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A prime cut Rib Roast dinner sure to impress! We serve this dish with a horseradish sauce and a robust au jus.  

Here is one tip when cooking a rib roast: prime rib is a generic term for prime meat. In this case Prime refers to the grade of meat not the cut of meat so be sure ask for a prime grade Rib Roast as opposed to a choice rib roast - which is similar but not as aged or marbled as we want for our prime grade roast. This is what makes the best roast you can serve; and we want to serve our loved ones the very best!

Roasted Prime Rib with Horseradish Sauce

Ingredients for Prime Rib:

• 8 lb prime cut bone in Rib Roast,
• Salt & Pepper 
• 1/3 cup of Mediterranean dry rub* (salt, pepper, rosemary, thyme, oregano, garlic powder, celery salt and sage)
• 1 tablespoon of Smoked paprika
  

*this can be purchased or you can make up a mix of dry spices outlined above

Directions:

1. Preheat oven to 200 degrees
2. Pat dry with paper towels and place uncovered in refrigerator over night
3. Remove from refrigerator and trim excess fat, leaving some on
4. Generally salt the entire roast and then add, smoked paprika and  fresh cracked pepper then rub dry rub all over roast 
5. Place in roasting pan, bone side down, cooking until the temperature reaches 120 degrees F for medium rare.
6. Take roast out of oven, cover with foil and rest for 30 minutes
   

Au Jus:

• 1 cup of beef stock
• 1 beef bullion cube or 1 teaspoon of beef bullion paste (concentrated beef stock)
• 1/2 dry red wine
• 1 teaspoon Pepper

Cook over medium heat, simmering for 15 minutes

Horseradish Sauce:

• 1/4 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp dijon mustard
• 2 tbsp fresh dill, finely chopped
• Garnish Optional: Chives
  

Mix ingredients together and refrigerate for 1/2 to 1 hour. Serve with Rib Roast and garnish with Fresh Chives.

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Rotisserie grilling results in the most succulent, juicy meats imaginable. Chicken, Rib Roast, pork roast, or a Leg of Lamb are perfectly prepared as the meat slowly roasts over an open flame.  We love serving this roast with a few tablespoons of horseradish sauce, potatoes and a vegetable or a salad.




Horseradish Sauce

• 1/4 cup sour cream
• 2 tbsp prepared horseradish
• 2 tbsp dijon mustard
• 2 tbsp fresh dill, finely chopped
• Garnish Optional: Chives
  

Mix ingredients together and refrigerate for 1/2 to 1 hour. Serve with Rib Roast and garnish with Fresh Chives.

• 4 - 6 lb Standing Rib Roast
• 5 cloves of Garlic, cut in thirds lengthwise
• Olive oil
• Kosher Salt & fresh cracked pepper to taste
• Fresh Rosemary, stems removed, leaves chopped
• Note: it is best to cook with a meat thermometer.

Directions

1. Rub the roast with a generous amount of salt and pepper and let meat rest at room temperature for about 30 minutes
2. Place meat on a large wooden board. Make slits all over the roast and insert slices of garlic
3. Follow the manufacturer's instructions to secure the meat on the rotisserie rod. You can tie the roast with twine if desired.
4. Rub roast with a light coat of olive oil
5. Sprinkle fresh rosemary all over the roast
6. Preheat the BBQ Grill to High
7. Set the Rotisserie hardware/Roast into your BBQ/Grill and place pan under the roast to capture the dripping juices.
8. Let meat sear under high heat for about 10 minutes, keeping the lid open
9. Reduce heat to medium and close the lid, cooking at a temperature of about 300 degrees.
10. Cook the roast based on its weight: 15 - 20 minutes per pound
11. Working with your thermometer cook the meat according to your preferred doneness: Medium-Rare is 135 degrees.
12. Note: the meat will continue to cook once removed from the grill so be sure to remove it a few degrees before the thermometer gets to your desired target (in this case removing at 130 degrees)
13. When done allow the roast to stand for 15 minutes, remove the rotissrie forks and rod
14. Carve into slices and serve immediately, with au jus from the drip pan.

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No-Cook dishes are a blessing when you don't have a lot of time to spend in the kitchen and Carpaccio is a quick dish that is loved by many. Carpaccio is a dish of raw fish or meat that is very thinly sliced and generally served as an appetizer. Here we have paper thin sliced beef, shaved Parmigiano-Reggiano, baby field greens and a hint of truffle oil, making this a wonderful option for a starter to your romantic meal for two.

A little bit of research on Wikipedia reveals the origin of Carpaccio: According to Arrigo Cipriani, the present-day owner of Harry's Bar, Carpaccio was invented at Harry's Bar in Venice, where it was first served to the countess Amalia Nani Mocenigo in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio, because the colors of the dish reminded him of paintings by Carpaccio.

Carpaccio de Manzo (Beef Carpaccio)
Recipe courtesy of Marcony Restaurant, NYC

Ingredients:

• 1 pound of deboned shell steal or beef filet
• 1/4 pound thinly shaved Parmigiano-Reggiano
• Baby field Greens
• Truffle Oil
• Pepper
  

Instructions:

1. Trim the meat and cut it in very thin slices (or have your butcher do this for you).
2. The raw beef should be nicely spread on a serving dish. Top it in the center with the baby field greens and the Parmigiano-Reggiano.
3. Drizzle the truffle oil all around and decorate the plate with pepper
   

Buon Appetito!!!

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Originating from Argentina, Chimichurri is a delicious sauce simply made from chopped parsley, minced garlic, olive oil, vinegar or lemon juice, and red pepper flakes. It is typically served with grilled steak, but can be served over chicken, fish and roasted vegetables. For all those garlic lovers out there....this is your sauce! You may even consider it your all time favorite,  or just... the BEST sauce ever!

I found this Historical tidbit at: Latin American Specialty Foods:

It is said that in the mid 1800s, an Englishman and bon vivant, Jimmy Curry arrived in Argentina. Deeply interested in importing Argentine meat to the United Kingdom, he was welcomed with a traditional criollo Argentine barbecue. He quickly fell in love with the aroma and taste of the roasted meats and set about to create a spicy accompaniment to show his appreciation for the tasty barbecue. He gathered spices such as chili pepper, sweet red pepper, tomatoes, onions and garlic, and combined them with rosemary, oregano, thyme and salt. He boiled the concoction, together to create a sauce to scent and flavor the meat. The sauce caught on quickly, and today has become the traditional sauce of Argentina. After Jimmy's departure, his landlady forgot his name, but remembered the recipe for the popular sauce. So as legend has it, Jimmy Curry's sauce became what it is today "Chimichurri".

And Wikipedia says: "...The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor."

Chimichurri Sauce

When preparing Chimichurri sauce you can adjust the consistency from smooth to thick (like a salsa), although you want to keep some texture of the herbs and onions as opposed to pureeing them to a creamy texture. You also can try different variations by using cilantro instead of parsley (as I did), and other spices such as oregano, cumin, or thyme. And lastly, this versatile sauce can also be used as a marinade.

Ingredients:

• 2 Cups of fresh parsley and/or cilantro, stems and all
• 2 small shallots, chopped
• 5 cloves of garlic
• 1/2 cup of olive oil
• 1 tsp dried oregano
  
• 1 tablespoon of lemon
• 1/4 teaspoon red pepper flakes
• Sea salt to taste
• fresh thyme leaves (garnish)

Directions:

1. Using a food processor or blender, add the onion and garlic and pulse or chop. Do not over do it, you want texture in the sauce, as opposed to a puree.  Remove and place in a bowl
2. Add parsley or cilantro, and pulse or chop, until finely chopped. Add to the bowl with the onion/garlic mixture
3. Add the olive oil, oregano, lemon, vinegar, salt and red pepper to the blender or food processor (this will help get all the herbs left in there) and mix together.
4. Pour into a covered jar or a seal in a bowl with plastic wrap. Refrigerate for 1 or more hours until ready to serve.
5. Grill your steak and pour over the top.

Plating the Dish
Here I sliced 1/4 avocado into thin slices, put sliced steak on the plate, spooned a steam of chimichurri sauce over the steak, and garnished with a slice of red pepper for color and a sprig of Thyme. Soooo Good! 

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A really good steak only needs salt and pepper, and that is just what this beautiful rib eye steak called for. The meat market at Chelsea Market has amazing cuts of steak, and this beautiful rib-eye steak can easily feed two. I served this steak with a side of sauteed-mushrooms with sliced scallions, and honey-kissed creamed carrots. (see next post)

Pan Grilled Rib-Eye Steak

Ingredients

• 1 large rib-eye steak, 3/4" - 1" thick
  
• olive oil
• coarse sea salt and pepper to taste
• mushrooms
• 3 Tablespoons of olive oil
• 2 Tablespoons of butter
  
• salt and pepper
• 1 scallion cut into rings
  

Directions

1. Remove the steak from the refrigerator about 1/2 hour before cooking to bring to room temperature.
2. Preheat cast iron skillet over medium high heat, the pan should be very hot
3. Rub a bit of olive oil on one side of the steak, add course sea salt and fresh pepper
4. When the pan is nice and hot, add the seasoned side of the steak to the pan, and let cook about 4 minutes
5. While this is cooking, add olive oil, salt and pepper the to unseasoned side facing you.
6. Turn the steak over (you can turn down the heat to medium) and cook for another 4 minutes for medium rare, or more if you prefer it medium well.
   

Cooking the Mushrooms

1. In a separate skillet, over medium heat, add olive oil and butter
2. When melted, add crushed garlic and saute until golden
3. Add mushrooms, salt and pepper and cook for about 10 minutes until all water has evaporated and mushrooms turn golden brown.
4. OPTION: If you have red wine on hand, you can add a few tablespoons after the water evaporates, to prevent the mushrooms from burning, and to give it a nice flavor. 
5. Add scallions, and pour mushrooms and any liquid remaining over steak. Serve while hot
   

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I had a hankering for a burger and wanted to create something different. Meet the ABC Burger; a quarter pound of organic lean beef, pan seared to perfection (my preference is medium rare). The bottom bun is slathered with  chipotle sauce, topped with baby arugula and the burger (with our without cheese). The burger is then topped with alternate slices of avocado and bacon and a little more chipotle sauce.  On top of that, a juicy slice of tomato. Cap this with the top bun that was slathered with a hot salsa sauce. Soooo good, I couldn't wait to take a bit as witnessed in this shot!  : )

The ABC Burger: Avocado, Bacon and Chipotle
Serves 4

Ingredients

• 2 lbs of lean Ground Beef
• 1 teaspoon of salt
• 1 teaspoon ground black pepper
• 4 tablespoons Worcestershire Sauce
• (optional) Pepper Jack cheese slices
• 8 strips of bacon (2 per burger)
• 1 avocados (cut in slices - 1/4 avocado per burger)
• 4 large tomato slices
• baby arugula
• Medium or Hot Salsa Sauce (your favorite brand) - I like Rosa's Mexicana Tomato Chipotle Sauce
• Chipotle Sauce - I like this one from Terrapin Ridge Farms
  
• 4 hard-rolls (ie: portuguese rolls), toasted

Directions

1. Place the ground beef in a bowl, add salt, pepper and Worcestershire sauce. Gently mix together until well blended, and shape into 4 beef patties.
2. In a large skillet cook the bacon until crisp, drain on paper towels, and set aside.
3. In the same hot skillet, using the bacon grease, cook the 4 burgers to your liking.
4. If you are using cheese, top the burgers with cheese slices, cover the skillet and cook until the cheese melts.
5. Lightly toast your Burger buns
   

Burger Assembly

1. Place the bottom burger bun on a plate. Add 1 teaspoon of Chipotle sauce. Top with baby arugula
2. Place the burger on top of the greens
   
3. Add alternate bacon and avocado slices (side by side on top of the burger)
4. Add a bit more Chipotle Sauce
   
5. Top with one large tomato slice
   
6. Add 1 tablespoon of salsa on the top burger bun, pressing in so bun absorbs; and place over the ABC Burger
7. With both hands lift the luscious burger and dig in! Its a meal in itself.
   
8. Pair with your favorite beer or red wine.
   

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Maple Black Peppercorn Filet Mignon on Anson Mills Jalapeno Grits and Chili Aoili
Dean Fearing, Fearing's Restaurant (Dalls, TX)
Serves 4

The Steak

Ingredients:

• 1 cup Maple Syrup
• 2 tablespoons Fresh Cracked Black Pepper
• 2 cloves Garlic, peeled and finely chopped
• 1 large Shallot, peeled and finely chopped
• 1 teaspoon Fresh Sage, finely chopped
• 1 teaspoon Fresh Thyme, finely chopped
• 1 teaspoon Red Pepper Flakes
• 2 pounds Beef Filet trimmed of all fat and silver skin, center-cut
• Salt to taste
• 2 tablespoons Vegetable Oil
• Jalapeno Grits, see recipe
• Chili Aioli, see recipe
• 4 sprigs fresh cilantro

Directions for the Steak:

1. In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and red pepper flakes.  Stir to combine and pour over the beef filets.  Allow the beef filets to soak in this liquid for a minimum of 24 hours.  Remove the beef filet from the maple mixture and cut into 8 ounce filets.
2. Season each filet with salt.
3. Heat oil in a large cast-iron skillet over medium-high heat.  When hot, lay beef filets in skillet and brown for 5 minutes.  Turn and brown for an additional 3-5 minutes or until desired degree of doneness is reached.
4. On 4 warm plates, place evenly, ¼ cup Jalapeno Grits in the center of the plate, the steak, and a tablespoon of Smoked Chili Aioli.

The Jalapeno Grits

Ingredients:

• 2 ½ cups Chicken Stock
• 1 cup (6 ounces) Anson Mills Antebellum Coarse White or Yellow Grits
1 to 2 Tablespoons unsalted butter
• 1 each Yellow Onion, minced
• 1 clove Garlic, minced
• 1 Tablespoon Fresh Thyme, chopped
• 1 Cup Jalapeno Jack Cheese, grated
• ½ Teaspoon Paprika
• ½ Teaspoon Tabasco Sauce
• Salt and Pepper

 In a medium size, heavy bottom sauce pot, bring the chicken stock to a boil.  Sprinkle, or rain in, the grits to the boiling chicken stock a handful at a time.   Stir the grits occasionally as they cook.  Reduce the heat to a simmer, and cook the grits about 30 minutes, until they are thickened and soft in texture

Smoked Chili Aioli

Ingredients:

• 1 large Egg Yolk
• 5 cloves smoked Garlic
• 1 each smoked Red Bell Pepper, seeds removed
• 2 each smoked shallots, minced
• 2 anchovy filets
• 2 tablespoons Dijon Mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoons Sriracha sauce
• 2 teaspoons Sherry vinegar
• 1 teaspoon Smoked Paprika
• 3/4 cup Grapeseed Oil
• 3/4 cup Olive Oil
• 2 Red Jalapenos, roasted and chopped
• 1 tablespoon Cilantro, chopped
• 2 tablespoons Lime Juice
• Salt to taste

In blender, combine egg yolks, garlic, red bell pepper, shallots, anchovies, Worcestershire, Tabasco, and sherry vinegar.  Puree until smooth.  Slowly add oil until dressing is emulsified and creamy.  Add chopped jalapenos, cilantro, lime juice and salt to taste.

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Looking for a appetizer that is delicious, easy to make and a great choice for your Seduction Meal? It doesn't get better than this...Kobe Beef Dumplings. Crispy, beefy, tangy--100% heavenly. Pair this dish with a medium bodied Japanese Lager such as Kirin, Asahi or Sapporo and you'll be king or queen of your next romantic meal for two.

Kobe Beef Dumplings
Recipe Courtesy of MarxFoods

Ingredients: (Makes 4 servings)

• 8oz Kobe Beef (sirloin, tenderloin, skirt or hanger)
• 2 tsp Brown Sugar
• 1 tbsp Red Wine Vinegar
• 1 tsp Thyme
• 8 Wonton Wrappers
• 1 Egg, whisked with a little water
• 2-3 tbsp All Purpose Flour
• Canola oil for pan frying

Directions

1. Finely chop the kobe beef.
2. Heat some oil in a frying pan, add the beef, sauté until browned.
3. Remove beef, drain excess oil.
4. De-glaze with the vinegar, add the sugar and thyme almost immediately.
5. Toss the beef in the sauce.  Let the mixture cool.
6. Lay out each wonton wrapper and fill the middles with a teaspoon of the filling.

7. Moisten the still exposed portions of the wrapper with the egg wash.  Gather the corners up and gently press them together to create bundles.

8. Dust the dumplings in a little flour.

9. Get a quarter inch of oil hot in a frying pan, until it starts to bubble when you touch it with the corner of a dumpling.
10. Carefully lay three to four dumplings in the pan, taking care not to overcrowd the oil.  Fry them on each side until golden brown and crispy.

11. Serve with low salt soy sauce, with your favorite Asian dipping sauce or in a bowl of pureed soup.

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Looking for a unique, restaurant-quality recipe for your next Seduction Meal? Here is one that is received with rave reviews every time I present it to my guests: Beef Tenderloin with White Peppercorn Sauce. The meat is tender and juicy and the sauce divine! Serve this with mashed potatoes or thin-cut home-made fries.

Beef Tenderloin with White Peppercorn Sauce
Serves 4, so cut recipe in half for an intimate dinner for 2
This recipe can be found in the Dean & DeLuca Cookbook

Ingredients

• 2 lbs beef tenderloin of even thickness
• 1 teaspoon freshly ground white pepper plus more to taste
• 1 teaspoon salt
• 10 cups dark beef stock
• 1 1/2 lbs leeks, split, washed, and cut into coarse chunks
• 1/2 lb carrots, cut into coarse chunks
• 1 lb onions, cut into coarse chunks
• 1/2 lb white turnips, peeled and cut into coarse chunks
•  1 tablespoon whole black peppercorns
• 1/4 cup brandy
• 1/8 teaspoon ground cloves
• 11/2 cups dry white wine
• 1/2cup coarsely chopped shallots
• 1 tablespoon plus 1/2 teaspoon whole white peppercorns
• 2/3 cup crème fraiche
• 1 egg yolk
• 1/8 teaspoon freshly grated nutmeg
• Fresh chives for garnish

Directions:

   1. Prepare the beef: Trim the tenderloin of all fat and sinew; then tie it with a string at 1 inch intervals to keep the round shape. (or ask your butcher to do this for you). Coat the meat with freshly ground white pepper and salt. Refrigerate for 3 to 4 hours
   2. Prepare the poaching liquid: Place the beef stock in an oval Dutch oven (one that will hold the tenderloin snugly). Add the leeks, carrots, onions, turnips, black peppercorns, brandy, and cloves. Bring to a boil; then, simmer gently for 2 hours.
   3. When ready to cook, make sure that the poaching liquid is at a very gentle simmer. Lower the tenderloin into it, and picking up the poaching vegetables from the liquid with a slotted spoon, strew them over the beef. Cook until very rare, about 20 minutes. Remove tenderloin from the liquid, returning any vegetables to the pot. (This very flavorful liquid can now be used for other soups, stews, or sauces.) Let stand for 5 minutes before carving.
   4. While the beef is poaching, prepare the sauce. In a small, heavy saucepan, cook the white wine, shallots, and a tablespoon of whole white peppercorns over moderately high heat until the wine is reduced to about 4 teaspoons. Place the crème fraiche and egg yolk in a bowl, whisk together, and slowly strain in the white wine reduction. Pour crème fraiche mixture into the saucepan, and cook over very gentle heat until the egg yolk thickens the sauce slightly. Add the grated nutmeg, and season to taste with salt and ground white pepper.
   5. When ready to serve, slice the beef and plate it. Pour the sauce over and around the beef. Crack coarsely the remaining ½ teaspoon of whole white peppercorns and sprinkle over the beef. Garnish with chives. Serve immediately. 

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Authenticity, history, and tradition.  Those three words define Mary Ann Esposito and the signature cooking style that has made her one of America's best-known and most loved television chefs.  In her latest book, Ciao Italia Five-Ingredient Favorites, Esposito, best known for her authentic and inspired take on rustic Italian cooking, has taken a crack at the ubiquitous quick/easy genre offering 75 recipes that focus on five main ingredients.

Here we share one of Mary Ann's delicious recipes. Turn meatballs into a gourmet treat with very little extra effort, then sit back and enjoy the meal and the compliments!

Cheesy Stuffed Meatballs
Makes 8 Meatballs
Recipe Courtesy of Mary Ann Esposito

"Can you make a better tasting meatball? Absolutely! Just stuff them with a creamy, melting cheese like Fontina! This may be a little unconventional way to make them, but the taste elevates meatballs to elegant and they can be served alone or in tomato sauce. Achieve great flavor by using a combination of ground chuck and ground sirloin because the fat in ground chuck is essential for moistness, while the sirloin provides great texture" -- Chef Esposito

Ingredients

• 1/2 cup good quality bread crumbs
• 1/3 cup heavy cream or half/half
• 1/2 pound ground chuck
• 1/2 pound ground sirloin
• 1 1/2 teaspoons fine sea salt
• Grinding coarse black pepper to taste
• 1/2 pound Fontina or mozzarella cheese cut into 8 small pieces

Directions

1. Preheat the oven to 350°F.
2. Put the bread crumbs in a medium size bowl and pour the cream over them. Mix with a fork; the mixture will not be soupy.
3. Add the ground chuck, sirloin, and salt and pepper. Mix just to combine the ingredients. Divide the mixture into 8 equal pieces and roll each in the palm of your hand to make compact 2 1/2-inch balls.
4. Insert your thumb into the middle of each meatball and push in a piece of cheese. Close the meatball encasing the cheese and smooth the top.
5. Place the meatballs on a rimmed, nonstick baking sheet. Bake them for 20-25 minutes or until they are nicely browned. Serve hot as is or put them in tomato sauce and serve with pasta or as a second course.
   

Variation: make the meatballs miniature size and bake them for 10-12 minutes. Serve as an antipasto. Leftovers make great sandwich filling too!

Cook's Secret: If you wet your hands between making each meatball, the meat mixture will not stick to your hands.

Ciao Italia : Five Ingredient Favorites by Mary by Ann Esposito

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When preparing your Valentine's Day romantic meal for two, be sure to spend the time needed to get all the details just right. Select a menu you will both enjoy. Pair your dishes with luscious drinks, champagne, or wine to perfectly complement each course . Next pay attention to the ambiance: the lighting, the music you select, the presentation per course, and the table setting--it all adds up to create the perfect magic you strive for on this special occasion.


We begin this romantic meal for two with a sparkling champagne cocktail called Love in the Afternoon, created by Champagne expert and author Marcia Hunt.  Select the perfect appetizer to complement this course, but save plenty of room for the main course, a delicious recipe from Dean & DeLuca: Beef Tenderloin with White Peppercorn Sauce.

Love in the Afternoon / Makes 1 cocktail.

• 2 ounces fresh tangerine juice
• 1/2 ounce rose water
• 2 fresh mint leaves
• 4 ounces dry (slightly sweet) champagne

Add the tangerine juice and rose water to a champagne flute. Twist the mint leaves with your fingers and drop them in the glass. Fill the glass with champagne.  From The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion by Maria C. Hunt

MAIN COURSE
Beef Tenderloin with White Peppercorn Sauce
DESSERT
Petit Fours or Heart Chocolates
Petit Fours
These delicious treats can be ordered online at Dean & Deluca: Valerie Confections turned the finest ingredients into elegant and modern interpretations of the classic confection. Four delicious flavors can be found under the bittersweet chocolate that enrobes them all:

• Lemon cake layered with tart lemon ganache and topped with candied lemon peel
• Ginger cake layered with white chocolate ganache and topped with candied ginger
• Bittersweet Chocolate cake layered with creamy milk chocolate ganache
• Almond cake layered with bittersweet chocolate ganache and topped with a roasted almond

For the Love of Chocolate Collection- $30
Say "I Love You" with our rich chocolate Valentine's collection. A collection of our red raspberry hearts, rich chocolate ganache blended with sweet red raspberries in a shimmery shell.

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You can't go wrong with grilled steak and a delicious salad served with a full bodied red wine--such a simple seduction meal that is always a hit. Here we have grilled rib eye steak lightly seasoned with salt, pepper and minced garlic, grilled medium-rare, sliced and topped with two pats of black truffle butter. To accompany this dish we prepared a Mediterranean Salad of mixed greens, artichokes, black olives, cherry tomatoes,  onions, olive oil and fresh squeezed lemon.

Grilled Steak with Black Truffle Butter Buttons
Serves Two

Ingredients:

• 2 Ribeye Steaks without the bone
  
• 2 large cloves of garlic, minced
• Black Truffle oil
• Black Truffle butter

Directions:

1. Remove steaks from refrigerator and let stand for 1 hour at room temperature
2. Heat up the Grill -- high heat
3. Season steaks with salt and pepper, add a bit of black truffle oil to one side, and top with minced garlic clove, spreading evenly over the steak using your fingers. 
4. Place steaks on the grill and reduce heat to medium-high
5. Cook for 3-5 minutes per side, depending on the thickness of the steaks and how you enjoy them (rare, medium-rare, or well)
6. Slice the steak, arrange on a serving plate and top with black truffle butter. Serve Immediately
   

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Try a new and healthy take on this classic French preparation using lean and succulent buffalo ribeye steaks instead of beef. These steaks are best prepared using a lower temperature than you would use for beef. Cook rare to medium rare for best texture and flavor. Serve with home-made crispy fried and a bottle of your favorite full-bodied red wine. Just delicious!

Buffalo Ribeye Steak au Poivre
Recipe courtesy of D'Artagnan - Serves Two

Ingredients

• 2 - 8 oz Buffalo Ribeye or Beef Ribeye Steaks

• 4 Tbs. cracked black peppercorn
• 1 Tbs. vegetable oil
• 3 oz Armagnac
• 6.5 oz Duck and Veal Demi-Glace 
• 2 Tbs.green peppercorn
• 2 Tbs. fresh tarragon leaves, finely chopped
• 6 oz heavy cream
• Regular salt to taste

Directions

1. Pre-heat oven to 425°F
2. Use cracked peppercorns. If you have whole peppercorns, you can crack them by placing them in wax paper with all sides sealed/folded over. Use the flat side of a large knife blade and smack the peppercorns to crack.
3. Season steaks on both sides with salt. Press the cracked black peppercorns into both sides of the steak. I use the flat side of large knife blade and hit the steaks to embed the peppercorns.
4. Heat vegetable oil in oven-proof skillet over high-flame until smoking.
5. Sear steaks until brown and crusted on both sides.
6. Put skillet into oven, cook for 4 minutes until medium-rare.
7. Remove steaks from skillet and reserve.
8. Over medium-high heat deglaze skillet with Armagnac, add demi-glace and reduce by half.
9. Add green peppercorns, heavy cream, tarragon and cook until sauce is thick enough to coat the back of a spoon.
10. Season to taste with salt.
11. Remove skillet from heat, add steaks and any drippings. Coat the steaks with sauce.
12. Serve with home-made french fries or your favorite potato recipes.

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From its origins in 19th-century Russia, Beef Stroganoff has become popular in much of Iran, Europe, North America, Australia, South Africa, and Brazil, with considerable variation in the actual recipe. The dish is named after the Stroganov family, a distinguished Russian family involved in the settlement of Siberia, although the exact history of the name is unknown. (from wikipedia)

This variation of Beef Stroganoff is made with braised sirloin steak, mushrooms, leeks, egg noodles, a touch of red wine used for de-glazing, all held together with a light sour cream sauce.

Beef Stronganoff
Recipe serves four

• 2 tablespoons butter
• 1 tablespoon olive oil
• 6 oz portabello mushrooms, sliced into chunks
• 12 oz button mushrooms, quartered
• 1 leek, thoroughly cleaned, sliced into1/4" rings
• 1/4 cup red wine to deglaze the pan
• 2 tablespoons olive oil
• 1 lb sirloin steak, cut into bite size pieces
• 1/2 cup all purpose flour for dredging
• 1 teaspoon oregano
• salt and pepper
• another 1/4 cup red wine for deglazing pan
• 1 can beef broth
• 1/2 cup red wine
• 1/2 cup sour cream
• 1/8 cup chopped flat leaf parsley
• Pappardelle or Egg noodles
• Garnish Parsley

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I am a true fan of a juicy rib eye steak or a filet mignon that is dipped in a flavored sauce such a port based sauce or a cognac cream sauce. I haven't worked with a flank steak in years and wanted to try this recipe as created.

Best known for its use in recipes for London Broil, flank steak is a lean, full flavored cut of beef. Many flank steak recipes suggest marinating for hours or overnight to tenderize the meat. The steak is tenderized by the acids found in marindate ingredients such as lemon juice, vinegar, tomatoes, and/or ginger. Grilling or broiling gives this thin cut the best results and cutting against the grain into thin slices will ensure tenderness.


Adobe Flank Steak with Corn and Tomato Relish
recipe from Cooking Light / can be found on MyRecipes.com
5 servings (serving size: 3 ounces steak and 1/2 cup relish)

Steak:
1  teaspoon  black peppercorns
1  teaspoon  cumin seeds
2  whole cloves
1  (7-ounce) can chipotle chiles in adobo sauce
2  tablespoons  sherry vinegar
1  tablespoon  fresh thyme leaves
2  teaspoons  brown sugar
3/4  teaspoon  kosher salt
1  garlic clove, peeled
1  (1 1/4-pound) flank steak, trimmed
Cooking spray

Relish:
2  cups  fresh corn kernels (about 4 ears)
1  cup  chopped seeded tomato
1/4  cup  chopped bottled roasted red bell peppers (I passed on this ingredient)
2  tablespoons  sherry vinegar
1  tablespoon  extra-virgin olive oil
3/4  teaspoon  kosher salt
Fresh thyme leaves (optional)

Preparation

To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.

Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally.

Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. Remove from bag; discard marinade. The sherry vinegar gives the relish lots of flavor, so choose a good one.

Prepare grill or broiler.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

To prepare the relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and remaining ingredients except thyme leaves. Place on top of steak. Garnish with thyme, if desired.

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Steak Diane is the perfect choice for the meat lover in your life. With a luscious brandy tinted cream sauce and grilled mushrooms sauteed with a mix of seductive flavoring--this dish is sure to make hearts flutter. You can use any cut of steak--I prefer filet mignon, which I used here, or rib eye. Serve with your favorite bottle of red wine.


For my Seduction Meal I choose to balance this sinfully rich meal with a simple salad of mixed greens and cherry tomatoes served with toasted bread and goat cheese with herbs. For a heartier meal you can also prepare creamy mashed potatoes or crispy French fries.




Steak Diane
This recipe comes from the always charming, master chef Emeril.
Here is the link to his original Steak Diane recipe as I've made a few minor adjustments

4 (3-ounce) filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 teaspoons minced shallots
1 teaspoon minced garlic
1 1/2 cups of white mushroom caps and shitake mushrooms, sliced
1/3 cup Cognac or brandy
2 teaspoons Dijon mustard
1/3 cup heavy cream
1/4 cup beef stock
2 teaspoons Worcestershire sauce
2 drops hot red pepper sauce
1 tablespoon finely chopped green onions
1 teaspoon minced parsley leaves

Season the beef medallions on both sides with the salt and pepper.
 
Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side, searing both sides to slightly brown. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm. Keep cooking the mushroom mixture until mushrooms start to brown/caramelize.
 
Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.
 
Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates, sprinkle with a little bit of chopped parsley and rings of scallions. Serve immediately with a good bottle of red wine.

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Chris Stack of Buenes Aires submitted this recipe to Seduction Meals just in time to make the Valentine's Day list and we are grateful! With a sassy peppery cream sauce and a good tease of brandy flavor we think Steak au Poivre is a perfect choice for your Valentine's romantic meal for two.

Chris served his meal with fresh spinach sauted in minced garlic and olive oil. This can also be served with homemade french fries or potatoes au gratin and sauteed mushrooms if you like. You can start your evening with our favorite Crab Cakes with Spicy Remoulade and then move on to the Steak and your favorite red wine. A great ending would be a glass of vintage port and  truffles from Romanicos.

 

steak au poivre

2 strip steaks, 1 inch thick, trimmed of exterior gristle

salt. to taste

1 - 2 tablespoons whole black peppercorns, crushed (you can use mixed peppercorns too)
 

the sauce

4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces

1 medium shallot, minced

1 cup of low-sodium beef broth

3/4 cup low-sodium chicken broth

1/4 cup of heavy cream

1/4 cup plus 1 tbsp brandy

1 teaspoon juice of lemon or champagne vinegar

salt to taste

mise en place

To save time, crush the peppercorns and trim the steaks while the broth mixture simmers. Place the peppercorns between two sheets of wax paper and crush the whole peppercorns with a saute pan or the back side of a wide carving knife. Mince shallots, measure out the beef and chicken broth, same for the heavy cream, brandy and the lemon juice or vinegar.

Take the steaks out 1 hour before serving the meal - steaks are best when cooked at room temperature. Sprinkle both sides of steak with salt. With the flat side of a carving knife, pound 1 tablespoon of crushed peppercorns into 1 side of each steak. Set aside.

the sauce - part 1

Heat 1 tbsp of the butter in a heavy bottom skillet over medium heat. When the foaming subsides, add the shallot and cook, stirring occassionally, until softened, about 2 minutes. Add the beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup--about 8 minutes. Set the reduced broth mixture aside in a bowl.

the steaks

In the same skillet, heat up the skillet over medium heat until hot. Lay the steaks unpeppered-side down in the hot skillet, increase the heat to medium-high, firmly pressing down on the steaks with a firm spatula, until well browned on this side (about 6 minutes). Using tongs, flip the steak, again firmly pressing down to brown this side - 3 minutes for rare, 4 for medium rare, and 5 for medium. Transfer the steaks to a large plate and cover with aluminum foil.

the sauce - part 2

Pour the reduced broth, cream, and 1/4 cup of brandy into the now empty skillet. Increase the heat to high and bring to a boil, scraping the pan bottom with a wooden spoon to loosen the brown bits. Simmer until a golden brown and thick enought to heavily coat the back of a metal tablespoon--about 5 minutes. Off the heat, whisk in the remaining 3 tbsp of butter, one piece at a time, the remaining 1 tbsp of brandy, the lemon juice, and any accumulated meat juices. Salt to taste.

plating the dish

Set the steaks on individual plates, spoon an equal portion of the sauce over each steak. Serve remaining sauce in a sauce boat. Serve with your favorite side dish and a special bottle of red wine.

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Get ready for some serious sighs of satisfaction! When choosing a steak my preferences is rib eye and always medium rare. Serve this juicy grilled steak with the Tomato Blue Cheese salad (see salad recipes) or Roasted Rosemary Parmesan Potatoes (next post to come). Add a nice Bordeaux and you're good to go! One tip when cooking steak, it is best to let the steak stand at room temperature for 1/2 - 1 hour before cooking.

Grilled Rib Eye Steak with Sherry Mushrooms

Steak: Choose one large Rib Eye Steak for two, at least 1 inch think

cracked pepper and coarse salt, to taste

3 tbsp olive oil

3 tbsp of crushed garlic

2 tbsp of your favorite BBQ sauce (I used Pappy's Sauce for Sissies)

garnish with a tarragon leaves

Mushrooms: This recipe can be used in many ways; Pile mushrooms on top of thinly sliced, toasted baguette and serve as an appetizer. Serve over grilled steak, poultry, pork chops or with eggs. It is delicious on its own and can be served as a side dish to complement most main dishes.

1lb of button mushrooms, cut in quarters

3 tbsp of olive oil

2 cloves of garlic, crushed

1 small shallot, finely chopped

1/3 cup of sherry

2 tbsp fresh tarragon, chopped

2 tablespoons of cream, or half and half

salt and pepper to taste

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