May 8th, 2009

Steak Recipe: Mother’s Day Appetizer

Want to walk on the wild side? This Mother’s Day appetizer recipe will do you right for Mother’s Day IF your mom is willing to try Steak Tartare.

Serve it as an appetizer, or heck, serve it as a meal. But just one tip, don’t “surprise” Mom with this without fair warning. You want her to speak to you again.

If she’s game, serve away! Happy Mother’s Day, moms!

Duo Filet Appetizers

(Serves 10)

Steak Tartare

2 6 oz. Filet Mignon

2 Fresh Egg yolks

4 Anchovy Filet, packed in oil

4 tsp. Capers

2 Tbsp. Dijon Mustard

3 Tbsp. Red Onion, finely minced

1 Tbsp. Parsley, chopped

Salt and Pepper

Finely chop the filet until evenly minced and set aside.  Combine the anchovy, capers and mustard and mix in a mortar and pestle or mash with the back of a fork until formed into a paste.  Mix in the onion, parsley and yolks and stir to combine.  Season the meat with salt and pepper and mix with the anchovy mixture.  Serve with toast or crackers.  (Note, consuming raw or undercooked foods may lead to food borne illness.)


April 25th, 2009

Steak Recipe: Beef Carpaccio

I love recipes that could either be appetizers or serve as a meal. In my life, everything — including food — needs to be flexible and go with the flow.

This recipe uses tender filet mignon and lots of yummy flavors. 

See for yourself!!

Beef Carpaccio

2 6 oz. Filet Mignon (Frozen)

Good Quality Sea Salt

Fresh Cracked Pepper

Truffle Oil

1 Tbsp. Lemon Juice

1 Cup Arugula

Using a slicer shave the filet as thinly as possible, placing the frozen slices right onto the serving plate.  Have an idea of the plating arrangement before you start, once the meat thaws, you won’t be able to move it.  Season with the salt and pepper and drizzle with the truffle oil.  Toss the arugula with the lemon juice and some salt, pepper and truffle oil and mound in the center of the carpaccio.  Serve with toast or crackers.


March 20th, 2009

Popovers With Your Steak?

Yes, please.

At BLT Steak in NY (and at many other yummy restaurants) they bring you delicious, soft, warm popovers before your meal.

That’s definitely something I can get onboard with.

Check these out. (That one in front kind of looks like an elephant.)

popovers

And since they include the recipe for you with the basket, I thought I’d share it here with you.

Try these with your next steak dinner. Invite people over and wow them with your graciousness. It goes a long way!

Popovers From BLT Steak

(Makes 12 popovers)

Ingredients

4 cups milk, warmed

8 eggs

4 cups flour

1 1/2 heaping tbsp salt

2 1/4 cups grated gruyere cheese

Popover pan

Preparation

Place the popover pan in the oven. Heat the oven and pan to 350 degrees F. Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.

Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth.

Once combined, remove the popover pan from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool), fill each popover cup 3/4 full. Top each popover with approximately 2 1/2 tbsp of the grated gruyere.

Bake at 350 degrees F for 50 minutes, rotating pan half a turn after 15 minutes of baking. Remove from the oven, remove from the pan and serve immediately.

Recipe courtesy of BLT Steak.


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

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