So... I woke up yesterday with this strong desire to make one of my favorite dishes: Steak Au Poivre. Cherie was heading off to her hobby/job at a local stationary and gift store called " A Fine Line" and I had to take our 12 year old daughter, Tara, all the way to Vail for a volley ball game. At least a one hour drive from our house but no big deal.
While driving to the game we were listening to my sister's radio show: "Mrs. Green Goes Mainstream" on our local channel 790 KNST and I thought to myself that she and her husband, James would be the perfect candidates to enjoy dinner with us.
As an FYI Tara helped me do the shopping at Trader Joe's where we bought virtually every item for this dinner and she also picked out the pretty pink flowers on the table. Her rationale for big pink daisies; "I think pink would be good since we are so close to Valentine's Day and it will match all the decorations Mom has out." Makes sense to me!
As it ended up, my sister had plans with a mutual friend, Scott Caddow and I suggested he come along as well. Later on my 20 year old daughter, Meghan who had gone shopping with her mom also decided to stay for dinner also. As was true in the house where I grew up and is true for Cherie and me; there's always room for one more at our table and tonight it turned out to be room for two more.
Cherie's Tasteful Touches!
Cherie never fails to make it perfect when it comes to the flowers, the table, the ambiance and the mood!
The Murph's Kitchen Mascot...El Puerco!
This is a killer dinner, easy to make and fun to share with a small group. The only way to mess this one up is to overcook the steaks so keep a close eye on them. Make a small cut with a steak knife to peer inside if needed but remember, the steaks will continue to cook while you are making the sauce. I prefer Filet Mignon but have used Strip Sirloin and Rib Eye. Any lean, high quality cut will do.
Steak Au Poivre
4 Beef Tenderloin Steaks about 1 1/4 inch thick
4 Tbsp Butter
2 Tbsp Kosher Salt
Fresh Cracked Pepper(lots!)
2 Finely Minced Shallots
Splash of Cognac
Splash of Red Wine
1/4 Cup or so Heavy Cream
Place the steaks on a cookie sheet and grind a generous amount of pepper and press firmly into the meat on both sides. Let stand for at least two hours before cooking. Room temp steaks are a big key to perfect doneness either on the grill or atop the stove.
Peel and finely dice shallots and set aside for later.
Preheat pan to medium high, add 3 tbsb butter and sear steaks both sides 2-3 minutes per side for medium rare. Set aside
Add shallots and cook 1-3 minutes.
Splash in Cognac and wine and deglaze pan.
Add beef broth and boil 2-3 minutes.
Add heavy cream, final tablespoon of butter and reduce heat slightly and simmer until it thickens a bit.
Plate and serve!
Mmmmm...boy was this tasty!
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Roasted Asparagus
One Pound Trimmed and Cleaned Asparagus
Garlic Salt
Fresh Cracked Pepper
Olive Oil
One Lemon
Fresh Parmesan
Preheat broiler to 500
Spread asparagus in a single layer on a cookie sheet and lightly drizzle with olive oil, at least a couple of tablespoons to make sure no spears will stick to the sheet.
Lightly sprinkle with garlic salt and fresh cracked pepper
Place in oven about 6 inches below broiler and cook for 2 minutes.
Remove from oven and flip over with a set of long handle tongs.
Place back in oven and cook for another 2-3 minutes based on thickness of individual spears.
Squeeze an entire lemon (through you hand to catch the seeds) over the spears and lightly dust with 2 tablespoons freshly grated Parmesan Cheese.
Garlic Mashed
10 Medium Red Potatoes
5 Cloves Garlic
Kosher Salt
These are super easy and are a can't miss crowd pleaser.
Peel dark spots and any "eyes" off the potatoes and quarter in a large stock pot and cover with water plus a couple of inches more.
Peel garlic cloves and add to potatoes.
Boil until potatoes are fork tender and mash with 3-4 tablespoons of butter and a little fat free half and half. On this particular batch I also added a little heavy cream that I purchased for the steak dish. Also, feel free to add a little garlic powder or salt when mashing. I often do.
The combo of the steak covered with sauce, the bright green and crisp asparagus and the garlic mashed with bits of red skin really make this a nice presentation and the crowd went crazy. We served this with a warm fresh baguette from Trader Joe's and people were lapping up the sauce at the end...always a good sign!
We topped it all off with Tara's favorite: chocolate lava cakes from TJ's..easy elegant and delicious!
Megster...one of our late arrivals and the oldest of The Murphy Girls...with Dad...aka Murph...aka the big bald guy. Thanks to Cherie for taking all the cool pic's on her new iPhone. Believe me, nothing happens in Murph's Kitchen without the creative and talented Mrs. M.
Murph and The Megster!
While driving to the game we were listening to my sister's radio show: "Mrs. Green Goes Mainstream" on our local channel 790 KNST and I thought to myself that she and her husband, James would be the perfect candidates to enjoy dinner with us.
As an FYI Tara helped me do the shopping at Trader Joe's where we bought virtually every item for this dinner and she also picked out the pretty pink flowers on the table. Her rationale for big pink daisies; "I think pink would be good since we are so close to Valentine's Day and it will match all the decorations Mom has out." Makes sense to me!
As it ended up, my sister had plans with a mutual friend, Scott Caddow and I suggested he come along as well. Later on my 20 year old daughter, Meghan who had gone shopping with her mom also decided to stay for dinner also. As was true in the house where I grew up and is true for Cherie and me; there's always room for one more at our table and tonight it turned out to be room for two more.
Cherie's Tasteful Touches!
Cherie never fails to make it perfect when it comes to the flowers, the table, the ambiance and the mood!
The Murph's Kitchen Mascot...El Puerco!
This is a killer dinner, easy to make and fun to share with a small group. The only way to mess this one up is to overcook the steaks so keep a close eye on them. Make a small cut with a steak knife to peer inside if needed but remember, the steaks will continue to cook while you are making the sauce. I prefer Filet Mignon but have used Strip Sirloin and Rib Eye. Any lean, high quality cut will do.
Steak Au Poivre
4 Beef Tenderloin Steaks about 1 1/4 inch thick
4 Tbsp Butter
2 Tbsp Kosher Salt
Fresh Cracked Pepper(lots!)
2 Finely Minced Shallots
Splash of Cognac
Splash of Red Wine
1/4 Cup or so Heavy Cream
Place the steaks on a cookie sheet and grind a generous amount of pepper and press firmly into the meat on both sides. Let stand for at least two hours before cooking. Room temp steaks are a big key to perfect doneness either on the grill or atop the stove.
Peel and finely dice shallots and set aside for later.
Preheat pan to medium high, add 3 tbsb butter and sear steaks both sides 2-3 minutes per side for medium rare. Set aside
Add shallots and cook 1-3 minutes.
Splash in Cognac and wine and deglaze pan.
Add beef broth and boil 2-3 minutes.
Add heavy cream, final tablespoon of butter and reduce heat slightly and simmer until it thickens a bit.
Plate and serve!
Mmmmm...boy was this tasty!
Roasted Asparagus
One Pound Trimmed and Cleaned Asparagus
Garlic Salt
Fresh Cracked Pepper
Olive Oil
One Lemon
Fresh Parmesan
Preheat broiler to 500
Spread asparagus in a single layer on a cookie sheet and lightly drizzle with olive oil, at least a couple of tablespoons to make sure no spears will stick to the sheet.
Lightly sprinkle with garlic salt and fresh cracked pepper
Place in oven about 6 inches below broiler and cook for 2 minutes.
Remove from oven and flip over with a set of long handle tongs.
Place back in oven and cook for another 2-3 minutes based on thickness of individual spears.
Squeeze an entire lemon (through you hand to catch the seeds) over the spears and lightly dust with 2 tablespoons freshly grated Parmesan Cheese.
Garlic Mashed
10 Medium Red Potatoes
5 Cloves Garlic
Kosher Salt
These are super easy and are a can't miss crowd pleaser.
Peel dark spots and any "eyes" off the potatoes and quarter in a large stock pot and cover with water plus a couple of inches more.
Peel garlic cloves and add to potatoes.
Boil until potatoes are fork tender and mash with 3-4 tablespoons of butter and a little fat free half and half. On this particular batch I also added a little heavy cream that I purchased for the steak dish. Also, feel free to add a little garlic powder or salt when mashing. I often do.
The combo of the steak covered with sauce, the bright green and crisp asparagus and the garlic mashed with bits of red skin really make this a nice presentation and the crowd went crazy. We served this with a warm fresh baguette from Trader Joe's and people were lapping up the sauce at the end...always a good sign!
We topped it all off with Tara's favorite: chocolate lava cakes from TJ's..easy elegant and delicious!
Megster...one of our late arrivals and the oldest of The Murphy Girls...with Dad...aka Murph...aka the big bald guy. Thanks to Cherie for taking all the cool pic's on her new iPhone. Believe me, nothing happens in Murph's Kitchen without the creative and talented Mrs. M.
Murph and The Megster!
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