Steaks with Peppercorn Sauce

I made this last night for Kevin's birthday dinner...it was yummy! And the easiest way to make a steak -- I don't think we will ever grill them again! I do think on the sauce I would use 1 T of mustard instead of the 2 T it calls for, but it was good fixed as is.

Thanks Pioneer Woman!

Ingredients
■2 whole Beef Fillets Or Other Good Steaks
■2 Tablespoons Butter
■Kosher Salt And Freshly Ground Pepper
■2 Tablespoons Dijon Mustard
■¼ cups Brandy
■2 Tablespoons (additional) Brandy
■½ cups Heavy Cream
■1 Tablespoon Good Peppercorns, Crushed
Preparation Instructions
Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.

Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.

Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.

Spoon sauce over steaks and serve.

Rolled Steak Florentine

I am making this tonight and it has been one of my favorites since I was a kid. It is pretty easy and has really nice presentation (and looks like it was hard to make) when served over rice. My boys love it too...and a great way for them to eat spinach!


1 1/2 lb flank steak (sometimes I use sirloin tip steak if I can't find flank)
garlic salt
pepper
12 oz cream cheese, softened
10 pkg chopped spinach, thawed and drained well
Worcestershire sauce (to taste)
1/4 cup chopped onion
1 can beef broth
2 T flour
kitchen string

Pound steak and sprinkle lightly with salt. Combine cream cheese, spinach, pepper, Worcestershire and onion. Spread over steak and roll up. Tie kitchen string around steak to make it stay together while cooking. Pour broth over steak. Bake 1 hour at 350, uncovered. Transfer meat to a platter and keep warm. Combine flour and 1 cup water and stir into broth. Cook until thickened. Serve meat sliced into 1/2" slices over rice (white or wild) and top with gravy.

My Mom's Meatloaf

Amber had asked me for my meatloaf recipe awhile back and I am just now getting around to posting it (oops!). I making it tonight for dinner and get my boys to eat it by calling it a giant meatball (it basically is!) which they think is hilarious.

Enjoy!

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1 1/2 pounds ground round
2-3" piece of green pepper, chopped finely
1/2 medium onion, chopped finely
20 or so saltine crackers crumbled finely (about 1/2 package)
8 oz can tomato sauce (USE ONLY 1/2 OF THE CAN, reserve the rest)
1/4-1/3 cup ketchup
1 egg, beaten
1/2 tsp salt
pepper to taste

Mix together all ingredients. Form into glass pan (larger than the loaf...I usually use a 9x13). Pour reserved tomato sauce from can onto top of formed loaf. bake at 350 for at least an hour.

Kristen's Pot Roast Recipe

(courtesy of Paula Deen & my mom)

1 2-3 pound chuck roast
seasons to taste (salt, pepper, garlic powder, season all, onion powder -- really whatever you like to season meat with in your pantry)
1/4 cup vegetable oil
1-2 onions thinly sliced
3 bay leaves
3-4 beef bouillon cubes, crushed (I buy the jar that already has them crushed up). (You can use a can of beef broth instead)
2 cloves garlic, crushed (sometimes I use a bit more)
1 can cream of mushroom soup
1/2 chardonnay wine (optional)

Season the roast on all sides (season well). In medium hot skillet, brown roast on all sides in oil. Place roast in crock pot (I use those crock pot liners and it works fine cooking in that and is a breeze to clean up!). On top of roast, layer onion, bay leaves, bouillon, garlic, and cream of mushroom soup. Add wine (optional). Cover with just enough water to covver all the ingredients suffiently. Cook on low setting approx 8 hours.

About 3-4 hours before done, I add in new potatoes and carrots. Cook until tender.