Kitchen experts share some of their favorite skillet recipes.
Bob Rae is president of Meyer Corp., which includes BonJour Gourmet. He designed its clad metal line of pans.
“With a good skillet, almost everything becomes convenience food — especially when the recipe can go straight from stove top to table,” Rae said.
BOB RAE’S SKILLET BEEF TENDERLOIN
Start to Finish: 30 minutes
- More pet-food recalls linked to potential salmonella contamination
- Seattle company copes with backlash on $70,000 minimum wage
- Man drowns in Lake Washington after hopping off boat
- Impressions from day 3 of Seahawks training camp --- Christine Michael, the center position, Tyler Lockett, and more
- After signing $43 million contract, Bobby Wagner admits he didn’t expect Seattle to draft him
Most Read Stories
4 6-oz. beef tenderloin steaks (1/2- to ¾-inch thick)
1 Tbsp. butter
1 tsp. cooking oil or olive oil
4 shallots, halved if large, or ½ medium red onion cut in wedges
2 Tbsp. cognac, brandy or dry red wine
½ cup beef broth
1 Tbsp. butter, softened
Snipped Italian (flat-leaf) parsley
Crushed pink peppercorns (optional)
1 recipe Braised Swiss Chard, see recipe
1. Sprinkle steaks with salt and pepper. In 12-inch skillet heat 1 tablespoon butter and the oil over high heat. Cook steaks 1 to 2 minutes, until bottoms are browned. Reduce heat to medium. Turn steaks; cook 6 minutes more or until desired doneness (145 degrees for medium-rare). Remove steaks; keep warm.
2. Add shallots to skillet. Cook 5 minutes or until crisp-tender. Remove skillet from heat. Add cognac; return to medium heat. Cook 2 minutes, stirring to scrape up browned bits from pan. Add broth. Reduce heat to medium-low. Whisk in 1 tablespoon softened butter until smooth. Return steaks to skillet. Heat, spooning sauce over steaks. Top with parsley and peppercorns. Serve with Braised Swiss Chard.
Braised Swiss Chard: Trim stems from 1 pound Swiss chard; rinse and dry. In Dutch oven preheat 2 tablespoons cooking oil over medium heat. Add chard, cover; cook 2 minutes, stirring occasionally. Season with salt and pepper. Makes 4 servings.
Nutrition Facts: Calories 434, Total Fat (g) 25, Saturated Fat (g) 9, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 6, Cholesterol (mg) 129, Sodium (mg) 763, Carbohydrate (g) 7, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 40, Vitamin C (DV percent) 57, Calcium (DV percent) 11, Iron (DV percent) 27, Percent Daily Values are based on a 2,000 calorie diet