RISA ENTRE DIENTES DESDE OZ

Una pareja había estado casada durante 45 años, criaron una prole de 11 hijos y fueron bendecidos con 22 nietos. Cuando se les preguntó el secreto para permanecer juntos todo ese tiempo, la esposa responde, “Hace muchos años nos hicimos una promesa: el primero en hacer las maletas y marcharse se tiene que llevar a todos los niños.”

Cortesía de Bell Veterinary Services

At our house, it is almost never too cold or snowy to grill or smoke something outside, but every now and then it can be fun to make some nice food indoors too. Here is my favorite way to make nice steaks inside. Great tasting and a little fancylooking but really easy!

Ingredients

• 4 tbsp. (1/2 stick) chilled butter, cut into pieces

• 2-4 filet mignon steaks (8-10 oz. each, 1 3/4” thick)

• olive or grapeseed oil

• 1/2 c. finely chopped shallots

• 1 1/4 c. Cabernet Sauvignon

• 2 generous tbsp. drained capers

• 2 tbsp. Dijon mustard

• 1/3 c. finely chopped fresh parsley

For more great recipes and lots of grilling and smoking tips, plus a little philosophy and a few giggles, check out www.petesmeats.com.

Discovering recipes from agriculture’s finest

Be sure to get high quality steaks that are at least 1 1/2 inch thick; I prefer even a little thicker. Trim off any excess fat or connective tissue (there usually isn’t any on filets). Sprinkle both sides of the steaks with kosher salt and a generous amount of ground black pepper, then let sit at room temperature for 45 minutes. Do not oversalt them, but there is no such thing as too much pepper on a thick piece of beef, especially when you are going to sear the surface with high heat. Pre-heat oven to 325 degrees F.

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