BENIHANA JAPANESE RECIPES

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RUTH'S CHRIS PETITE FILET COPYCAT RECIPE | TOP SECRET RECIPES



Ruth's Chris Petite Filet Copycat Recipe | Top Secret Recipes image

Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth." This is the signature item for the Ruth's Chris chain. It's a delicious filet mignon that comes to your table sizzling hot and so tender you can cut it with a fork. If you want to prepare filets the Ruth's Chris way you first need some prime corn-fed filets, which can be found in specialty meat markets or Costco. Prime is your best choice, but the technique will still work with other grades of beef.  This recipe duplicates the petite filet on the Ruth's Chris menu, since the larger filet is so big—about 14 ounces. Ruth's Chris uses a special broiler which reaches temperatures as high as 1800 degrees F. It's likely you don't have such an oven, so you can use a conventional oven set on high broil, with the rack inches away from the heat source. If you have a gas oven, watch for flame-ups from spattering. If you begin to get flames, move the rack to a lower level. Also, you will need ceramic oven-safe plates to serve the sizzling steak on.  Also try my Ruth's Chris creamed spinach recipe and other famous side-dishes here. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 35 minutes0S

Prep Time 17 minutes30S

Cook Time 17 minutes30S

Nutrition Facts : Calories 340 calories

SHRIMP SAUCE FOR PASTA RECIPE - FOOD.COM - RECIPES, FOOD ...



Shrimp Sauce for Pasta Recipe - Food.com - Recipes, Food ... image

Make and share this Shrimp Sauce for Pasta recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium shrimp, peeled and deveined (about 10-13 per serving)
4 garlic cloves, minced
1/4 cup parsley, chopped
1/3 cup white wine
1 teaspoon butter
2 tablespoons olive oil (light oil)
1/4 cup water (reserved from pasta)
1/4 cup parmesan cheese, grated
salt and pepper
2/3 lb pasta (linguini is the classical pasta, but it's up to you)

Steps:

  • Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
  • When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
  • Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
  • Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
  • Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
  • Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
  • Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

Nutrition Facts : Calories 520.1, FatContent 12.4, SaturatedFatContent 3, CholesterolContent 222.9, SodiumContent 1077.9, CarbohydrateContent 60.3, FiberContent 2.6, SugarContent 2.3, ProteinContent 35.9

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