Monthly Archives: April 2023

Juicy Steaks in the Oven with GREAT Pan Sauce

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Ingredients  


  • ▢ 2 ribeye steaks 1″ thick, or your favorites steaks
  • ▢ 1 tablespoon olive oil
  • ▢ 1 teaspoon steak seasoning or to taste
  • ▢ 3 tablespoons butter divided

Pan Sauce (optional)

  • ▢ 2 cloves garlic minced
  • ▢ 2 sprigs fresh thyme (or 1/4 teaspoon dried), more to taste
  • ▢ 1 sprig fresh rosemary chopped, (or 1/2 teaspoon dried)
  • ▢ 3 tablespoons red wine or beef broth
  • ▢ ¼ cup heavy cream

Instructions 

  • Remove steaks from the fridge at least 20 minutes before starting.
  • Preheat oven to 400°F.
  • Heat a large skillet over medium-high heat.
  • Rub steaks with olive oil and generously season. Brown 2-3 minutes per side and place the pan in the oven.
  • Bake 10-15 minutes or until steaks reach the desired doneness. Remove steaks from the skillet and rest at least 5 minutes while making the sauce.
  • If making sauce, add 1 tablespoon butter, garlic, rosemary and thyme to the pan. Stir until fragrant, about 30 seconds. Add red wine and simmer 2 minutes while scraping any bits off the bottom. Stir in cream and simmer 2-3 minutes more.
  • Top steaks with remaining butter and serve with sauce.


Potatoes Au Gratin via jessicagavin

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Ingredients 

  • ▢ ¼ cup unsalted butter
  • ▢ 1 tablespoon minced garlic
  • ▢ ½ cup finely chopped yellow onion
  • ▢ ¼ cup all-purpose flour
  • ▢ 2 cups whole milk
  • ▢ ¾ teaspoon kosher salt
  • ▢ ½ teaspoon black pepper
  • ▢ ⅛ teaspoon nutmeg
  • ▢ 2 pounds yukon gold potatoes, peeled and cut into ⅛” thick slices
  • ▢ 1 cup shredded gruyere cheese
  • ▢ 1 cup shredded sharp cheddar cheese
  • ▢ 2 teaspoon chopped chives

Instructions 

  • Preheat the Oven – Set the oven rack to the middle position. Heat to 400ºF (200ºC).
  • Make the Cream – Melt butter in a large skillet over medium-low heat. Add garlic and onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes. Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg.
  • Add the Cheeses – Add ½ cup gruyere and ½ cup sharp cheddar cheese, and stir to combine.
  • Assemble the Casserole – Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce. Layer the remaining potatoes, followed by cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.
  • Bake – Cover with foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.
  • To Serve – Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.

Notes

  • Make Ahead: Assemble, cover, and refrigerate for 2 days before baking. More baking time may be needed as the ingredients and pan will be cold. 
  • Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month. 
  • Reheating: Cover and reheat a small portion in the microwave on a high setting in 15 to 30-second increments until hot. Alternatively, cover and reheat in the oven at 350ºF (177ºC) until hot. 

Jalapeño Popper Stuffed Smoked Pork Tenderloin Wrapped in Bacon

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Ingredients

  • 2 pork tenderloin
  • 4 jalapeno peppers , cored and minced
  • 8 oz cream cheese
  • 1 cup cheddar cheese , grated
  • 1 tbsp chili powder
  • 10-12 bacon slices

Instructions

  • Trim the pork tenderloins of any fat and membrane. Holding knife horizontally, slice the pork tenderloin in half being careful not to pierce through the other end.
  • In a small bowl, mix together the jalapeño pepper with the cream cheese, cheddar cheese and chili powder.
  • Spread the cheese and jalapeño pepper mixture evenly in the openings of the pork tenderloin. Close up the tenderloins ensuring that the cheese stays inside the pocket of the meat.
  • Wrap the tenderloins with the bacon and place on smoker rack. It may be wise to have the tenderloins with the cut open side facing up, so that any melted cheese will stay in the pocket and not ooze out.
  • Set the smoker to 275F using wood of choice (hickory, apple or cherry work great).
  • Smoke the pork until they reach an internal temperature of 165F and the bacon is rendered and starting to crisp, approximately 2 1/2 – 3 hours.
  • Remove the pork tenderloins from the smoker and let them rest for about 10 minutes. Slice into 1 inch medallions and serve.

Notes

How to make in an oven

It is possible to bake this stuffed pork tenderloin in the oven. Prepare the recipe up to step 4 and then place the wrapped tenderloin on a baking sheet.

Bake in a 400F oven until cooked through and the internal temperature reaches 165F. This should take around 45-60 minutes.

Let rest for 10 minutes and then slice into medallions.