Let’s cook!

Herb and Mustard Sirloin

1 1/2 lbs sirloin steak

2 tablespoons spicy mustard, plus more for serving

2 tablespoons herbes de Provence

1 tablespoon butter

Kosher salt and ground pepper

Pierce both sides of the steak with a fork.

Mix the mustard and herbes de Provence in a bowl.

Rub on both both sides of the steak.

Heat a cast-iron skillet over high heat and melt butter.

Add the steak and sear on one side, 4 – 5 minutes. Turn and cook the other side for medium-rare.

Transfer the steak to a cutting board, season with salt and pepper.

Let rest for 5 minutes and time to plate.

Slice the steak and pour the leftover pan juices over the steak. Serve with spicy mustard.

Here is a close-up:

Here is a picture of my kitchen helper, Kennedy.

Happy Cooking!

Let’s cook!

New York Strip Steak with Bourbon Mushroom Sauce

2 – 3 New York strip steaks, about 1 inch thick

olive oil

1 container sliced portobello mushrooms

1 container shiitake mushrooms, remove stems

3 springs fresh thyme

2 cloves garlic, chopped

1/4 cup bourbon

1/2 cup heavy cream

salt and pepper

Sprinkle the steaks all over with salt/pepper and let rest.

In a saute pan, heat 3 tablespoons of olive oil. When the oil starts smoking, add the mushrooms and cook for 10 minutes.

Then add thyme and garlic, and season with salt and pepper. Cook for 5 minutes.

Turn off the heat and place the mushrooms into a bowl.

Place the saute pan back on the stove and add the bourbon.

Once most of it has evaporated turn on the heat to medium. Add the cream and cook for 3 minutes.

Return the mushrooms to the pan and simmer the another 10 minutes.

While the sauce is simmering, heat 2 tablespoons of olive oil in a large saute pan over high heat. Once the oil starts to smoke put the steaks in the pan and cook for 5 minutes on each side for medium-rare.

Remove the steaks and let them rest for 5 minutes. Here is how I plated this dish:

Here is the close-up:

I hope you enjoy this dish!

Happy Cooking!

Let’s Cook!

Garlic and Horseradish New York Strip Steaks

1/4 cup prepared non-creamy horseradish

1/8 cup spicy mustard

5 cloves garlic, finely chopped

1 tablespoon olive oil

1 tablespoon fresh black pepper

2 New York strip steaks

Kosher salt to taste

In a bowl whisk together horseradish, mustard, garlic, olive oil, and black pepper.

Spread over both sides of the steaks and marinate for 1 hour.

Pre-heat your grill on high. To avoid the crust from falling off while grilling, use a flat iron grill cover and spray with olive oil.

Grill the steaks 7 minutes on each side. Once you remove from the grill let the steaks sit for 5 minutes before serving.

So the sides for our meal were mashed potatoes and roasted asparagus with tomatoes. Here is the picture of the plating.

Here is a close-up:

So now you have a new recipe to change up the New York strip steaks in the freezer.

Happy Cooking!

Blue Cheese Crusted Filet Mignon with Merlot Wine Sauce

1 teapoon of butter

1/4 cup white onion, minced

2 cloves of garlic, minced

1 teaspoon fresh thyme, chopped

1/4 cup beef broth

1/4 cup merlot

2 filet mignon

1/4 cup and 2 tablepoons crumbled blue cheese

Pre-heat grill on high. Now in a large skillet add butter, thyme, and onion on medium heat.

Cook until onion is tender, then add beef broth.

Let this come to a boil again then add merlot.

Let the sauce boil again which it should look like this:

Reduce the heat to simmer and time to grill the filets. Place the filets on the grill.

As many of you know Jen and I like our steaks medium-rare which I cook for 5-6 minutes on each side. Once you have turned the steaks, and they are about done cooking, top each one with the blue cheese.

If your grill is really hot, the cheese will melt in about 2 minutes. Now time to plate. For this dinner we had Jen’s famous green beans and I topped the filets with the wine sauce. Here is how I plated:

This might sound like a complex recipe but this is VERY simple.

I have put together crock-pot recipes which I will feature for the blog the first week in June so be sure to check them out.

Happy Cooking!

Filet Mignon with Merlot Reduction

1 tablespoon chopped fresh garlic

2 finely diced shallots

1/2 bottle of Merlot (the rest for you while you cook)

1 cup beef broth

1 tablespoon fresh chopped thyme

1 tablespoon fresh chopped rosemary

1 stick unsalted butter

2 filet mignon

salt and pepper

In a large sauce pan heat up the butter and saute the garlic and shallots until they are translucent.

Deglaze the pan with 1/2 bottle of wine.

Now add beef stock, thyme and rosemary.

Allow this mixture to reduce, which takes 20 – 30 minutes so lets work on the potatoes.

Lobster Boursin Mash Potatoes

1 package of already made mashed potatoes

2 bay leaves

2 lobster tails

3 ounces of boursin cheese

In a steamer pot, add water and bay leaves.

Once the water comes to a boil, add the lobster tails to the steamer and cover.

While the lobster tails are steaming, I put the heat on for the mash potatoes and this is a good time to turn on the grill.

Once the lobster is done remove from the pot and let them cool for a few minutes.

Once they have cooled down, remove the meat from the tails, chop and add to the pot of potatoes .

Now add the boursin cheese.

Stir the potatoes and cook on low.

Your Merlot reduction should be done so remove from heat and strain.

Now grill the steaks, and it’s time to make this meal complete with plating.

To plate, add a portion of mashed potatoes in the center of the serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chives.

So there you have it, a hard recipe turned easy. I really hope you try this!

Happy Cooking!

Filet Mignon with Cabernet Peppercorn Sauce

2 filet mignons

salt and pepper

1 cup white mushrooms, chopped

1/2 cup chopped shallots

3 tablespoons black peppercorns

1/4 cup olive oil

1/2 cup cabernet (another glass for you)

1/2 cup heavy cream

1 teaspoon butter

1 beef boullion cube

In a saucepan over medium heat, saute mushrooms, shallots, peppercorns in oil.

When the shallots are tender, deglaze with wine and let it reduce by two-thirds.

Now go start up the grill on high heat and add the corn (I soak mine in water to prevent burning on the husk).

Now is a good time to also season the filet. I just season my filets with salt and pepper and let them rest.

Go rotate the corn and then back to the sauce. Whisk in the cream and beef cube.

Stir well and let simmer on low while you finish the rest of the dinner.

I move the ears of corn to the other burner and let them continue to cook while I grill the steaks. Place the filets on the grill (one extra one for my lunch tomorrow).

These steaks are over 1.5 inches thick so I cooked them for 5 minutes on each side only turning twice to ensure the proper grill marks. Jen and I like our steaks medium-rare, which has an internal temperature of 125 to 130 degrees. Once they reach that tempature, remove from the grill and let rest for 5 minutes before you serve (the corn should be done by now as well).

Blue Cheese Salad

2 handfuls of baby spinach

1/2 cucumber sliced

1/4 cup crumbled gorgonzola cheese

3 green onions chopped

3 slices of bacon cooked and crumbled (for me – fresh bacon bits)

blue cheese dressing

In a salad bowl combine, spinach, cucumber, green onion, gorgonzola.

Add blue cheese dressing and fresh bacon bits to finish the salad.

Time to plate the rest of the dinner. Here is how I plated the main dish which was 2 tablespoons of the peppercorn sauce over the steak:

Now you have another way to make your filet mignon, which will be sure to impress! After eating this dish you will be greatful you have the made the rule of “I cook, you clean”.

HAPPY COOKING!