Steakhouse Stack Sp5 Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
• Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
• When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
• Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
• Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
• Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
• Yield: 4 servings

Steps:

• Preheat the oven to 400 degrees.
• Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
• When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
• Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

Steps:

• Pre-heat oven to 375 degrees. Butter a muffin tin (or line a baking sheet with foil, grease foil with butter, and you can make stacks on baking sheet).
• Cook bacon until almost cooked through. It will do more baking in the oven.
• Slice tomatoes into 1/2 inch thick slices.
• Assemble stacks in muffin tin (or if using baking sheet, soak toothpicks in water, make stacks and put a toothpick in each one to keep the shape). You will place 2 potato slices on the bottom, one tomato slice, sprinkle of bleu cheese crumbles, a piece of peppered bacon and repeat this layering of ingredients until you have a nice stack. Add a little butter to the tops of the stacks so it gets nice and brown.
• Bake in a 375 degree oven for 25 minutes or until top is brown. Stacks are easily removed by taking a spoon or knife around the edges and popping them out of muffin tin. Yum!

Steps:

• In a medium bowl smash avocado and cayenne pepper with a fork until blended.
• In a small bowl add crab meat and soy sauce; toss gently.
• Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
• On a serving platter or plates, divide potatoes among 6 large open ended ring molds. Spread to edges of mold. Top potatoes with avocado and spread evenly. Add crab meat to molds. Carefully remove mold rings and serve.