Want to put some zip in your steak?

Are you a bbq lover at heart?

Check out this awesome recipe for steak sauce – barbecue-style. It’s got Tabasco, cayenne and butter in it.

Need I say more?

Special Steak Barbecue Sauce

Ingredients

1/2 cup butter or margarine
1 cup water
2 teaspoons A-l sauce
1 1/2 tablespoons lemon juice
1 teaspoon Tabasco
2 teaspoons sugar
1 teaspoon salt
Few grains cayenne
2 teaspoons flour

How to make Special Steak Barbecue Sauce

Melt butter, add the water and other liquids.
Combine dry ingredients and stir well into the liquid.
Cook for 2 or 3 minutes, or until mixture thickens slightly.

Recipe courtesy of ifood.tv.

Okay, this recipe mixes two flavors many people crave — the ultimate in tender beef (the filet mignon) with tasty, distinctive shellfish (your choice of lobster, crab or shrimp).

It’s a little twist on the old “Surf and Turf” theme, combining the “surf” part right into the butter that will flavor the steak itself.

Utter genious.

And, it’s a simple recipe for steak butter you can try at home! I’m thrilled!

Give it a try!  

Grilled Filet with Shellfish Butter

(Serves four)

4 6oz. Filet Mignon

8 oz. Shells (Lobster, crab or shrimp)

8 oz. Butter

¼ Cup chopped Carrot

¼ Cup chopped Celery

½ Cup chopped Onion

1 clove Garlic, chopped

1 tsp. Tomato Paste

2 Tbsp. Brandy (optional)

2 sprigs Tarragon (optional)

Salt and Pepper

In a medium saucepan, sweat the onion, carrot and celery until soft, in 1 tsp. of the butter.  Add the garlic, tarragon and tomato paste and shells and cook for several minutes, stirring regularly.  If using shrimp shells, they should turn pink, since crab and lobster are already cooked, just break up the shells with a spoon or meat tenderizer if they are too thick.  Add brandy to deglaze and cook until almost dry.  Add the remaining butter. 

Cook over low heat for twenty minutes, stirring regularly.  Strain through a fine meshed strainer into a bowl and place in the refrigerator.  Once the butter has nearly set, spoon onto a sheet of plastic wrap and roll into a log, tying the ends tightly and return to the refrigerator.

Season the filet on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.  Slice the butter into thick slices and place on top of the filet while it is resting.  The heat from the filet should start melting to butter, if it doesn’t place it under a broiler for around fifteen seconds.

Do you celebrate Easter?

Do you have a big Easter dinner every year?

We like to have family over but we have yet to establish a true tradition as far as what we serve.

Sometimes it’s ham. Sometimes it’s a prime rib (if we’re feeling fancy). And sometimes it’s a brisket.

Yeah, it’s not very Easter-y, but who cares?

What are you having?

And can I come over?

So when we were in NYC we took a jaunt down to Little Italy. We bounced around on the subway, got off at our stop, walked through Chinatown, turned a corner and — behold!

The sights and smells of Little Italy are almost overwhelming. You KNOW you’ve arrived. There is no question.

Our only “problem” was which place to venture into for the evening.

We checked out all the menus and decided on a great little place named Paesano’s. Perfect, right?

THIS is my husband’s beef ravioli. Fresh, handmade ravioli with tender beef tucked inside, topped with homemade sauce. Unbelievable.

It was so good they had to roll us out of there onto the street.

So I’ve had this discussion with many people and we can’t quite figure it out. What IS IT about the food in NYC that makes it so good?

Some people say it’s the water. There’s something in the water.

Others say it’s the cheeses and fresh, fresh food New Yorkers have access to that in many parts of the country we don’t have access to.

Some people just laugh like they know the answer but they’re not telling.

Whatever it is, the things they can do with beef are out of this world.

Next time I’d like to rent a place with a kitchen and try out some of my standards there to see if there is any difference.

Would my meatloaf suddenly taste like Wolfgang Puck made it?

Alas, I am not Donald Trump and judging by what they charge for a shoebox-size hotel room, that idea may be nothing but a pipe dream.

But it’s an interesting theory I just may put to the test.