David and Nicole's Recipes

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May 5, 2007 1

Steak with Horseradish Sauce

  • 2 steaks
  • coarse sea salt and cracked pepper
  • sea salt
  • 1/4 cup sour cream
  • 1 tbsp horseradish
  • 2 tsp lemon juice
  1. Combine the sour cream, horseradish, and lemon juice.  Season with the sea salt and some pepper.
  2. Season the steak with coarse sea salt and cracked pepper.  Pan fry in olive oil.
  3. Serve with the sauce.

Mar 31, 2007 1

Bloody Mary Steak

  • 1 cup tomato juice
  • 2 tbsp vodka
  • 1 tbsp lime juice
  • 1 tbsp worcestershire sauce
  • 2 tsp horseradish
  • 1 tsp tabasco
  • celery salt
  • sea salt and cracked pepper
  • canola oil
  • 2 ribeye steaks
  1. Combine the juice, vodka, lime juice, worcestershire sauce, horseradish, tabasco, celery salt, cracked pepper.
  2. Mix well and pour over 2 steaks.  Chill 4 hours.
  3. Drain well. Season the steaks with coarse sea salt and the cracked pepper.
  4. Heat a drizzle of canola oil in a heavy skillet.  Pan fry the steak 4 minutes on each side.
  5. Let rest 3 minutes or so.  Serve.

Feb 24, 2007 1

Mustard Cream Steak

  • 2 steaks
  • coarse sea salt
  • cracked pepper
  • 1/4 cup dry sherry
  • 1/2 cup heavy cream
  • olive oil
  • 1 tbsp dijon
  1. Rub the steaks with olive oil, and then with coarse salt and the pepper.
  2. Heat a little olive oil in the a skillet over high heat and then pan fry the steaks about 4 minutes on each side.
  3. Remove the meat from the pan to rest and cover with foil to keep warm.
  4. Deglaze the pan with the sherry and then reduce to 1 tbsp of liquid.
  5. Pour in the cream and then mix in the dijon.  Reduce by half.
  6. Serve the steak with the sauce poured over.

Feb 8, 2007 1

Steak with Bearnaise

  • 2 steaks
  • cracked pepper
  • kosher salt
  • 1 shallot, minced
  • 2 tbsp minced fresh tarragon
  • 1 tbsp parsley, minced
  • 2 tbsp white wine vinegar
  • 2 tbsp vermouth
  • 3 egg yolks
  • 1 tbsp water
  • 1/3 cup cold butter, cut in small pieces
  1. Combine the shallot, tarragon, parsley, vinegar, 1 tsp cracked pepper, and vermouth in a double boiler.
  2. Rub the steaks with salt and cracked pepper.
  3. Boil the vermouth mixture until reduced to 1 tbsp of liquid.  Whisk in the egg yolks and the water.
  4. Grill the steak to your liking.
  5. Whisk in the butter, piece by piece.
  6. Serve the sauce over the steak.

Jan 15, 2007 1

Beer Marinated Steaks

  • 2 steaks
  • 4 oz. dark beer
  • 1 tbsp brown sugar
  • juice of half a lime
  • 1 scallion, minced
  • 2 garlic cloves, minced
  • worcestershire sauce
  • 1 tbsp whole grain mustard
  • olive oil
  • 1" fresh ginger, peeled, minced
  • tabasco
  • 1/4 cup red wine
  • 1 shallot, minced
  • cracked pepper
  • 1 can beef broth
  • 1/4 cup heavy cream
  1. Combine the beer, sugar, lime, scallions, garlic, a big drizzle of worcestershire sauce, mustard, a drizzle of olive oil, ginger, and tabasco sauce to taste.
  2. Add the steaks and turn to coat both sides.  Cover and chill overnight.
  3. Bring the wine to a boil with the shallot and the cracked pepper.
  4. Stir in the beef broth and simmer until reduced to a syrup.
  5. Heat a heavy skillet on high and drizzle in some olive oil.  Add the steaks and fry on both sides.
  6. Stir the cream into the syrup.  Serve the steaks with the sauce.

Dec 17, 2006 0

Steak with Caramelized Shallots and Red Wine Jus

  • 2 steaks
  • kosher salt and cracked pepper
  • 2 tbsp canola oil
  • 2 tbsp butter
  • 3 minced shallots
  • 2 tsp minced fresh thyme
  • 1/4 cup red wine
  1. Preheat the oven to 375 F.
  2. Season both sides of the steaks with salt and pepper.
  3. Heat a large skillet on medium high until hot.  Add the canola oil and when it is hot add 1 tbsp of butter.
  4. Add the steaks and sear on one side for 1 1/2 minutes, turn and brown the other side, tilting the skillet, and baisting the meat with the butter.  Cook another 1 1/2 minutes.  Set the meat on a baking sheet and return the skillet to the stove.
  5. Add the shallots and toss for about 2 minutes.  Add the remaining tablespoon of butter and the thyme.  Reduce the heat and cook until soft.  Season to taste with salt and pepper.  Cook a further 2 or 3 minutes to caramelize.
  6. Stir any of the juices that have accumulated around the steak into the skillet.  Then spread the shallots over the the steaks.  Place in the oven for about 5 minutes.
  7. Deglaze the skillet with the red wine.
  8. Serve the steak with the red wine jus.

Dec 7, 2006 0

Steak with Butter Wine Sauce

  • 1/2 cup red wine
  • 1 shallot, minced
  • 1/4 lb butter, softened
  • 1 tbsp parsley, minced
  • sea salt and cracked pepper
  • 2 New York strip steaks
  • olive oil
  1. In  small saucepan, combine the wine and the shallot and bring to a boil.  Cook until the wine has almost evaporated, without burning the shallot.
  2. Remove from the pan and let cool.
  3. Combine in the food processor, the butter, shallot wine mixture, parsley, salt and pepper to taste.  Mix well.
  4. Scrape the butter into a small log and wrap in wax paper.  Chill until firm enough to slice.
  5. Let the steak sit at room temperature for 10 minutes.  Rub with coarse sea salt and cracked pepper.  Lightly brush them with olive oil.
  6. Grill the steaks to your liking.
  7. Serve with a large pat of the red wine butter.

Dec 2, 2006 1

Steak with Red Wine Sauce

  • 2 steaks
  • coarse salt and cracked pepper
  • 2 tbsp butter
  • olive oil
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 tsp dry thyme
  • 2/3 cup boiling water
  • 1 beef oxo cube
  • 1/2 cup dry red wine
  1. Combine the boiling water with the beef oxo cube.
  2. Melt 1 tbsp of butter in a non-stick skillet over medium heat.  Add the shallot and saute 3 minutes. 
  3. Add the garlic and thyme and saute 2 minutes.  Pour in the water mixed with oxo and the wine.  Boil until the sauce is reduced to 3/4 cup.  Set aside.
  4. Rub the steak with coarse salt and cracked pepper.
  5. Add 1 tbsp of olive oil to the skillet that the sauce was made in.  Saute the steak on all sides until cooked to your liking.
  6. Remove the steak from the pan to rest.  Pour the sauce back into the pan and bring to a boil to deglaze.  Stir in 1 tbsp of butter.
  7. Serve the steak with the sauce.

Nov 19, 2006 0

Swiss Mustard Steak

  • cracked pepper
  • coarse salt
  • 2 steaks
  • 1 clove garlic, crushed
  • 1/4 dry vermouth
  • 1 tsp worcestershire sauce
  • 1 tbsp dijon
  • 1/4 tsp dry rosemary
  • 1/4 tsp dry basil
  • 1/4 tsp dry oregano
  • a pinch of tarragon
  1. Combine the garlic, vermouth, dijon, worcesterwhire sauce, and the herbs.  Set aside.
  2. Rub the steaks with the pepper and salt.
  3. Grill the steak until rare to medium rare.
  4. Stir the sauce and pour it onto a platter.
  5. Lay the steak on top of the sauce and then make diagonal slits in it so that the juices run into the sauce.  Serve.

Nov 11, 2006 0

Steak with Pepper Sauce

  • 2 Steaks
  • coarse sea salt
  • cracked pepper
  • 1/4 cup vinegar
  • 2 tsp sugar
  • salt and pepper
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 tbsp minced fresh dill
  1. Whip the heavy cream and then fold into the sour cream. Stir in the dill. 
  2. Combine the vinegar and the sugar.
  3. Beat the vinegar into the cream.  Season to taste with salt and pepper.
  4. Chill.
  5. Rub the steaks with the coarse salt and the cracked pepper.
  6. Grill until rare or medium-rare.
  7. Serve the steaks with the desired amount of sauce. 

 

February 2012
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