Pepper steak
2 dishes
Component
2-8 oz ribeye steaks, trimmed of large pieces of fat
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
1 whole garlic clove, peeled
2 tablespoons of cracked black peppercorns
1 tablespoon coarse sea salt
1/4 cup finely chopped shallot
2 spoons of cognac
1/4 cup beef broth
2 tablespoons heavy cream
directions
Mix the pepper and salt. Rub all the steaks and place at room temperature for 30 minutes.
In a large pan, heat the You and 1 tablespoon of the butter. Add the garlic clove and mix in the melted butter. Add the steaks and increase the heat to medium-high. Cook for 4-5 minutes on each side.
Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the interior reaches 120°F, for medium rare 125-130°F. After the steak is ready according to your taste, remove the steaks to a tray and cover with foil.
Remove the clove of garlic from the pan and add the rest of the butter and the shallot. Cook for 4-5 minutes until the shallots are soft. Cover the pan with the cognac. Add the soup and cook for 2-3 minutes. Add the cream and cook for 2 minutes. Pour the sauce over the steaks and serve.
Wedge salad
Component
salad
2 slices of cooked bacon, crumbled
Butter sauce or butter sauce, see below
Crumbled blue cheese to taste
1 small tomato, diced
¼ cup diced red onion
clothing
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup butter,
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar, salt and pepper to taste
Whisk in 1/2 cup of crumbled fine blue cheese
directions
Mix the sauce ingredients in a jar with a screw and shake well.
Cut 1 small head of iceberg lettuce into 4 wedges; Place a wedge on two individual salad plates and sprinkle some of the dressing on the pieces.
Top each of them with bacon, diced red onion, diced tomato and more crumbled blue cheese.
Fennel in layers of potatoes
Component:
2 kg of yellow potatoes, such as Yukon Gold
1 large fennel bulb, trimmed (3/4 to 1 kg after cutting)
1 onion, sliced
6 tablespoons extra virgin olive oil, plus more for the baking dish
2-1/2 teaspoons kosher salt
Freshly ground black pepper
directions
Preheat the oven to 400 degrees F.
Slice the potatoes as thin as possible – use a box grater or a mandolin.
Pour 2 tablespoons of oil into a 13×9 inch baking pan. Layer half of the potatoes into the dish. Spread half of the fennel and half of the onion on the potatoes/drip 2 tablespoons of oil, and heat salt and pepper. Top with the rest of the ingredients.
Cover the baking tray with foil. Bake for 45 minutes. Remove the foil and bake for another 445 minutes. You can rest for 10 minutes before serving.
