Ingredients

• 3 tablespoons all-purpose or white whole-wheat flour
• 1/2 teaspoon each fine sea salt and freshly ground black pepper
• 4 6-ounce filet mignon steaks, about 1-1/2 inches thick 
• 2 tablespoons extra virgin olive oil
• 4 tablespoons balsamic vinegar, such as 15 Barili or Barili Exclusivi Condimento
• 1/2 cup beef stock 

Directions

Step 1

Combine the flour, salt, and pepper in a pie plate. Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil. Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan. Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.

Step 2

When the steaks are done to your liking, transfer them to four dinner plates. Deglaze the pan with the balsamic, and then add the stock. Reduce the liquid to a thick sauce.

Step 3

Spoon equal amounts over each steak and serve.

Ingredients

• 1/4 cup white whole-wheat or all-purpose flour
• 1 teaspoon each coarse sea salt and freshly ground black pepper
• 6 pork chops, each about 1/2-inch thick
• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 1/3 cup balsamic vinegar
• 1/3 cup chicken stock, homemade or low-sodium store-bought
• 1 28-ounce can diced tomatoes with its juice
• 4 tablespoons capers

Directions

Step 1

Combine the flour, salt, and pepper in a pie plate. Heat a frying pan large enough to hold the chops (if necessary, you can cook the chops in batches). Once the pan is hot, add the olive oil and quickly coat both sides of each chop in the flour mixture, shake off any excess, and add to the pan. Sauté 5 minutes on each side or until browned. 

Step 2

Transfer the chops to a dish. Add the garlic to the pan and sauté slightly, then deglaze the pan with the vinegar. Add the tomatoes along with their juice, the broth, and the capers, and briefly bring to a boil.

Step 3

Add back the chops, reduce the heat to a simmer, and cook until the chops are cooked through and register 145°F on an instant-read thermometer, about 10 minutes more. 

Ingredients

• 4 garlic cloves, peeled
• 6 tablespoons extra virgin olive oil
• 1 teaspoon pimentón
• 1 pound large or extra-large shrimp, shelled and deveined 
• Juice of 1/2 lemon

Directions

Mince the garlic and set it aside for 10 minutes to allow its healthful compound allicin to develop. Heat a large skillet, add the oil, and sauté the garlic until soft. Stir in the pimentón and then add the shrimp in one layer (if they don’t all fit, cook them in two batches). Cook for 1 minute and then flip the shrimp and cook for another minute until opaque. Squeeze the juice of the lemon over the shrimp and serve.