Steak au Poivre

Happy 3 month birthday to Heath!  The last few months have been like a blink of an eye and we can't believe he's growing up so fast!

He loves to see everything that's going on - especially at the dinner table.  And this was an especially good dinner to watch us eat!  Here's another pretty quick recipe from Food & Wine.

INGREDIENTS
Three 1-pound, bone-in rib eye steaks, cut 3/4 inch thick
Kosher salt
Coarsely crushed black peppercorns
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 shallots, minced
1/3 cup brandy
3/4 cup chicken stock
1/4 cup heavy cream

Season the steaks with salt and black peppercorns and let stand for 45 minutes.

In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.

Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.

Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.

HEATH UPDATE...
What a difference a month makes:

And he even has a favorite book!

It's such a joy watching him grow.  I can't imagine how big he's going to be in just another 3 months!

Flank Steak with Gorgonzola-Roasted Mushrooms and Onions

I'm not a big steak eater... but this is a nice treat when you're craving red meat.  Michael tops the steak with an easy Gorgonzola-Roasted Mushrooms and Onion topping and it makes it look and taste so gourmet!

We served it with a side of zuchini and quinoa.  This whole meal goes along with our favorite theme: quick, easy, and delicious.

Gorgonzola-Roasted Mushrooms and Onions

INGREDIENTS

3/4 pound shiitake mushrooms, stems discarded and caps sliced 1/2 inch thick

2 red onions, cut into 1/2-inch wedges

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 teaspoon thyme leaves

3 ounces Gorgonzola Dolce, cut into 1/2-inch pieces

Preheat the oven to 425°. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once.  (You can do the steak while this is roasting)

Sprinkle the vegetables with the thyme and toss. Sprinkle with the Gorgonzola and roast for about 5 minutes, until the cheese is melted. Transfer to plates and serve.

Grilled Balsamic and Garlic Flank Steak
INGREDIENTS
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large garlic clove
1/2 teaspoon thyme leaves
One 2 1/2-pound flank steak
Salt and freshly ground pepper

In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat a grill pan (or pizza stone like we do). Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.