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Category: Beef

One-Pan Banh Mi–Style Beef Tacos

One-Pan Banh Mi–Style Beef Tacos

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with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

  • 1lime
  • 10oz ground beef
  • 4TBS sweet soy glaze
  • 6wheat flour tortillas
  • 1mini cucumber
  • 5tsp rice wine vinegar
  • 2TBS mayonnaise
  • ¼oz cilantro
  • 4oz shredded carrots
  • 1tsp sriracha
  • salt & pepper
  • ½tsp sugar
  • 2tsp cooking oil


Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Roasted Garlic Butter Sirloin

Roasted Garlic Butter Sirloin

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with bacon-cheddar broccoli

Yield: 2

Adapted from: Home Chef

Shrimp, black beans, scallions, salsa, and sour cream atop a bed of fluffy rice.
Prep: 10 Cook: 20
Note: Seems to have forgotten the potato.

  • 12oz broccoli florets
  • 12oz sirloin steaks
  • 1oz shredded cheddar cheese
  • 1oz cream cheese
  • 1TBS butter
  • ½oz bacon bits
  • 4garlic cloves
  • 2tsp mirepoix broth concentrate
  • 1tsp steak seasoning
  • ½tsp potato spice seasoning
  • olive oil
  • salt & pepper
  • cooking spray


Before you cook:

Wash hands thoroughly with soap and warm water before cooking and after handling raw meat or seafood

Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Turn oven on to 425°F. Let preheat, at least 10 minutes

Set butter on counter to soften

Prepare a baking sheet with foil and cooking spray

Refer to minimum internal temperature chart on front of card for your protein

Customize it instructions:

If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Cut broccoli into bite-sized pieces. Trim discolored ends, if necessary.

Halve garlic. Place garlic halves on a piece of foil and spray with cooking spray. Form a foil pouch around garlic.

Roast the broccoli and garlic:

Place broccoli and bacon on prepared baking sheet and toss with potato seasoning and a pinch of pepper. Spread into a single layer, leaving room for garlic pouch.

Place garlic pouch on empty space on sheet, opening side up.

Roast in hot oven until garlic is tender and broccoli has browned, 15-20 minutes.

While broccoli and garlic roast, continue recipe.

Cook the steaks:

Pat steaks dry and season both sides with steak seasoning.

Place a medium non-stick pan over medium heat and add 1 tsp olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.

Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer steaks to a plate and cover with foil. Rest, 3 minutes.

Make the cheese sauce:

Place a small pot over medium heat. Add mirepoix base, cream cheese, and ¼ cup water to hot pot. Bring to a simmer.

Once simmering, stir occasionally until cream cheese has fully melted, 1-2 minutes.

Stir in shredded cheese until fully melted and combined, 1-2 minutes.

Remove from burner.

Make garlic butter and finish dish:

Transfer roasted garlic to a mixing bowl and add softened butter and a pinch of salt. Mash until smooth and thoroughly combined. Garlic will be hot! Use a utensil. Set it aside.

Plate dish as pictured on front of card, topping steak with garlic butter. Garnish broccoli with cheese sauce. Bon appétit!

 

Beef & Wine Ravioli with Mushrooms

Beef & Wine Ravioli with Mushrooms

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with Caramelized Onions

Yield: 2

Adapted from: Dinnerly

Ravioli stuffed with red wine braised beef and paired with caramelized onions, mushrooms, parmesan, and chives.
Prep: 5 Cook: 30

  • 4oz button mushrooms
  • 1yellow onion
  • 9oz beef & wine ravioli
  • ¼oz fresh chives
  • 1/8tsp baking soda
  • 1oz beef stock concentrate
  • 3oz parmesan cheese
  • salt & pepper
  • sugar
  • 3TBS butter


Cook mushrooms:

Bring a medium saucepan of water to a boil. Trim mushroom stems; thinly slice caps. Halve onion; thinly slice. Thinly slice chives. Finely grate Parmesan, if necessary. Heat 1 tablespoon butter in a medium skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until golden-brown, 4–5 minutes. Transfer to a plate.

Start caramelized onions:

In same skillet, melt 1 tablespoon butter and 1 teaspoon sugar; cook, stirring frequently, until sugar is light brown, 1–2 minutes. Add onions and ⅛ teaspoon baking soda, season with salt and pepper. Cook, stirring occasionally, until onions are lightly browned and softened, 5–7 minutes.

Finish caramelized onions:

To skillet with onions, add 1 tablespoon water; cook, stirring frequently and scraping up any browned bits from bottom of skillet. Continue adding 1 tablespoon water at a time and scraping skillet until onions are deeply browned and completely soft, another 4–5 minutes.

Cook ravioli:

Add ravioli to saucepan with boiling water (if stuck together, gently pull apart only if possible, without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente, 3–4 minutes. Reserve 1 cup cooking water, then drain. To skillet with onions, add ravioli, mushrooms, ½ cup of the cooking water, broth concentrate, and 1 tablespoon butter.

Finish & serve:

Cook ravioli, onions, and mushrooms over high heat, tossing to coat, until glazed and saucy, 1–2 minutes. Remove from heat and add half of the Parmesan; stir well until melted and sauce is silky. Loosen sauce with more cooking water, if necessary. Serve short rib ravioli sprinkled with chives and more Parmesan, if desired. Enjoy!

Meatloaf with Creamy Mushroom Sauce

Meatloaf with Creamy Mushroom Sauce

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with Broccoli (or Green Beans) & Garlic Mashed Potatoes

Yield: 2

Very Simple Meatloaf with a delicious mushroom sauce.

  • 12oz potatoes
  • 2scallions
  • 8oz broccoli florets
  • or
  • 6oz green beans
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz button mushrooms
  • 2tsp Better Than Bouillon beef
  • 3TBS sour cream
  • 1TBS cooking oil
  • 2TBS butter
  • salt & pepper


Prep & cook potatoes:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cut broccoli florets into bite-size pieces or trim green beans.

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.


Form meatloaves:
While potatoes cook, in a large bowl, combine beef, panko, scallion whites, ½ tsp garlic powder, and 1 TBS water, season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves.


Roast loaves & vegetable:
Place meatloaves on one side of a lightly oiled baking sheet. Toss broccoli or green beans on empty side with a drizzle of oil, season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and broccoli (or green beans) are browned and tender, 15-20 minutes.


Make sauce:
While everything roasts, trim and thinly slice mushrooms. Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in 1½ TBS sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.


Mash potatoes:
Heat pot with drained potatoes over low heat, add 1 TBS butter, 1½ TBS sour cream, and ½ tsp garlic powder.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


Serve:
If necessary, reheat pan with sauce over low heat, to warm through.
Place a meatloaf on each plate. Divide mashed potatoes, and broccoli or green beans between plates. Spoon sauce over meatloaves. Top with scallion greens and serve.

Jumbo Stuffed Shells

Jumbo Stuffed Shells

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Yield: 14

Billy Parisi

Video

These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. Prep Time 1 hour, Cook Time: 90 min.

My first batch made at least 40. I froze half on a sheet tray and then they will go in a freezer bag.

  • 12oz box of jumbo shells
  • 2TBS olive oil
  • 1peeled small diced yellow onion
  • 2finely minced cloves of garlic
  • 8oz loose Italian sausage
  • 8oz ground beef 85/15
  • 5oz baby spinach, roughly chopped
  • 2TBS chopped fresh basil
  • 1lb fresh mozzarella, diced small (1/4-inch)
  • 16oz whole milk ricotta cheese
  • 1½cups grated Parmesan cheese
  • 1large egg
  • 24-32oz tomato sauce
  • 1batch béchamel sauce, about 1 qt (see below)
  • salt and pepper to taste

Make the béchamel sauce (below).

Preheat the oven to 425°F.

Boil the shells until al dente in a large pot of boiling salted water, which takes about 8-9 minutes while gently stirring. Remove the shells from the water, chill in an ice bath and then spread out on a sheet tray lined with parchment paper and set to the side.

Add the olive oil to a large rondeau pot over medium heat and cook the onions until lightly browned, which takes about 10 minutes. Next add in the garlic and cook for 1 minute.

Add in the Italian sausage and ground beef and cook until lightly browned and cooked through. Make sure to cut it down into small pieces.

Mix in the baby spinach just until wilted and then transfer the mixture to a large plate and slightly spread everything out and chill in the refrigerator for about 30 minutes.

Once cool transfer to a large bowl along with the basil, ½ the amount of small, diced mozzarella, ricotta, 1 cup of Parmesan cheese, large egg, and salt and pepper, and mix until completely combined.

Using a small spoon or a piping bag stuffed with the meat and cheese filling, stuff each shell until they are completely full. I was able to get 28 stuffed shells.

Evenly pour the tomato sauce into the bottom of a 13×9 casserole dish until it is coated.

Next, randomly pour ¾ of the béchamel sauce on top of the tomato sauce. See Video.

Line up as many stuffed shells as possible over the sauces. You may need to cook some in a separate dish if they all do not fit.

Sprinkle on remaining small, diced mozzarella and ½ cup of grated Parmesan all over the top and bake at 425° for 25-30 minutes or until browned on top.

Garnish with optional chopped parsley or basil.

Make-ahead: This recipe is meant to be eaten as soon as it’s done cooking. You can however keep it warm covered in the oven at 200°F for up to 30 minutes before cooking. In addition, if you want to prepare everything, you can assemble everything if it’s cold and chilled and then refrigerate covered 1 day before baking and serving. Add 10 minutes to your baking time since everything will be cold going into the oven.

How to store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. You can freeze in the sauces or separate.

How to reheat: Add the number of stuffed shells with sauce to a saucepan and cover with foil and heat at 350°F in the oven for 15-20 minutes or until hot.

It is ok to have leftover shell pasta as some of them will tear in the cooking and cooling process. Feel free to discard or keep the leftovers after stuffing.

I had 8 shells that did not fit into the casserole dish, so I baked them in a small separate dish.

Béchamel Sauce

Yield: 1 batch
Billy Parisi

Learn how to make a classic béchamel sauce that is incredibly simple to prepare and excellent for sauces and pasta dishes. 25 minutes.

  • 1quart of whole milk
  • 2ounces unsalted butter or 4 TBS
  • 2ounces all-purpose flour or 6 TBS
  • ¼onion peeled but left intact
  • 1bay leaf
  • 1clove
  • pinch of ground nutmeg
  • salt and ground white pepper to taste

Add the milk to a medium-size saucepot over low heat until it scalds, see note.

Make a roux from the butter and flour and stir it in to the warm milk until it is completely mixed in and smooth and bring just to a boil to thicken and then turn the heat back down to low.

Next, make a 1” slit into the top of the onion and push the bay leaf into the slice and press the clove into the onion as well and then place the entire thing right into the bechamel sauce and cook for 15 minutes to infuse the flavor.

Add in the nutmeg, salt, and pepper and mix in with a spoon.

Strain the sauce through a fine-mesh strainer like a chinois or through some cheesecloth in a regular strainer. The sauce should be silky smooth.

Chef notes:

Make ahead: You can make this sauce up to 2 days ahead of time.

How to store: Keep it covered in the refrigerator for up to 4 days. Do not freeze the sauce as it will break when thawing it.

How to reheat: Simply place your desired amount into a small sauce pan and whisk over low heat until thick.

You’ll know it’s scalded if you tilt the pan back to yourself and see bubbles clinging to the bottom of the pan but not sticking to it.

If the sauce gets too thick when making it or reheating it, simply add a ¼ cup of hot milk at a time until it is to a thinner consistency.

You must wait for the sauce to boil after mixing in the roux for it to thicken, other wide it will remain on the thinner side.

Beef Flautas

Beef Flautas

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with Pico de Gallo & Lime Crema
Yield: 2 Servings

Surprisingly, Jed likes these. Simple to make and very tasty.

  • 1yellow onion
  • 2TBS Tex-Mex paste
  • 1Roma tomato
  • 10oz ground beef

For southwest spice blend:

  • 2tsp garlic powder
  • ¾tsp cumin
  • ¾tsp chili powder

For assembly & serve:

  • 6flour tortillas
  • ½cup Mexican cheese blend
  • 1lime
  • 4TBS sour cream
  • salt
  • 2tsp cooking oil
  • 1TBS olive oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and brush with oil (or coat with nonstick spray).

Wash and dry produce.

Halve, peel, and thinly slice onion, mince a few slices until you have 1 TBS.

Make spice blend:

Mix garlic powder, cumin and chili powder in a small dish.

Make filling:

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, cook for 3 minutes. Add beef and spice blend, cook, breaking up meat into pieces, until beef is browned, and onion is softened, 4-6 minutes. Stir in Tex-Mex paste and 1⁄3 cup water. Simmer until mixture has thickened and beef is cooked through, 2-4 minutes more. Turn off heat.

Assemble & bake:

Meanwhile, drizzle tortillas with 1 TBS olive oil, brush or rub to coat on both sides. Place tortillas on a clean work surface. Once beef filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican cheese blend. Roll up tortillas, starting with filled sides, to create flautas. Place, seam sides down, on prepared sheet.

Make sure the flautas are snug on the sheet—this will prevent them from unrolling. Bake on middle rack until golden-brown and crispy, 8-12 minutes.

Make Pico de Gallo:

While flautas bake, finely dice tomato. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

Finish & serve:

In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Divide flautas between plates.

Top with Pico de Gallo and lime crema. Serve.

Tex-Mex Paste
6          oz can tomato paste,
3          cups water,
3          TBS vinegar,
1          TBS dried onion flakes,
2          tsp salt (or salt substitute),
2          tsp cornstarch,
½         tsp cayenne pepper,
1          tsp sugar,
¼         tsp onion powder,
1          dash garlic powder

Beef Fajitas

Beef Fajitas

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Sheet Pan Dinners

Yield: 4 to 8 Servings

Adapted from: NY Times

Adapted from Kenji’s grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.

For the steak fajita marinade:

  • ½cup soy sauce
  • ½cup fresh lime juice, from 6 to 8 limes
  • ½cup canola or other neutral oil
  • ¼cup packed light brown sugar
  • 2tsp ground cumin seed
  • 2tsp freshly ground black pepper
  • 1TBS chili powder (see note)
  • 3medium cloves garlic, finely minced (about 1 TBS)
  • 2lb trimmed skirt steak (about 1 whole steak, see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)

For the fajitas:

  • 1large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1white or yellow onion, cut into ½-inch slices
  • 12–16fresh flour or corn tortillas, hot (see note)
  • 1recipe guacamole, for serving, if desired
  • 1recipe Pico de Gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer ½ cup marinade to a separate vessel and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.

For the Fajitas: When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel/stone, set a half-sheet pan on it to preheat as well, otherwise leave the baking sheet at room temperature.

Broil Steaks: Remove steaks from marinade and blot dry with paper towels. Arrange steaks in an even layer on a half-sheet pan. Broil, without flipping, until steaks are well charred on top side, about 4 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well, keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for even browning.

If not using a baking steel or stone, flip steaks, and broil for 30 seconds longer (steaks cooked with the help of a baking steel/stone do not need to be flipped and cooked longer). Remove from oven and transfer steaks to a platter to rest.

Bake: Switch oven from broil mode to 450°F. Add red, yellow, and green bell peppers as well as onions to half-sheet pan. Pour reserved ½ cup of marinade all over and toss until evenly coated, using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning). If you’re using a baking steel/stone, you can cook the vegetables on it, but keep a closer eye since they run the risk of scorching on the bottom, if this begins to happen, move the sheet pan to another rack.

Finish: Slice steak into thin strips across the grain, then add back to sheet pan with any juices. Return to oven to warm through, if steaks need additional cooking, leave them an additional minute or two until they’ve reached the desired doneness.

Serve: immediately with hot tortillas, guacamole, Pico de Gallo, and other condiments, as desired.

Notes

If skirt steak is unavailable, substitute with hanger or sirloin flap (also sold as sirloin tip in New England—it’s different from sirloin steak). Flank steak can also be used. For best flavor, grind your own chili powder from a mix of equal parts ancho and guajillo chilies.

You can wrap the tortillas tightly in aluminum foil and pop them in the oven 10 minutes before serving to heat through, while the steak and vegetables are finishing up.

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • ⅓cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

Steak Au Poivre

Steak Au Poivre

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Yield: 4 Servings

Jean-Pierre

So, what exactly is Steak Au Poivre? Well, it’s a classic French dish that translates to “pepper steak”, and it’s all about the flavors. The key to nailing this recipe is using the best quality steak you can get your hands on. Today we are making it with a tender and juicy strip steak. If you want something fancier, kick it up a notch and make a Filet au Poivre or a Peppercorn Fillet Mignon. And if you aren’t a huge steak fan you can even make Chicken Au Poivre. How ever you make it you are going to love it. It is simply amazing!

  • 1TBS olive oil
  • 2TBS cracked black pepper
  • 2filet mignon 8 oz each, or strip steaks
  • ¼cup cognac
  • 1cup rich veal or beef stock
  • ¼cup heavy whipping cream
  • 1TBS green peppercorns without the brine
  • 2TBS (at least) sweet butter

Preheat Oven to 500ºF.

Cook the steaks:

Cover the steak generously with cracked black pepper.

In an oven proof sauté pan, heat 1 TBS olive oil. When hot add the steaks and cook on the stove top until golden-brown on one side at least 3- to 4-minutes. DO NOT TOUCH THEM. Flip steaks over and put in a PREHEATED Oven. For medium rare you should reach an internal temperature of about 125ºF to 130ºF.

Remove steaks from frying pan and let them rest while you make the pan sauce. Leave a folded towel over the pan handle. IT’S VERY HOT!

Pan sauce:

Carefully deglaze the pan with several TBS of cognac. Be careful if you are going to flambé the fumes may create a huge flame. Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat off and add as much butter as you wish!

Spoon sauce over steak and serve immediately.

Liver with Bacon and Onions

Liver with Bacon and Onions

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Yield: 4

Epicurious

The mashed sweet potatoes with sage butter are a great side dish for calf’s liver. We recommend asking the butcher for the freshest calf liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

  • 1lb calf’s liver (½ inch thick), cut into 4 pieces
  • 1cup whole milk
  • 8bacon slices, halved crosswise
  • 3medium onions, halved lengthwise, then cut lengthwise into ¼-inch slices
  • ½cup AP flour
  • 1tsp salt
  • ½tsp black pepper

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2½ TBS fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden-brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1½ TBS reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.