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Archive for May, 2016

OMG SO DELICIOUS

Ingredients: (into crockpot)
28oz crushed tomatoes with basil
15oz tomato sauce
1/4 cup fresh basil, chopped (we didn’t have fresh, I used dried – saw online to use 1/3 of the amount when using dried)
6 cloves garlic, minced
1 onion, chopped
3 tsp cajun seasoning
4 cups chicken stock
Salt/pepper

Roux
3 tbs butter
1/4 cup flour
1 cup heavy cream

Cook crockpot ingredients 4-6 hours on low. Use an immersion blender (or transfer to food processor) to smooth out
Melt butter over medium heat, whisk in flour and cream, add to crockpot.
Heat through and serve!

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This recipe came originally from http://allrecipes.com/recipe/46815/crab-stuffed-filet-mignon-with-whiskey-peppercorn-sauce/print/?recipeType=Recipe&servings=4

My notes:

  1. Based on reading the comments of how long the prep for the recipe took, I did a lot of the work the night before and HIGHLY recommend this.  The most lengthy process is reducing the whiskey peppercorn sauce.  It’s much less stressful (I’d imagine) to do this while watching Friends reruns and cleaning the kitchen than while you are hungry and crabby and dinner is two hours late!  I made the crab stuffing and the sauce the night before.  Both get thoroughly reheated when cooking the steaks anyway.  This meant my mom and I were able to get the whole meal together the next day in about 45 minutes.  (We did crockpot mashed potatos and steamed green beans).
  2. I put MUCH more onion, green pepper and celery into my crab stuffing than suggested!  I also doubled the mushrooms that went into my sauce (duh) and will probably RE-double it next time.  You can never have too many mushrooms… and it makes PLENTY of sauce.
  3. Make sure your steaks are at room temperature before you start prepping them.  (Can take up to two hours depending on thickness).
  4. You will probably need two pieces of bacon to wrap around the outside of the steak. Pre-cook them a bit, but not too much.  They need to be stretchy to wrap them, and they’ll cook further in the pan with the steaks.  (Mom served as our bacon-cooking extraordinaire).
  5. We did use a cast iron skillet to cook the steaks, and I think that’s important since you use the same pan to finish the sauce.  Based on some google searches, we found that you should sear both sides on a (literally) smoking hot skillet for 3-4 minutes… I did the first side for 3 and that was probably too long.  It also suggested after searing both sides that you put the skillet in the oven for 7-10 minutes, but after searing the other side for about 1 minute, our steaks were already at 140 (for medium rare) and ended up being perfect.  Next time, I am going to turn the heat down slightly (it was on medium, but for the dual burner) when I put the steaks on and then peek at one after two minutes (instructions say don’t touch them!).
  6. When you flip the steaks, the bacon will break, the toothpicks will come loose, some of the stuffing will come out.  Namaste.
  7. Run your fan, open your doors, etc… it’s about to get smoky!
  8. We did not remove the bacon from the steaks before serving… duh.

Ingredients

CRAB STUFFING:

  • 2 tablespoons olive oil
  • 1 teaspoon minced onion
  • 1 teaspoon minced green onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced celery
  • 1 teaspoon minced green bell pepper
  • 2 tablespoons shrimp stock or water
  • 1 (6 ounce) can crab meat, drained
  • 2 tablespoons bread crumbs
  • 1 teaspoon Cajun seasoning

PEPPERCORN SAUCE

  • 1 1/4 cups beef broth
  • 1 teaspoon cracked black pepper
  • 1 fluid ounce whiskey
  • 1 cup heavy cream

STEAKS

  • 4 (6 ounce) filet mignon steaks
  • 4 slices bacon, cooked lightly
  • salt and cracked black pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon minced shallot
  • 1 cup crimini mushrooms, sliced
  • 1 fluid ounce whiskey
  • 1 teaspoon Dijon mustard

Directions

  1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
  2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
  3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
  4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

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