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Good Eats
When I’m not fixing computers I’m fixing something to eat!
Pan-Seared Ribeye Steak w/Red Wine-Mustard Pan Sauce
Pan Seared Rib Eye
Ingredients
1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper
Directions
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
CAUTION: Pan is really really HOT! Please use proper oven mitts before proceeding! Barely touching a 500+ degree cast iron skillet will leave a burn! Grabbing it with a handtowel is just asking for trouble!
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to More >
Bacon-Wrapped Pork Tenderloin Medallions w/Maple-Mustard Sauce
Bacon-Wrapped Pork Tenderloin Medallions
Ingredients
12-14 slices bacon (1 slice for each pork medallion) 2 pork tenderloins (1 to 1¼ pounds each), trimmed of fat and silver skin, cut crosswise into 1½-inch pieces; thinner end pieces scored and folded Kosher salt and ground black pepper 2 tablespoons vegetable oil Directions
1. Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices shrink and release about 1/2 cup fat but are neither browned nor crisp, 1 to 3 minutes. Transfer bacon to paper towels until cool, 2 to 3 minutes.
2. Wrap each piece of pork More >