I know my posts have only been about once a week right now. That is because I have been finishing my second book! I have good news! I finished the manuscript! Gourmet Cooking For Two will be coming to stores near you August of 2014. Cedar Fort publishing has picked up my contract and we are all things go! This has been quite the venture. There will be 75% new recipes and 25% of the favorites from this site. Each recipe comes with a romantic tip as well. Thank you guys for all your support!
Because I just finished my book, I thought it was time to review one. I recently had the chance to review "Great Meat".
Some people might be surprised, because I am not a meat lover, but my husband is. I was excited because having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste of a recipe, and this book gave me a chance to learn much more about meat. This book offers valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more with this informative book. You can get yours here: Great Meat.
I enjoyed learning about all the different cuts of meat and I really enjoyed going through all of the great recipes in this book. Here is one I adapted from the book. Enjoy!
Steak with Onion Peppercorn Sauce
adapted from Great Meat
2 8 ounce portions of tri-tip or your favorite steak cut (hangar is recommended in the book but my butcher didn't have any)
1/8 cup grapeseed oil, or any other high heat oil
1/2 onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 Tbsp pink peppercorns, coarsely cracked
1 Tbsp black peppercorns, coarsely cracked
1/4 cup red wine
1/8 cup heavy whipping cream
1/4 cup chicken stock
Gently tenderize your meat with a meat mallet and set aside. (ignore the 3rd fillet, I had to make 3 so I could get pictures).
Heat half the oil in a pan. Add the onion and garlic, and fry gently until softened. add the pink peppercorns, black pepper, and wine.
Simmer until most of the liquid has evaporated. Stir in the cream, stock, and salt to taste. Simmer until thickened, stirring occasionally.
Heat a large frying pan over medium heat. Brush the steaks with the remaining oil and season with salt. When the pan is smoking, add the steak and fry for 1 1/2 minutes on each side for medium-rare. Fry the steak in batches if they cover more than half of the pan's surface. Remove the steak and allow to rest, covered, for 3 minutes.
Add the sauce to the meat pan and stir to deglaze the juices. Stir in any juices from the rested steak. Serve the steak with the sauce on top.