Steak Recepies
Steak Recepies
4 medium sized New York Strip Steaks
2 tablespoons shallots
2 oz. Butter (1/2 stick)
1 pound assorted wild mushrooms, (portabello,morel,shitake, cremini...whatever is available)
1/2 cup Red Wine
3 oz Demi-Glace Gold*
1 cup Hot Water
Salt and Pepper to taste
PREP WORK Get your grill really hot. While that is happening, finely chop your shallots and slice your mushrooms. Have your red wine and demi glace or substitute ready to go
HOW TO MAKE AT HOME Prepare Steaks:
Preheat your grill until it’s really hot. Season the steaks with a little salt and pepper. The meat should be cooked approximately 3-4 minutes per side depending how you like your steaks. When done, slice the steaks into 1/4 inch strips, fan out on a warm plate and add your wild mushroom sauce.
Prepare Wild Mushroom Sauce:
Demi-Glace Gold comes with easy instructions, but here’s how I make it. Melt butter in a sauce pan and sauté shallots until transparent, approximately 2-3 minutes. Add red wine, preferably something you may be sipping while you are preparing this meal. Don’t use plain old cooking wine, big mistake.
Add mushrooms and cook until tender and wine has reduced to an essence. Add Demi-Glace Gold and stir (with a whisk if you have one) until dissolved. Add hot water and simmer until the sauce has thickened, approximately 8-10 minutes.
Salt and pepper to taste and serve over the steaks (and mashed potatoes).
Ingredients:
Bleu cheese
Unsalted butter
Directions:
Blend together equal amounts of bleu cheese and unsalted butter, and place in the fridge to harden slightly. Heat oven-proof plates or a platter at 200-degrees while steak cooks and when they are done, put the desired amount of the bleu cheese/butter mix onto the plates and top it with the steaks.
Ingredients:
1/2 cup raisins
2/3 cup Heinz ketchup
1 teaspoon chili powder
1 teaspoon seasoning salt
4 ounces applesauce
2 tablespoons Wish Bone Italian salad dressing
Directions:
Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth. Keep chilled.
Ingredients:
1/2 cup unsalted butter
2 tablespoons low-sodium Worcestershire sauce
3/4 teaspoon black pepper
2 drops Tabasco sauce
4 fluid ounces lemon juice
1 clove garlic, minced
1/2 teaspoon dry mustard
salt
broiler meat drippings, to taste (optional)
Directions:
Thoroughly mix all ingredients together in a saucepan and heat until the butter is completely melted. Fire up the grill and break out the steaks. Store refrigerated