Steak Au Poivre with Disaronno

It had been far too long since I had made a delicious rendition of Steak Au Poivre, so it was time to pull this bad boy out of storage.  I was definitely not left disappointed. 

Ingredients:
Seasoning (I used Alpine Touch, Mediterranean Basil,  Spicy Montreal Steak, and Garlic Powder)
3 Steaks (Cut of steak depends on your preference)
Unsalted Butter 3 Tbsp
2 Cloves Garlic (Minced)
6 Package Mushrooms Sliced
2/3 Cup (3 fl oz) Amaretto (I used Disaronno)
2/3 Cup Heavy Cream
1 Tsp Tarragon

Directions:
In a Large Frying pan over med-high heat melt 2 Tbsp butter.  While the butter is melting season the steak on both side with the seasoning of your choice.  Add the steaks to the pan to cook.  Turning once for a total of 6-8 minutes for medium rare and longer if you like your steak done more.  Transfer the steaks to a plate and store in the microwave to keep warm. 
Add the remaining 1 Tbsp butter to the pan and melt over medium heat.  Add the mushrooms and garlic, saute' until softened (about a minute).  Stir in the amaretto, cream and tarragon.  Bring to a boil and then lower the heat to simmer until slightly thickened.  Simmer for about 1-5 minutes.  Turn the heat off and return the steaks to the pan to soak into the sauce.  Serve by spooning sauce over the steak onto the plate.  Enjoy!

Cook the steaks and you can also make garlic mashed potatoes at the same time

Saute' the garlic and mushrooms

Serve & Enjoy!

Beef Minestrone Soup-One Pot Recipe

For my birthday my mother got me a bunch of mini cookbooks.  One of them was full of one-pot recipes, so of course I had to find one and completely jack with the ingredients.  Here is the result of that fun, it turned out quite delicious. :)

Ingredients:
1 lb Hamburger
Seasoning (Basil, Oregano, Alpine Touch, Crushed Red Pepper)
2 Tbsp Olive Oil
2 Cloves Garlic (Minced)
1 Carrot (Peeled & Sliced)
1 Zucchini (Peeled & Sliced)
2 Celery Ribs (Chopped)
10-12 Grape Tomatoes (Diced) *substitute a can of diced tomatoes if needed
3 Large Tomatoes (Crushed) *substitute can of crushed tomatoes if needed
5 Mushrooms (Chopped)
1/2 Can of Black Olives (Sliced)
2 1/2 Cup Beef Broth
2 Tbsp Tomato Paste
2 Cups Bowtie Pasta
Shredded Cheese to taste

Directions:
Add the hamburger to a pot and cook on medium.  Once browned add the oil, garlic, carrot, zucchini and celery.  Cook for about 4 minutes.  Add in remaining ingredients except for the cheese and bring to a boil.  Reduce heat to medium-low and simmer for about 10 minutes until pasta is al dente.  Stir occasionally and serve when done.  Stir in the cheese and top with basil and enjoy!

Brown the hamburger in the bottom of the pot

Add the oil, garlic, carrots, zucchini and celery

Add in the remaining ingredients and mix together

Mix in the shredded cheese and enjoy!

Goulash From The Garden

I have been craving some delish hearty goulash for a very long time, and had a ton of veggies to use up before they went bad, so I decided to mix it all together into some delicious goulash.  I tried perusing the internet for goulash recipes to get an idea of where I wanted to go, but everything that I found was very boring and looked the same.  In the end I deiced to just close the computer and the cookbooks and just create my own from scratch, so here it is:

Ingredients:
1 lb hamburger
Seasoning (Garlic Powder, Spicy Montreal Steak, Alpine Touch)
10 oz Ditalini dry pasta (or elbow)
24oz basil, tomato sauce
2 cloves garlic (minced)
1 carrot (peeled and chopped)
1 ear of corn (cook, and cut the corn off the cob)
6 grape tomatoes (sliced)
4 mushrooms (chopped)
1 zucchini (peeled and chopped)
1/2 eggplant (peeled and chopped)
1 red pepper (seeded and chopped)

Directions:
Add the hamburger to a heavy bottom skillet and cook on med-high, add the seasoning.
Boil the pasta until al dente.
Once hamburger is browned add the sauce and warm. 
Now add all remaining ingredients and cook on low until all ingredients are thoroughly cooked and warmed. 
Serve with the hamburger sauce over a plate of pasta and enjoy!

Brown the seasoned hamburger

Add the sauce to the hamburger while the pasta is cooking

Add all remaining ingredients

Serve the hamburger sauce over the pasta and enjoy!

Steak Au Poivre & Mashed Potatoes

I always love cooking this one, but it was a challenge to try to find a suitable substitute for the liquor.  It turned out really great though, I was pleased.  The zucchinis and dried cherries were a wonderful addition :)  Enjoy!

Ingredients:

3-4 Steaks
Seasoning (Mediterranean Spiced Sea Salt, and Mango Lime rub)
3 Tbsp unsalted butter
1 Zucchini (Peeled and sliced)
5 Mushrooms (sliced)
1/3 Cup Whole Raspberry Syrup
2/3 Cup Heavy Cream
1/4 Cup Dried Cherries
1 tsp Dried Tarragon

Directions:
Add 2 Tbsp Butter to a heavy bottom skillet.  Season the steak and add to the skillet.  Cook over med-high heat turning once for a total of 6-8 minutes for medium-rare (Cook longer for more well done steaks).  Transfer the steaks to a plate and keep warm in the microwave.
Add the remaining butter to the skillet and turn heat down to medium.  Add the zucchinis and mushrooms to soften for about 1-2 minutes.  Add all remaining ingredients and bring to a boil.  Lower the heat and simmer until slightly thickened.  (1-3 minutes).  Turn off the heat and return the steaks and any remaining juices to the pan to let the sauce soak in.  Serve by spooning sauce and veggies over the steaks. 

*For the mashed potatoes go check out the recipe at: Loaded Mashed Potatoes

Cover the potatoes with water and boil

Add the steaks to the skillet and boil the potatoes

Close up view of those yummy steaks

Add the veggies to the skillet and continue boiling the potatoes

Add all the remaining ingredients and simmer, while the potatoes finish boiling. 

Return the steaks tot he skillet and start mashing the now softened potatoes

Add the remaining ingredients to the potatoes

Serve by spooning sauce, veggies & cherries over the steak and cutting green onions onto the potatoes.

Steak Au Poivre

This evening I made some delicious steak au poivre for dinner.  It is really easy and quick.  Takes less than 30 minutes from start to finish. 

Steak Au Poivre

Ingredients:

Seasoning (I used Crushed Rosemary, Crushes Sea Salt and Garlic Salt)
4 Steak Medallions (Cut of steak depends on your preference)
Unsalted Butter 3 Tbsp
1/2 Package Mushrooms Sliced
2/3 Cup (3 fl oz) Cognac or Brandy (I used Cherry Grand Marnier)
2/3 Cup Heavy Cream
1 Tsp Tarragon

Directions:
 
In a Large Frying pan over med-high heat melt 2 Tbsp butter.  While the butter is melting season the steak on both side with the seasoning of your choice.  Add the steaks to the pan to cook.  Turning once for a total of 6-8 minutes for medium rare and longer if you like your steak done more.  Transfer the steaks to a plate and store in the microwave to keep warm. 
Add the remaining 1 Tbsp butter to the pan and melt over medium heat.  Add the mushrooms and saute' until softened (about a minute).  Stir in the cognac, cream and tarragon.  Bring to a boil and then lower the heat to simmer until slightly thickened.  Simmer for more than a 1-5 minutes.  Turn the heat off and return the steaks to the pan to soak into the sauce.  Serve by spooning sauce over the steak onto the plate.  Enjoy!

Add the seasoned steaks to the pan to cook

Saute' the mushrooms

Add the Cognac, Cream & Tarragon to the Mushrooms

Serve by spooning sauce over the steak (I also added loaded mashed potatoes and freshly sliced cantaloupe)

 

If you would like the recipe for the loaded mashed potatoes please see the following links to recipe blogs by me.  Enjoy

Beef Stroganoff with Loaded Mashed Potatoes

Chicken in Orange Viognier Sauce with Loaded Mashed Potatoes