by jesse | May 30, 2019 | Gourmet, meat, Recipes
Try this simple, straightforward, essentially foolproof recipe for the perfect Filet Mignon! Ingredients: 2 Wine’ing Butcher Filet Mignon Steaks, each about 6- to 8-ounces and 2-inches thick 1 Tablespoon of extra-virgin olive oil Kosher salt Freshly ground black...
by jesse | May 30, 2019 | Gourmet, meat, Recipes
From our Chef Butcher “What I like to do is… Stir together butter, salt, pepper, sage, rosemary and oil in a small bowl. Spread evenly over the roast and chill, uncovered for 12 hours or up to 24 hours. Remove roast from the refrigerator and let stand at...
by jesse | May 30, 2019 | Gourmet
Hosting a dinner party and want to impress your friends? Truth is, roasting a rack of lamb to the perfect medium rare, carving it correctly and presenting it to your friends is entirely possible in under an hour! Wine’ing Butcher’s Greek Marinated Lamb...
by jesse | May 30, 2019 | Gourmet, meat
Beef purists may prefer to take in the unadulterated rich flavor of a quality steak by adding nothing other than a few twists of salt and pepper. However, don’t season too early – salt will draw moisture from the meat. Try sprinkling black pepper and sea...
by jesse | May 30, 2019 | Gourmet, meat
The purpose of resting meat is to allow the juices, which are driven to the center during cooking, to redistribute themselves throughout the meat. As a result, meat that has rested before serving and carving will shed much less juice than meat sliced straight after...
by jesse | May 30, 2019 | Gourmet, Holidays, meat
Let your roast rest. Don’t cut into a roast immediately after removing from the heat. All the flavorful juices will come flowing out and pool around your roast. Wait about 10 minutes, allowing juices to redistribute and create the tender succulent bite of meat...
