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Steak a La Moutarde (Steak Recipe With Mustard Cream Sauce)
Ingredients
* 24 ounces sirloin steaks
* salt & freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons butter
* 2 tablespoons shallots, finely chopped
* 1/4 cup cognac
* 1 1/2 cups heavy cream
* 1 tablespoon Dijon mustard
Directions
1.Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
2.Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the
mustard. Add salt and pepper to taste. Serve over steaks. The steak recipe is ready to serve..enjoy the steak ! Nice taste !
stuffed-round-steak.
2 Ekim 2012 Salı
Peppered Steak With 5 Star Gourmet Steak Sauce
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Peppered Steak With 5 Star Gourmet Steak Sauce...an amazing steak recipe to try !
Ingredients
SAUCE
* 1/2 diced tomato
* salt
* pepper
* 1 tablespoon dry sherry
* 2/3 cup tomato sauce
* 1/3 cup water
* 2 teaspoons paprika
* oil
PEPPERED STEAK
* 1 large rump steak, cut in half
* 4 tablespoons crushed peppercorns
* 1 egg
* fresh parsley
Instructions :
1. Place the oil in the bottom of a saucepan.
3. Cook the diced tomatos in saucepan on low heat.
4. Continually stir them.
5. Add pepper and salt early on in the cooking of the tomatoes.
6. When the tomatoes are nearly cooked add the dry sherry.
7. Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
8. Add the tomato sauce and stir in and then add the paprika.
9. Add the water slowly so that the thickness is what you desire.
10. Serve on top of steak or as part of a fancy dish.
PEPPERED STEAK--------------.
12. Beat the egg so that the yolk is blended in with the white.
13. Dip the steak piece by piece into the egg.
14. Then cover the steak with the peppercorns.
15. Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
16. Once cooked place on a plate.
17. Generously pour the sauce over the steak and garnish with a bit of fresh parsley.The steak recipe is ready to serve ....enjoy.
steak-la-moutarde.
Ingredients
SAUCE
* 1/2 diced tomato
* salt
* pepper
* 1 tablespoon dry sherry
* 2/3 cup tomato sauce
* 1/3 cup water
* 2 teaspoons paprika
* oil
PEPPERED STEAK
* 1 large rump steak, cut in half
* 4 tablespoons crushed peppercorns
* 1 egg
* fresh parsley
Instructions :
1. Place the oil in the bottom of a saucepan.
3. Cook the diced tomatos in saucepan on low heat.
4. Continually stir them.
5. Add pepper and salt early on in the cooking of the tomatoes.
6. When the tomatoes are nearly cooked add the dry sherry.
7. Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
8. Add the tomato sauce and stir in and then add the paprika.
9. Add the water slowly so that the thickness is what you desire.
10. Serve on top of steak or as part of a fancy dish.
PEPPERED STEAK--------------.
12. Beat the egg so that the yolk is blended in with the white.
13. Dip the steak piece by piece into the egg.
14. Then cover the steak with the peppercorns.
15. Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
16. Once cooked place on a plate.
17. Generously pour the sauce over the steak and garnish with a bit of fresh parsley.The steak recipe is ready to serve ....enjoy.
steak-la-moutarde.
LEMON BARBECUED SWORDFISH STEAK
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LEMON BARBECUED SWORDFISH STEAK RECIPE
INGREDIENTS
Spray an ovenproof dish lightly with Pam or olive oil spray. Place fish in the dish and spray fish also.
Combine remaining ingredients (except for garlic powder. onion powder, and paprika) and marinate in refrigerator overnight.
The next day, drain and reserve marinade for basting; pour marinade into a small saucepan, bring to a boil and allow to cool.
Meanwhile, grease the grill lightly with Pam or olive oil spray.
Season the fish well with salt, pepper, garlic powder, onion powder and paprika.
Place swordfish steaks over hot coals and grill approximately 10 minutes per side, basting often with the reserved marinade. The steak recipe of barbeque swordfish is ready to serve with fresh lemon slices.
peppered-steak-with-5-star-gourmet
INGREDIENTS
- 3 pounds swordfish steaks, 1 inch thick
- 1 tablespoon fresh lemon peel, grated
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup vegetable oil or olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 2 teaspoons Gold's prepared horseradish
- 1 pinch each garlic and onion powder
- 1 pinch paprika
- olive oil spray
- fresh lemon slices, for garnishing
Spray an ovenproof dish lightly with Pam or olive oil spray. Place fish in the dish and spray fish also.
Combine remaining ingredients (except for garlic powder. onion powder, and paprika) and marinate in refrigerator overnight.
The next day, drain and reserve marinade for basting; pour marinade into a small saucepan, bring to a boil and allow to cool.
Meanwhile, grease the grill lightly with Pam or olive oil spray.
Season the fish well with salt, pepper, garlic powder, onion powder and paprika.
Place swordfish steaks over hot coals and grill approximately 10 minutes per side, basting often with the reserved marinade. The steak recipe of barbeque swordfish is ready to serve with fresh lemon slices.
peppered-steak-with-5-star-gourmet
BARBECUED BUTTERFLIED CHUCK STEAK
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BARBECUED BUTTERFLIED CHUCK STEAK
A great steak recipe to try !
INGREDIENTS
INSTRUCTIONS
Have your butcher butterfly the steak to a 1 inch thickness.
Season steak on both sides with cracked black pepper and sea salt.
Place steak and onions in a ziploc bag or stainless steel pan and pour over enough wine to almost cover; cover, chill, and marinate overnight. Remove steak meat from marinade. Sprinkle with garlic powder and grill over hot charcoal to desired doneness.
Heat the marinating onions in wine. Bring to a boil, reduce heat and simmer for 10 minutes with parsley, and crushed garlic. Remove from heat and stir in butter. Serve steak topped with onions and drizzled with sauce. The steak recipe of barbecued chuck steak is ready to serve and makes 3 to 4 servings. Enjoy it !
pepper-steak-stir-fry
A great steak recipe to try !
INGREDIENTS
- boneless center-cut chuck steak, butterflied
- sea salt
- freshly cracked black pepper
- garlic powder
- 1 large onion, thinly sliced
- about 3/4 cup dry red wine
- 1 tablespoon butter
- 1 tablespoon freshly minced parsley
- 1 clove garlic, crushed
INSTRUCTIONS
Have your butcher butterfly the steak to a 1 inch thickness.
Season steak on both sides with cracked black pepper and sea salt.
Place steak and onions in a ziploc bag or stainless steel pan and pour over enough wine to almost cover; cover, chill, and marinate overnight. Remove steak meat from marinade. Sprinkle with garlic powder and grill over hot charcoal to desired doneness.
Heat the marinating onions in wine. Bring to a boil, reduce heat and simmer for 10 minutes with parsley, and crushed garlic. Remove from heat and stir in butter. Serve steak topped with onions and drizzled with sauce. The steak recipe of barbecued chuck steak is ready to serve and makes 3 to 4 servings. Enjoy it !
pepper-steak-stir-fry
Michael Jordan's 23 Delmonico Steak Recipe
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Michael Jordan's 23 Delmonico Steak Recipe
Steak Recipe Ingredients:
Steak Recipe Instructions:
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.
Michael Jordan's 23 Delmonico Steak Recipe
Steak Recipe Ingredients:
- 4 14 ounce rib-eye steak
- 2 portabello mushrooms, stems and gills removed
- 12 sun-dried tomatoes
- 4 fresh rosemary sprigs
- salt and pepper to taste
- Steak Sauce:
- 1 cup beef stock
- 1/2 cup balsamic vinegar
- 1/4 cup fresh ginger, finely chopped
- 1/4 cup shallots, finely chopped
- 1/4 cup carrots, finely chopped
- 1/4 cup celery, finely chopped
- salt and pepper to taste
Steak Recipe Instructions:
Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste.
Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs.
Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.
1 Ekim 2012 Pazartesi
January 29, 2012: Steak With Pomegranate Reduction Recipe
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My husband and I love ribeye steaks but the reason they’reso good is that they’re nicely marbled with lots of fat. In order to make ahealthier version of this favorite, I bought thinner steaks and added a sauceto make it seem like more food was on the plate.
Steak WithPomegranate Reduction
2 thin ribeye steaks (or other good quality beef steaks),about ½ pound total weightSalt and pepper, to taste2 t. olive oil1 large garlic clove, thinly sliced¾ cup dry red wine (such as Merlot or Shiraz)¾ cup pomegranate juice1 t. butter1 T. fat free half and half1 t. jarred, drained capers
Take out the steaks and leave at room temperature for abouthalf an hour before cooking. Sprinkle one side with salt and pepper.
Heat oil to medium-high in a heavy skillet. Add steaks andcook briefly on each side (about 2 minutes) to brown. Place on a plate and tentwith foil. Keep warm in a low oven.
Reduce heat to medium and add garlic cloves to skillet.Saute for about one minutes, until slightly softened. Slowly pour in wine and pomegranatejuice. Bring to a slow, rolling boil and cook until reduced to about 1/3 cup,about 15 minutes. Remove from heat and add butter, half and half and capers;stir to blend ingredients.
To serve, place one steak on each plate and ladle half thesauce over the top.
Serves 2
My husband and I love ribeye steaks but the reason they’reso good is that they’re nicely marbled with lots of fat. In order to make ahealthier version of this favorite, I bought thinner steaks and added a sauceto make it seem like more food was on the plate.
 |
| Steak With Pomegranate Reduction served with multi-colored potatoes with butter and parsley |
Steak WithPomegranate Reduction
2 thin ribeye steaks (or other good quality beef steaks),about ½ pound total weightSalt and pepper, to taste2 t. olive oil1 large garlic clove, thinly sliced¾ cup dry red wine (such as Merlot or Shiraz)¾ cup pomegranate juice1 t. butter1 T. fat free half and half1 t. jarred, drained capers
Take out the steaks and leave at room temperature for abouthalf an hour before cooking. Sprinkle one side with salt and pepper.
Heat oil to medium-high in a heavy skillet. Add steaks andcook briefly on each side (about 2 minutes) to brown. Place on a plate and tentwith foil. Keep warm in a low oven.
Reduce heat to medium and add garlic cloves to skillet.Saute for about one minutes, until slightly softened. Slowly pour in wine and pomegranatejuice. Bring to a slow, rolling boil and cook until reduced to about 1/3 cup,about 15 minutes. Remove from heat and add butter, half and half and capers;stir to blend ingredients.
To serve, place one steak on each plate and ladle half thesauce over the top.
Serves 2
January 30, 2012: Guest Post Restaurant Review The Christmas Tree
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Here’s another review from my secret restaurant reviewer,Sherry. This time she’s reviewing The Christmas Tree restaurant in Pinetop,Arizona.
Review of TheChristmas Tree Restaurant, January 28, 2011
The Christmas Tree restaurant is a venerable old favorite ofWhite Mountains diners. It’s been in Pinetop for many years and after closingfor a couple of them, it’s open again and being operated by the daughter of theoriginal owner (or so I’ve heard). After learning this, I expected nothing lessthan the restaurant living up to my fond memories of visiting this restaurantseveral times over the past decade. Unfortunately, that’s not how my diningexperience went.
For the uninitiated, The Christmas Tree is known for itsunique starter of pickled beets as well as serving warm, homemade cinnamonrolls instead of dinner rolls with each entrée. The beets are slightly sweet,slightly sour, slightly spicy and a perfect way to get your palate ready for adelicious meal. Nothing has changed here; this starter is still as good asever. The cinnamon rolls, however, aren’t quite as good as what I remember.Instead of being light, flaky and buttery sweet, they’re dense, heavy and notparticularly flavorful. They smelled better than they tasted.
Along with an entrée, diners are offered a choice of salador soup du jour. I opted for the salad, which was quite puny; the onlydistinguishing ingredient was the addition of kidney beans (I believe I found 3on my plate). My husband opted for the clam chowder, which was god but notoutstanding.
Now onto the main course. My husband chose “House Favorite”beef stroganoff which, according to the menu, is made with beef filet. Hereceived a plate full of egg noodles and the server ladled sour cream saucewith beef and mushrooms over the top (there were no vegetables with this entrée).My husband didn’t finish his plate but didn’t bring home the leftovers, either,because he said it really wasn’t all that good. In particular, the beef was tough.Made us wonder if the menu is really correct in stating they use filet and nota cheaper, tougher cut.
I ordered another House Favorite, duck with honey andalmonds. It’s not often I get the opportunity to eat duck so my mouth waswatering in anticipation. When it arrived, however, my anticipation quicklyturned to disappointment. The plate of whole duck, sliced into thirds (I’venever seen it arranged on a plate like a chicken…) and served with rice pilafand sautéed apple slices, had no redeeming qualities whatsoever. The duck wascooked so long it had not an ounce of moisture left. The honey glaze andaccompanying cup of sauce was so sweet it was like eating a spoonful ofstraight honey (which I suspect it was). The rice was a tasteless brown blob onmy plate and the apples, which looked like Granny Smiths, weren’t peeled whichmade it difficult to eat them. The flavor profiles were all wrong, the methodof preparation all wrong and the presentation all wrong; the sliced almonds on top were merely an afterthought and not part of its preparation. An entire plate of brown food certainly isn't appetizing, either.
As far as the service goes, it was good with one exception:the busboy who poured our water was asked a question about the menu and hisreply was, “I don’t know; I guess so.” I asked him how long he’d worked at therestaurant and he replied, “Not long enough, apparently.” There’s no excuse foreither his ignorance or his glib responses.
The only reason a diner might choose The Christmas Treerestaurant is for its ambience. Although the building is comprised of variousrooms pieced together in a strange manner, the rooms are all cozy and each hasa Christmas tree in the corner, along with homey Christmas decorations.
Unfortunately, this White Mountains landmark has a long wayto go if it is ever to return to its former glory as one of the bestrestaurants in the area. For the money (entrees average about $20 each), Iexpected far more than just a nice room and good service. Without great food,this venture is destined to fail.
The scores for The Christmas Tree are as follows (on a scalefrom * to *****):
Food: *Service: ***1/2Ambience: ****
Here’s another review from my secret restaurant reviewer,Sherry. This time she’s reviewing The Christmas Tree restaurant in Pinetop,Arizona.
Review of TheChristmas Tree Restaurant, January 28, 2011
The Christmas Tree restaurant is a venerable old favorite ofWhite Mountains diners. It’s been in Pinetop for many years and after closingfor a couple of them, it’s open again and being operated by the daughter of theoriginal owner (or so I’ve heard). After learning this, I expected nothing lessthan the restaurant living up to my fond memories of visiting this restaurantseveral times over the past decade. Unfortunately, that’s not how my diningexperience went.
For the uninitiated, The Christmas Tree is known for itsunique starter of pickled beets as well as serving warm, homemade cinnamonrolls instead of dinner rolls with each entrée. The beets are slightly sweet,slightly sour, slightly spicy and a perfect way to get your palate ready for adelicious meal. Nothing has changed here; this starter is still as good asever. The cinnamon rolls, however, aren’t quite as good as what I remember.Instead of being light, flaky and buttery sweet, they’re dense, heavy and notparticularly flavorful. They smelled better than they tasted.
Along with an entrée, diners are offered a choice of salador soup du jour. I opted for the salad, which was quite puny; the onlydistinguishing ingredient was the addition of kidney beans (I believe I found 3on my plate). My husband opted for the clam chowder, which was god but notoutstanding.
Now onto the main course. My husband chose “House Favorite”beef stroganoff which, according to the menu, is made with beef filet. Hereceived a plate full of egg noodles and the server ladled sour cream saucewith beef and mushrooms over the top (there were no vegetables with this entrée).My husband didn’t finish his plate but didn’t bring home the leftovers, either,because he said it really wasn’t all that good. In particular, the beef was tough.Made us wonder if the menu is really correct in stating they use filet and nota cheaper, tougher cut.
I ordered another House Favorite, duck with honey andalmonds. It’s not often I get the opportunity to eat duck so my mouth waswatering in anticipation. When it arrived, however, my anticipation quicklyturned to disappointment. The plate of whole duck, sliced into thirds (I’venever seen it arranged on a plate like a chicken…) and served with rice pilafand sautéed apple slices, had no redeeming qualities whatsoever. The duck wascooked so long it had not an ounce of moisture left. The honey glaze andaccompanying cup of sauce was so sweet it was like eating a spoonful ofstraight honey (which I suspect it was). The rice was a tasteless brown blob onmy plate and the apples, which looked like Granny Smiths, weren’t peeled whichmade it difficult to eat them. The flavor profiles were all wrong, the methodof preparation all wrong and the presentation all wrong; the sliced almonds on top were merely an afterthought and not part of its preparation. An entire plate of brown food certainly isn't appetizing, either.
As far as the service goes, it was good with one exception:the busboy who poured our water was asked a question about the menu and hisreply was, “I don’t know; I guess so.” I asked him how long he’d worked at therestaurant and he replied, “Not long enough, apparently.” There’s no excuse foreither his ignorance or his glib responses.
The only reason a diner might choose The Christmas Treerestaurant is for its ambience. Although the building is comprised of variousrooms pieced together in a strange manner, the rooms are all cozy and each hasa Christmas tree in the corner, along with homey Christmas decorations.
Unfortunately, this White Mountains landmark has a long wayto go if it is ever to return to its former glory as one of the bestrestaurants in the area. For the money (entrees average about $20 each), Iexpected far more than just a nice room and good service. Without great food,this venture is destined to fail.
The scores for The Christmas Tree are as follows (on a scalefrom * to *****):
Food: *Service: ***1/2Ambience: ****
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