Beef Steak With Lemon Cream Sauce Food

HERBED LEMON PASTA WITH LOBSTER AND STEAK BITES

Steps:

• Cook the pasta until just al dente. Drain, reserving half a cup of pasta water. Set aside.
• Add the olive oil and 2 tablespoons of the butter to a large, heavy-bottomed skillet over medium heat. When the butter has melted and the oil is hot, add the lobster meat and sprinkle with a pinch of salt and pepper, tossing until heated through, 5 to 10 minutes. Remove to a plate.
• Sprinkle the steak with the lemon pepper seasoning and add to the skillet. Cook, turning occasionally, until medium-rare, 2 to 3 minutes. Remove to the plate. Without cleaning the skillet, melt the remaining 2 tablespoons butter, then add the shallots, garlic, oregano, thyme and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Deglaze with the wine, scraping the skillet to release all the flavor. Add the cream, lemon zest and pasta water, then bring to a boil and let thicken, 1 to 2 minutes.
• Add the pasta and toss to coat.
• Transfer the pasta to a serving platter. Garnish with the parsley and drizzle over the lemon juice. Top with the lobster and steak bites.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.