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!

Chuck Steak with Wine Sauce

I was originally hoping to make this with a cognac based sauce, but a survey of my cupboards revealed  serious lack of alcohol in my house, so it turned into a wine based sauce instead.  I definitely wasn't disappointed by the change however, as it was delicious.

Ingredients:
1 Tbsp Butter
1/4 Cup Green Onions (chopped)
1 tsp Brown Sugar (packed)
1 Cup Beef Broth
1 1/2 Cup Red Wine (I used a Barbera)
1/4 Cup Heavy Whipping Cream

1 Tbsp Butter
4 chuck steaks
Seasoning (Mediterranean Spiced Sea Salt)

Directions:
Melt 1 Tbsp Butter in a sauce pan over medium heat.  Add the green onions and saute' for about 3 minutes.  Add brown sugar and stir for about 1 minute.  Add beef broth and the wine, simmer on low heat for 20 minutes to reduce and thicken the sauce.  Whisk in the cream.
Add the butter to a skillet.  Season the steaks and add to the pan.  Cook on med-high heat for abotu 5 minutes per side (medium-rare) or longer.  Transfer steaks to a plate.  Add the sauce to the skillet and bring to a boil, scraping up any browned bits in the pan.  Season  a touch for flavoring.  Serve by cutting/scoring steaks and drizzling the wine sauce over top.  Enjoy!

Saute' the green onions

Add brown sugar, wine and beef broth

Simmer the sauce for 20 minutes.  Cook the seasoned steaks for 5 minutes per side

Whisk in the cream

Add sauce to the skillet and season

Serve & Enjoy!

Steak Nachos

Steak nachos are easy to make, they are delicious, and they are always a favorite of mine.  I don't make them nearly enough!  I definitely recommend them to anyone who like nachos or steak, or cheese, or totrtilla chips.....  If you are of the vegetarian persuasion, you can enjoy some delicious steak nachos without the steak for an almost as enjoyable experience. 

Ingredients:
 1-2 Tbsp Olive Oil
1 package stew meat (pre cut steak)

Seasoning (Alpine Touch, Cumin, Garlic Powder, Crushed Red Pepper)
Tortilla Chips
Shredded Cheese
Salsa
Sour Cream
Green Onions (chopped)
Avocado (Peeled & chopped)
Tomatoes (Diced)
Cilantro (Diced)

Directions:
Pour the oil into a skillet and add in the steak and seasonings.  Cook until desired done-ness I like medium for my nachos, as medium rare can tend to make the chips a little soggy.  Arrange some tortilla chips on a plate, add the shredded cheese and then steak and more cheese and green onions.  Microwave until cheese is melted (I usually start with 35 seconds and go up from there).   Add the remaining ingredients.  Feel free to add or subtract any of your own toppings.  Serve & Enjoy!

Add the oil, steak and seasoning tot he skillet

Cook according to desired rate

Prepare your toppings

Add your ingredients best served warm

Microwave until cheese is melted

Add remaining toppings and enjoy

Carne Asada: The Winning Dish!

I have to admit that this must be one of the easiest dishes that I made based on your votes.   Not to say that it takes away from being tasty in any way.  Having never made Carne Asada before, I never realized just how quick and easy it was.  The longest time is spent in marinating the dish, and the rest goes by very quickly!  Thank you so very much for your participation and your votes in deciding what I would cook for this month!  As my readers, you are my motivation for keeping this up every single day!   If you have any recipe suggestions, please feel free to share them with me and I can add them in to my monthly vote! 

Ingredients:
1.5 lbs flank or round steak
Marinade:
2 Garlic Cloves (Minced)
1 tsp Cumin
1 Tbsp Alpine Touch (Salt & Pepper)
1 Large handful of cilantro (cut thinly, stems included)
2 Limes worth of Juice
2 Tbsp White Vinegar
1/3 Cup Olive Oil
1 small Yellow Bell Pepper (Seeded & Chopped)

Corn or Flour Tortillas
1 Avocado (Peeled, cored & chopped)
Tomatoes
Salsa
Green Onions



Directions:
Combine all of above marinade ingredients and the steak in a large bowl and soak in the fridge for 1-4 hours. 
Preheat your grill (I just use my George Foreman Grill).  Remove the steak from the marinade. If you are cooking on a pan indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan.   Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
Feel free to add whatever toppings you would like.  I listed which ingredients I added into it, but cook according to preference.  Serve & Enjoy!

Marinate the steak

Grill it to juicy perfection

Warm up your tortillas

Serve with toppings and enjoy!

 Here are the precious winners if you are interested in checking them out! 

February's Winner: Chicken Cordon Bleu

January's Winner: Sauteed Scallops

December's Winner: Pizza Pot Pies

November's Winner: Lasagna Stuffed Manicotti

October's Winner: Pumpkin Risotto

September's Winner: Burgundy Pork 

Beef Stroganoff and Garlic Mashed Potatoes

This is a delicious recipe that adds a new flair to an old standard.  Hope you like it :)

Beef Stroganoff
 Ingredients:
1 package Stew Meat

3 oz butter
8 oz egg noodles
2 tsp Alpine Touch
2 tsp Mediterranean Oregano
2  Mediterranean Basil
1 Zucchini (peeled & diced)
1 Summer Squash (peeled & diced)
8 oz package Cream Cheese
2 tsp Orange Emulsion
1 Cup Sour Cream
1/8 Cup Orange Juice 
1/2 Cup Cream
1 tsp Parsley

Directions:
Melt 2 oz of butter in heavy bottom skillet.  Add stew meat, seasoning,and brown the meat, this should take about 6-8 minutes total.  While stew meat is being browned boil water in a separate pan for the noodles.  Add noodles and boil until al dente.  Drain and set aside the noodles once complete.  Once browned remove the steak from the pan (I store in the microwave to keep warm).  Don’t clean out the pan to ensure maximum flavor.  Add the final 1 oz of butter to the pan and add the diced veggies.  Cook until softened about 2-3 minutes.  Once softened add the cream cheese and the orange emulsion, simmer for about 5 minutes.  Add the remaining ingredients and simmer for about minute or two to mix.  Add the steak back into the sauce and stir until thoroughly mixed and warmed.  Serve by pouring sauce over the noodles when ready to eat.  Enjoy!

Garlic Mashed Potatoes 

Ingredients:
3 Large Russet Potatoes (Peeled and chopped)
1 Cup Cream
2 Oz Butter (unsalted)
Seasoning (Basil, Alpine Touch)
2 Cloves Garlic (minced)
2 Radishes (Minced)
3/5 Cup Shredded Cheese 

Directions:
Put into the potatoes into a pan and almost cover with water.  Boil until potatoes begin to soften (you should be able to mash them easily with a cooking spoon).  Empty any excess water.  Turn the heat to Low.  Add the milk and butter.  If you do not want lumps in your potatoes now would be the best time to use the whisk to eliminate any lumps in the potatoes.  Add the remaining ingredients mix and turn to Simmer until the cheese is thoroughly melted.  The potatoes should now be ready to eat.  You can add a dash of Basil on top when served to taste.  

Brown the seasoned meat

Brown the meat and boil the potatoes

Saute' the veggies and boil the potatoes

Add the sour cream and orange emulsion while finishing boiling the potatoes

Add the sour cream, OJ and cream

Add the final seasoning to the sauce and finish boiling the noodles while adding butter and cream to the potatoes

Finish simmering the sauce and add remaining ingredients to the potatoes

Serve & Enjoy!

Steak Gouda Salad

Just a delicious concoction made from ingredients I had in my fridge and steak I needed to cook.

Ingredients:

1 Tbsp Olive Oil

1 lb stewing steak

Seasoning (Brown Sugar Bourbon, Sweet & Smokey Rub, Garlic Powder, Alpine Touch)

3-4 Large Leaves of Lettuce

1 Apple (Cored and Sliced)

1/2 Cucumber (Peeled & Chopped)

1/2 Tomato (Chopped)

Dressing (I used Avocado Ranch)

Shredded Gouda Cheese

Directions:

Add the oil to the skillet and turn to med-high.  Add the steak and seasoning and cook for about 8-10 minutes, cooked about to medium or more if you prefer.  

Shred the lettuce and add to the plate.  Place the apple, cucumber and tomato slices on top of the lettuce.  Drizzle the dressing and add the steak over it.  Top by sprinkling Gouda cheese on top.  Serve immediately and enjoy! 

Add the steak and seasoning tot he pan

Sous Chef Liam helping to evenly cook the steak ;)

Prepare your ingredients

Add the lettuce to the plate

Add the tomato, cucumber and apples

Drizzle with dressing and top with steak

Sprinkle the Gouda on top

Serve & 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 Nachos

If you have been to my house for dinner enough times, you are bound to end up trying my signature steak nachos.  There is nothing complicated to it, but they are the most delicious of all the nachos that I make.  Something about steak and cheese and anything else that is just plain awesomeness!  Enjoy!

Ingredients:
2 Tbsp Olive Oil
1 lb Stewing Steak
Seasoning (Montreal Steak Grill Mates and Cumin)
Chips (I used Hint of Lime)
Salsa
Sour Cream
Tomatoes (Chopped)
Green Onions (Chopped)
Black Olives (Sliced)
Avocado (Sliced)

Directions:
Add the oil to a skillet, and then add the steak and seasoning.  Cook on medium heat for about 7 minutes until cooked to desired temperature.  While cooking, prepare the other ingredients that need to be sliced or chopped (Tomatoes, Green Onions, Black Olives, and Avocado).  Arrange the amount of chips you want on a plate and add the cheese, steak and green onions.  Microwave for about 35 seconds or until cheese is melted.  Add the salsa, sour cream and remaining toppings.  Serve & Enjoy!   

Add the oil, steak & seasoning to the skillet

Prepare the toppings

Cook the steak to the desired temperature

Add chips, cheese, steak & green onions to the plate

Melt the cheese in the microwave

Add remaining toppings and enjoy

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