Ingredients

Pan Seared and Baked Filet Mignon (4 Servings)

• 2 lbs. filet mignon
• 4 tbsp. butter
• 4 sprigs fresh thyme
• Sea salt, to taste
• 4 sprigs fresh rosemary
• 4 garlic cloves, smashed
• Fresh ground black pepper, to taste

Directions

Take the filet mignon out of the refrigerator and cut it into 4 pieces, about 2 inches thick each.

Allow the steaks to sit out for about an hour before you begin to prepare them; this will allow them to come to room temperature.

Coat both sides of each steak with sea salt and fresh ground pepper.

Preheat the oven to 400F.

Add the butter, smashed garlic, rosemary, and thyme to an oven safe cast iron pan.

Heat the pan and its ingredients over high heat.

Allow the butter to melt, frequently stirring to prevent it from burning.

The more you move the butter around, the less it will burn.

As soon as the butter is melted, add the four steaks to the hot pan.

Sear the steaks for 2-3 minutes on both sides.

Remember to continually keep spooning the butter onto the tops of the steaks, not letting the butter burn.

Insert a thermometer into the thickest part of one of the steaks and transfer the cast iron pan, with the steaks still in it, to the hot oven.

Continue cooking the steaks in the oven for around 10 more minutes.

For rare, remove the steaks when the internal temperature reaches 120F.

If you prefer medium-rare, remove the steaks when the internal temperature reaches 125F.

For medium, remove the steaks when the internal temperature reaches 130F.

If you prefer medium-well, remove the steaks when the internal temperature reaches 135F.

For well-done, remove the steaks when the internal temperature reaches 145F.

Allow the steaks to rest in the pan for at least 5 minutes before serving, the temperature of the steaks should rise another 5 degrees.

Buon Appetito!

The post Pan Seared and Baked Filet Mignon appeared first on Marios Meat Market and Deli.

Rosemary Garlic Rack of Lamb Ingredients (4 Servings)

• 1 rack of lamb, 8 ribs
• ¼ cup extra virgin olive oil
• 2 tbsp. fresh rosemary
• 2 tsp. fresh thyme
• 8 garlic cloves
• Lemon zest, to taste
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

Preheat the oven to 450F.

Place the rack of lamb in a large baking dish.

Season both sides of the rack of lamb generously with the sea salt and fresh ground pepper.

In a food processor, combine the olive oil, rosemary, thyme, garlic cloves, and lemon zest.

Pulse the ingredients until they’re finely chopped.

If you don’t have a food processor, chop the rosemary, thyme, and garlic cloves very finely and combine them with a bowl of the olive oil and lemon zest, mixing until well combined.

Rub the rosemary garlic marinade over the seasoned rack of lamb.

Place the rack of lamb with the fat side up on the baking sheet.

Roast for 15 minutes

Rotate the baking sheet to ensure even cooking and continue roasting for another 10 minutes for medium-rare meat or 15 minutes for a medium temperature.

Remove the roasted rack of lamb from the oven and transfer it to a cutting board.

Allow the oven roasted rack of lamb to rest for 10 minutes before slicing it into individual chops for serving.

Use a sharp knife to slice between the bones, then serve immediately.

Buon Appetito!

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Pork Chop & Vegetable Skillet Dinner Ingredients (4 Servings)

• 4 pork chops
• ¼ cup beef or chicken-flavored broth
• 4 medium sized potatoes, cut into fourths
• 8 cherry tomatoes, cut into fourths
• 4 red onions, peeled and sliced
• 2 garlic cloves, minced
• 2 tbsp. olive oil
• sea salt, to taste
• fresh ground black pepper, to taste
• rosemary, to taste
• parsley, to taste

Directions

Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat.

Add the pork chops to the skillet.

Cook the pork chops for about 3 to 4 minutes on each side, until browned, seasoning both sides with salt, fresh ground pepper.

Add the broth, potatoes, tomatoes, onions, garlic, and rosemary to the skillet.

Sprinkle with additional salt and pepper, to taste.

Cover the skillet and let it simmer for about 30 minutes, or until the vegetables are tender and the pork chops are slightly pink when cut near the bone.

Sprinkle with parsley before serving.

Buon Appetito!

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Ingredients

Chicken Roasted on a Bed of Vegetables (4 Servings)

• 5 lbs. of chicken drumsticks
• 1 jumbo yellow onion, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 zucchini, sliced
• 1 carrot, peeled and sliced
• 2 jumbo tomatoes, cubed
• olive oil, to taste
• balsamic vinegar, to taste
• sea salt, to taste
• fresh ground black pepper, to taste
• parsley, to taste
• rosemary, to taste

Directions

Preheat the oven to 425°F.

Arrange the sliced onion, zucchini, carrot, potatoes and tomatoes on the bottom of a baking dish.

Sprinkle the ingredients with olive oil, balsamic vinegar, salt, pepper, and rosemary.

Rinse off the chicken drumsticks with warm water.

Rub the chicken drumsticks with olive oil, salt, and pepper.

Place the chicken drumsticks on top of the bed of vegetables.

Bake for an hour or until chicken is done.

Remove the chicken drumsticks and rest them on a serving platter.

Mix vegetables in the baking dish and roast for an additional 5-10 minutes longer.

Garnish the chicken drumsticks and vegetables with the parsley.

Buon Appetito!

Want to see if any of your ingredients are on sale at Mario’s Meat Market and Italian Deli this week? Click here to check our Weekly Specials!

Don’t feel like cooking? Mario’s is not just a meat market. We have an extensive deli menu as well! Choose from delicious, hand-made Italian deli specialties that are sure to delight your taste buds, making you come back again and again. Browse our deli menu here!

The post Chicken Roasted on a Bed of Vegetables appeared first on Marios Meat Market and Deli.

INGREDIENTS (4 Servings)

• 4 1lb. T-bone steaks
• 2 tbsp olive oil
• 2 sprigs of fresh rosemary, removed from stem
• 4 tbsp butter
• 4 garlic cloves, minced
• sea salt, to taste

DIRECTIONS

Remove the steaks from the fridge 30 minutes before cooking; this is to bring the steaks to room temperature and ensure your cooking times are more accurate.

Season both sides with salt and pepper, the more, the better!

Preheat the oven to 415F.

Add the olive oil and butter to an oven safe cast iron skillet and turn up the stove to high, allow the skillet to become hot.

Place the T-bones face down on the skillet and sear for 2 minutes on each side.

Add minced garlic and fresh rosemary to the skillet and immediately transfer your skillet directly to the oven.

For rare, bake for 1-2 minutes. Medium rare, 2-3 minutes. Medium, 3-4 minutes.

Depending on the thickness of the steak, it may take more or less time to bake. This recipe is ideal for 3/4 – 1-inch thick portions.

Remove the steaks from the oven and spoon the garlic and rosemary flavored butter over the top the steaks.

Plate the T-Bone Steak with Garlic and Rosemary and lightly cover with tin foil and let sit for 5 minutes before serving; this is important to bring your steak to its final serving temperature.

Buon Appetito!

The post T-Bone Steak with Garlic and Rosemary appeared first on Marios Meat Market and Deli.