So, Easter’s over and you’ve got all this Prime Rib left over.

What to do with it?

Never fear. Sandy’s here with some ideas to keep the love flowing from your kitchen.

Check it out . . .  

Fabulous Roast Beef (French Dip) Sandwiches

If you happen to have any of your fabulous Prime Rib or beef roast left over, one of the best ways to enjoy it the next day is to heat it, on the stovetop, in the beef juices left over from your initial cooking.  If you do not have leftover juices, (or if you made it all into gravy) heat a good quality beef consommé to a simmer. 

Use a sharp knife and a sanitary cutting board.  Slice the cold beef as thinly as possible, trimming it to your personal taste.  Prepare your French rolls and any side dishes.  Whether you toast the rolls or not is personal preference.  Butter or garlic butter may be delicious too. You may even want to grill onions and melt some provolone cheese on the roll (kind of a Philly cheese steak kind of thing, not a French Dip in my book). 

I think a nice German potato salad or some good quality potato chips would go great with this sandwich.  Get everything else ready.  Make drinks, set the table.  Finally, one portion at a time, heat the sliced beef in the consommé or beef jus. Pile the beef on the waiting roll, serve a little of the consommé on the side for dipping, and VOILA!

An alternate sandwich would of course be a hot roast beef sandwich, traditionally served open faced.  Good quality white bread, piled high with roast beef heated in gravy.  Also yum!

Photo courtesy of bakingbites.com.

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.