Deconstructed Steak Dinner Recipes

Steps:

• 1. Heat olive oil in a medium saute pan. Add sliced shallots and saute until opaque. Remove from saute pan, and place on a warmed plate.
• 2. Add sliced red peper to saute pan and cook until soft and tender. Remove from saute pan and keep warm with shallots.
• 3. Melt unsalted butter in same saute pan. Add sliced mushrooms and minced shallots. Saute until mushrooms are soft and tender. Remove from saute pan and keep warm.
• 4. Sprinkle shaved beef with salt and pepper. Saute seasoned bee until cooked through, about 5 minutes.
• 5. Grate Mozzarella cheese, and set aside.
• 6. To assemble: Evenly distribute cooked shallots, red pepper and mushrooms over cooked beef. Sprinkle grated mozzarella evenly over ingredients. Place pan under broiler to melt the cheese.
• 7. Serve immediately.

Steps:

• Place cleaned baby greens onto center of the plate, scatter sliced tomatoes, quartered potatoes, and sliced steak strips. Crumble blue cheese over the top of the salad and place the sliced red onions across the top and drizzle with the Balsamic dressing.
• If you want to make this salad as a side salad then cut the ingredients in half, and if you want to make your own dressing then combine 1 cup Lite Olive Oil vinaigrette dressing with 2 tbsp honey and ¼ cup balsamic vinegar. Mix well and drizzle over salad.
• The Smokey Blue Cheese can be purchased from Emmi-Roth Kase @ http://www.rothkase.com. They also have a wonderfully creamy Bleu Cheese, called Buttermilk Bleu Affinée that can be substituted for the Smokey Blue. With over 600 delicious varieties from over 1200 cheese-makers across the state the selections seem endless.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry to about the thickness of a £1 coin, then cut out 2 x 12cm circles using a cutter, or by scoring around a saucer. Score a circle 2cm in from the edge, then prick the pastry inside the border. Lift onto a baking tray, then bake for 20-25 mins or until golden and puffed. Press the risen middles down a little, ready for the filling. Can be made a day ahead, then reheated in a hot oven.
• Heat the oil in a pan, add the shallots, then fry until softened. Add the mushrooms and thyme, then fry until mushrooms are softened and any liquid almost gone. Add the port or Madeira, then bubble for 2 mins. Add the cream, simmer for 1 min more until the sauce is slightly thickened, then set aside.
• Rub the steaks with a little oil and seasoning. Heat a griddle pan until hot, then cook the steaks for 2-3 mins on each side (depending on their thickness) for medium rare, a little more if you like your steaks well done. Cover the steaks with foil, then rest them for 10 mins.
• Reheat the tartlets. Warm the mushroom mixture over a low heat. Set the tartlets on warm plates, then spoon over the mushroom mixture. Sit the fillet steaks on top with a sprig of thyme. Serve with Balsamic spinach and Oven sauté potatoes (see below).

Steps:

• In a large cast-iron or other heavy skillet, cook pork over medium-high heat in 1/4 cup salad dressing until no longer pink. Remove from pan., In same pan, cook peppers, zucchini, onion, mushrooms, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through.