I don't know anyone that isn't crazy about meatloaf! I have several versions on my blog and this is a recipe that has all of the flavors of that iconic sandwich, the Philly Cheesesteak! Beef, onion, green pepper, mushrooms, and melty provolone! I always bake my meatloaf in a freeform style rather than use loaf pans, I like the edges cooked and browned. This makes 2 loaves, I know you'll love this recipe! Perfect with mashed potatoes!
Author: Ruth Guerri
Recipe type: beef
Serves: 6
Ingredients
1 tsp of olive oil
1 onion, diced
1 green pepper, diced
8 oz of cremini or white mushrooms, chopped
3 garlic cloves, minced
pinch of salt & pepper for onion mixture
2 lbs of ground beef
2 Tbs of ketchup
2 Tbs of Worcestershire sauce
2 eggs, beaten
2 tsp of kosher salt
1 tsp of black ,pepper
1⅓ cups of plain panko bread crumbs
6 - 8 oz of Provolone cheese, sliced
Instructions
Start this masterpiece by preheating the oven to 375 degrees. If using 2 loaf pans, grease them with a little oil. Then in a large heavy skillet, cast iron if you have it, add in the oil, then saute the onion and green pepper for 3- 4 minutes, season with a little salt and pepper, then add in the mushrooms and the garlic and cook for 1 more minute, remove from the heat and let cool down.
In a large bowl, combine the ground beef, ketchup, Worcestershire sauce, eggs, salt, pepper, panko breadcrumbs, and the cooled down onion mixture, mix with your hands and shape into 2 loaves, place in loaf pans or freeform style on a foil-lined baking sheet. Bake for 50 minutes to 1 hour, remove from the oven, pop under the broiler for a few minutes if you'd like the top more browned. Now place the cheese slices on top, return to the oven just until the cheese starts to melt, let it cool down for 10 minutes before slicing, enjoy!
3.5.3251
Sirloin Marsala
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In this recipe, the humble sirloin is transformed into a delicious masterpiece! Great for a family dinner but fancy enough for entertaining! The Marsala sauce is luscious with garlic, shallot, creminis, Marsala wine, beef consomme and thyme, drizzled over a perfectly seared sirloin! Gives this a try, it's outrageous!
Author: Ruth Guerri
Recipe type: Beef
Serves: 2
Ingredients
1 Tbs of olive oil
2 Tbs of minced shallot (1 whole shallot)
2 garlic cloves, minced
8 oz of cremini mushrooms, sliced
½ cup of Marsala wine
½ cup of beef consomme
2 tsp of fresh thyme
1 Tbs of butter
1 Tbs of flour
salt and pepper to taste
1 lb of sirloin steak
1 tsp of salt
½ tsp of pepper
½ tsp of garlic powder
chopped chives - optional
Instructions
Heat the olive oil in a large saucepan and saute the shallot until softened, about 4-5 minutes, then add the garlic and mushrooms, cook for about 5 minutes.
Pour in the Marsala and beef consomme, deglaze the pan, then add in the thyme, simmer for about 30-35 minutes or until reduced by about ½. Mix the butter with the flour and add to the sauce, stir until the sauce is thickened. Season to taste with salt and pepper. Remove your steak from the fridge and let it come to room temperature.
While the sauce is simmering, season the sirloin with salt, pepper and garlic powder. Prepare a grill or heat a heavy skillet and sear the sirloin over high heat, about 4 minutes per side for rare.
If you want to cook it longer for medium, place it in a 350-degree oven for a few minutes.
To serve, slice the steak, place on a plate, spoon over the sauce and sprinkle on the chives. Enjoy!
Notes
If you're lucky, you may have some extra Marsala sauce, it's incredible over a baked potato or green beans!
3.5.3226
Slow Cooker Asian Short Ribs
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Meaty short ribs simmered in a sea of Asian flavor until they fall off the bone! I don’t use a slow cooker very often, but for this recipe it’s perfect, just throw everything in the pot and forget about it. Your whole house smells heavenly while it simmers away for 8 hours!
Ingredients: Serves 4-6
⦁ 1/2 cup of beef broth
⦁ 1/2 cup of soy sauce
⦁ 1/3 cup of brown sugar
⦁ 6 garlic cloves, minced
⦁ 1 Tbs of freshly grated ginger
⦁ zest of 1 orange
⦁ 2 tsp of sesame oil
⦁ 1 – 2 tsp of red pepper flakes
⦁ 5 pounds of bone-in, beef short ribs, cut crosswise into 2″ pieces
⦁ 2 Tbs of cornstarch mixed with 1/4 cup of water
⦁ 3- 4 green onions chopped (scallions)
⦁ 1 Tbs of toasted sesame seeds
Directions:
In a large bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, ginger, orange zest, sesame oil and red pepper flakes.Place the short ribs in a 6 qt slow cooker, pour in the sauce and stir until well combined.Cook on high for 3-4 hours on on low for 7-8 hours until the ribs are fall off the bone tender. Mix the cornstarch and water, turn the crock pot to high heat and stir it in, cook until thickened, just a few minutes. Toast your sesame seeds, just add them to a dry skillet and cook for 3-4 minutes over medium/high heat, stir occasionally.I serve these ribs over a bed of rice and sprinkle on sesame seeds and chopped scallions for garnish. Super delish!
Perfect Meatballs!
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Savory, mouthwatering Meatballs! These are excellent served over egg noodles or mashed potatoes! I have no words to describe just how good they are, you’ll have to make them and see!
Ingredients:
Serves 4 Meatballs:
• 1 lb ground beef (chuck is good )
• 1/2 cup dry bread crumbs (fine and plain)
• 1/4 cup finely chopped onion
• 2 cloves minced garlic
• 1 heaping Tbs finely chopped bell pepper (any color)
• dash of ground allspice
• 1 egg, beaten
• 2 tsp Worcestershire sauce
• 1/4 C chili sauce
• 1/2 C evaporated milk
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp fresh thyme
Sauce:
• 2 Tbs + 1 tsp cornstarch
• 1 cup beef stock or broth
• 3/4 C dry red wine
• 2 tsp Worcestershire
• salt & pepper to taste
• sprig of thyme, optional
Directions: Preheat oven to 425°
Combine all meatball ingredients, mix well and shape into 1-inch balls. Place on a cookie sheet or shallow baking dish.
Bake for 15 to 20 minutes then turn off the oven and turn on the broiler and broil til nicely browned, about 8 minutes or so.
Prepare sauce, combine all sauce ingredients and cook over medium heat til thickened, stirring constantly. Discard thyme sprig.
Place the meatballs into a serving bowl, pour over the sauce and stir gently to combine. So easy and so delicious!
Filet Mignon with Mustard Brandy Sauce
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Is anything better than a perfectly cooked, buttery, rich, melt in your mouth, filet mignon? Yes! Filet mignon with mustard brandy sauce! This is so easy and so elegant, just grill your filets, and make a quick sauce with shallots, mushrooms, brandy, beef broth, and Dijon mustard, stir in a little cream and voila!
Author: Ruth Guerri
Recipe type: Beef
Serves: 4
Ingredients
4 (6-ounce) filets mignons
1 tablespoon of olive oil plus more for brushing
kosher salt and freshly ground black pepper
10 oz of mushrooms, sliced (cremini or button)
2 shallots, finely chopped
½ cup of brandy
½ cup of beef broth
2 tablespoons of Dijon mustard
3 fresh thyme sprigs
½ cup of heavy cream
salt to taste
2 tsp of chives, sliced
Instructions
Start by making a medium-hot fire in your bbq pit or heat a gas grill to high. Brush the filets with a little olive oil and season with salt and pepper.
Grill the steaks for 5 – 6 minutes per side for medium-rare. Remove them from the grill and let rest.
Now, heat 1 Tbs of oil over medium/high heat in a large heavy skillet, cast iron if you have one, add the shallots and mushrooms and cook for 4 - 5 minutes. Remove the skillet from the heat and stir in the brandy, careful, it may flame up briefly. Return the skillet to the stove and add the beef broth, Dijon, and the thyme sprigs, stir to blend.
Pour in the cream and simmer until the sauce thickens, 4 – 5 minutes. Taste and add salt if needed and remove the thyme sprigs
To serve, Plate the filets, spoon on some of the luscious sauce and sprinkle on the chives. Bon Appetit!
3.5.3226
Filet Mignon with Madeira Sauce
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A beautifully cooked Filet Mignon is topped with a magical Madeira sauce! It is over the top delicious! There are a few steps to the sauce, but easy enough and so worth it!
Ingredients:
Serves 2
• 2 filet mignons
• 1/2 tsp of kosher salt
• 1/2 tsp of freshly ground black pepper
• 1 Tbs of vegetable or canola oil
• 2 Tbs of butter
• 1 fresh thyme sprig
• 1 fresh rosemary sprig
• 1 garlic clove, crushed
• 1 Tbs of minced shallot
• 2 Tbs of Madeira wine
• 1 cup of chicken stock
• 1 heaping tsp of Dijon mustard
Directions:
Let the filets rest at room temperature at least 30 minutes before cooking.
Season them on both sides with salt and pepper.
Heat the oil in a heavy skillet over high heat. Place the filets in the skillet and sear on all sides until nicely browned
Reduce the heat to low, add in the butter, rosemary, thyme sprigs, and the garlic clove.
Spoon the melted butter over the filets every few minutes and stir often so the butter doesn’t burn.
This will take about 10 minutes for medium-rare. Transfer the filets to a plate and tent with foil.
In the same skillet, add in the shallots and cook for 2-3 minutes.
Pour in the Madeira, scrape up the bits and cook for 1 minute. Add in the chicken stock and increase the heat to high. Cook for about 15 minutes until reduced by half to three quarters.
Strain the liquid into a bowl, then return to the skillet.
Add in the Dijon and the butter and whisk until combined, season with salt and pepper.
To serve, plate the filets and spoon on that luscious sauce! Amazing on a bed of polenta or mashed potatoes.
Filet Mignon Extraordinaire!
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Be careful friends! Whomever you serve this to may never leave your house! These filets are just over the top delicious and very easy to make!
Ingredients:
Serves 2
Marinade:
• 1 cup Burgundy wine
• 1/2 cup canola oil
• 1/2 cup soy sauce
• 3/4 cup oyster sauce
• 1 Tbs minced garlic
• 1 tsp dried oregano
Burgundy butter:
• 2 Tbs softened butter
• splash of Burgundy wine
• 2 tsp minced shallots
• 2 tsp minced green onions
• ground black pepper to taste
Directions:
Start with the marinade, mix all marinade ingredients together in a small saucepan and bring to a boil. Remove from the heat, let cool slightly then refrigerate til completely chilled, about 1 hour.
Place filets in a glass baking dish and pour the marinade over them, cover with plastic wrap and refrigerate for at least 5 hours. Turn several times.
With a hand mixer, cream together the butter and a splash of burgundy wine. Stir in shallots, green onions and black pepper.
Remove the filets from the marinade and pat dry, bring to room temperature before grilling.
Prepare your grill and preheat your oven to 200°. Grill the filets to medium rare, about 3- 4 minutes on each side.
Place the filets in a baking dish and top each with the burgundy butter and place in the oven just until the butter is melted.
Be prepared to be amazed! Bon Appetit!
Ahhhh, filet mignon with red wine reduction sauce! It's not just for restaurants, this classic is very easy to make at home. The combination of the reduction sauce, with shallot, garlic, thyme, beef stock and butter, with a perfectly cooked filet is heaven on earth!
Author: Ruth Guerri
Ingredients
Sauce (Makes enough for 6 filets)
1 Tbs of olive oil
1 shallot, chopped
1 garlic clove, crushed
3 fresh thyme sprigs
⅛ tsp of salt
⅛ tsp of pepper
3 Tbs of balsamic vinegar
1½ cups of Cabernet Sauvignon
1½ cups of beef stock
1 Tbs of butter
Filets
2 - 6 filet mignons
salt & pepper
1 Tbs of butter
1 Tbs of olive oil
Instructions
Add the olive oil to a heavy, medium sized saucepan over medium heat, add in the shallot and saute for 2 minutes, add in the garlic, thyme sprigs, and salt & pepper, saute for 2 more minutes. Add in the balsamic vinegar and let it cook off, about 3-4 minutes. Add in the red wine and the beef stock, bring to a boil, then reduce the heat and let it simmer for 25 - 30 minutes or until reduced by ⅔. Strain the sauce into a clean saucepan and add in the butter, stir to melt. Taste and add salt if needed. Add the butter and olive oil to a heavy skillet, cast iron if you have one, heat almost to the smoking point, season the filets with a little salt & pepper and cook 3 minutes on each side. Using tongs, brown the edges of the filets also.To serve, spoon some of the reduction sauce on a serving plate, top with the filet, and another pat of butter if desired.
Notes
If you have leftover sauce, mix it in with ground beef or turkey for an amazing burger!
Beef tenderloin is the most tender beef cut, it's lean, succulent, buttery, elegant and incredibly flavorful! It's where filet mignon comes from. It's very easy to cook a whole beef tenderloin at home. Follow these simple instructions and you'll have a delicious, impressive dinner for your guests. Plan on 4 servings per pound when ordering. Author: Ruth Guerri Recipe type: Beef Serves: 12 - 14
Author: Ruth Guerri
Recipe type: Beef
Serves: 12 - 14
Ingredients
Tenderloin
1( 3 - 3-1/2 lb) beef tenderloin
salt
pepper
onion powder
garlic powder
2 Tbs of canola oil
4 - 5 Tbs of butter
fresh rosemary sprigs, optional
Au Jus:
¼ cup of the beef drippings
1½ Tbs of flour
2 cups of beef broth
salt and pepper to taste
Horseradish cream sauce:
1 cup of sour cream
4 Tbs of horseradish
½ tsp of kosher salt
¼ tsp of black pepper
1 Tbs of Worcestershire sauce
Instructions
Preheat oven to 475 degrees. Let the tenderloin come to room temperature for at least 30 minutes.
Start by trimming any visible fat and the silvery cartilage from the tenderloin.
Then sprinkle the meat generously with kosher salt, freshly ground black pepper, onion powder, and garlic powder.
Heat 2 Tbs of oil in a heavy skillet, cast iron if you have one, over high heat. When the oil is to the smoking point, place the tenderloin in and sear it on the first side, about 2 - 3 minutes, then flip and sear the other side.
Place the tenderloin on a rack over an oven pan. Place several tablespoons of butter all over the meat and top with the rosemary sprigs if using
Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, this should take about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn’t overcook.
To make the au jus, heat the beef drippings in a skillet over high heat, stir in the flour, stir and cook for 3 minutes. Add in the beef broth and bring to a boil, then reduce heat and simmer until thickened. Taste and add salt & pepper.
To make the horseradish cream, just stir all ingredients together and refrigerate.
Let meat stand for at least ten minutes before slicing to redistribute the juices. When ready to serve, cut the tenderloin into thick slices and serve with Au Jus and horseradish cream sauce. Enjoy!
3.5.3226
Bracioli – Stuffed Flank Steak
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This is my version of that iconic Italian dish "Bracioli". A flank steak is butterflied, pounded thin and spread with garlic, basil, parsley, and olive oil, then add prosciutto and provolone for your "stuffing", the steak is then browned and simmered in marinara sauce! It is to die for! This is not a difficult recipe, but to make it even easier, you could use store-bought traditional marinara, give it a taste and doctor it up with what you think it needs, like more oregano, basil, sugar, salt or garlic. This dish is delicious and impressive, these old recipes have been around for centuries for a reason! Make sure you have some kitchen twine before you start this recipe.
Author: Ruth Guerri
Recipe type: Beef
Cuisine: Italian
Serves: 4 - 6
Ingredients
Sauce
olive oil
1 small onion, diced
2½ - 3 cups of tomato puree or marina sauce
½ tsp of salt
Stuffing
4-5 cloves of garlic, minced
2 Tbs of parsley, chopped
2 Tbs of olive oil
3 - 4 oz of thinly sliced prosciutto
4 oz of sliced provolone cheese
Flank Steak
2½ lb flank steak
salt & pepper
Instructions
If you are making your own sauce, heat a little olive oil in a skillet and cook the onion for 4-5 minutes, now add the tomato puree and salt, stir and simmer for 5 minutes.
For the flank steak, make a cut through the flank steak, but not all the way through, open it up like a book, flattening it out. Place a piece of parchment on top and pound until thin and even using the flat end of a meat mallet or a rolling pin. Season with salt and pepper.
Preheat the oven to 350 degrees. Now, combine the garlic, parsley and olive oil in a small bowl. Now spread this mixture over the entire surface of the steak. Then lay on the prosciutto and then the cheese.
Roll it up starting on the long end and tie it in 5 places, now you have a decision, leave it whole or cut into 1" pinwheels, I personally like to cook it whole, then slice it when done.
Add oil to a large heavy, ovenproof skillet, when the oil is hot, add the flank steak or the pinwheels and brown, 5-6 minutes per side. If you're cooking it whole and it doesn't fit in your skillet, simply cut it in half like I've done. After browning, pour in the marinara sauce and place in the oven.
Bake for about 45 minutes if your baking the whole roll, if you cut it into pinwheels bake for about 15 minutes.
However you do it, it will be spectacular!
3.5.3226
Flank Steak Sandwiches with Onion Jam
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This is one incredible sandwich! Flank steak is slathered in mustard, garlic and pepper, grilled to perfection, then topped with an onion marmalade that will bring you to tears! It’s sweet and savory and mouthwatering!
Ingredients Serves 4 – 6, depending on appetites
3 Tbs of Dijon mustard
6 cloves of garlic, chopped
2 tsp of salt
2 heaping Tbs of cracked black pepper
1 (1 – 1/2 lb) flank steak
2 tsp of canola oil
1/3 cup of sugar
1/2 tsp of salt
3 cups of onions, chopped
1/4 cup of orange juice
1 Tbs of Bourbon
4 – 5 wheat buns (or your choice)
Directions:
Start by mixing the mustard, garlic, salt and pepper in a small bowl. Rub the flank steak with the mixture on both sides. Let it sit at room temperature while you make the onion jam.For the onions, spray a large heavy skillet with cooking spray, turn the heat to medium/high, add in the canola oil and let it get very hot. Then add in the sugar and the salt, stir until the sugar dissolves and becomes liquid. Then cook for 1-2 more minutes, it will become golden. Add in the onions and cook for 15 – 18 minutes, stirring often.The mixture will become thick and sticky. Next add in the orange juice and the bourbon, cook for 5 minutes or until the liquid absorbs. Turn off the heat and keep warm. If you’d like to make it earlier, simply reheat gently before serving. Time to grill. Place the flank steak over direct heat on your grill, making sure the grate is well oiled. Grill for about 5 minutes per side for medium rare.Let it rest for 10 minutes before cutting. Then cut it across the grain in thin slices.Warm your buns for a few minutes in a 350° oven if you like. Then pile the flank steak on the bottom bun, spoon on some of that heavenly onion jam and put the lid on! Really, really, really good!
Note to cooks:If while making the jam, the liquid sugar becomes hard, that’s ok, it will liquify again.
Shepherd’s Pie with Mushrooms and Peas
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We all know and love shepherd’s pie, but this is not your mom’s shepherd’s pie! It starts with a Guinness/Worcestershire reduction and just gets better! Packed with veggies and herbs and topped with creamy mashed potatoes and baked with a Parmesan topping! Your family will go wild over this!
Ingredients
Serves 6
1 bottle of Guinness beer
3 Tbs of Worcestershire sauce
2 1/2 large russet potatoes, peeled and cut into chunks
1/3 cup of milk, cream or half & half, room temperature
2 Tbs of butter, room temperature
1 egg yolk
salt & pepper to taste
2 Tbs of olive oil
1 medium onion, chopped
1 carrot, grated
2 ribs of celery, finely chopped
3 cloves of garlic, smashed and minced
1 1/2 lbs of ground beef or veal or pork or a combination (I used 1/2 ground beef and 1/2 ground pork)
2 tsp of kosher salt
1 tsp of black pepper
2 Tbs of flour
1/2 cup of chicken stock
3 Tbs of tomato paste
1 fresh rosemary sprig or 1 tsp dried rosemary
2 – 3 fresh thyme sprigs or 1 tsp of dried thyme
8 oz of cremini mushrooms sliced
1 cup of frozen peas
a heaping 1/3 cup of grated Parmesan cheese
a scant 1/3 cup of breadcrumbs
Directions:
Start this masterpiece by adding the Guinness into small saucepan with the Worcestershire sauce, bring to a boil, then reduce the heat to low and simmer until reduced by half, about 20 -25 minutes. Next, place the potatoes in a large pot of cold salted water, bring to a boil, then turn the heat to medium and cook until fork-tender. Drain and add in the milk, butter, egg yolk, and salt & pepper to taste. Mash with a potato masher until smooth.In a large heavy skillet over medium/high heat, add in the oil and then the onions, carrots, and celery, saute for 3 – 4 minutes, then add in the garlic and saute 1 more minute. Add in the ground meats and salt & pepper, cook for 5-6 minutes. Then sprinkle in the flour and stir to combine. Add in the Guinness/Worcestershire reduction and the chicken stock, stir well, then add in the tomato paste, rosemary and thyme, stir and cook 5 -6 minutes.Now just stir in the mushrooms and the peas and cook for a few more minutes.Remove the herb sprigs and spoon the meat mixture into a 9 x 12 baking dish sprayed with cooking spray. Top with the mashed potatoes and spread all the way to the edges with a butter knife. Make swirls in the potatoes with the end of the butter knife (looks prettier than flat!) Now just mix the breadcrumbs and the parmesan together and sprinkle on the top. All that’s left is to bake at 400 ° for 20 – 25 minutes!
Note to cooks: You can make this ahead and refrigerate it until ready to bake, just let it come to room temperature first.
Chorizo Stuffed Peppers with Sour Cream Lime Sauce
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These peppers are a flavor bomb! The garden is overflowing with them! So this is my Mexican version with the ever so flavorful Chorizo, mixed with garlic, fresh tomatoes, jalapenos, fresh cilantro, Monterey Jack and a few other things! But there’s more, it’s finished with a sour cream lime sauce for a perfect balance! Simply irresistible!
Ingredients: Serves 4
4 large bell peppers, green, red or yellow
1 lb of pork or beef Chorizo, casing removed
1 small onion, chopped
1 Tbs of Jalapeno pepper, minced
3 cloves of garlic, chopped
3/4 cup of chopped fresh tomato
1/2 cup of chopped fresh cilantro
1/3 cup of fresh breadcrumbs
1/2 tsp of kosher salt
1 cup of shredded Monterey jack cheese, plus a little more for sprinkling on top
3 Tbs of sour cream
juice from 1/2 of a lime
dash of salt
cilantro or chopped chives for garnish – optional
Directions:
Preheat oven to 350°
Start by prepping your peppers, cut the tops off and using a small paring knife cut out the membranes, save the tops. Place the peppers in a small baking dish and pre-bake them for 20 minutes at 350°, then remove from the oven. Finely chop up some of the reserved pepper tops to make 1/4 cup. In a large skillet over high heat, cook the Chorizo for 5 or 6 minutes. Then add in the onion, jalapeno, garlic and chopped pepper tops, saute for 2 – 3 minutes.Remove from the heat and stir in the tomato, cilantro, breadcrumbs, salt and 1 cup of the cheese.Spoon the mixture into the pre-baked peppers, stuff them nice and full. Sprinkle on a little cheese on each pepper. Now just bake for 35 – 40 minutes. While the peppers are baking, make your lime sauce, just stir together the sour cream and the lime juice and salt to taste. To serve, just drizzle on a little sour cream lime sauce and sprinkle on little cilantro or chopped chives.
Note to cooks: If you prefer more heat, increase the amount of minced jalapeno, 1 Tbs is for very moderate heat. Also, try to get freshly made chorizo from your butcher, the pre-packaged version is packed with water and would make the stuffing too soupy.
Steak with Shallot-Cognac Sauce
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Spectacular! And so easy, just a few ingredients. Grill your favorite steak and top it with this absolutely incredible shallot/cognac sauce! I usually make this with filet mignons but I recently tried a Saratoga steak which is the center of a ribeye and it was incredible!
Ingredients: Serves 2
2 Saratoga Steaks or Filet Mignon Steaks
2 Tbs of cognac to drizzle on the steaks
salt & pepper for steaks
1 Tbs of butter
1/4 cup of minced shallot
1 1/2 cups of beef stock or broth
1/2 cup of cognac
1/4 cup of heavy cream
salt to taste
Directions:
Start by drizzling the steaks with a little cognac and then sprinkle with salt and pepper, on both sides.Now, make the sauce. In a medium saucepan, over medium high heat, add in the butter and the shallot and cook for 3 – 4 minutes. Then add in the beef broth and the cognac, bring to a boil, then reduce heat to medium/low and let it cook until reduced by half, it should take 25 – 30 minutes. Add in the cream, stir and let cook for a few more minutes. Add salt to taste. While the sauce is reducing, cook your steaks, either on a grill or in a cast iron skillet. Cook them to the desired doneness, then let them rest for 10 minutes. To serve, plate the steaks and drizzle on the sauce that will take this steak over the top!
Bake for 50 minutes to 1 hour, remove from the oven, pop under the broiler for a few minutes if you'd like the top more browned. Now place the cheese slices on top, return to the oven just until the cheese starts to melt, let it cool down for 10 minutes before slicing, enjoy! 
Place the short ribs in a 6 qt slow cooker, pour in the sauce and stir until well combined.
Cook on high for 3-4 hours on on low for 7-8 hours until the ribs are fall off the bone tender. Mix the cornstarch and water, turn the crock pot to high heat and stir it in, cook until thickened, just a few minutes. Toast your sesame seeds, just add them to a dry skillet and cook for 3-4 minutes over medium/high heat, stir occasionally.
I serve these ribs over a bed of rice and sprinkle on sesame seeds and chopped scallions for garnish. Super delish!
Savory, mouthwatering Meatballs! These are excellent served over egg noodles or mashed potatoes! I have no words to describe just how good they are, you’ll have to make them and see!
Remove the skillet from the heat and stir in the brandy, careful, it may flame up briefly. 
Return the skillet to the stove and add the beef broth, Dijon, and the thyme sprigs, stir to blend.
A beautifully cooked Filet Mignon is topped with a magical Madeira sauce! It is over the top delicious! There are a few steps to the sauce, but easy enough and so worth it!
Be careful friends! Whomever you serve this to may never leave your house! These filets are just over the top delicious and very easy to make!
Add in the balsamic vinegar and let it cook off, about 3-4 minutes.
Add in the red wine and the beef stock, bring to a boil, then reduce the heat and let it simmer for 25 - 30 minutes or until reduced by ⅔. 
Strain the sauce into a clean saucepan and add in the butter, stir to melt.
Taste and add salt if needed. Add the butter and olive oil to a heavy skillet, cast iron if you have one, heat almost to the smoking point, season the filets with a little salt & pepper and cook 3 minutes on each side. Using tongs, brown the edges of the filets also.
To serve, spoon some of the reduction sauce on a serving plate, top with the filet, and another pat of butter if desired.
Now spread this mixture over the entire surface of the steak. 
Then lay on the prosciutto and then the cheese.
This is one incredible sandwich! Flank steak is slathered in mustard, garlic and pepper, grilled to perfection, then topped with an onion marmalade that will bring you to tears! It’s sweet and savory and mouthwatering!
For the onions, spray a large heavy skillet with cooking spray, turn the heat to medium/high, add in the canola oil and let it get very hot. Then add in the sugar and the salt, stir until the sugar dissolves and becomes liquid. Then cook for 1-2 more minutes, it will become golden. Add in the onions and cook for 15 – 18 minutes, stirring often.
The mixture will become thick and sticky. Next add in the orange juice and the bourbon, cook for 5 minutes or until the liquid absorbs. Turn off the heat and keep warm. If you’d like to make it earlier, simply reheat gently before serving. 
Time to grill. Place the flank steak over direct heat on your grill, making sure the grate is well oiled. Grill for about 5 minutes per side for medium rare.
Let it rest for 10 minutes before cutting. Then cut it across the grain in thin slices.
Warm your buns for a few minutes in a 350° oven if you like. Then pile the flank steak on the bottom bun, spoon on some of that heavenly onion jam and put the lid on! Really, really, really good!
Next, place the potatoes in a large pot of cold salted water, bring to a boil, then turn the heat to medium and cook until fork-tender. Drain and add in the milk, butter, egg yolk, and salt & pepper to taste. Mash with a potato masher until smooth.
In a large heavy skillet over medium/high heat, add in the oil and then the onions, carrots, and celery, saute for 3 – 4 minutes, then add in the garlic and saute 1 more minute. 
Add in the ground meats and salt & pepper, cook for 5-6 minutes.
Then sprinkle in the flour and stir to combine. 
Add in the Guinness/Worcestershire reduction and the chicken stock, stir well, then add in the tomato paste, rosemary and thyme, stir and cook 5 -6 minutes.
Now just stir in the mushrooms and the peas and cook for a few more minutes.
Remove the herb sprigs and spoon the meat mixture into a 9 x 12 baking dish sprayed with cooking spray.
Top with the mashed potatoes and spread all the way to the edges with a butter knife. Make swirls in the potatoes with the end of the butter knife (looks prettier than flat!)
Now just mix the breadcrumbs and the parmesan together and sprinkle on the top. All that’s left is to bake at 400 ° for 20 – 25 minutes!
Place the peppers in a small baking dish and pre-bake them for 20 minutes at 350°, then remove from the oven. Finely chop up some of the reserved pepper tops to make 1/4 cup. In a large skillet over high heat, cook the Chorizo for 5 or 6 minutes. Then add in the onion, jalapeno, garlic and chopped pepper tops, saute for 2 – 3 minutes.
Remove from the heat and stir in the tomato, cilantro, breadcrumbs, salt and 1 cup of the cheese.
Spoon the mixture into the pre-baked peppers, stuff them nice and full. Sprinkle on a little cheese on each pepper. 
Now just bake for 35 – 40 minutes. While the peppers are baking, make your lime sauce, just stir together the sour cream and the lime juice and salt to taste. To serve, just drizzle on a little sour cream lime sauce and sprinkle on little cilantro or chopped chives.
Spectacular! And so easy, just a few ingredients. Grill your favorite steak and top it with this absolutely incredible shallot/cognac sauce! I usually make this with filet mignons but I recently tried a Saratoga steak which is the center of a ribeye and it was incredible!
Now, make the sauce. In a medium saucepan, over medium high heat, add in the butter and the shallot and cook for 3 – 4 minutes.
Then add in the beef broth and the cognac, bring to a boil, then reduce heat to medium/low and let it cook until reduced by half, it should take 25 – 30 minutes.
Add in the cream, stir and let cook for a few more minutes.
Add salt to taste. While the sauce is reducing, cook your steaks, either on a grill or in a cast iron skillet. Cook them to the desired doneness, then let them rest for 10 minutes. To serve, plate the steaks and drizzle on the sauce that will take this steak over the top!
