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Serves 4

  • Olive oil
  • 1-1/2 tsp cracked pepper
  • 2 cloves garlic, pressed
  • 1/2 tsp salt
  • 1/2 tsp dried thyme leaves, crushed
  • 3 beef fillet or striploin steak (1-1/2 inches thick)
  • 4 medium potatoes, sliced into 1/2 inch thick rounds
  • Additional salt and pepper
  • 4 lime wedges


Combine 2 T. oil, 1-1/2 t. pepper, garlic, 1/2 t. salt and thyme in cup. Brush over steaks to coat both sides. Brush potato slices with additional oil, season to taste with additional salt and pepper

Grill beef and potatoes, on a covered grill over medium-hot coals, 10-12 minutes, turning once. Beef should be medium-rare and potatoes golden brown and tender.

Squeeze lime over steaks and serve.


Serves a lot

  • 1 untrimmed brisket
  • spicy Italian dressing, or preferred marinade
  • cayenne pepper
  • salt


Smoking brisket is always a matter of personal choice and since it's difficult to go wrong, it's just a matter of what you want to taste and see. I always buy the untrimmed brisket with fat on one side.

Slice into the fat checkerboard. (not too deep). A very good choice now is spicy italian dressing, just rub it all over so it will cook through the fat. Salt and cayenne sprinkled generously over the fat side only.

Plan to start the cooking the evening before you want to eat it. In your smoker start about 1 lb of charcoal per 1 lb of meat, soak mesquite or hickory chip in water at least 30 minutes. (any wood that loses it's leaves in the winter can be used for smoking, pecan fruit trees are other good choices.) Be sure to use your waterpan. Add some soaked chips to coals, put on meat.

Let smoke for about 2-4 hours adding chips as necessary. Then double wrap the meat in heavy-duty aluminum foil, adding coals if necessary. Let meat cook undisturbed for another approx 8 hours or until you're almost ready to serve it.

Remove it from smoker and let set for at least 15 minutes before slicing. Slice diagonally across the grain and trim off fat.

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Serves 6

  • 6 (6-ounce) filet mignons
  • 2 Tbsp butter
  • 2 shallots
  • 1 pound mushrooms, chopped fine
  • 1/2 cup Madeira wine
  • 4 Tbsp cream
  • 2 tsp truffle oil
  • salt and pepper
  • 2 pounds puff pastry
  • 1 egg, slightly beaten
  • Madeira Wine Sauce
  • 1 Tbsp olive oil
  • 3 shallots
  • 1 cup Madeira wine
  • 1-1/2 cups veal stock
  • 2 Tbsp butter
  • 1/2 tsp peppercorns
  • 2 sprigs fresh tarragon
  • 1 tsp honey salt


Over high heat, saute filet mignons in 3 Tbsp. butter for 30 seconds on each side. Set aside to cool.

Reduce heat to medium and add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add cream, salt and pepper and reduce to a thick puree. Add truffle oil and cool.

Preheat oven to 400°F.

Divide pastry into 6-6x12-inch portions, approximately 1/4-inch thick and place each filet on one side of pastry triangle. Top each with mushroom mixture. Brush edges with egg wash and fold it over. Shape edges of pastry to contours of meat.

Glaze top of pastry with egg wash and bake for 20 minutes or until golden brown.

Wine Sauce: In saute pan over medium heat, add olive oil, shallots, peppercorns and tarragon. Saute until shallots are soft, stirring occasionally. Add Madeira wine and honey and reduce by half. Add veal stock and reduce by half. Whisk in butter and season with salt to taste. Keep warm.

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Serves 4

  • 4 beef ribeye steaks, cut 1-inch thick
  • 1 tsp olive oil
  • 2 Tbsp dry white wine
  • 2 Tbsp light soy sauce
  • 1/8 tsp tobasco sauce
  • 1 clove garlic, minced
  • olive oil-flavored cooking spray
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/4 tsp garlic salt, or to taste
  • prepared fresh pico de gallo (available in the produce section)


In a sealable plastic bag, combine olive oil, wine, soy sauce, pepper sauce and 1 clove garlic. Add steaks to bag, seal well and turn to coat all sides of steak. Refrigerate overnight.

Spray large nonstick skillet with cooking spray. Saute 2 cloves of garlic, onion, green pepper, cumin and oregano over moderate heat for 5 minutes, stirring frequently.Add beans and 2 Tbsp. water. Cover and cook 5 minutes on very low heat. Taste and add garlic salt if needed.

Meanwhile, sear steaks in a heavy skillet on medium-high heat. Saute 6 minutes per side for medium-raredoneness (145ºF). Check beans, adding 1-2 Tbsp. water if needed.

Serve steaks with beans and pico de gallo.

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