This is beyond delicious – it’s gourmet personified! It also happens to be relatively easy, as the video shows.
Many, many years ago, I was a waiter at Cafe Pierre, a wonderful restaurant in my hometown of Manhattan Beach which is known for this fantastic dish. The hot-tempered chef would get so angry when I watched him cook – he’d bang his chef’s knife on the stainless shelf and yell ‘get out of my kitchen’. It was worth his wrath, for sure.
One 8 oz. grass fed filet mignon, per person Garlic cloves, chopped
Organic, grass-fed butter
Sea salt and fresh cracked black pepper
3 teaspoons whole black peppercorns per steak, most of them crushed, with some left whole
Organic heavy cream
Liberally salt and pepper both sides of the steaks
In a large stainless saute pan over medium heat, melt 1 tablespoon of butter per steak
Cook steaks for 3-5 minutes on each side, depending on how thick the steaks
When done, remove steaks to separate platter
Add garlic to pan that steak was cooked in, stirring to mix all the juice and whatever might be sticking to the pan; cook for 1 -2 minutes
Optional: add 1-2 tablespoons dry sherry
Add 1/4 cup heavy cream per steak that was cooked (i.e. four steaks = 1 cup cream)
Watching heat, allow cream to come to boil – once boiling, REDUCE HEAT to low
Simmer cream sauce, stirring often
Add crushed and whole peppercorns
Add a bit more salt to taste
As sauce thickens, continue to stir and add juice from the platter where the steaks have been sitting
Makes 4-6 servings
5 bell peppers (mix/match colors!)
1 lb. grass-finished beef
1 large sweet onion, diced
8 oz. sliced and diced mushrooms
3 medium tomatoes, diced
3 oz. tomato paste
1 Tablespoon minced garlic
1 Tablespoon Sriracha (optional)
Preheat oven to 350 degrees.
Cut the top of each bell pepper about one inch from the top and remove seeds in the center. Add the bell peppers in a boiling pot of water for 4-5 minutes until tender. Drain and set aside to cool.
In a large pan on medium heat, saute your chopped onions and mushrooms for roughly 5 minutes until browned. Add beef and stir until lightly browned, not fully cooked. Reduce heat to low and then add the minced garlic, tomato paste, and diced tomatoes, and stir thoroughly.
In a medium-sized baking dish, line up your peppers so they are standing upright. Fill in your bell peppers with the meat and vegetable mixture. Add 1/3 cup of water to the bottom of your baking dish. Place in oven and bake for 35-40 minutes (or even longer depending on how tender you like your bell peppers). Enjoy!
Any fish of your choosing can be substituted in this recipe.
1 4-6 oz. wild caught* salmon filet/steak per person
1 small jar of artichoke hearts (in water)
1 red bell pepper, chopped
1 yellow onion, chopped
1 medium leek, chopped
3 large cloves garlic, chopped finely
2-3 Roma tomatoes, chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
1/4 cup olive oil
1/4 cup white wine (optional)
Preheat oven to 350° F.
Heat olive oil in large skillet that has a cover.
Add onion, bell pepper, garlic and leek; cook for 4-6 minutes.
Add remaining ingredients, except olives and fish; cook for 2-3 minutes.
Pour into 9×9 or 9×14 baking dish.
Add fish and olives. Cover with foil and cook 12-16 minutes, depending on thickness of fish (because fish is being put into a sauce that’s already hot, it will cook more quickly than putting it straight into the oven).
* No farm-raised fish – they’re fed wrong, the water is polluted, and many farm-raised fish now even have coloring – yuck!
Note from Dr. Paul: There are certain dishes that are very expensive in restaurants, but when made at home can be a reasonable ‘treat’ – the price for two servings is less than one serving in a restaurant. Two come to mind: Rack of Lamb ($15 from Costco serves two), and Filet Mignon ($22 will serve two).
It’s no secret that I love fat, and one of my beefs with filet mignon is that, although it’s sooooo tender, it lacks flavor due to the absence of fat. On this recipe I borrowed from the French who know how to finish a filet – they top it with a flavorful sauce (usually made with butter).
1 (6-8 oz.) grass-fed filet mignon per person (if the filets are large they can be sliced in half sideways before cooking)
3 medium to large cloves garlic per two people
3 Tablespoons organic butter (don’t blame me, it’s the French’s fault)
2 Tablespoons balsamic vinegar or red wine
1 Tablespoon cooking sherry (optional)
Fresh cracked black pepper
Liberally season organic beef filets with sea salt and fresh cracked black pepper.
Melt 2 Tablespoons organic butter in a medium to large fry pan (depending on how many filets you’re cooking) over medium heat (do not use non-stick cookware),
Add steaks, cooking 2-4 minutes per side DEPENDING ON HOW THICK your steaks are; be careful not to overcook.
Remove steaks from pan and set aside near stove to stay warm,
Add garlic, balsamic vinegar or wine and sherry and 1 Tablespoon butter into the same pan the steaks were just cooking in. Stir and scrape everything in pan together. Don’t be alarmed when the garlic browns – that crispy garlic is what makes this dish super yummy.
Add juice from pan that steaks have been sitting on to sauce.
4 lbs. organic, boneless, and skinless chicken legs and thighs
4 cloves garlic, crushed
2 medium white onions, thinly sliced
2 large red bell peppers, sliced
3 cup mushrooms, sliced
1 can tomato paste (6 oz.)
1 16 oz. can stewed tomatoes
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 Tablespoon sea salt
1/4 cup liquid aminos or tamari (gluten-free) sauce
Black pepper to taste
Cashew Crumble “Parmesan” Cheese for sprinkling before serving (see recipe)
Place the sliced onions on bottom of crock pot.
Add the chicken over the onions.
Mix all other ingredients and pour over the chicken.