April 4th, 2008

I Smell Smoke

Do you like a smoky taste?

I do. We’re big outdoor smokers at my house. (Not the nicotine-addicted kind, mind you.)

We fire up the smoker on holidays (yum — smoked turkey) and whenever we are hankering for something with that undeniable flavor.

Here’s a recipe for a smoke-infused filet in red wine sauce with garlic and lots of other amazing flavors.

Try it this weekend and your taste buds will thank you!

Smoked Filet with Marchand de Vin Sauce
(serves four)
4 6oz Filet Mignon
2 Cups Red Wine
1 Cup Beef Broth
2 Shallots minced
1 Clove Garlic minced
1 sprig fresh thyme
2 Tablespoons cold butter cut into four pieces
Juice of 1 lemon
Salt and Pepper
½ cup wood chips for smoking, such as hickory, apple or cherry

In an outdoor smoker or stovetop smoker, prepare wood chips for smoking and smoke filets for ten minutes.  This is not the cooking method but just a step to increase the flavor of the meat.  Grill filets over high heat. Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn.  After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak.

In a medium sauce pan add shallot, wine, broth, thyme and garlic and reduce by two thirds.  Strain out shallot, garlic and herb and remove from heat.  Whisk in lemon juice and butter one piece at a time and serve over smoked filets.


April 2nd, 2008

I Don’t Think You’re Ready For This Jelly . . .

Okay, maybe you’re ready. Those are just some song lyrics from the beautiful Beyonce Knowles and her gal pals.

But this recipe is really not for the faint of heart. It mixes chocolate (yum), brandy (interesting), beans (hmmm) and habanero jelly (hello spice!).

And, of course, your favorite cut of steak.

Paul over at Last Chance Dinner Club gives us the complete lowdown. He calls it “Paul’s Steak with Chocolate Brandy Sauce and Habanero Jelly.” 

In theory, it sounds like a blending of so many delectable things. Chocolate, liquor, beans, spicy jelly, steak.

But as a combo? I don’t know.

Try it if you dare! Here’s that link again:

http://lastchancedinnerclub.wordpress.com/2008/03/10/paul%E2%80%99s-steak-with-chocolate-brandy-sauce-and-habanero-jelly/


March 28th, 2008

Have a Smashing Good Time With This

Grilling this weekend? Try this KC Strip recipe with these special mashed potatoes. They’re extra-specially creamy and they melt in your mouth.

Grilled K.C. Strip with Blue Cheese Mashers
(Serves 4)

4 10 oz. K.C. Strip Steaks
Salt and Pepper

4 large Russet (Idaho) Potatoes
4 Tbsp. Cold Butter cut into pieces
1 to 1½ Cups Heavy Cream, boiling
2 oz. Blue Cheese
Salt and Pepper

Sometimes, when you have a beautiful steak like this, the best thing to do is nothing at all.  Salt and pepper both sides and grill to medium, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks.  Serve with mashed potatoes and enjoy.

Peel the potatoes and cut into thirds. Each piece should be roughly the same size and shape, to cook evenly.  Place in a pot with enough water to cover and add a Tbsp. of salt and bring to a boil.  When the potatoes are tender, drain and place on a sheet pan in a 350 degree oven for five minutes to remove any residual moisture. Start cooking the steaks at this point.  Rice the potatoes in a ricer or food mill (you can do this with a hand masher or in a mixer but the consistency is not as fine).  Add the butter and stir until the butter is melted, add the cream and blue cheese mix to combine. You may need to add a little more cream depending on the size of the potatoes.

Voila! A beautiful meal is born!

Let me know how you like it. 


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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