E Prime Cut’s Cooking Ideas: Filet Mignon with Red wine and Horseradish Sauce!

4 filet mignon steaks
1 tablespoon butter
1 cup chopped shallots
1 teaspoon crushed black peppercorns
2 fresh thyme sprigs or 1/2 teaspoon dried
2 cups dry red wine
1/2 cup whipping cream
1 tablespoon prepared white horseradish

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about
20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
Transfer steaks to plates. Spoon horseradish sauce around and serve.

Servings: 4

Get your filet mignon at http://www.eprimecuts.com


E Prime Cut’s Cooking Ideas: Beef Roulades with Blue Cheese and Walnuts!

2 rib eye steaks
Essence spice
1/2 cup crumbled Maytag blue cheese
1/2 cup chopped roasted walnuts
2 tablespoons olive oil
8 new potatoes, cut into fourths, roasted
2/3 cup Maytag blue cheese mornay sauce
2 tablespoons fine diced red pepper
2 tablespoons fine diced yellow pepper
2 tablespoons chopped chives

Preheat oven to 450ºF. Season the pounded meat with Essence. Sprinkle the cheese and walnuts over the meat. Roll the meat into the roulades. Tie with the butcher’s twine.

In a saute pan, heat the olive oil. When the pan is smoking hot, sear the roulades on all sides. Place in the oven and roast for 5 to 6 minutes for rare to medium-rare.

Remove from the oven and slice on the bias into 5 (2-ounce) slices. Place the roasted potatoes in the center of the plate. Fan the meat around the potatoes. Spoon the sauce around the plate.

Garnish with long chives, brunoise of peppers and chopped chives.

Servings: 2

Get your Beef at http://www.eprimecuts.com