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Behind the meat curtains....

Today I come to you with the most important topic, MOMS! Have you found that epic gift yet, that thing that will tug at her heart strings and bring tears to her eyes? Dad’s, Mother’s Day is only 7 days away, get moving. I have done some searching for you and found a few of the best places for Mother’s Day gifts, you’re welcome.



Did you buy mom the Mother’s Day Dinner Box from www.butchrr.com and are now thinking to yourself, how the heck do I cook lobster and Filet Mignon? Don’t worry, I’ve got you covered with some tips and tricks.


Filet Mignon – Please for the love of meat never cook this beauty higher than 155 degrees.


Cast Iron Skillet (or any skillet will do) with oven finish-


1. Preheat oven to 400°. In a large skillet over medium-high heat, heat oil of your choice. Season filet with a rough grind or Kosher salt and pepper on both sides. When oil is just about to smoke, add filet. You’ll want to get a nice salty crust, which will take about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 5 minutes.

2. Transfer skillet to oven and cook until your meat is perfect for you:

· Medium rare 130-135 degrees

· Medium 135-140 degrees

· Medium well 145-155 degrees

· 155 or more make beef jerky instead


3. Remove from pan and always let meat rest for at least 5 minutes before slicing.


Lobster Tails


1. Preheat oven to 450°F

2. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, try not to cut through the end of the tail.

3. Use a spoon or your fingers and separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.

4. In a bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice and parsley, then brush the mixture evenly over the lobster meat.

5. Place the tails onto a baking sheet and bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery. It will have a nice pink tint to it the blue should be completely gone.

Serve with a nice garlic butter.


Wine Suggestions- Sauvignon Blanc balances both the filet and lobster nicely, if you’re not a white wine drinker and would prefer red, then go with a lighter body and less tannin wine such as Pinot Noir. Some of my favorite under $25 are:

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