Chef Hancock of Jack's Firehouse demonstrates how to prepare Pan Roasted Filet Mignon with Goat Cheese and Roasted Garlic Butter.

Start by placing a sauté pan on med-high heat. Pour in clarified Plugrá butter. Season filets with salt and pepper and place in hot oil sautéing for 4-5 minutes on each side.

Be sure to generously season the filets as they have the least amount of natural flavor of any beef cut.

Chef Hancock of Jack's Firehouse makes a mouth-watering chocolate peanut butter cheesecake. Yum! First, press the crust into the bottom of a 9-inch springform pan. Place cream cheese, sugar and eggs in a bowl and beat until creamy. Separate cheese mixture into 2 equal parts. Add peanut butter to one part and melted chocolate to the other. Be sure when you are melting the chocolate that you do not heat it at too high of a temperature. Adding a fat like Plugrá helps make working with melted chocolate easier.

Here's a tip to keep your cheesecake from cracking. When baking cheesecakes, turn your oven off when the baking time is complete, BUT, leave your cheesecake in the oven for 1 more hour.

Chef Hancock of Jack's Firehouse shares a delicious scallop recipe.

Start by placing a sauté pan on med-high heat. Season the scallops with salt and pepper and dip in flour. Be sure not to season the scallops too early as the seasoning draws the moisture out of the scallops making them hard to brown. Pour clarified Plugrá butter in sauté pan. Shake excess flour from scallops and place in sauté pan. Sauté the scallops for 1-1/2 minutes on each side or until golden brown. Overcooking the scallops makes them chewy. Remove from the pan.