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Growing up in Texas it is a given that one will eventually learn how to grill. Thus my modus operandi when it came to steak had always been the grill. That was until chef Tim Love (Lonesome Dove in Fort Worth) rocked my world forever with his tenderloin recipe and its call for steaks in the saute pan and oven. Seriously? Yeah, seriously - my wife can attest - these are the best steaks I've ever cooked. Genuine steakhouse quality. Bon apetit!

Time: 30 minutes

Servings: 4

Ingredients:
4 8 oz. beef tenderloin fillets (filet mignon)
10 garlic cloves, roasted
1 cup red pepper, julienne
1 cup red onion, julienne
1 cup green cabbage, julienne
1 cip red cabbage, julienne
2 cups veal stock reduced by half
1 cup syrah (red wine)
2 russet potatoes
4 cups peanut oil
1/4 cup jalapeno, minced
Salt and black pepper to taste
1 cup olive oil

Demi-Glace Preparations:
1) In a sauce pot, add 1/2 cup of wine, and bring to boil.
2) After half has evaporated, add veal stock, and reduced by 2/3. Keep warm.
3) Make a small slit in the side of each tenderloin with a paring knife, and stuff 1 large colve of garlic in each, and set aside.

Hash Preparations:
1) In a 4 quart sauce pan, add peanut oil, and heat to 325 degrees.
2) On a mandolin, or by hand, julienne the potatoes to 1/8 inch strips and rinse in cool water to remove sme starch.
3) When oil reaches 325 degrees, carefully drop potatoes in oil, stirring frequently. Cook for approximately 4 minutes or until golden brown.
5) Remove potatoes from oil, and place in a bowl. Season with salt and pepper.
6) In a large, hot, iron skillet or flat grill, put 1/4 cup of olive oil, and add peppers, cabbage, onions, and remainder of garlic.
7) Cook until cabbage is wilted, adding, salt and pepper to taste.
8) Add remainder of wine to cabbage mixture and simmer.
9) Reserve and keep warm.

Steak Preparations:
1) In a hot saute pan, add 1/4 cup olive oil.
2) Season fillets by liberally rubbing the salt and pepper into the top and bottom of the steak.
3) Place all four steaks in the pan, sear on high for 1 1/2 minutes on each side, and place in a 350 degree oven for 4 minutes for medium-rare to medium.

To plate, place potatoes in the center of the plat, and add the cabbage on top. Place tenderloin on top of the cabbage, and pour demi-glace on top of the steak. If desired, garnish with a seasonal green vegetable like grilled asparagus or green beans.

The other night my wife and I were in the mood for some steaks. I've never really put too much creativity into the side dishes when steak is the entree, so I decided to search for something interesting. I'm from Texas; steak is synonymous with Texas - so I started my search with the best chefs in the Lone Star state. The result of my search was this fantastic recipe from chef Dean Fearing (Mansion at Turtle Creek and Fearing's in Dallas):

Time: 45 minutes

Serves: 4

Ingredients:
6 russet potatoes, peeled
5 tablespoons butter (divided use)
2 garlic cloves, minced
1 shallot, minced
2 ears yellow corn (kernels sliced from the cob)
3 ounces queso fesco
1 pint half-and-half (or less, to taste)
Salt to taste

Directions:
1. Place potatoes in large pot and cover with water. Bring water to boil. Reduce to simmer, cook potatoes for about 25 to 30 minutes, or until tender when pierced with a fork. Drain.
2. Place potatoes in large bowl and mash by hand for homestyle (slightly lumpy) mashed potatoes, or with an electirc mixer for smoothness.
3. Bring medium saute pan to medium-high heat and add 1 tablespoon butter. Add garlic and saute until very light brown, about 1 minute.
4. Add shallot; saute for 1 minute. Add corn kernels and saute for 2 minutes.
5. Remove pan from heat and add mixture to mashed potatoes. Fold in cheese. Stir to combine well; taste for seasoning.
6. Melt remaining 4 tablespoons (1/4 cup) butter. Add melted butter.
7. Slowly add up to 1 pint half-and-half, stirring well so consistency is not too thin. Add salt to taste, and stir.
8. Keep warm until served.

As salmon season kicks off this month with fresh, wild King Salmon from Alaska now available, I've been looking for some new salmon recipes. So far one of the best yet is this one from chef Emeril Lasasse. The only restaurant of Emeril's I've ever been to is Delmonico Steakhouse in Las Vegas and it was a wonderful experience. His bold Cajun flavors I think are best displayed with seafood - and this recipe is no exception. A nice crisp, white goes well with this dish.

Time: 20 minutes

Serves: 4

Ingredients:
2 cups corn kernels
2 large Creole or other vine-ripened tomatoes, cored and cut into 3/4 inch dice
2 Hass Avocados, peeled, seeded and diced
6 tablespoons finely chopped red onion
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 six-ounce salmon fillets, with the skin
1 tablespoon olive oil
1/2 teaspoon Emeril's Original Essence
Lemon wedges, for serving

Directions:
1. In a mixing bowl combine the corn, tomatoes, avocados, onions, extra virgin olive oil, lemon juice, 1 teaspoon of the salt and 1/4 teaspoon of the pepper.
2. Toss to combine and set aside.
3. Position the grill to the open grill position and preheat to the "max" setting.
4. Lightly brush the salmon fillets with the olive oil and season with the remaining salt, pepper, and Essence.
5. Place the fillets on the grill, skin-side down, and cook until the skin is crisp, 12 to 15 minutes.
6. Turn and cook the fillets until opaque and medium-rare, about 3 to 4 minutes longer, depending on the thickness of the fillets.
7. To serve, place the fillets ono the centers of the 4 plates, then spoon some of the relish over the top.
8. Garnish with lemon wedges.