The longer I cook, the more I begin to understand that salt is not just salt, sodium chloride, NaCl. It is a vital and unique ingredient in almost everything we cook. I have also come to realize that’s it’s hard to put too much salt (and pepper) on meats. If a guest reaches for a saltshaker, you have not used enough salt, or perhaps you didn’t use the correct type of salt. So which salt to use? … [Read more...]

Often, the right sauce is the perfect compliment to the meat entrée. Such is the case with filet mignon, or beef tenderloin. Since a beef tenderloin is the leanest of the prime steak cuts, and lacks fat, which gives beef its flavor, a good sauce can make this tender cut of beef come alive. Recently we enjoyed cooking an entire tenderloin for guests and I came up with a simple sauce that was, I … [Read more...]