Steak Au Poivre

Roasted Garlic and Herb Risotto

Balsamic Roasted Vegetables

Creme Brule

Steak Au Poivre

2thick-cut Steaks Beef Tenderloin or NY Strip steak, 5-6 ounces, about 1 1/2 – inches thick

Coarse salt

1 Tablespoon whole black peppercorns crushed

1/2 Tablespoon butter

1 teaspoon olive oil

1/4 cup brandy

1/4 cup heavy cream

Instructions:

1. At least 30 minutes up to an hour before cooking remove the steaks from the fridge. Sprinkle all sides of steaks with salt. Just before cooking, pat steaks dry with paper towel to remove any excess moisture. Generously coat all sides of steaks with the fresh ground black pepper, pressing it into the steaks.
2. Heat a large heavy cast iron skillet over medium high heat. Add butter and olive oil. Just as butter begins to smoke, place steaks in pan for medium rare, cook for 4 minutes on each side. Adjust cook time for desired doneness, using a meat thermometer for doneness. Transfer to plate, cover loosely with foil.
3. Turn burners off. Carefully pour Cognac into hot frying pan. Carefully light the alcohol with a lighter and swirl the pan around until the flame burns out. Turn heat back on to medium. Whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste, pour sauce over steaks.

Steak temperature:

Rare 125F, Medium Rare 135F, Medium 145F, Medium well 150F Well done 160F

Herb and Roasted Garlic Risotto

Yield: 2 servings

1 tablespoon vegetable oil

1 teaspoon  olive oil

½ bulb garlic

3 ½  cups low sodium vegetable stock

¾ cups Arborio or Carnaroli rice

1 tablespoon unsalted butter

1 teaspoon Italian parsley, chopped

1 teaspoon fresh basil, cut into thin ribbons

¼ teaspoon fresh thyme leaves, minced

¼ teaspoon fresh rosemary leaves, minced

Sea salt and freshly ground black pepper to taste

Freshly grated Romano cheese to taste

  Preheat oven to 425’

  In a small saucepan, heat vegetable stock to 180-200 degrees. Keep hot.

  With a pastry brush, coat garlic bulb with olive oil and sprinkle lightly with salt and pepper. Wrap in aluminum foil and roast for 20 minutes or until softened and aromatic. Open foil and let cool. Once cooled, gently squeeze out garlic pulp and set aside.

  To a medium saucepan, add vegetable oil and heat on low until oil shimmers. Add rice and stir until lightly toasted. Add roasted garlic pulp stirring until incorporated.

   Increase heat to medium/high and add ½  ladle of hot vegetable stock while stirring constantly. Stir at a slow, rhythmic pace careful not to break up rice grains. When liquid has evaporated or been absorbed and bottom of pan begins to show, add another ½ ladle. Continue adding stock and cooking/stirring in the same way until stock is gone. Remove from heat and taste. Add salt, pepper and freshly grated cheese to taste. Cover and set aside until ready to serve.

  To reheat, you can add a pinch of water to loosen while gently stirring.

Roasted Vegetables with Garlic and Balsamic

yield: 2 servings

10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)

4 garlic cloves, quartered

2 tablespoons extra-virgin olive oil

1 tablespoon fine balsamic vinegar

¼ teaspoon fine sea salt

Pinch of ground black pepper or more if preferred

Preheat oven to 400 degrees

  In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.