Steak with Balsamic Butter Sauce

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
Steak with Balsamic Butter Sauce
Print Recipe
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
    Steak with Balsamic Butter Sauce
    Print Recipe
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
      2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
      3. Remove steaks to a plate and cover with foil.
      4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
      5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
      Recipe Notes

      Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

      Rack of Lamb with Pomegranate Sauce


      Rack of Lamb with Pomegranate Sauce
      Print Recipe
        Servings Prep Time
        2-3 people 30 minutes
        Cook Time Passive Time
        25 minutes 10 minutes
        Servings Prep Time
        2-3 people 30 minutes
        Cook Time Passive Time
        25 minutes 10 minutes
        Rack of Lamb with Pomegranate Sauce
        Print Recipe
          Servings Prep Time
          2-3 people 30 minutes
          Cook Time Passive Time
          25 minutes 10 minutes
          Servings Prep Time
          2-3 people 30 minutes
          Cook Time Passive Time
          25 minutes 10 minutes
          Ingredients
          Lamb
          Pomegranate Sauce
          Servings: people
          Instructions
          Lamb
          1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
          2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
          3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
          4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
          Sauce
          1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
          Recipe Notes

          Sauce can be made a day ahead and gently rewarmed for serving.

          Beef Tenderloin with Green Peppercorn Sauce

          Beef Tenderloin with Green Peppercorn Sauce
          Beef Tenderloin with Green Peppercorn Sauce
          Print Recipe
          A rich and creamy peppercorn sauce atop tender beef steak.
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            4 people 10 minutes
            Cook Time
            20 minutes
            Beef Tenderloin with Green Peppercorn Sauce
            Beef Tenderloin with Green Peppercorn Sauce
            Print Recipe
            A rich and creamy peppercorn sauce atop tender beef steak.
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 people 10 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. Season steaks with salt and pepper. In a medium size stainless steel skillet over medium high heat melt 1 Tbsp butter until foamy. Add steaks and cook for approximately 4 minutes per side for medium rare. Remove steaks and cover with foil.
              2. In same skillet melt remaining 1 Tbsp butter over medium heat. Add shallots and garlic and sauté for 2-3 minutes until soft. Add brandy, stirring to scrape up any browned bits from the pan, cook for 1 minute. Add beef broth and cook over medium high heat until reduced by half, approximately 5 minutes.
              3. Add heavy cream and continue cooking to reduce by half, approximately 5 minutes. Add crushed peppercorns in brine and cracked black pepper.
              4. Arrange steaks on plate and spoon sauce over top. Serve immediately. Enjoy!
              Recipe Notes

              Recipe Source:  Adapted from Tasting Table, Green Peppercorn Sauce

              Braised Boneless Short Ribs

              Braised Boneless Short Ribs
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time Passive Time
                40 minutes 150 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time Passive Time
                40 minutes 150 minutes
                Braised Boneless Short Ribs
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time Passive Time
                  40 minutes 150 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time Passive Time
                  40 minutes 150 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
                  2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
                  3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
                  4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
                  Recipe Notes

                  Recipe Source:  Compelled To Cook