Steakbiteswithbloodymarydippingsauce Recipes

Steps:

• Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
• In a bowl, beat together the egg and milk. In a resealable plastic bag, mix the flour, mesquite seasoning, salt, pepper, garlic powder, and cayenne pepper. Dip the steak pieces in the egg mixture, then place in the plastic bag, seal, and shake to coat.
• In the hot oil, fry the coated steak pieces in small batches until golden brown, about 5 minutes. Drain on paper towels.

Steps:

• Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes.
• Add vodka and boil to reduce by half. Add Worcestershire, hot sauce, tomato sauce and horseradish.
• Stir to combine the dipping sauce and return the sauce to a simmer.
• Add salt and pepper and adjust seasonings.
• Heat nonstick skillet over high heat.
• Coat meat bites lightly in oil.
• Season with steak seasoning blend or salt and pepper, to taste.
• Cook the meat until caramelized all over, about 2 minutes on each side.
• Transfer dipping sauce to a small dish and place at the center of a serving platter.
• Surround the dip with meat bites and set several bamboo "stakes" or skewers alongside meat.

Steps:

• Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
• Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Steps:

• Preheat the oven to 350 degrees F.
• Place the filet mignon in a bowl.
• Pour bourbon over steak and marinate for 1 hour.
• Remove the filet mignon from the bourbon and season with salt and pepper.
• Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
• Place the meat in the oven and roast for 15 minutes or until medium rare.
• Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
• Slice each half into 18 thin slices so you have a total of 36 slices.
• In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
• Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
• Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
• Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
• Place a small amount of the horseradish sour cream on top of the onions.
• Garnish with parsley.

Steps:

• Season sirloin with blackened seasoning to coat on all sides.
• Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
• Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.