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HERBED
CLUB SIRLOIN STEAKS |
Prep Time: 10 Minutes
Cook Time: 20 minutes
Ready in: 30 Minutes
Makes 4 servings
Ingredients:
4 boneless club sirloin
steaks
1 Tbsp. fresh parsley, chopped
dash of salt if desired
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1/3 Tbsp. fresh rosemary, chopped
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1/4 cup cracked black pepper
1/4 cup olive oil
Directions:
1. Pre-heat oven broiler.
2. In a small mixing bowl, combine
all the remaining ingredients EXCEPT for the salt; mix thoroughly.
3. On a large sheet tray, rub
each club sirloin steak with olive oil, pepper, garlic, onion,
parsley, basil, oregano and rosemary, olive oil, pepper, garlic,
onion, parsley, basil and oregano. If desired, salt each club
sirloin steak to taste.
4. Place each club sirloin steak
on a broiling pan and broil to desired doneness, approximately
20 minutes for medium-rare (150°F).
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CHICKEN
PORTABELLA SKILLET |
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Makes 4 servings
Ingredients:
2 lbs. boneless skinless
chicken breast
ground pepper to taste
salt to taste
2 tablespoons butter
1 lb. portabella mushrooms
1 tablespoon chopped fresh thyme
2/3 cup chicken broth
1/3 cup Burgundy wine
Directions:
1. Slice portabella mushrooms.
Set aside.
2. Season chicken breasts with
pepper and salt. Set aside.
3. In large non-stick skillet,
melt 1 tablespoon butter over medium-high heat and brown chicken
for about 6 minutes, turning once. Remove and set aside.
4. Melt remaining 1 tablespoon
butter and cook mushrooms, thyme, salt and pepper, stirring occasionally,
for about 4 minutes.
5. Stir in the chicken broth
and wine; bring to a boil.
6. Return chicken to the skillet;
reduce heat to low; cover and simmer for about 20 minutes or
until chicken is cooked through.
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PAN-SEARED
DELMONICO STEAK |
Prep Time: 10 Minutes
Cook Time: about 18 Minutes
Ready in: about 55 Minutes
WITH chilling time
Makes 4 servings
Ingredients:
4 Delmonico steaks cut
about 1 inch thick
1/4 teaspoon cracked black pepper
1/2 teaspoon salt
olive oil as needed
Butter mixture ingredients:
wax paper as needed
1/4 cup unsalted butter (Room Temperature)
1 clove garlic, finely minced
2 tablespoon lemon juice
1 teaspoon finely chopped fresh parsley
Directions:
1. In a small stainless
steel mixing bowl, combine and mix thoroughly the butter, parsley,
lemon juice and garlic.
2. On a piece of wax paper, form
the butter mixture above into a log shape.
3. Chill the butter mixture log
for one-half hour. After the butter mixture log has chilled,
slice it into 4 even pieces. Keep chilled to serve on top of
each steak.
4. Meanwhile, sprinkle each Delmonico
steak with the pepper and salt; then rub each steak with a small
amount of olive oil.
5. Pre-heat a non-stick heavy-duty
skillet over high heat; then place each steak in the skillet.
6. Uncovered, sear on one side
of the steak for 5 minutes then turn the steak over and sear
the other side for 3 minutes.
7. Reduce the heat and cook for
an additional 8 to 10 minutes or until the internal temperature
is 145 degrees F for medium doneness.
8, Serve each steak topped with
slice of the chilled butter mixture.
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HONEY-MUSTARD
PORK TENDERLOIN |
Prep Time: 5 Minutes
Cook Time: about 20 to
25 Minutes
Ready In: about 30 minutes
with standing time
Makes 3 to 4 servings
Ingredients:
1 lb. pork tenderloin
1/4 cup honey
2 tbsp cider vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
Directions:
1. Pre-heat oven to 400
degrees F.
2. In a small mixing bowl, combine
the honey. vinegar, sugar and mustard; mix thoroughly.
3. Coat the pork tenderloin with
mixture above. Discard any unused mixture.
4. Place the pork tenderloin
in a shallow baking pan and roast for 20 to 25 minutes.
5. Remove from oven and let stand
for 5 minutes.
6. Slice and serve.
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for this recipe page. |