Pan Seared Ribeye

1 boneless rib eye steak, 1 1/2 inch thick
canola oil to coat
kosher salt and ground black pepper

Place 10 to 12 inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns. Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate. 1 to 2 servings.

Beef Tenderloin with Green Peppercorn-Brandy Sauce

Ingredients



2 (8 oz. each) beef tenderloins

to taste salt and pepper

1 tbsp. butter or margarine

3 tbsp. chopped shallots

1 tbsp. green peppercorns

1 cup beef broth

1 tbsp. whole grain Dijon mustard

2 tbsp. each heavy cream, brandy, chopped chives for garnish

Directions

Salt and pepper beef on both sides. Heat butter in medium

skillet on medium heat. Add beef; cook 5 minutes; turn, cook another

5 minutes. Remove to platter; tent with foil to keep warm. In same

skillet, add shallots and peppercorns. Cook 2 minutes or until soft.

Add broth, mustard, cream and brandy. Cook 5 minutes or until

reduced to half. Place beef on serving plates. Top with sauce,

garnish with chopped chives.

Makes 2 servings.

Stuffed Hamburger Steak With Mashed Potatoes



4 medium potatoes, peeled and chopped

1 onion, chopped

1 bell pepper, chopped

2 tablespoons of margarine

One 6-ounce can of mushrooms, drained

1/2 pound ground beef

1/2 tablespoon salt and cayenne pepper

1 teaspoon Cajun Power Garlic Sauce

1 egg

1/2 cup of bread crumbs

1/4 cup of milk

2 tablespoons margarine

2 slices Monterey Jack cheese

1 can mushroom steak sauce (6 ounces)



Boil potatoes until tender in 2 quart saucepan. Meanwhile, saute

onion and bell pepper in a large skillet in 2 tablespoons of butter

or margarine. Add mushrooms and heat for 1 minute, stirring

constantly. Season ground beef with salt and pepper and add garlic

sauce, egg, bread crumbs and mix together well. Make 4 balls and

flatten each into a patty. Place sauteed onion mixture on two of the

patties. Place the plain patty over the one topped with the mixture

and form into one patty.



Take remaining onion mixture and place in 1 quart saucepan. Fry

patties in skillet till cooked turning frequently. Place cheese

slices on patties and let melt. Drain potatoes and mash. Add 2

tablespoons of margarine and 1/2 cup of milk and blend till smooth.

Add mushroom steak sauce to onion mixture and heat till hot. Place

hamburger steak and potatoes on plate and top with mushroom sauce.



Serves 2.

Beef Tenderloin Fillets with Green Peppercorn Sauce



2 tablespoons butter or margarine

2 (8-ounce) beef tenderloin fillets

2 cups Marsala wine

1 cup chicken broth

20 green peppercorns

2 cups whipping cream

1/8 teaspoon Dijon mustard

Preparation

Melt butter in a large skillet over medium-high heat. Add fillets, and

cook 6 minutes on each side or to desired degree of doneness. Remove

fillets from skillet, and keep warm.



Add wine, broth, and peppercorns to skillet; cook 20 minutes or until

liquid is reduced by half. Stir in cream and mustard; cook 20 minutes

or until liquid is reduced by half. Return fillets to skillet, and

serve warm.

Yield



Makes 2 servings

Southern Living, DECEMBER 2000

Beef Fillets with Cognac-Onion Sauce



Prep: 30 min., Cook: 36 min., Bake: 20 min., Stand: 10 min.



Ingredients



2 (6- to 8-ounce) beef fillets

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

1 tablespoon butter or margarine

1 small yellow onion, sliced and separated into rings

1 small red onion, sliced and separated into rings

1 bunch green onions, chopped

6 shallots, chopped

2 garlic cloves, minced

1/4 cup cognac*

1/4 cup beef broth

Salt and pepper to taste

Preparation

Sprinkle beef evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Brown fillets in hot oil in an ovenproof or cast-iron skillet over

medium-high heat 3 minutes on each side. Remove fillets, reserving

drippings in skillet.



Melt butter in drippings over medium-high heat. Add yellow and red

onion rings, and sauté 5 minutes.



Add green onions, shallots, and garlic, and sauté 10 to 15 minutes or

until lightly browned. Stir in cognac and broth; cook over medium-high

heat, stirring constantly, until liquid evaporates (about 5 minutes).

Place fillets on top of onion mixture in skillet. Cover with aluminum

foil.



Bake at 400° for 15 to 20 minutes or until a meat thermometer inserted

into thickest portion of meat registers 135° (medium rare).



Remove fillets from skillet, reserving onion mixture in skillet; cover

fillets loosely, and let stand at room temperature 10 minutes.



Cook onion mixture over medium heat, stirring constantly, 5 minutes or

until liquid evaporates. Add salt and pepper to taste. Serve with fillets.



*1/4 cup red wine or beef broth may be substituted for cognac.



Yield



2 servings

Beverle Grieco, Houston, Texas , Southern Living, FEBRUARY 2

Steakburgers



~~~Verde Sauce~~~

Add to food processor and pulse until well blended:

3 TB coarsely crumbled firm white sandwich bread

3 tsp. red wine vinegar

3 tsp. drained bottled capers, drained

1/2 tsp. minced garlic

1/4 tsp. anchovy paste

1/4 tsp. Dijon mustard

4 TB finely chopped fresh flat leaf parsley

3 TB extra virgin olive oil

4 tsp. water



2 boneless beef top loin steaks (New York steaks, 1" thick) **



Prepare grill for cooking. If using a charcoal grill, open vents on bottom of

grill.



Pat steak dry and season on both sides with salt and pepper. (When fire is

hot, you

can hold your hand 5" above rack for 1 to 2 seconds.)



Grill steak on lightly oiled grill rack, uncovered, turning once, about 10

minutes t

otal for medium-rare. Let stand 10 minutes before serving.



Stir sauce and serve with steak. Store unused sauce in a covered container

in the refrigerator.



** Sometimes called Kansas City or Ambassador steaks.



Makes: 2 servings.

Cranberry-Chipotle Beef



1 small onion, cut into thin wedges

12 ounces beef chuck roast

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 clove garlic, minced

1/2 of a 16-ounce can (about 3/4 cup) whole cranberry sauce

1/2 to 1 teaspoon finely chopped canned chipotle chile

peppers in adobo sauce

1 cup instant brown rice

Fresh jalapeno chile peppers, halved (optional)



Place onion in a 1-1/2-quart slow cooker. If

necessary, cut beef to fit into cooker; add to cooker.

Sprinkle with salt, black pepper, and garlic. Combine

cranberry sauce and chipotle peppers. Pour over all.



Cover and cook on low-heat setting for 6 to 8 hours or

on high-heat setting for 3 to 4 hours. If no heat

setting is available, cook for 4-1/2 to 5-1/2 hours.



To serve, cook rice according to package directions,

except omit salt and butter. Serve beef mixture with

rice. If desired, garnish with jalapeno peppers.



Makes 2 servings.



From BH&G