Steak Enthusiast

Here’s a steak joke from our friends over at WorkJoke.com to start your Monday off right. It’s reason #472 why I prepare my own at home. . . I know exactly where it’s been from start to finish!

A waiter brings a customer the steak he ordered with his thumb over the meat.

“Are you crazy?” yelled the customer. “With your hand on my steak?”

“What?” answers the waiter. “You want it to fall on the floor again?”

Happy Monday, steak lovers!

Want a treat from both the land and sea this weekend? Try this recipe for Filet Mignon stuffed with lump crab meat. 

It’s like a wonderful present. The outside is appealing enough, but then you get to what’s inside! Oh, man!

Let me know how you like it!

Crab Stuffed Filet
(serves four)
4 6oz Filet Mignon
1 Cup lump crab meat
1 Tablespoon celery minced
1 Tablespoon onion minced
3 Tablespoons Mayonnaise (or sour cream)
1 egg yolk
¼ teaspoon dried mustard flour
Juice of half a lemon
Salt and Pepper

Slice the filet through the middle of the side — three quarters of the way through the steak — and open up like a book.  This is called “butterflying” and is often used to stuff various cuts of meat.  In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact.  Place a quarter of the mixture on one half of each of the opened filets and fold the top part closed, be gentle and don’t press out the filling.  Place the stuffed filets in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.

Last night we cooked some awesome beef tenderloin tips in a creamy mushroom sauce.

I’m still thinking about it today.

Here’s what we did:

Browned two lbs. of the beef tips in a garlic olive oil (you could use just regular olive oil — but why?). . .

After those babies were good and browned, we took them out of the pan to rest and drained the grease out of the pan.

Next, we put two cans of our favorite cream of mushroom soup with a can and a half of water in the pan and returned it to the stove on medium heat to start bubbling.

We then mixed in ground black pepper, sea salt, a few cloves of garlic and some minced onions. All to taste. If we wanted more of something, we just kept adding it.

After that mixture looked good and creamy we added the beef back in. We covered the pan and let the meat cook through for about 20 minutes, stirring occasionally.

During this last step we made some white rice. If you prefer to go the healthier route, choose brown rice.

Here is the final product. . .

Tah dah!

Add your favorite light salad, vegetable and some iced tea and this is one your family will be requesting for years to come.

My husband likes to eat the beef and rice on saltine crackers. I let him do that only if we’re not having company.

Let me know how yours turn out — and send me some “tips” of your own!