Oh, ho ho.

Rich. Decadent. Saucy.

The Pioneer Woman says this sauce is almost a side dish on its own.

It looks dreamy.

Mixed with a tender ribeye, just brimming with its own juices? This recipe is absolutely mouth watering.

I am in love.

Check it out for yourself. . .

Grilled Ribeye Steak with Onion Blue Cheese Sauce

Ingredients

2 whole Ribeye Steaks

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Faint.

Photo and recipe courtesy of Ree Drummond at ThePioneerWoman.com.

Sometimes holiday classic tunes need a little updating.  And what better way to spend the 12 Days of Christmas than with the ones you love?

The foods you love, that is.

So here it goes . . . cue the carolers!

“The 12 Meats of Christmas”

On the twelfth day of Christmas, KC Steaks shipped to me:

Twelve roasts a-roasting,

Eleven pork chops sizzling,

Ten seasonings seasoning,

Nine strip steaks smoking,

Eight ribs a-braising,

Seven filets mignon-ing,

Six ribeyes marbling,

Five ste-ak-burgers, (pause, pause, pause)

Four T-bones,

Three prime ribs,

Two tenderloin,

And a hickory smoked tur-r-r-r-key!!!

Whew!  I’m tired.  And hungry.

Wanna send your own 12 Meats of Christmas?  Start here!

Photo courtesy of KansasCitySteaks.com.

Oh, beautiful, delicious filet mignon. How I’ve missed you. I’ve been cheating on you. Most of my dates lately have been with ribeyes. I’m sorry. Can you forgive me?

When I think of your tender, juicy goodness I get little pangs of regret that I’ve been lured into choosing the rich, hearty taste of the ribeye.

I don’t know why I do it.

Habit?

Fear?

I don’t know.

Maybe it’s the draw of the cowboy, rogueish, bad boy ribeye. You know a girl can’t resist a bad boy.

But when I see photos of you like this I have to ask myself why. Why don’t I choose you lately? You’re so soft. And tender.

Women need that, too, you know. So, if just for now, I choose you, filet.

I choose YOU.

Filet Mignon with Red Onion and Tarragon Relish

Olive oil for the pan

1 large red onion, peeled and thinly sliced

1 tablespoon sugar

1/2 teaspoons salt

1/2 cup red wine, such as Cabernet Sauvignon or Merlot

1 1/2 tablespoons sherry vinegar

1/2 cup coarsely chopped fresh tarragon

Pepper

2 – 4 filets mignon

Salt and Pepper

Olive oil for the pan

For the Relish

Heat the oil in a medium saucepan over medium heat, then add the onion, sugar and salt. Cook until the onion is soft, but not brown, stirring often. This should take about 5 minutes. Add the red wine and allow the liquid to gently simmer until evaporated, stirring often. About 5 – 10 minutes.

Add the vinegar and tarragon, stirring briefly. Season with salt and pepper, then set aside.

For the Steaks

Season both sides of the steaks with salt and pepper. Don’t hold back, do this like you mean it. Heat the oil in the pan over high heat until the oil starts to smoke. Carefully place the steaks in the skillet using tongs, and cook on the first side for about 4-5 minutes. Flip once that side is a deep brown. Continue to cook on the other side until done to your preference. This was about another 3-4 minutes for me (medium rare).

Transfer the steaks to a warm plate and allow to rest for 5 minutes before serving.

To serve, mound the relish on top of each steak and enjoy.

Notes:

* Remember to bring your steaks to room temperature before cooking so that they heat evenly.

Heavenly photo and recipe courtesy of Cooking-Books.blogspot.com.