OK. Time for some Steak and Crab. They had this huge deal on crab. We got these ginormous claws 3 pounds of crab for $14.99!
I am making my crab cakes out of them and serving them as an appetizer to go with the steak I got also on a major sale. I love thegrocerygame.com I know you all are sick of me talking about it. I will try to refrain. But it is hard when I save so much!!! What would I do without it?
Tip of the day:
Unsalted butter is approximately 80% fat, 16% water and 4% milk solids. Slowly warming butter in a pan over low heat without boiling, the milk solids rise to the top as foam and the water sinks to the bottom. Remove the foam (milk solids) When all the milk solids have been removed. Ladle the butterfat into a clean saucepan, being careful to leave the water in the bottom of the pan. So From here on out when I say Clarified butter, you will know what I mean the complete definition of clarified butter is: butter made clear by heating and removing the sediment of milk solids.
Tonight I made:
Bifteck au poivre
Beurré pommes de terre rates
Croquettes de crabe
Sticky Cake au chocolat
Course I am serving the crab cakes as an appetizer, The steak and potatoes for a main course, and the chocolate cake for dessert.
Bifteck au poivre
This Pepper steak is an easy recipe that you can whip up quickly and it tastes like you ordered it at a wonderful gourmet restaurant.
4 8oz steaks
Salt to taste (TT)
6 TB cracked and minced peppercorns
4 TB clarified butter
8 TB Cognac
1 cup heavy whipping cream
4 TB unsalted butter
One thing I have learned is to let your meat come to room temperature before you cook it. So it is my recommendation to bring the steak out of the fridge 30 minutes before you start. I also like a tender steak. So you will find me hammering the crud out of mine. If you like a firm one then leave it alone.
Season the steaks with salt. Spread the peppercorns in a shallow plate or pan. Press the steaks into them coating each side. Sauté the steaks in the clarified butter (see my tip of the day above on how to make clarified butter) over high heat for 4 minutes on each side for rare, increasing time for how you like your steak cooked. Remove the pan from heat. Pour Cognac over the steaks; return the pan to the heat and flambé by lighting the liquid. When the flame subsides remove steaks from the pan and keep on a warm plate. Add cream to the pan. Bring to a boil and reduce for 2 minutes over high heat. Add tablespoons of butter one at a time until the liquid absorbs each one. Stir them in. Pour sauce over steak and serve immediately. I like it over buttered potatoes.
Flambé can sometimes discourage a person from trying to make a recipe. You can do it! The flame goes out fast and adds so much flavor. Try it! Share with me your success stories!
You will find the rest of the meal recipes below.
Here is the finished result: