Feel free to substitute rib-eyes, T-bones, Porterhouses, pork chops, or even skirt steaks for filets mignons. (Cooking times may change, however.) You will love the way the olive oil-enhanced sauce complements the meat.
Perhaps you have brined poultry in heavily salted water to season and tenderize it. But dry-brining accomplishes the same thing without taking up as much space in your refrigerator. A hot oven promotes crisp, golden-brown skin. The salsa verde (green sauce) is a piquant and colorful accompaniment.
These are made the traditional Chilean way, filled with beef, onions, spices, and stuffed with hard-cooked egg quarters and brined green olives.
This refreshing salad is ubiquitous throughout Chile and is routinely served in homes and restaurants alike.
