GC-Style Seared Filet Mignon

Bring filets to room temperature.  Hand rub sea salt and freshly ground pepper on 4 cm thick filets and lightly cover in extra virgin olive oil.

Pan-sear on high heat for...

Plate with pan-fried peppers and garnish with fresh cilantro.

GC usually recommends steaks be done on the grill, but filets are the exception.  High heat on the All-Clad creates a excellent sear, sealing in the juices, and creating a perfect medium-rare the melts in your mouth.

GC-Style Bolognese Meat Sauce

Begin by sauteeing 1 diced whole white onion and 1 pressed whole garlic clove, dusted in ground pepper, in olive oil over very low heat.

Continue sauteeing over very low heat (approx. ...mins) while stirring occassionally.  Once onions become translucent, add an interesting mushroom of your choice (in this case eringi).



Add ground beef after sauteeing mushrooms for approximately ...mins or until nicely browned and soft.



Add a certain amount of this tomato sauce and continue heating at... for...