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Posts from July 2014

Merlot Filet Mignon

So simple and so good, add a loaded baked potato and a salad to complete the meal!  (Note this recipe only serves two.)

2 beef tenderloin steaks
3 tbsp butter, divided
1 tbsp olive oil
1 cup merlot
2 tbsp heaving whipping cream
1/8 tsp salt

In a small skillet, cook steaks in 1 tbsp butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness.  Remove and keep warm.

In the same skillet, add wine, stirring to loosen browned bits from pan.  Bring to a boil; cook until the liquid is reduced to 1/4 cup.  Add the cream, salt and remaining butter; bring to a boil.  Cook and stir for 1-2 minutes or until slightly thickened and butter is melted.  Serve with steaks.

 
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Ribeye Steaks with Chili Butter

There is something so decadent about these steaks, finished off with a spicy chili butter! 

1/4 cup butter, softened
1 tsp chili powder
1/2 tsp Dijon mustard
Dash cayenne pepper
2 beef ribeye steaks (8 oz each)
1 tsp coarsely ground black pepper
1/4 tsp sugar

In a small bowl, beat the butter, chili powder, mustard and cayenne pepper until smooth.  Refrigerate until serving.

Rub the steaks with pepper and sugar.  Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness.

Spoon chili butter over steaks and serve!

 
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