-Seared Filet Mignon 4 10-ounce thick tenderloin beef filets (roughly 1.5– 2 inches thick) Salt and pepper to taste Vegetable or canola oil (can use 2 tbsp butter but it has a lower smoke point) Garlic & herb butter 1/2 stick of butter, softened 1 tbsp chopped...
