• Robyn Bottens

How to Have a Mouthwatering Dinner in 20 Minutes or Less

Updated: Apr 29, 2020


You don't need to spend hours in the kitchen to have a delicious dinner. The final outcome of your dinner can be determined by a couple things and one of those would be the quality of ingredients you use. Grass fed and finished beef has a reputation of being dry, flavorless, and tough. However, we raise our grass fed and finished beef in a way that allows the meat to be the utter most opposite of that while still bringing you the health benefits.


Easy and Quick Beef Tenderloin Filet


Ingredients:

2 Grateful Graze Tenderloin Filets

Salt and Pepper

High heat cooking oil such as grapeseed, canola, or peanut


Directions:

Remove your steaks from the refrigerator 30 minutes prior to cooking.

Preheat oven to 350 degree Fahrenheit.

Remove the steaks from the packaging and seasoning well with salt and pepper on both sides.

Next, add about one tablespoon of oil to your skillet - I used a cast iron - and turn to medium heat.

Once the oil is hot, you will see it easily swirl around on the inside of the pan.

* A good way to tell if your oil is hot enough is to flick a small amount of water into the pan. If it sizzles, it's ready!

Place the fillets into the skillet flat side down. Cook on each side for about 3-4 minutes or until nicely browned. Then, place the skillet into your preheated oven and bake until the internal temp reaches your desired doneness. For ours to reach an internal temperature of 135 degrees, we baked them for 8 minutes.

Remember the steaks will continue to cook after you've removed them from the oven so if you want the internal temperature to be 140, pull them out at 135.

Wait 10 minutes before slicing into the steaks! This will allow the juices to settle so you have a nice juicy steak. - This is a perfect opportunity to open a bottle of wine!



Side inspirations: Parmesan Risotto, Garlic Green Beans, Oven Roasted Sweet Potatoes, Steamed Broccoli, Cauliflower and Parsnip Purée... I could go on and on.


13 views0 comments

Recent Posts

See All