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STEAK AU POIVRE FOR TWO

2/8/2018

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Steak au Poivre for Two
2 beef tenderloin steaks (5-7 ounces each)

2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt1 tablespoon finely chopped shallot
1/4 cup port wine1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.


In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil, cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.

Pairs well with home style, fried, or mashed potatoes as well as asparagus.
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CELERY ROOT AND POTATO GRATIN

11/24/2014

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Celery Root & Potato Gratin (serves 12)

Ingredients:
  • 1/2 tablespoon butter
  • 1 1/2 cup reduced fat (2%) milk 
  • 2 cups half-and-half
  • 2 teaspoons chopped garlic
  • 2 tablespoons gluten-free flour
  • Salt and pepper, to taste
  • 2 pounds celery root, peeled and thinly sliced
  • 1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
  • 1 1/2 cup gluten-free regular bread crumbs
  • 1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
  • 2 tablespoons chopped flat-leaf parsley


Instructions:
  1. Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
  2. Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes. 
  3. Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes. 
  4. Set aside to let rest for 15 minutes. Garnish with parsley and serve.
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