2 6oz Painted Hills Natural Beef filets

Sprinkle both sides of the filets with 5/C Steak Seasoning*, approximately twenty minutes before your broil them.

* Note: let the filets stand at room temperature while this is being done. Do not put them back in the fridge.

Place filets on broiler pan in preheated 450 degree oven for 4-5 minutes. You do this because these filets are thick and it will bring up the internal temperature before broiling. Turn oven on broil (HI) and cook each side approximately 6 minutes. Internal temperature should be 140 degrees for medium rare. Serve filets with a few crab claw meats arranged on top, then top with a healthy dollop of cream sauce and a few more capers.Place filets on broiler pan in preheated 450 degree oven for 4-5 minutes. You do this because these filets are thick and it will bring up the internal temperature before broiling.

Turn oven on broil (HI) and cook each side approximately 6 minutes. Internal temperature should be 140 degrees for medium rare. Serve filets with a few crab claw meats arranged on top, then top with a healthy dollop of cream sauce and a few more capers.
Place filets on broiler pan in preheated 450 degree oven for 4-5 minutes. You do this because these filets are thick and it will bring up the internal temperature before broiling.Turn oven on broil (HI) and cook each side approximately 6 minutes. Internal temperature should be 140 degrees for medium rare. Serve filets with a few crab claw meats arranged on top, then top with a healthy dollop of cream sauce and a few more capers.

Crab Cream Sauce

2 Tablespoons butter

2 Tablespoons flour

½ teaspoon salt

1 Cup rich milk

¼ teaspoon pepper

1 egg yolk (beaten)

6-8 ounces dungeoness crab meat (save claw meat for garnish)

2 teaspoons capers (drained)

Melt butter in saucepan, then add the flour and stir until smooth. Add the salt and milk very slowly, stirring continuously so it won’t lump. Add the pepper and cook 3 to 4 minutes over a very low flame. If the sauce is made ahead of time, let it stay warm in the top of a double boiler. When ready to serve, add in crab meat, capers and egg yolk. The egg yolk is optional, but it adds texture and richness to the sauce.

Yams and Butter Squash with Pineapple Medley

8 oz of diced or cubed yams

8oz of diced or cubed butter squash

1/3 cup salted butter

6-8oz fresh pineapple chunks

Brownulated sugar

Red pepper flakes

Melt the butter in a large skillet, add the cubed yams and squash, cook on medium high heat for about 6-8 minutes, stirring frequently.


Add 2-3 good pinches of brownulated sugar, and stir.


Add the fresh pineapple chunks and continue stirring. At this point the mixture should cook for an additional 4-5 minutes.


Season with redpfepper flakes to taste. Be careful if you have folks who have lily lips and are not fond of spicy foods. I recommend two good pinches and make sure to mix well.

Asparagus/Garlic and Fresh Orange Juice

6 oz of fresh asparagus ( I recommend smaller stalks)

3-4 oz of Olive Oil

2 tablespoons of chopped or minced garlic

½ fresh navel orange

salt and pepper to taste




In a large skillet over a medium high heat add the olive oil and garlic while the skillet is heating.


Place rinsed and dried asparagus stalks in the skillet and stir.

Make sure the olive oil and garlic has coated each stalk. Add salt and pepper to taste. (a pinch or two each should do it.).

Cooking time should be about 6-8 minutes.

Squeeze the juice from ½ fresh orange over the asparagus during the last two minutes in the pan. Stir, again so the stalks are coated well with the juice.

The trick to cooking asparagus is cooking it quick enough to have it hot all the way through, but still crisp. None of that limp nasty stuff here.

The trick to cooking asparagus is cooking it quick enough to have it hot all the way through, but still crisp. None of that limp nasty stuff here.