COOKING SUGGESTIONS

Don's Meat Shop is proud to offer the highest quality meat available in Chattanooga Tennessee...However, we know that a great cut of meat is only as good as the recipe it goes into. So we have offered some suggestions for Beef, Chicken, Pork, and Fish. Just click any of the links below to be on your way to a mouthwatering dinner entree!

Note: All cooking times are APPROXIMATE. Some ovens cook hotter and faster than others.

Beef

Beef Tenderloin Roast

Marinate filet 1-2 hours
Bring roast to room temperature
Pre-heat oven to 500 degrees
Place roast uncovered in pan on rack. No water in the pan is needed.
Insert a meat thermometer into the thickest part of the roast
Sear roast at 500 degrees for approximately 10 minutes
Reduce heat to 375 degrees and bake for 14 minutes per pound. (This time should get your roast medium rare).
When your roast reaches 130 degrees remove from the oven. The roast will continue to cook. Medium rare is approximately 135-140 degrees. The ends of the roast will be more done than the middle. It is better to undercook than overcook your tenderloin. If the roast is not cooked to taste return to the oven and bake until done.

Standing Rib Roast (conventional oven suggestions)

***Important***

Before cooking make sure the roast is at room temperature!

Pre-heat oven to 500 degrees
Season roast to taste (E.g. Kosher salt & cracked black pepper).
Place roast in pan with the bone side down. If the roast is boneless place in the pan with the fat side up.
Insert a meat thermometer into the thickest part of the roast making sure the tip of the thermometer does not touch the bone.
Place roast in 500-degree oven for 5-7 minutes to sear.
Reduce heat to 375 degrees and cook at 14 minutes per pound for medium rare. (135-degree center).
*Important* When the roast reaches 130 degrees remove from the oven. The roast will continue to cook.
When the roast reaches 135 degrees (for a medium rare center) place on cutting surface. If the roast is tied, cut the strings and remove rib bones.
Slice roast with the fat side up (the same way it cooked in the oven). The drippings can be used as au jus and served with the roast.
The roast will be medium rare in the center, then medium and medium well on each end.

**Start checking your meat thermometer often when the cooking temperature reaches 120-125, your roast will most likely cook faster then… So watch your meat thermometer CAREFULLY!

Tomahawk Ribeye

Chicken

Chicken Cordon Bleu

Cook from frozen

Wrap in foil and place on a baking pan.

Preheat oven to 375 degrees and bake covered for 1 hour.

Uncover and bake for an additional 15 minutes for browning

Stuffed Chicken Breast

Let thaw and bake

Conventional Oven: Preheat oven to 375 degrees.

Wrap chicken in foil – leaving the netting on.

Place on a baking pan and bake for approximately 30 – 40 minutes.

If cooking from frozen – double the cooking time.

Pork

Stuffed Pork Chops

Conventional oven: Preheat oven to 375 degrees.

Cover pork chops with foil and bake for approximately 50 minutes

– then uncover pork chops and bake for an additional 10 – 15 minutes to brown.

Share your favorite pork recipe as a comment below.

Fish

Almond Crusted Sole

Bake from frozen.

Place fillets on a lightly greased baking pan.

Conventional oven: Preheat oven to 375 degrees. Bake for 20 – 22 minutes.

Convection oven: Preheat oven to 325 degrees. Bake for 11 – 13 minutes.

Cajun Crusted Tilapia

Cook from frozen.

Place fillets on a lightly greased baking pan.

Conventional oven: Preheat oven to 375 degrees and bake for 19 – 21 minutes.

Convection oven: Preheat oven to 325 degrees and bake 12 – 14 minutes.