tunasalad

Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

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I have some great-tasting recipes from our forum to help make your weekend cooking quick and easy.  Before I get to those, I’d like to share a secret recipe for a perfect pan-fried rib-eye steak that is topped with an amazing shallot-Gorgonzola butter.  This rib-eye can be prepared in a flash and tastes like it came from an expensive steakhouse.

This recipe is only one of the many mouth-watering beef recipes featured in “The Complete Beef Cookbook“.  In this book, you will find an assortment of beef recipes for any occasion.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

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New Secret Recipe
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Pan-Fried Rib-Eye Steaks with Shallot-Gorgonzola Butter

6 Tablespoons butter; (3/4 stick), room temp.
3 1/2 Tablespoons Gorgonzola cheese; crumbled
3 Tablespoons shallots; minced
2 teaspoons chives, fresh; chopped
4 (10 oz) beef rib eye steak (3/4-inch thick)
salt, to taste
black pepper, to taste

Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper.

Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Season steaks with salt and pepper.

Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

Servings: 4

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Apple-Dijon Glazed Pork Chops

Sausage Parmesan Sub Sandwiches

Dijon Chicken Smothered in Mushrooms

Find these recipes and many more our Recipe Exchange Forum:

Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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tunasalad

Panera Bread Grilled Steak Salad with Giant Croutons

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Hi,

Hope you are doing well.

Today I have a great secret recipe from Panera Bread.  This recipe is for a grilled steak salad with giant croutons.  The salad features grilled beef tenderloin with crisp greens, oranges, nuts and a sweet poppy-seed dressing.  The highlight of this dish is of course the crunchy sourdough croutons.

This dish can be made for lunch or dinner as it is very filling.  If you do not have a Panera near you, feel free to substitute a baguette from your local bakery.

Enjoy!

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New Secret Recipe
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Panera Bread Grilled Steak Salad with Giant Croutons

1 tablespoon vegetable oil
1 1/2 pounds 1″ thick beef tenderloin steaks
1 Panera Sourdough baguette
extra-virgin olive oil
blue cheese sprinkles (optional)
1 10oz bag baby spinach leaves
1 head red leaf lettuce
1 16oz can mandarin oranges
1 cup crumbled blue cheese (about 4 ounces)
3/4 cup sliced almonds (about 3 ounces)
1/2 medium red onion, thinly sliced into rings
Your favorite Poppy-seed salad dressing

For the grilled steak, rub both sides of each steak lightly with vegetable oil, and then season with salt and pepper. Grill steaks on one side, turn and finish grilling to desired doneness. (About 5 minutes on each side for medium rare.) Transfer steaks to platter to stand until cool, about 15 minutes. Cover and refrigerate until well chilled. Just before serving, slice each steak diagonally into thin pieces.

If you prefer, coat the bottom of a large, heavy skillet with 1 tablespoon of vegetable oil and place over medium-high heat. When the oil is hot but not smoking, add the steaks and cook on both sides to desired doneness. (About 5 minutes on each side for medium rare.) Prepare the steaks for serving as above.

For the giant croutons, cut bread into slices 3/4″ to 1″ thick.  Place the slices in a single layer on a baking sheet and bake slowly in a 300° F oven until they are lightly browned and crisp (approximately 25-30 minutes). For extra flavor, lightly brush each slice with olive oil after they have baked for 15 minutes. If you wish, sprinkle blue cheese crumbles over the slices for the last minute or so of baking, just until the cheese softens.

For the salad, mix all the salad ingredients in a large salad bowl.  Add dressing and toss to coat. Divide salad equally and arrange on six plates. Top with slices of grilled beef. Add a giant crouton to the side of each plate and serve immediately.

Makes 6 servings

Source: Panera Bread

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Copycat Benihana Style Steak

Prepare this dish with Magic Mustard Sauce.
¼ cup Uncooked rice
6 oz sirloin steak – boneless
1 tbsp Peanut oil
2 large Mushrooms – sliced
Salt
Pepper
Cook rice according to package directions. Set aside.
Heat griddle to 350°F and pour on oil to coat surface.
Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices.
Turn meat pieces until done to preference. Season with salt and pepper to taste. Serve with boiled rice and magic mustard sauce.
Makes 1 serving.

tunasalad

Copycat Shoney’s Country Fried Steak

3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 (4 ounce) cube steaks, trimmed, flattened
1 1/2 tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt

Pour water into a medium bowl.

In another bowl, sift the flour, salt, and pepper together. Dip steaks in water, then into the flour mixture. Repeat.

Lay coated steaks on wax paper and freeze for about 3 hours.

Deep fry steaks in 350 degrees F oil for 8-10 minutes. Drain on paper towels.

Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Serve gravy over steaks.

Serves: 2