Steak Au Poivre

Steak Au Poivre is one of those classic recipes I have always wanted to try. I really enjoy beef and this recipe was rich and filling. It seems fancy yet is very simple to prepare.

Adapted from Williams-Sonoma Simple Suppers

Serves 4

1 Tbsp peppercorns
1 Tbsp coarse sea salt
4 6 oz. rib-eye steaks about 1 inch thick
3 Tbsp unsalted butter
1 Tbsp Canola oil
2 thinly sliced shallots
5 oz. fresh cremini mushrooms, sliced
1/3 cup Grand Marnier cognac
1/3 cup half and half
Fresh ground salt and pepper

Coarsely crush peppercorns and mix with salt. Pat the mixture firmly and evenly on both sides of the steaks.

In a large frying pan over medium-high heat, melt 2 tablespoons of butter with the oil. Add the steaks and cook, turning once, 6-8 minutes total for medium-rare. Transfer steaks to a platter and tent with aluminum foil.

Add the remaining 1 tablespoon butter to the pan and place over medium heat. Add the shallots and mushrooms and saute' until softened, about 1 minute. Stir in the Grand Marnier and half and half, bring just to a boil, stirring up the browned bits on the pan bottom. Lower the heat and simmer until slightly thickened, about 1 minute. Season with salt and pepper. Place steaks on plates and spoon sauce with shallots and mushrooms over them.

Beef Veggie Casserole

Sometimes you need a easy to prepare, money saving meal. This recipe for Beef Veggie Casserole is budget friendly and can be on the table in 25 minutes. This recipes calls for several convenience foods but could be easily adapted to use the homemade versions. The casserole is also a great way to use leftover beef and potatoes.

Adapted from Taste of Home Casseroles, Slow Cookers, & Soups

Serves 5

1 envelope dry mushroom gravy mix
3/4 cup water
2 cups cubed, cooked beef
1 small can corn niblets, drained
2/3 cup chopped carrots
2/3 cup frozen peas
2 medium potatoes, peeled, cubed and cooked
1 tube refrigerated buttermilk biscuits, separated into 8 biscuits

In a large sauce pan combine gravy mix and water and mix until smooth. Bring to a boil; cook and stir until thickened. Stir in cooked beef, veggies, and cooked potatoes; heat through.

Pour into a greased 9 inch square baking pan. Top with biscuits. Bake, uncovered, at 400 degrees for 16 minutes or until bubbly and biscuits are golden brown.

Spicy Crockpot French Dip Sandwiches

As the Fall begins and the days become shorter and cooler, I find myself craving warm, comforting meals. Since my husband and I don't get home until at least 7 P.M. on most week nights I went in search of recipes that fulfill these desires and required little prep work. I came across this cookbook which had recipes in all three categories I was looking for. This French Dip recipe caught my eye, we order french dip sandwiches often when eating lunch out. The recipe is simple and the ingredients easy to find. The spice from the peppers is subtle yet not over powering.

Adapted from Taste of Home Casseroles, Slow Cooker & Soups cookbook

Makes 10 sandwiches

1 boneless beef sirloin tip roast (2 pounds)
1/2 cup water
1 4 oz can diced jalapeno peppers, drained (fresh would also be fine)
1 envelope Good Seasons Italian salad dressing mix
1 beef bullion cube dissolved in 2 cups water
10 slices deli sliced white American cheese
10 Portuguese Rolls sliced

Place beef in a 5 qt or larger crock pot. In a bowl, combine 1/2 cup water, peppers, and dressing mix and pour over beef. Dissolve bullion cube in 2 cups water and pour into crock pot. Cover and cook on low for 9 hours. Place half a slice of cheese on each side of open faced rolls and melt under broiler. Remove beef and shred. Pile shredded beef on each toasted and cheesed roll and serve with cooking juices on side for dipping.