Culinary Confessional

Seared Rib Eye Steak with Fried Potatoes and Beurre Rouge Pan Sauce Four 10 oz rib eye steaks 2 tbsp dried crushed rosemary 4 tbsp vegetable oil (divided) 3 shallots, sliced thin 2 cups chianti wine 1 lb cold butter 4 tbsp duck fat 1 lb fingerling potatoes, halved lengthwise Salt and pepper to taste Preheat large skillet over medium heat. Season both sides of the steak with the rosemary, salt, and pepper. Then set aside and let sit for 30 minutes at room temperature. Heat 2 tbsp oil in the preheated pan, then add two of the steaks. Sear for 8 minutes per side, then remove from the pan and place on a plate to rest. Then repeat with the remaining oil and steaks. (Note: tent a piece of tinfoil over the plate to keep the steaks warm.) In a separate saute pan set over medium-high heat, melt the duck fat, then add the potatoes, cut side down. Cook for 5-6 minutes, then flip over and cook another 3-4 minutes or until the potatoes are fork-tender. Then remove from heat and set aside. Add the shallots to the pan the steaks were cooked in and saute for 3 minutes. Add the wine and reduce by 75%. Then turn off the heat and whisk in the butter, 1 tbsp at a time. Taste and season with salt and pepper as needed. Once the steak has rested, slice and serve with the potatoes, drizzled with the red wine butter sauce. Approximate Nutritional Values: http://www.food.com/recipe/beef-rib-eye-roast-with-potatoes-mushrooms-and-pan-gravy-155384

Pepper-Crusted Steaks in a Mushroom Cream Sauce 4 cups beef stock 4 rib eye steaks at room temperature 3 tbsp salt 4 tbsp crushed peppercorns 2 tbsp vegetable oil 1/4 cup brandy 1/2 cup heavy cream 4 oz baby bella mushrooms, sliced 2 tbsp butter, cold Preheat oven to 400-deg.  Line a large baking sheet with parchment paper. Bring the beef stock to a boil in a large pot, then reduce heat to medium-low and simmer until it reduces in half. Season both sides of the steak with salt, then coat with the crushed peppercorns. Heat a large skillet over medium-high heat and add the oil.  Once it begins to smoke, carefully add the steaks and sear on both sides until caramelized.  Then move the steaks to the baking sheet and finished off in the oven for about 20 minutes or until the internal temperature reaches 130-deg.  Then let the steaks rest for about 10 minutes. Pour the brandy and the mushrooms in the skillet, then return to the stove over medium heat and ignite.  Let the flames burn off, add the reduced beef broth.  Bring to a simmer, then add the heavy cream and let reduce for 7 minutes or until the sauce is thick enough to coat the back of a spoon. Remove from heat and whisk in the butter, then season to taste with the salt and pepper. Slice the rested steaks, arrange on a platter, and spoon the sauce on top. Approximate Nutritional Values: http://www.food.com/recipe/sandis-black-pepper-cube-steaks-mushroom-cream-sauce-155616