Here is how to use a skillet to make a fabulous Pan-Seared Garlic
Filet Mignon Beef Steak. It is quick and easy, and loaded with good, garlic
Measure 2/3 cup of the yellow cake mixture, and set aside (for later use). In a large mixing bowl, combine theremaining cake mix, 1/2 cup melted butter or margarine, and 1 well-beaten egg. Mix with a fork until crumble. Press crumbs into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil. Bake at 350degrees for about 12 to 15 minutes, or until light golden brown. (Do not overcook, because this is a crust forthe pecan pie bars, and it will be returned to the oven for more baking.) Now, combine the 2/3 cup reservedcake mix, 3 well-beaten eggs, 1/2 cup brown sugar, 1 1/2 cups dark corn syrup, and 1 teaspoon vanilla ina large mixing bowl. Beat at medium speed with an electric mixer for 1 to 2 minutes. Pour over the partially bakedcrust, and sprinkle with 1 cup chopped pecans. Bake at 350 degrees for about 30 minutes. (I baked mine for10 minutes, then placed a sheet of aluminum foil over the top to prevent over-browning, and then removed the foilfor the last 5 minutes of baking.) Let cool, and cut into bars. (Expect to wor In an appropriately sized skillet,pour about 1 tablespoon oilive oil. Add 1 clove of finely minced garlic. Let the garlic soften in the oil over low heat for a couple of minutes while you prepare your steaks. Sprinkle the top and bottom of each filet mignon steak slightly with meat tenderizer. Then grind fresh black pepper over the top and bottom of each steak. Place the steaks in the prepared skillet, and cook them, watching them continuously. Turn them when they begin to brown, and watch to make sure that you don't overcook them. Also, watch to make sure you do not burn the garlic. When the steaks are at your desired level of doneness, remove them from the skillet, and place them on a serving dish! These are the tenderest steaks you will ever make, and the garlic flavor makes them scrumptious! I think you will *love* cooking steaks this very easy way!!!k a little to get the bars out of the baking dish; theywill be sticky, but you can cut them with a knife that you repeatedly clean, and you can go under the bottomof each bar and loosen it with a fork. I cut mine into bars about an inch wide and 2 inches long--butthat's up to you!) These are just *great* for entertaining--a little rich for everyday!!!
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: 3|
|Calories from Fat: 56 (86%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 6.2mg||2 %|
|Sodium 5mg||0 %|
|Potassium 33mg||1 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 1.9g||3 %|
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Calories per serving: 65
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