| Ingredients | Quantity | Item |
|---|---|---|
| Oil | One tablespoon | Fish |
| Salmon | 4 (6 ounce pieces) | Fish |
| Cajun seasoning | 4 teaspoons(more if you want) | Fish |
| Diced Avocados | 2 | Salsa |
| Diced Red onion | 1/4 Cup | Salsa |
| Finely diced Jalapeno | 1 | Salsa |
| Chopped Cilantro | 1 tablespoon | Salsa |
| Lime juice | 1 tablespoon | Salsa |
| Salt | to your personal taste | Salsa |
Step 1: Chop the ingredients for the avacado salsa. Then put them all into a bowl and mix them, add salt to taste.
Step 2: Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.
Step 3: Plate up the meal by putting the avacado salsa on top of the salmon, and enjoy.
Source: The Closet Cooking website
| Ingredients | Quantity |
|---|---|
| Sandwich roll | 5 |
| Beef eye of round roast | 1 |
| Seasoning salt | enough to cover the roat well |
| Freshly ground pepper | to taste |
| Smoked paprika | to taste |
| Sliced onion | 1/5 - 1 |
| Ground horseradish spread | 1 glass |
| Tbsp. of vegetable oil | 1 |
| Pinch of kosher salt | 2 |
Step 1: Take beef and heavily salt then wrap in plastic wrap. Refrigerate for 24 hours.
Step 2: Pour 1 tablespoon of vegetable oil into a very hot skillet. Brown all sides of the beef in order to create a caramelized crust.
Step 3: Mix seasoning salt, a dash of freshly ground pepper, and 10 shakes of smoked paprika.
Step 4: Cover meat on all sides with the seasoning mix.
Step 5: Put your meat thermometer into the thickest part of the roast and bake at 225° F for about an hour and a half. Make sure the thermometer says 115° F.
Step 6: Slice the meat as thin as possible and pile on top of a sandwich roll.
Step 7: Place the sliced onion on top of the meat and slather the other side of the roll with horseradish.
Source: Binging with Babish website steps taken stright from the website.
| Ingredients | Quantity |
|---|---|
| Black peppercorns, crushed | ¼ cup |
| Filet mignons | 2 |
| Kosher salt | To taste |
| Baby carrots | 1 pound |
| Butter | 2 sticks and 2 Tbsp, divided |
| Bourbon | ½ cup |
| Orange juice | ¼ cup |
| Brown sugar | 2-3 Tbsp. |
| Thyme | 1-2 sprigs |
| Black pepper | To taste |
| Peas | 1 pound |
| Shallot | 1 |
| Mint | 2 Tbsp. |
| Zest of a lemon | 1 |
| Vegetable oil | |
| Cognac | ⅓ cup |
| Beef stock | ½ cup |
| Heavy cream | ½ cup |
Step 1: Start by crushing your black peppercorns and then straining them through a fine mesh sieve. Pour what’s in the sieve into a bowl and set aside.
Step 2: Season both sides of your filet mignons heavily with salt and then let them sit at room temperature for 30 minutes up to an hour.
Step 3: In a deep saute pan melt 1 stick of butter. Once it’s bubbly, add your carrots. Slow cook them in the butter for 10-15 minutes, stirring constantly. Add ½ cup of bourbon and once the alcohol has cooked out add ¼ cup of orange juice along with 2-3 Tbsp of brown sugar. Cook until a syrupy glaze has formed. Season with some freshly chopped thyme along with salt and pepper.
Step 4: Par-boil the peas for about 2 minutes and then immediately put them in an ice bath (unless they are frozen peas, in which case you can skip that step). Strain the peas. Melt ½ a stick of butter in a pan and then add 1 chopped shallot. Saute for 2 minutes and then add peas. When peas are tender add 2 Tbsp of chopped mint, and the zest of one lemon. Season with salt and pepper. Mix to combine.
Step 5: Pat the steaks dry and then add them to a hot skillet with vegetable oil. Pan sear the steaks for about 4 minutes per side over a medium high heat. Add ½ a stick of butter and baste the steaks until they reach your desired internal temperature. Set aside and let rest for 10 minutes.
Step 6: Wipe out the pan and then add your crushed peppercorns. Toast for about 20-30 seconds. Remove from heat and add ½ a cup of cognac. Once the alcohol has cooked out, add ½ cup beef stock (before using, boil down 1 cup of beef stock to ½ a cup of beef stock) along with ½ cup of heavy cream. Whisk to combine. Keep stirring and simmering until it thickens up and then add 2 Tbsp of butter. Mix to combine.
Step 7: Add steak, peas, and carrots to a plate. Top steak with sauce, serve and enjoy!
Source: Binging with Babish website steps taken stright from the website.