Filet steaks

the best fillet steak you can afford • puff pasty • Iberico Ham • Egg beaton • mshrooms. I used a mix of dried and fresh (dried warm in some boiling water first) • Truffel oil (optional) • Dejon Mustard • butter

(about 200g each, 1.5–2 inches thick) Filet mignon steaks • Chili powder • Ground cumin • Black pepper • Ground allspice • Sugar • teaspoons, finely chopped and mashed with 1 teaspoon salt Garlic • Worcestershire sauce • Oil • medium, thinly sliced Onion • (about 350g) Beef gravy (jarred) • to taste Salt and pepper

Dijon mustard • to taste Ground pepper • Lemon or white wine vinegar • large or 10 small Capers • large or 8 small Anchovy fillets • Walnut kernels • Nutmeg • Worcestershire sauce • Egg yolk • (about 200g each) Filet steak • Basil leaves • Sage leaves •

(about 170g each) Beef filet steaks • Salt • Black pepper • Olive oil • (for herb butter) Butter • tbsp, finely chopped Fresh herbs (parsley, chives, or your choice) • large, sliced into rounds Tomato • g, sliced Fresh mozzarella • leaves, sliced thin Fresh basil • (optional) Balsamic glaze • (for tomatoes) Extra olive oil

Fish (fillets/steak) • sea salt • msg • chicken bouillon • ground black pepper • garlic (minced) • Lemongrass (minced) • red Thai chili (minced) • shallot (minced) • Turmeric powder • Neutral frying oil

For the appetizer, also called amuse bouche: • small avocado • Cooked small newport shrimp • minced shallot • fresh mayo • Habanero pepper sauce • For the bacon grilled scallops with mushrooms: • fresh wild scallops • tea smoked bacon • chopped portobello mushroom • For the halibut steaks with asparagus: • halibut steaks, 3 ounces each •

whole boneless beef chuck roast, cut into 3 steaks • white button mushrooms, quartered • medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-size pieces • Baby Yukon Gold potatoes, halved • small celery (3 ounces; 85g), sliced • medium cloves garlic, peeled diced • large yellow onion (10 ounces; 275g), peeled, split in half • frozen or fresh pearl onions (thawed if frozen, peeled if fresh) • frozen peas • chicken stock • tomato paste (2.5 ounces; 75g) • powdered unflavored gelatin (1 ounce; 30g) •

lamb shoulder steaks boneless • lamb neck bones • lamb stew meats • water • kosher salt • diced bell peppers • large onions coarsely chopped • carrots • white potatoes • red wine • Greek seasoning • savory •

Filet steaks • Olive oil (light olive oil preferred for searing meat) • Salt • Black pepper • garlic or 1 tbs of minced garlic • fresh thyme

công thức tiếng Việt • your choice of pasta • steak fillet, boneless rib eye • vegetable oil • unsalted butter • small onion, chopped • Shimeji mushroom, thinly sliced or chopped • salt and pepper to taste • paprika • white wine • cooking cream, or sour cream, or Greek yogurt • parsley, chives or spring onions to garnish

Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steaks • Kosher Salt (to season) • Freshly Ground Black Pepper (to season) • Cilantro (leaves and some stems) • Italian Parsley (leaves and some stems) • Lemon Juice • Lemon Zest • Garlic Cloves (minced) • Ginger (minced) • Smoked Paprika • Ground Cumin • Turmeric •

Double 8 Cattle Company Fullblood Wagyu Fillet Beef Mignon Steak • Spring Onions • Asparagus • Morel Mushrooms • Olive Oil (to season) • Kosher Salt (to season) • Freshly Ground Black Pepper (to season) • Meyer Lemons (zest and juiced) • Honey • Cider Vinegar • Whole Grain Mustard • Shallot (minced) •

Double 8 Cattle Company Fullblood Wagyu Teres Major (Chuck Tender) Filets • Grapeseed Oil • Kosher Salt & Freshly Ground Black Pepper (to season) • White Sugar • Maple Syrup • Water • Apple Cider Vinegar • Whiskey (chef used Jack Daniels) • Kosher Salt • Freshly Ground Black Pepper • Fingerling Potatoes • Grapeseed Oil •

Fullblood Wagyu Fillet Mignon Steaks • Grapeseed Oil (any high-temperature oil will work) • Kosher Salt and Fresh Ground Black Pepper • Butter • Medium Size Shallot, Sliced • Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.) • Fresh Sage, Minced • Fresh Parsley, Minced • Dry Sherry • Heavy Cream

Fullblood Wagyu Filet Mignon Steaks • Grapeseed Oil (any high-temperature oil will work) • Kosher Salt and Fresh Ground Black Pepper • Butter • Medium Size Shallot, Sliced • Mushrooms, Sliced (use your mushroom of choice – Button, Shiitake, Crimini, Oyster, Chanterelle, etc.) • Fresh Sage, Minced • Fresh Parsley, Minced • Dry Sherry • Heavy Cream

Double 8 Cattle Fullblood Wagyu Fillet Mignon Steaks • Kosher Salt • Coarse Ground Black Pepper • Fresh Rosemary (minced) • Fresh Blackberries (for serving) • Blackberry Wine • Shallots (minced) • Unsalted Butter (cold and cut into 1/2-inch cubes) • Kosher Salt (to season) • Coarse Ground Black Pepper (to season)

Double 8 Cattle Company Fullblood Wagyu Filet Mignon Steak • Puff Pastry • Mushrooms (minced) • Truffle Shavings • Shallot (minced) • Garlic Cloves (minced) • Rosemary (minced) • Chives (minced) • Brandy • English Mustard • Parma Ham • Egg (beaten) •

fillet mignon steaks • Seasoning of your choice for the steak. I like Weber Savory Herbs with Roasted Garlic • zucchini sliced • onion sliced • jalapeño seeded and sliced • bell pepper sliced. Use a red, orange or yellow one for color • mushrooms sliced • garlic minced • cherry tomatoes whole • balsamic vinegar • Italian seasoning • cracked black pepper •

Fresh Grown Sweet Corn on the Cobb • Milk • Butter • Boneless Beef Roast, sliced into 1/4"-1/2" steaks • Lg. Baking Potatoes, peeled and cubed • Garlic Powder • Onion Powder • Salt and Black Pepper, to taste • Olive Oil • Granulated Sugar

boneless ribeye steak • olive oil • Salt and pepper • unsalted butter at room temperature • garlic roasted then peeled and mashed • French bread • aged provolone sliced lengthwise • Caramelized onions (see note) • Parsley oil (see note)

boneless milkfish (you can use any fish you prefer • medium sliced onion • Juice of 2 lemon (you can use calamansi depends on your taste) • garlic • soy sauce • water • cooking oil

whole milk • fresh rosemary • unsalted butter • all-purpose flour • grated parmesan cheese • ground nutmeg • beef steak (sirloin or boneless ribeye) • large garlic cloves, unpeeled and crushed • cauliflower, trimmed and cut into bite-sized pieces

Filet - the best you can get - I use Kobe 5 or Black Angus • Baguette or other Toast • All these are ideas - use more or less of each to your Taste • Mustard - Dijon for Classic - I like to use Colmans English for hotter - you can also add a little of the powder if you prefer dryer mixture • Shallots - Minced • Capers - Minced • Chives - Minced • small Cornichon - Minced • worcestershire sauce • Any Spicy Sauce to Taste - I use tabasco habanero or powdered Chilli • Lemon or Lime Juice • perfect Egg Yolks •

Boneless Beef Chuck steak • black pepper • crushed red pepper • Italian seasoning • garlic, minced • olive oil

flank steak, sliced fajita style (unmarinated or premarinated) • chicken thigh boneless, sliced fajita style (marinated or unmarinated) • Sliced onions • Sliced green bell peppers • Sliced red bell peppers • Sliced yellow bell peppers • Adams RED Fajita Seasoning (optional but recommended)

boneless, skinless chicken thighs • chicken stock • cornstarch • red grape juice • red wine vinegar • Montreal Steak spice, divided • flour • sliced white button mushrooms • fresh thyme • shallot, peeled, cut in half, and sliced thinly • unsalted butter

boneless ribeye steak, sliced thinly • soy sauce • calamansi juice (or lemon juice OR vinegar) • freshly cracked black pepper • large onions • oil divided in two • sugar • salt to taste

beef scotch fillet • ------ • Turmeric rice: • white rice • coconut milk • water • lemongrass • kaffir lime leaves • thumb sized ginger • garlic • ground turmeric • salt •

butter, softened, divided • minced fresh parsley • minced garlic • reduced-sodium soy sauce • beef flat iron steak or boneless top sirloin steak (3/4 pound) • salt • pepper