EASY STEAK FRITES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the tots with the paprika and half the Montreal seasoning. Bake according to the package instructions.
- Meanwhile, melt the butter in a large cast-iron skillet over medium-high heat. Sprinkle the steaks on both sides with the lemon pepper seasoning and the remaining 2 teaspoons Montreal seasoning. Add the steaks to the skillet and cook for about 3 minutes per side for medium-rare. Remove to a cutting board to rest.
- For the peppercorn horseradish sauce: Add the sour cream, mayonnaise, horseradish, peppercorns, Worcestershire and Montreal seasoning to a bowl, then stir until well combined.
- Mound the tots on a platter and place the steaks alongside. Pour the sauce into a bowl to serve. Garnish with fresh parsley.
LEMON-PEPPER STEAKS
Butter, garlic and herbs bring out the best in beef steaks. They are simply done and simply satisfying.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Trim fat on beef steaks to 1/2-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.
- Cover and grill beef and bell peppers over medium heat 12 to 16 minutes, turning once, for medium beef doneness. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.
Nutrition Facts : Calories 530, Carbohydrate 5 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 45 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 1 g, TransFat 2 g
SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE
A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!
Provided by BecR2400
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
- Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
- Arrange on serving platter and squeeze with fresh lemon juice.
- Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
- Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
- Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Nutrition Facts : Calories 499.4, Fat 49, SaturatedFat 24.6, Cholesterol 286.2, Sodium 452, Carbohydrate 11.3, Fiber 4.8, Sugar 4.9, Protein 8.6
LEMON PEPPER STEAK
Some days I have little time to make a hearty meal for my "meat-and-potatoes" family. That's why I appreciate this juicy peppery steak. It has a down-home taste and requires no more than minutes to put together!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 2
Steps:
- Sprinkle steaks with lemon-pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes on each side or until the steaks reach desired doneness.
Nutrition Facts : Calories 337 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 127mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 46g protein.
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