This can be a loaded question, because it depends to a large degree on the storage conditions. In my early days of learning to cook, calling my mom was the norm to ask questions like, how long does ground beef last in the fridge? I remember her response was more questions to determine when I bought it, if it had been frozen, what was the sell by date, if it had reached room temperature, and on and on.
Who would have thought there were so many variables to proper storage of meat. After eating out one night and getting sick off meat, I knew I didn’t want that to happen to the ones I loved.
Let’s start off with a few guidelines on food storage and temperatures.
Of course, you wouldn’t store your ground beef in the pantry, we’ll cover it anyway just because…
Pantry storage is normally room temperature of 60°- 70° F, refrigerator storage temperature should be around 35° – 40° F, and freezer storage temperature of 0°F or lower.
Now let’s get into the different tips that will help you determine how long your ground beef will last and this depends on storage conditions.
Important Tips
Always keep your ground beef, including any raw hamburgers refrigerated after purchase.
Check the “sell by” date. Always do your best to use it by this date and if kept refrigerated properly it will still be good up to 2 days after. For best results, keep it in its original packaging.
If you have forgotten and left your ground beef out of the refrigerator for more than 2 hours, discard it. Bacteria grows rapidly in temperatures of 40° F and 140° F.
When you buy ground beef and do not intend on using it immediately, it would be better to freeze it. It will maintain its freshness for around 3 to 4 months. For extra care, place in a freezer bag or wrap in freezer paper. This will help prevent freezer burn.
To thaw, place frozen ground beef in the fridge. Once thawed use it within 2 days. If you choose to microwave or place in cool water t to thaw, then use it immediately.
Once cooked in a dish or on the barbeque for hamburgers, you may keep it in the fridge for around 4 more days.
Final Words
Best practices with beef or any type of meat is to look at the sell by date when you buy it. Plan on using it immediately, however I know the best of intentions don’t always work out how we planned. If you open ground beef and it has a pungent sour smell, looks dull in color, or feels slimy, then toss it. These are sure signs of meat you do not want to cook. I have experienced this with thawed ground beef and I can promise you the smell is really bad.
I’m from the south and many of my friends love nothing better than the perfectly cooked burger off the bbq and home-brewed beer.
There are so many Beef Stew Recipes out there, how do you know which one to try? It’s according to the taste you are looking for. There are Southern, Irish, Italian, All-American, classic, old-fashioned, and many others. I love cooking beef stew in the winter, it’s one of those comfort meals, that warms the body.
Let me share my first cooking experience with beef stew.
I carefully prepped everything just as my cookbook had explained, then put the stew on to cook and within the hour the aroma that filled the air smelled heavenly. I was so excited to try it, especially with my made from scratch buttermilk biscuits. After taking my first bite of the meat, I was sorely disappointed. It was so tough, you could have used it as a hammer. I nailed, no pun intended, the flavoring and spices of the broth and the veggies in the stew, they were delicious, but not the meat.
Over the years, I have learned a lot about cooking beef stew. Hopefully by shedding a little light on how to make the beef tender, this one tip will help you not have meat so tough you can’t chew it. You can decide on the recipe you would like to try, however if you get this one thing wrong, then any recipe may be a flop.
I normally use a boneless chuck roast that has a good bit of marbling or find one already cut into beef stew pieces, but make sure it has the marbling, if it’s too lean, it will not make a good stew. No matter the meat you use, whether it’s a more expensive cut or a cheap one, this first step in cooking can make or break the final tenderness.
I have found that searing the meat first in a little vegetable oil on very low heat helps to caramelize the proteins in the meat and seals in moisture, which helps the meat be more tender.
Easy to Make Beef Stew Ingredients
Even thought it says easy, it still takes about an hour of prep work. You may want to read the entire article for all of the tips and variations before you start with your preparations as, I give tips on cooking stove top, in the oven, and the crock pot.
3 lbs boneless chuck roast with plenty marbling in the meat, cut into 2-inch pieces
3 tbsp Vegetable oil
2 tsp salt
1 tsp finely ground black pepper
1/4 cup all-purpose flour
3 cups beef broth
1 cup red wine
4 cloves garlic, peeled and minced (I cheat sometimes and use the already minced)
1 bay leaf
1/2 tsp dried rosemary
1/2 tsp dried thyme
6-8 carrots, peeled and cut into 1-2 inches (can use less if you’re not a carrot fan)
4 large yellow potatoes, peeled and cut in chunks ¼ to ½ inch or the smaller boiling ones cut in half
2 yellow onions, cut into 1-inch chunks
Optional
2 tbsp. balsamic vinegar or Worcestershire sauce
1-2 cups sauteed mushrooms (according to how many you like, to me the more the merrier)
This recipe is the good ole standard recipe that is satisfying and filling. You can choose to cook stove top or in the oven. If you choose to cook in the oven, preheat 325 degrees and make sure your rack is in the middle of the oven.
Rinse Your Meat
I’m funny like this, but I always rinse my meat. There’s no telling who’s handled it and it’s just gross thinking of using unrinsed meat. Once rinsed, pat dry to get all of the moisture off, then salt and pepper. Divide meat into 3 batches. You will sear it in 3 batches, because if you add all of the meat at one time, you’ll have a mess on your hands.
Start with a heavy cooking pan or dutch oven you can place on the rangetop and bake with in the oven. Place on rangetop and heat 1 tsp (more if needed) of vegetable oil over medium heat, after hot, add first batch of meat using tongs placing meat one piece at a time, meaning don’t dump them all in at once. Do not cook on high. I like to cook over medium low to medium heat. Turn with tongs to cook consistently on all sides and don’t crowd the pan, you want to sear them well. This will take 6-8 minutes per batch. Once seared, remove this first batch with the tongs and repeat this process for the other 2 batches, adding the tsp or more vegetable oil and allowing it to heat up before adding the meat.
Set all meat to the side. Add onions to pan and sauté for about 5 minutes – use a wooden slotted spoon, reduce heat to medium low and add flour, stirring frequently cooking for around 2 minutes, then add garlic cook for another minute. Add wine while stirring the bottom to scrape any brown bits off the bottom of the pan. (If you cook on to high of a heat during this step, you can ruin your stew) If you choose to us the balsamic vinegar or Worcestershire sauce, add it now and simmer for around 5 minutes.
Next add beef broth, bay leaf, rosemary, thyme and beef.
If cooking stovetop, bring to a gentle boil (simmer) and cook on very low temperature for 1 1/2hour.
In the oven, bake at 325 for 2 hours. (My preferred method)
Either way after the time has passed add carrots and potatoes and bake or boil for another hour or until all is tender. If you wanted to add the sautéed mushrooms, I would do so the last 15-20 minutes of baking or boiling. Sample and if you need more salt, pepper or other seasons add at this time to suit your taste.
Many ingredients are the same in most beef stew recipes, some recipes may call for additional spices or different vinegars and can add a different taste and dimension to the meal. I’ve added more carrots and less potatoes, as I love cooked carrots way more than potatoes. I’ve even used rice instead of potatoes, as strange as that may sound, t’s pretty good.
You may also choose, once the inital preparations are finished, to put it in a crock pot and cook on a low temperature overnight, adding the carrots and potatoes the following morning and cooking on high for another couple hours until they are done.
Final Tip
Going back to the meat, this can make or break the meal. Pick out a good piece of meat, cut the pieces as evenly as possible, and when searing the meat, make sure the heat is not on high. Sides that are good to serve with your stew are green beans, biscuits, cornbread or any of your favorite breads. Can prepare the day before and reheat, it’s even better the second day. Ask your kidos to help and make it a fun day in the kitchen.
When we lived in Las Vegas and went to a restaurant for breakfast, my son would hastily hunt for corned beef hash and eggs and be very disappointed if it was not on the menu. Since he loved it so much, I decided I needed to learn how to make corned beef hash. The easy way is to pop open a can of pre-made hash; however, it is not the same as homemade corned beef hash.
I found varying recipes on how to make it. Ultimately, what I ended up doing was making corned beef and cabbage, a St. Patrick’s Day staple along with ice cold beer and with the leftovers make corned beef hash and eggs for breakfast. Everyone loved this. My home was the place to be for good food, whether it was Thanksgiving, Christmas, a business meeting, a casual gathering of friends, or late nights in the jacuzzi.
Now that my son is older and on his own, I’m sure he uses the canned type; however, I still remember and cherish those days of making corned beef hash for him. He would always clean his plate and I’m sure you will too, once you perfect the recipe to your liking.
Selecting the Perfect Cut of Corned Beef
Before we jump into the recipe, let me give you a few pointers on choosing the right piece of corned beef brisket from your local grocery store or butcher. You can find it in 3 varieties: the flat, the point and the whole brisket. Let me explain.
The flat is leaner and thicker. The point is the end of the brisket, which is fattier. The whole brisket includes both and is my choice when available. With the whole, you get some of the lean meat and some of the fat which makes a better flavored corned beef. If it has too much fat, once cooked, feel free to trim as much off as you like. You want your piece to have the fat while cooking, because that is where the flavor comes from. If the whole brisket looks “too big” for your family, just know you can expect 20-40 percent shrinkage, once boiled or baked.
How to cook your corned beef
You can boil it, like I do when I prepare the corned beef and cabbage, however if my intent is solely to have it for hash, I like to bake it in a roasting pan, add water about ¼ the thickness of the meat, sprinkle salt, pepper, minced garlic and covered with foil to preserve even more flavor. YUM!!! This method will take 2 to 4 hours depending on the thickness of the cut. Now that we’ve covered some of the important tips on selecting and cooking your corned beef, let’s get on with the recipe.
Corned Beef Hash Recipe
4 tablespoons olive oil or butter
1 cup chopped onion
2-3 cups diced potatoes (Red potatoes are my favorite, russet work well too)
3 cups cooked corned beef
Salt and pepper to taste
Optional: (We love both in ours)
1 tablespoon minced garlic
Couple splashes of Worcestershire sauce
Parsely – fresh or dried
Diced Scallions
Rinse, peel (if russet – if you are using red potatoes, I like leaving the skin on – it’s up to you), and dice potatoes into small cubes about ½ inch, then drop into boiling water and cook until tender, do not overcook to the point of falling apart. When finished drain and rinse immediately with cold water while still in the colander, so you stop the cooking process.
Chop and sauté the onions in 1 tablespoon butter or oil. Set aside. Keeping an eye on the potatoes, not to overcook.
Cut your corned beef against the grain into ½ inch pieces. Set aside.
In a large skillet, melt the reamining butter or oil on medium heat, then add potatoes and garlic and cook until golden brown (I like my potatoes crispy instead of mushy). Once potatoes are almost to the golden consistency you like, add the sautéed onions, let the onions heat up and get a little brazed, then add the corned beef. If you want the splashes of Worcestershire sauce, now is the time to add it, scallions (optional) and salt and pepper to taste. Toss until all is heated thoroughly.
You can serve the made from scratch corned beef hash with poached or fried eggs and your choice of toast. Optional: garnish with fresh or dried parsley.
After writing this, my mouth is watering for corned beef hash and eggs.
Final Tip
If you want quick and fast, compromising the quality and taste, go for the canned hash, if you want the top notch, best tasting, impress your guests, kind of breakfast or brunch meal, then choose to take the time and make your own made from scratch corned beef hash! It’s tasty and it’s comfort food. Your guests will love you for it.
There seems to be a lot of confusion about craft beer these days. Much of this confusion seems to be because of the popularity of craft beer. American craft beer has exploded onto the scene to such an extent that you can walk into just about any bar be it a dive bar, local watering hole, strip mall saloon, dance club, strip club (hubba hubba), or booze serving restaurant and you’ll either see craft beer posters, taps, bottles in the cooler or listings in their menu.
The popularity of craft beer has resulted in craft breweries popping up all over the place with many towns sporting more than one brewery either of the brew on site brew bar variety or a little local brewery with their own tasting room.
Dazed and Confused Beer Drinkers
Adding to the confusion for many folks is the types of beers that are now easily found just about everywhere. It used to be easy. You ordered according to whatever big brewer brand beer you were most familiar with or the closest thing to that offered by the bar you were in at the moment. The only choice you had to wrestle with used to be was light beer. Should I drink light beer? All beer tastes the same (it doesn’t but keep reading) so maybe light beer is better for me or I won’t feel so full (no comment).
What?!?! Light Beer?!?!
If you are a light beer drinker…what the hell are you doing reading a craft beer column? Just kidding. Welcome to you and glad to have you here. Now, why are you here? Are you, perhaps, “craft curious” and want to see what the other side is like? If that is the case, good for you and all hope is not lost. Actually, there are plentiful lighter beers in the craft beer category and I believe anyone who enjoys beer can find a craft to their liking. Whether it is a lighter beer or not.
Back to the question at hand: What is craft beer?
I could beg the question and say that “craft beer is beer brewed by a craft brewery”. However, leaving it at that would be asinine and wouldn’t help anyone. Instead of rubbing anyone the wrong with evasive nonsense, I’d prefer we dig in just a bit and figure out what a craft brewery is so we can better define craft beer.
Calling on the Professionals
Let’s give it a shot. According to the Brewers Association, which is an American trade group composed of over 7000 craft beer and home brewing professionals, an American Craft Brewery is small, independent, and traditional. What a revelation! Do you now feel completely informed? I know that I don’t. So, it is time to dive a little deeper, drink a little more craft beer and figure out what an “American Craft Brewery” is so we can more accurately define what the hell a craft beer is.
To help us, I lifted some information from an official source. We’re down the rabbit hole already, so we may as well keep digging. The answer to our question must be somewhere.
Getting Small
Here comes the drum roll….Craft Breweries are small breweries! Small, I said, small. Okay, smart guy, just what is small to the Brewers Association? To qualify as an American Craft Brewery, the brewery must produce less than 6 million beers annually. They must also adhere to the rules of alternating proprietorship which is an arrangement in which two or more people take turns using the physical premises of a brewery. Getting kind of technical, eh?
This “Small” category is broken down into sub-categories as follows. Microbrewery, Brewpub,
Contract Brewing Company, Regional Craft Brewery, and Regional Brewery.
First, we’ll figure out how a brewery qualifies as a Microbrewery.
Microbrewery
To be classified as a “Microbrewery”, you have to brew 15,000 barrels of beer or less every year. Of that craft beer the brewery produces, off site sales must be 75% or more. So, at least three-fourths of the beer produced cannot be sold on site by the brewery. Also, the microbrewery must sell their craft beer to the public using one of or a combination of the methods explained below.
It can be sold via the Three-Tier system which is a traditional method of beers sales where the brewery sells their beer to a wholesale and the wholesaler then sells the beer to the retailer. Finally, the retailer puts their stock of beer on display and sells it to thirsty consumers like you and me!
The next method cuts out a step (and a middleman) and is called, not surprisingly, the two-tier system. With this method, the brewer acts as the wholesaler. That’s the only difference from the three-tier method.
The final method choice is simply the brewery selling their tasty adult beverage directly to the thirsty public. This can be accomplished by selling beer in an on-site tap-room, restaurant, or even carry-outs.
That covers things for this week. Don’t worry, your craft beer curiosity will be sated if you have a little patience. Next time, I’ll finish up what I started this time and move on to some entertaining times and places drinking craft beer. See you then. JJ
Ground beef has a bad reputation and it is undeserved. Ground beef can be a healthy way to add quality protein, iron, and other nutrients to your diet…if you go about it the right way. So, first I’ll hit on helpful info and then I’ll offer several delicious ground beef recipes for a high protein diet. Put on your chef’s hat and get your cooking tools ready because we’re targeting flavor packed healthy eating!
Ready? Great! Here We Go…
First things first, go with lean ground beef. Personally, I prefer at least 95% lean because with my training and diet I reduce fat intake as much as I can. You have to big picture it. Cutting a little fat here and a little fat there really adds up to a significant amount day in and day out.
Are you a calorie counter? Good for you. Remember this number: 164. 164 is the number of calories in a 3 ounce serving of ground beef that is 95% lean. Not 90%. Not any other percentage except 95% and that 3-ounce serving jams 24 grams of muscle building protein into your body with only four and a half grams of fat.
You think 90% lean is “close enough”? Wrong. Using 90% lean ground beef adds 20 more calories. So, now we’re at 184 calories. About half of those total calories are from fat and we’ve gone from 6 grams of fat to almost 10 grams of fat. We also lose almost 2 grams of protein.
Kind of crazy, huh? A “mere” 5% difference in the leanness of ground beef makes a big difference in the overall healthfulness of using that ground beef in your diet.
Lean Beef is Good Beef
Don’t be fooled by any beef or ground beef naysayers either. Why not? Because there’s a lot more usable and needed nutrition contained within that 95% lean ground beef. Nutrients and antioxidants that our bodies crave. Vitamin B6 is in there. Zinc is present also. Don’t forget alpha lipoic acid. So now we’re looking at goodies that help regulate the sugar levels in our blood. How about antibodies? Sure. Eating lean ground beef helps your body produce antibodies. Man, I’m stoked now!
Keep this in mind, my friends. No matter how tasty it is or how much you love cooking with lean ground beef, don’t get all crazy with it. Limit your beef meals to two per week. I know, two is not much but approach you diet with variety at the forefront and you’ll be fine. There are many tasty proteins out there, so use them along with your twice a week beef fix!
Okay. I’m pretty sure that for these ground beef recipes for a high protein diet I’ve driven home the importance of sticking to using at least 95% lean beef. Don’t think twice, just get and use at least 95% lean ground beef.
2 More Reasons To Beef it Up!
Before we check out the recipes, there are a couple other points I want to hit on first. A couple more pluses that we can put in the column for our friend ground beef. I’m talking flavor and versatility.
Lean ground beef tastes good! Not only does it taste good, it soaks up flavor from a wide variety of spices. That means you can build on its inherent deliciousness with any spice or mix of spices that suit your palate!
The versatility that I’m talking about will be obvious with the recipes I’m about to share with you. The bottom line is that there’s a whole bunch of different ways that our 95% lean ground beef can be used in tasty dishes that we’ll look forward to eating again and again.
Guess what? Your patience is about to be rewarded. You guessed it, it is recipe time. I’ve put together a sampling of recipes that will provide a nice overview of dishes you can prepare with our lean ground beef. Keep in mind, not every recipe will be a winner for everyone. But I feel that you’ll find some personal winners and, perhaps, scratch around on your own to find additional recipes that will rock your taste buds.
Time For The Recipes!
First out of the gate is a recipe for a lean bacon cheeseburger. Excited? I am because you get both ground beef and bacon!
Super Lean Bacon Cheeseburger
Weigh out 4 ounces of 95% lean ground beef, form it into a patty and sprinkle a little salt on it. If you’re worried about it holding its shape, pop it in the freezer for a few minutes.
Get your grill going or heat up your stove top. Take a slab of bacon and slice it down the middle. Put a slice and a half of the bacon in your skillet and cook until well done. Have a plate handy with paper towels on it and put your bacon on that to drain.
Cook your patty to whatever doneness works for you. Just before you’re finished cooking the lean beef patty, put a half an ounce of light Swiss cheese on it so the cheese gets nice and “melty”.
Take about half a minute to a full minute to toast your burger bun. I like whole wheat buns or you can use a “light” or “low-cal” bun.
Put the cooked patty on the bottom half of the bun and add about 2 teaspoons of your favorite condiment on top. I prefer some chunky salsa, but bbq sauce can be used too. Finally, add a slice of tomato, pickle or red onion (if you like), put the top of the bun on and it is now time to feast!
Big Bad Breakfast Burrito
Brown 3 ounces of lean beef, crumbled, and drain. Dice half a medium-sized tomato, coarsely chop just under a handful of cilantro and mix those ingredients with one egg and scramble it. Cut three slices of avocado-you can mash it if you want.
Now, use a lower calorie whole wheat tortilla to build the burrito. Spread or place the avocado on the tortilla, add some hot sauce or salsa to taste, a pinch of sea salt, the beef and your egg scramble. If you’re a garlic fan (I am!), mince a little fresh garlic clove and add that too. Now roll that bad burrito up and start your day with a tasty healthy feast!
Next up is an easy chili recipe that you can put in the slow cooker and get multiple servings out of it.
Meaty Beany Slow Cooked Chili
Brown one pound of 95% lean ground beef that you’ve sprinkled with a teaspoon of cayenne, cumin, plus salt and pepper to taste.
While the beef is browning, drain 2 cans each (30 ounces of each total) of kidney beans and black beans.
Put the beans in a 5-quart crock pot or slow cooker along with the browned beef.
Dice a small onion, mince two or three garlic cloves and add to the pot along with 2 and a half cups vegetable stock, 1 cup of salsa, 2 diced red peppers, one cup of canned corn, 15 ounces of diced tomatoes (you can dice them yourself or use canned). Gently stir the mixture.
Turn the cooker on high and cook for three to four hours or 6 or 7 hours if the cooker is set to low. Makes about 5 servings and you can top with shredded cheese or sour cream, but watch the fat content and don’t forget about the calories in your toppings. Enjoy!
Moving on, I think everybody likes pizza. Those greasy toppings, though, get you into trouble. Here’s a ground beef recipe for a high protein diet where you can enjoy delicious pizza without the worries.
Better Beefy Pizza
I like to start with a thin and crispy whole-wheat pizza crust from the store. Just follow any package directions for preparation.
Brown 6 ounces of 95% lean ground beef and drain. Dice a tomato and blend with a quarter cup of tomato sauce along with four tablespoons of sliced green olives. Spread the mixture on your crust.
Next, sprinkle some onion powder and garlic powder along with about a pinch of sea salt and about one-fourth teaspoon of black pepper. Add the drained ground beef and spread evenly on the crust.
I like pickled jalapeno rings-the kind in jars from the store-and scatter them around my pizza. Or you can substitute about a quarter diced green or red pepper instead of the jalapenos.
Sprinkle 3 to 4 ounces of shredded or grated light mozzarella cheese over the top and pop your pizza in the oven. Cook your pizza in an oven preheated to 450 degrees for about 10-15 minutes or until the cheese melts the edges of the crust start to turn toasty.
Remove your pizza from the oven. Let sit a few minutes, slice and chow down!
Wrapping It Up
So, that’s four killer recipes for you that I think are delicious. Enjoy and play around with them according to your tastes. Always remember to avoid adding unnecessary fat and calories. Keep it protein rich, include beef in your meal plan twice a week, and eat like a boss!
Angus Beef comes from Angus cattle, known as Aberdeen Angus. They were first brought over to the USA from Scotland in 1873.
What part of the cow does Angus Beef come from?
Well, the truth is, that any part of an Angus cow can be called Angus Beef. So, if you really wanted to, you could buy the cheapest, nastiest part of an Angus cow and be well within your rights to call it Angus beef. (I am sure that some of the constituent parts of an Angus burger that they serve in certain fastfood chains are highly dubious – but that’s just my personal opinion!)
What is Certified Angus Beef ®
The Certified Angus Beef® (CAB) brand has been marketing CAB since 1978 when a group of farmers got together and came up with their slogan:
“From our family ranchers to your family table.™”
Since then, they have sold their CAB as incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut .
This video is interesting if you want to really ‘geek’ out on Certified Angus Beef ® (you have to hand it to the CAB for their excellent marketing!)
Is Angus Beef all about the Marbling?
Ok, so beef is graded according to how much marbling there is, the more there is, the more flavor and juiciness you can expect. Now, I LOVE my steak, so it seemed a good idea to look further into this marbling thing … you know when sometimes you wish you hadn’t even started, stay with me, we’ll get there!!
I’m going to concentrate on USDA ‘Choice’ & ‘Prime’ beef – as that is where Certified Angus Beef sits,
The grading goes like this:
As you can see, there are actually three numbered levels of USDA Choice, and they all come back to the percent of marbling. So I think, the key thing to remember is, marbling impacts flavor, juiciness, and mouthfeel, and if you get a good sear it can have a major impact on flavor. It’s also worth noting that CAB is only present in the top two USDA Choice levels and the USDA Prime level.
All this thinking about steak and good quality beef makes me want to go eat steak! Do I choose Angus Beef or Kobe or Wagyu Beef? In an ideal world, I’d like to head down to my local farmer’s market and pick up some locally-sourced, organic steak and fresh, just-picked local veg to accompany it.
A great alternative is to find some online steak excellence, my favorite is Chicago Steaks or Omaha Steaks, where you can pick up exactly what you want.
Depending on which website you look at, will depend on what the differences are between Filet Mignon and Chateaubriand. Some people say that they are the same and the difference is in the thickness of the cut, filet mignon being a thinner cut and chateaubriand being a thicker cut. Other people say that the difference between the two is that with filet mignon, the grain of the meat runs up and down, whilst with chateaubriand the grain runs horizontally.
Whatever they say, all are agreed that both chateaubriand and filet mignon come from the tenderloin. According to wikipedia the filet mignon is the smaller end of the tenderloin:
Best Way To Cook Filet Mignon?
This is my favorite method – starting the filet mignon in a pan and then transferring it to the oven. I like mine rare, so 5 minutes in the oven is all it needs:
Best Way To Cook Chateaubriand?
It’s without surprise that cooking the chateaubriand is very similar – it just takes longer because it is a thicker cut of meat. Again, I’d recommend using the pan to oven method and follow timings depending on how you want your meat cooked.
Which to Choose?
Well, if you’re dining alone, treat yourself to a filet mignon and if the table is set for two, then it’s chateaubriand all the way! Either way, you could choose to get these cuts from wagyu or kobe beef – whatever your choice, it will be delicious if you take a little time and care in the cooking.
There has been some discussion as to whether filet mignon and chateaubriand are as flavorsome as other steaks, such as ribeye. Filet mignons are not as popular as they once were, but they continue to be my personal favorite – for me you can’t beat a good piece of fillet steak that has been cooked rare to blue.
I have great childhood memories of going to the steakhouse with my Dad – we’d both have fillet, mine would be rare/blue and Dad’s would always be well-done; this never failed to cause a sharp intake of breath from the waiter who would quickly regain his composure and say, “Would Sir like the fillet butterflied?” when what he really wanted to say was, “Oh No! We can’t cook a fillet steak well-done, it will ruin it!!”
craft beer has exploded onto the scene to such an extent that you can walk into just about any bar be it a dive bar, local watering hole, strip mall saloon, dance club, strip club (hubba hubba), or booze serving restaurant and you’ll either see craft beer posters, taps, bottles in the cooler or listings in their menu.
add quality protein, iron, and other nutrients to your diet…if you go about it the right way. So, first I’ll hit on helpful info and then I’ll offer several delicious ground beef recipes for a high protein diet. Put on your chef’s hat and get your cooking tools ready because we’re targeting 
