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| A Simple But Delicious Steak Preparation In our family, for a really good steak, we keep it simple. Take a good rib eye, put lots of lemon pepper and garlic salt (to taste) on both sides of the steak, put it under the broiler about 5-8 minutes a side, use tongs to turn it, take it out and enjoy! If a broiler is not available, we use a large, heavy skillet with a thin layer of olive oil heated until almost smoking. We add the steak(s) and sear on both sides, then we turn down the heat to low and cook for a total of 7-10 minutes. When the steaks are almost done, we remove them to a serving platter, cover them with foil and allow them to rest for 5-10 minutes. |
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| Pepper Steak or Filet of Beef au Poivre |
4 Filet Mignons, 1 1/4 " thick 3 Teaspoons Cracked Pepper 2 Teaspoons Kosher Salt 4 Tablespoons Butter or 2 T Olive Oil 1/2 Teaspoon Hot Sauce 1 Teaspoon Lea & Perrins Worcestershire Sauce 1 Tablespoon Lemon Juice 1/2 Cup Cognac 2 Tablespoons Minced Parsley 2 Tablespoons Minced Chives |
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| My Grandmother's Recipe for Sauce Béarnaise or Steak with Béarnaise Sauce Combine the above ingredients in a heavy pan over high heat and cook until reduced to 1/3 cup. When this is ready, strain 1/2 the solids out and add to the following Blender Hollandaise Recipe. |
1/3 Cup White Tarragon Vinegar 1/3 Cup Good White Wine 4 Crushed Peppercorns 1 Tablespoon finely chopped Shallots 3 Sprigs fresh Tarragon |
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| Blender Hollandaise Recipe Place egg yolks, salt, pepper and crème in a Blender and blend for a few seconds at high speed until the mixture is smooth & frothy. Still at high speed, start adding hot butter in thin steady stream. As you add the butter, the Sauce should begin to thicken. When 1/2 the butter is added, add the reduced liquids to the blender and then finish with the rest of the butter. You may also add a little fresh parsley and tarragon at the end. This may be done while the steak is cooking and should be served at room temperature. Cook 1" steaks in a skillet or under the broiler as described to the right - but using Kosher Salt rather than Garlic Salt. |
3 Large Egg Yolks 1/2 Teaspoon Salt Dash of Cayenne Pepper 1 Tablespoon Crème 1/2 pound butter |
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