Posts Tagged ‘Beef’

Steak with Au Poivre

Apr 25th, 09 / 8 Comments

The first time Adam cooked for me he did not impress me, he serve brats which I HATE with moldy buns and cheese that he cut the mold off of… impressed no, but since then he has beyond impressed me! He is an awesome cook, he is not one to go find new recipes, but if I e-mail them to him then he is more then willing.

He made this for dinner this week when I said “I’m craving steak” This sauce was AMAZING, we just used strip steaks as that is what he had on hand, but the sauce made them taste wonderful. If you are looking for a new different way to serve steak try this!

Steak with Au Poivre (From: Mary Ellen’s Cooking Creations)


  • 4 (3/4- to 1-inch-thick) boneless beef top-loin steaks, 8 to 10 oz each 
  • 1 tablespoon kosher salt
  • 2 tablespoons whole black peppercorns
  • 1 tablespoon vegetable oil
  • 1/3 cup finely chopped shallots
  • 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
  • 1/2 cup Cognac or other brandy (Adam used white cooking wine)
  • 3/4 cup heavy cream

Preheat oven to 200°F.

Pat steaks dry and season both sides with kosher salt.

Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.

Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.

Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce. 

Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.

Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes.

Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes.

Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated.

Serve sauce with steaks. 

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Cottage Pie

Mar 1st, 09 / 1 Comment

My mom and I were watching food network last week and someone on there was making a shepherds pie. Suddenly the craving hit, I had made one a long time ago and it was not good. I think it actually turned out so bad we ended up ordering pizza in.

I decided I had to attempt again and this time it would turn out! In the process of making this I learned something new. Technically I made cottage pie. Shepherds pie is actually only that when it is made with lamb which I didn’t not use. I used beef so technically I made cottage pie. I guess it’s true you learn something new every day!

This was super tasty! Adam and I really enjoyed it, I used carrot slices because that is what we had, next time I would cut them in chunks, and also I would add a little more flavor to the potato mixture,  it was a little bland.

Shepherds Pie (Found On: Bella’s Bistro, Originally From: Alton Brown)

For the potatoes:

  • 1 1/2 pounds  russet potatoes
  • 1/4 cup half-and-half
  • 2 ounces unsalted butter (2 Tablespoons)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk

For the meat filling:

  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup fresh or frozen English peas
  • 1/2 cup fresh or frozen broccoli

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper, broccoli and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. You can add cheese for last 5 minutes if you want.

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Steak au Poivre with Brandied Cream Sauce

Jan 2nd, 09 / 5 Comments

Adam and I rarely go out for New Years Eve, we rather relax at home and stay away from the crazy people out. This year with a new puppy was no exception. I wanted to make a yummy impressive dinner. This sure did!

This was AMAZING! We didn’t have any brandy so we used rum, but it was a wonderful sweet rich sauce that paired PERFECT with the sauce. We had baked potatoes, green beans, and mushrooms with it.

We only used 2 steaks but kept the sauce recipe the same, we had no leftover sauce.

Steak au Poivre with Brandied Cream Sauce (From: Cooks Illustrated)

  • 4 tablespoons unsalted butter
  • 1 medium shallot , minced
  • 1 cup low-sodium beef broth
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup brandy
  • 1 tablespoon brandy
  • 1 teaspoon lemon juice or 1 teaspoon champagne vinegar
  • Table salt
  • 4 strip steaks (8 to 10 ounces each), 3/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle
  • 1 tablespoon black peppercorns , crushed

Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.

Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 teaspoon crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.

Place now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks unpeppered-side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan (see illustration below), and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare, or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.

Pour reduced broth, cream, and 1/4 cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.

Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

Serves 4.   Published September 1, 2001.

Chili Cook-off

Nov 3rd, 08 / 4 Comments

When Adam came home and told me they were having a chili cook-off for Halloween I told him I wanted to make some. I was going to make my normal chili recipe until he told me the prize for the winner was a dutch oven, I have been dreaming of a dutch oven so I had to up it a knotch.

I asked the girls on Whats Cooking and the ideas suprised me, but in the end I tried it and they really did make it AMAZING!

Although we didn’t get 1st place in the cook-off, we got second place. Next year I will be first!!!! I will gladly take any ranking though!

Carrie’s Ultimate Chili (From: Myself)

  • 1 1/2 lb hamburger
  • 1/4 onion
  • 4 cloves garlic
  • 1 lg. can tomato sauce
  • 1 lg. can cushed tomatoes
  • 2 can chili beans
  • 2 cans red kidney beans
  • chili powder to flavor
  • 5 squared hersheys chocolate

Fry hamburger in pan. Pour into crock pot. Cook onion and garlic in onion grease, drain and add to crock pot.

Combine beans, tomtato sauce, tomatoes, and beans with meat in crock pot.

Add chili powder to taste.

Cook on low for 8 hours.

Add 4 squares of chocolate. Cook on low until ready to serve.

Top with a dollop or sour cream and some cheddar cheese. ENJOY!

Tomato Soup with Meatballs and Orzo

Oct 29th, 08 / 2 Comments
I hate living in MN for the fact of one word… SNOW. Sunday we saw our first snow, thankfully it was non-sticking. But it still made it a perfect Sunday to cuddle on the couch with a blanket and have a yummy soup for dinner.
I starred this in my google reader and thought it would be a good thing to have on this deary day. In the end the soup was rather simple to mix up, and tasted good, Adam loved it. I thought it was good but not really amazing. I think I would like the soup alone but something about chunky tomato soup didn’t work well with me.  

Creamy Tomato Basil Soup with Meatballs and Orzo (From: Culinary Infatuation)
Meatballs
  • 1 lb ground sirloin
  • 2 slices wheat bread toasted and processed
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 C. grated parmesan cheese
  • 1 egg
Preheat oven to 350.
Mix all ingredients well and roll into mini meatballs. Cover cookie sheet with foil and place a cooking rack on top. Put meatballs on the cooling rack and put in oven. cook for 20-25 minutes.
When finished, take out of oven and set aside.
Tomato Basil soup
  • 2 cans diced tomatoes
  • 1 8oz. can tomato sauce
  • 2 cloves garlic minced
  • 2/3 cup fresh basil coarsely chopped
  • 3 cups chicken stock
  • 1 cup orzo (raw) cooked according to package directions
  • 1 cup half and half
  • 1 stick unsalted butter
  • Salt and Pepper to taste
  • Grated Parmesan cheese for garnish
Over med. high heat put tomato products, stock, and garlic in a large stock pot. Let come to a boil and simmer for 15 minutes. Add basil and with an immersion blender, blend until smooth and pureed (this can be done in a blender as well). Add butter and half and half and whisk until well blended.
Add meat balls and orzo and serve with parmesan cheese.

**note: I read the directions wrong and thought it said to use raw orzo, it was AFTER I poured it in I realized it was cooked. So I simmered the orzo in the pan with the tomato mixture for about 10 minutes. This seemed to work fine.
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