garlic herb

Garlic Herb Compound Butter.  Fresh garlic and herbs make a delicious compound butter.  Perfect for steaks, corn on the cob or to spread on fresh bread!

Garlic Herb Compound Butter for Steak

butter (½ cup, softened)

lemon juice

salt (or

garlic (minced)

parsley (chopped)

herbs (basil, oregano, rosemary etc)

black pepper

Combine all ingredients in a bowl and mix until well combined.

Place on a piece of plastic wrap and roll into a log. Twist ends to seal well.

Refrigerate at least 1 hour.

Slice into rounds and enjoy on steaks, vegetables or bread.

The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.

Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

mignon

unsalted butter (softened)

parsley (roughly chopped)

garlic (roughly chopped)

shallot (roughly chopped)

salt

black pepper (to taste)

Liberally season steaks on both sides with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.

Meanwhile, make garlic herb compound butter: place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.

Preheat the oven to 250º F. Place the pan with steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here. To cook filet mignon steaks to a different warmth, like medium or medium well, see note.

Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry.

Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter, about 1 tablespoon per steak, on top of the filet. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and serve with more garlic herb compound butter.

https://content.jwplatform.com/videos/jkL8nI3F.mp4

This is only filet mignon recipe you’ll ever need and makes the best filet you’ll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal, thanks to a reverse sear starting in the oven with a quick finish in a cast iron skillet on the stove. This recipe is the last word on how to cook a filet mignon!

The Best Filet Mignon Recipe Ever with Garlic Herb Compound Butter (Reverse Sear)

LEARN HOW TO MAKE CREAMY &amp; CHEESY BAKED MACARONI AND CHEESE! NO VELVEETA JUST REAL CHEESE AND SIMPLE INGREDIENTS. IT’S THE BEST OF BOTH WORLDS AND A REAL CROWD-PLEASING RECIPE.

Creamy Baked Macaroni and Cheese

elbow macaroni (uncooked)

butter

all-purpose flour

half n half (warmed)

Colby Jack cheese (shredded & divided)

Smoked Cheddar cheese (shredded & divided)

milk

eggs (slightly beaten)

salt & pepper

Preheat oven to 350 F.

Butter an 8x10 casserole dish. Set aside.

Bring a large pot of seasoned water to a boil. (I season my water generously with salt, pepper, and garlic powder. It should taste a bit salty)

Cook pasta until a little under al dente ( about 7 minutes)

Drain and set aside.

In a large saucepan, over medium heat, melt butter.

Whisk in flour and continue stirring until golden.

Slowly whisk in half n half.

Continue stirring until smooth.

Stir in 1 cup Colby Jack cheese until sauce is creamy.

Pour cheese sauce over macaroni, tossing to coat.

Pour macaroni into prepared pan. Set aside.

In a large bowl, add milk, 2 cups Colby Jack cheese, and 1/4 cup Smoked Cheddar.

Taste mixture and add salt and pepper until the mixture tastes seasoned to your liking.

Add in eggs and stir well to make sure the eggs are mixed in.

Pour egg mixture over the macaroni. (Use a spatula to help push the mixture throughout so that everything isn't just sitting on top). (see note)

Sprinkle the top with remaining cheeses. (I never need all of it)

Bake for 30-35 minutes. (may not need this long so check on it at the 25-minute mark)

Let sit for 10 minutes before serving.

https://www.youtube.com/watch?v=YVp_nA3vbt0

❤️ SUBSCRIBE: http://bit.ly/divascancookfan   It’s baked macaroni and cheese time! Because seriously, who can have too many delicious baked macaroni and cheese recipes????( This is my husband's favorite. Yep even over my sisters mac n cheese that he loves so much!)  This recipe is the love child of the two fan-favorited baked macaroni and cheese recipes on my site!  It’s super creamy, cheesy and so delicious! It’s the perfect middle ground for kids who love creamy mac n cheese and adults who love that baked, old-fashioned taste of southern, soul-food style mac n cheese.

This baked macaroni and cheese recipe doesn’t use velveeta, just simple ingredients! You’ll also love that it only uses colby-jack and smoked cheddar instead of several different varieties (which can get pretty expensive).

It’s pure southern, comforting goodness! 

GET FULL RECIPE: http://divascancook.com/creamy-baked-macaroni-cheese-recipe/
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How To Make Cake Pops: https://youtu.be/9BcBK2_nKmA
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Creamy Baked Macaroni & Cheese

Salami Roll Ups are the next addition to your holiday charcuterie boards! Whip this crowd-pleaser up in 10 minutes for a tasty snack.

Cream Cheese Salami Roll Ups

Salami slices (1 package)

Cream cheese (1 block, softened)

Dry chives

Dry onion

Garlic powder

Pepper (to taste)

Green olives (optional for garnish)

Pretzels (optional for serving)

In a bowl mix cream cheese, chives, onion, garlic powder, and pepper until well combined.

To make the salami rolls spread the cream cheese mixture on a salami slice and roll up

Secure the rolls with a toothpick.  Use can stack up to three rolls per toothpick.

If desired, place a green olive on the exposed end of the toothpick.

Serve with remaining filling and pretzels.

I make these with sweet Lebanon bologna and chive cream cheese. Always, a hit and couldn’t be easier to make.

I’m not a fan of salami but thought they looked pretty good. Tried them and they were good but olives do not go with the salami.

https://content.jwplatform.com/videos/OfxDFoj9.mp4

Salami Cream Cheese Roll Ups

Top 4 garlic herb recipes from across the web

The most viewed garlic herb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlic Herb Compound Butter for Ste...

Best Ever Filet Mignon with Garlic ...

Creamy Baked Macaroni and Cheese

Cream Cheese Salami Roll Ups

Top 4 garlic herb recipes from across the web

The most viewed garlic herb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Herb Compound Butter for Ste...

Best Ever Filet Mignon with Garlic ...

Creamy Baked Macaroni and Cheese

Cream Cheese Salami Roll Ups

The most viewed garlic herb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine