Roasted Beef Tenderloin

The Ingredients:

  • 2 and half pounds beef tenderloin
  • 1 tbsp olive oil
  • ½ tsp ground pepper
  • ½ tsp dried marjoram leaves
  • ¼ tsp coarse kosher salt

Start Cooking:

  1. Set oven at 425ºF
  2. Turn the small end of tenderloin under about six inches and tie with string every 1 and 1/2-inch.
  3. Place beef in shallow roasting pan with a rack.
  4. Brush with the olive oil and sprinkle with marjoram, pepper, salt.
  5. Insert meat thermometer in thickest part.
  6. Bake forty to fifty minutes uncovered or until thermometer reads 140°F.
  7. Cover beef loosely with aluminum foil and set aside for 15 minutes.
  8. Remove the string and serve.

Good Eats Meatloaf

The Ingredients Needed:

  • 6 oz croutons, garlic flavor
  • 1/2 teaspoon each cayenne pepper & ground black pepper
  • 1 teaspoon each chili powder & dried thyme
  • Half medium size onion, chopped
  • One carrot, peeled and broken
  • Three cloves garlic, whole
  • Half one red bell pepper
  • 18 ounces each ground chuck & ground sirloin
  • One and half tsp kosher salt
  • 1 egg

Glaze Ingredients:

  • half cup catsup
  • one tsp ground cumin
  • Dash hot pepper sauce and dash Worcestershire sauce
  • One tbsp honey


  • Set oven at 325 degrees F.
  • Place black pepper, cayenne pepper, chili powder, croutons, and thyme in food processor and pulse until you have a fine texture.
  • Pour into a large bowl. Put the carrot, garlic, onion, and red pepper in the food processor and pulse until finely chopped.
  • Mix that with the ground chuck and sirloin with the bread crumb mixture.
  • Now add the kosher salt to the meat mixture, then the egg and mix thoroughly without squeezing the meat.
  • Pack the mixture into a loaf pan and shape. Onto baking sheet covered with parchment paper, roll the meatloaf out and insert a temp probe in the top and set for 155 degrees.
  • Place in oven for 10 to 15 minutes then add the glaze.

Create The Glaze:

  • Mix the catsup, cumin, hot pepper sauce, honey, and Worcestershire sauce.
  • Brush the glaze over the meatloaf after it has baked for around 10 to 15 minutes.

Easy Seared New York Strip Steak

The Ingredients Needed:

  • One New York Strip 1-1/4 inch thick
  • One 1/2 tsp kosher salt
  • One-Fourth tsp black pepper, freshly grounded
  • 1 tsp olive oil

Start Cooking:

  • Allow the steak to sit at room temp for thirty minutes.
  • Sprinkle the pepper & salt on both sides then rub with olive oil.
  • Set aside and heat a med-size heavy-bottomed pan over high heat.
  • Once it is hot, put the steak in it and cook until a dark crust forms.
  • Turn with spatula or tong and cook another three to four minutes.
  • Place the steak on cutting board or serving dish and let sit five minutes, then serve.

Top Sirloin Steak With Bell Pepper And Onion Sauté

The Ingredients

  • Two one-half pound top sirloin steaks, 1 inch thick
  • Six tbsp olive oil
  • Two tbsp balsamic vinegar
  • Six minced garlic cloves
  • One sliced large onion
  • One slice large red bell pepper
  • Once slice large green bell pepper
  • One cup beef broth
  • Crumbled blue cheese
  • Fresh Italian parsley, minced

Start Cooking:

  1. In glass baking dish, place the steaks.
  2. In small bowl, mix four tablespoons olive oil with vinegar and half of the garlic.
  3. Pour mixture over the steaks and coat on all sides.
  4. Allow to marinate for thirty minutes at room temp.
  5. Heat remaining olive oil in large skillet on a medium heat.
  6. Add the bell peppers, onion, and rest of garlic, sauté for eight minutes.
  7. Add broth and turn up the heat so that mixture is boiling.
  8. Boil until veggies are tender and liquid is thick, approximately 5 minutes.
  9. Season with pepper & salt.
  10. Prepare grill or preheat broiler.
  11. Take steaks out of marinade and generously sprinkle pepper & salt.
  12. Grill until cooked to desired doneness and place on serving platter.
  13. When vegetables get to simmering point, slice the steaks and arrange on serving dish.
  14. Place vegetables on top and drizzle with skillet juices, sprinkle cheese & parsley.

Filet Mignon with Rosemary Butter

Pair this Filet Mignon with a Merlot and the premium farm fresh steak you get from Figbo will make a meal that beats any of the fancy steak houses. The Rosemary Butter you’ll serve with the seared filet mignon is great for special occasions that your family and friends will want sooner than the next special occasion.

The following tips will help you cook your Filet Mignon with Rosemary Butter so that is absolutely the best:

  1. Cook the filet mignon at a high temperature. This gives you outside crust and mid-rare center.
  2. Before you cook it, set the steak out to get a room temperature.
  3. Season both sides the filet mignon with pepper and salt.
  4. The butter should be browned, not burnt, for the best flavor. Adding a bit of olive oil will help reduce the risk of burning it.
  5. Once the fillet is done, let it sit for five minutes before cutting it so that the juices can settle inside the steak, not run out.

The Ingredients

  • Two – Eight ounce Filet Mignon Steaks
  • Two tablespoons butter
  • Two sprigs of rosemary
  • Olive Oil
  • Pepper & Salt

Put It Altogether

  • Thirty minutes before you plan to cook, set the steaks to warm up at room
  • Season both side with pepper and salt liberally
  • Heat either a cast iron skillet or a sauté pan over a high heat until it starts to smoke, then lower the heat
  • Spread a coat of olive oil in the bottom of a pan and lay the steaks in it
  • Sear the steaks on one side for three to four minutes without moving them
  • Then turn the steaks over and sear three to four minutes without moving them
  • Put your butter and rosemary in the pan, letting the butter brown
  • Using a spoon, keep basting the steaks filet with melted rosemary butter.
  • For a two inch steak to be medium rare, baste for thirty to forty-five seconds then remove from the pan. Additional two minutes for more done steak.
  • Let the steak sit for three to four 4 minutes before serving, drizzling the rosemary butter over the top

Top Sirloin Steak w/Bell Peppers & Onion Saute

This will be a hearty dish for your next main course using the farm fresh top sirloin from Figbo. The Gorgonzola cheese will give it a flavor that will be different and when you serve a side dish of chilled Beaujolais, they’ll rave about it over and over.

The Ingredients


  • Two One and half pound top sirloin steaks one inch thick
  • Six tablespoons olive oil
  • Two tablespoons balsamic vinegar (substitute with red wine vinegar if desired)
  • Six minced garlic cloves


  • 1 large onion, sliced
  • 1 large red bell pepper, sliced
  • One large sliced green bell pepper
  • One cup beef broth or chicken broth, low or no salt
  • Crumbled Gorgonzola
  • Italian parsley, minced


Put It Altogether

  1. In a glass baking dish, position the steaks. In a small bowl, combine 4 tablespoons of oil with half of the garlic and all of the vinegar, mix well then pour over the steaks, turning to coat them all over. Allow to marinate for thirty minutes at room temperature or marinate in refrigerator for 3 hours.
  2. Heat two tablespoons of the oil over a medium heat in a heavy skillet. Add bell peppers, onion, and rest of garlic then sauté for eight minutes. Add broth and turn up the heat, bring to a boil for approximately 5 minutes. The liquid will start to thicken and the vegetables will get tender. Season with pepper and salt.
  3. Get the grill ready on a high heat or set the broiler at preheat. Take steaks from the marinade and season with pepper and salt, then place on grill for five minutes each side for rare, a few minutes longer for more cooked meat. Place the steaks on a platter as your bring the veggies to a simmer. Slice the steaks and arrange on platter to be topped with the veggies and poor skillet juice over all. Garnish with cheese & parsley.

Rib-Eye Steaks In Red Wine

This is a delicious dish that even a novice in the kitchen can create without a problem. Using the liquid that is created from the pan drippings to deglaze is a trick from way back. It gives the meat a flavorful sauce that is easy and quick to fix. When melded with wine, the soy adds a depth that you’re certain to win the family vote for a repeat.



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