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!

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.

Tarragon Chicken Recipe

A delicious standby, which never disappoints.

Ingredients:

6 Chicken Tenderloins

Alpine Touch

2 Tbsp Tarragon 

3/4 Cup Dry White Wine 

1 Cup Chicken Stock

1 Garlic Clove, Finely Chopped

3/4 Cup Heavy Cream

Directions:

Season the chicken with some Alpine Touch (Salt & Pepper) and Tarragon and place in a heavy bottom skillet.  Pour in the wine and the chicken stock.  Add the garlic and 1 Tbsp of the Tarragon.  Bring to a boil and reduce the heat, cook for 10 minutes or until the chicken is tender and cooked thoroughly.   

Remove the chicken and store in the microwave on a plate to keep warm.  Bring the remaining sauce to a boil and cook for 12-15 minutes or until reduced by about two-thirds.

Stir in the cream and return to a boil.  Cook until reduced by half.  Stir in the remaining tarragon.  I suggest serving over rice and spooning the sauce over the top.  I like to return the chicken tot he sauce to help lock moisture in before serving.  Enjoy!

Season the chicken

Add the wine and chicken stock

Add the tarragon and bring to a boil

Cook for 10 minutes after boiling.

Remove the chicken and boil for 12-15 minutes

Return the chicken to the sauce

Serve over rice with sauce spooned over. 

Shrimp Pasta

Ingredient:
2 Cups Heavy Cream
3 Scallion Stalks thinly sliced
2 tsp Parsley
1 tsp Thyme
1 lb/450 g dried fusilli
1 Tbsp sea salt
1 medium package italian blend cheese
2 Tbsp Olive oil
8 oz pre-cooked shirmp (You can use raw, you just need to cook for longer)
1 tsp Basil

Directions:
Heat the cream in a saucepan over medium heat, stirring constantly.  When almost boiling, reduce the heat to simmer and add the scallions, parsley and thyme.  Simmer for about 7-8 minutes to thicken sauce.  Remove from heat.
Cook the pasta in plenty of boiling salted water (add the sea salt to the water) until tender (10-15 min).  And the cream sauce and the cheese mixture to the pasta.  Toss over low heat until the cheese have melted.
Heat the oil in a large skillet over medium-high heat.  Add the shrimp.  Stir fry for about 2-3 minutes.  Add the shrimp to the pasta and toss well to mix.  Sprinkle with the basil and serve.
 

Boil the pasta and the cream mixture

Continue boiling the pasta and add the scallions and seasoning to the cream sauce

Finish boiling the pasta and simmer the cream sauce while stir frying the shrimp

Finish stir frying the shrimp, add the cream sauce and cheeses to the pasta

Add the shrimp tot he pasta and serve by sprinkling basil on top