Ryan and I love a good steak dinner. One of our favorite restaurants is Corbin's Grille in Layton. We seem to always get the same thing...Rib-eye steaks with peppercorn sauce and mushroom risotto. I would consider it heaven on a plate!
I saw the recipe for Corbin's Peppercorn Sauce on GTU. So we thought we could try to make it at home. Luckily, it turned out just as good. We also found a risotto recipe that is very similar. Now we make this for special occasions or if we're in the mood for a good meal. The mushroom risotto is a hands on dish - lots of stirring! It takes patience, but definetly worth every bite!
Pan Seared Beef Tenderloin with Peppercorn Cream Sauce
(Corbin’s Grille)
8 Beef tenderloin steaks 4 oz each
8 Beef tenderloin steaks 4 oz each
1/4 cup olive oil (used to pan sear steaks with)
1/4 cup brandy
3 TBSP canned green peppercorns
1/4 cup all purpose flour
2 1/2 cups beef stock
1/2 cup heavy cream
Soak 3 TBSP of canned green peppercorns in 1/4 cup brandy for 3 hours.
Season the meat to be cooked with salt and pepper. Heat 1/4 cup of olive oil in a sauté pan until hot. A drop of water should dance around in it before evaporating. Add the seasoned steaks and cook until desired doneness. Remove the steaks from the pan and set aside.
Add the brandy soaked peppercorns to the oil and drippings in the sauté pan. Flame the brandy or cook until it is almost gone. Stir in the flour, turn down the heat to low and stir continuously making a roux. Cook for 2-3 minutes and add in beef stock. Stir with a wire whisk until all lumps are gone. Add 1/2 cup of heavy cream and stir in until well blended. Pour over steaks or serve on the side. Makes 3 cups. (serves 4)
***Use on any steak. We prefer rib eyes.
Mushroom Risotto
6 cups chicken broth
3 TBSP olive oil, divided
1 pound Portobello mushrooms, sliced thin
1 pound white mushrooms, sliced thin
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
Sea salt to tast
Freshly ground black pepper to tast
3 TBSP chives, finely chopped
4 TBSP butter
1/3 cup Parmesan cheese, freshly grated
In a saucepan, warm the broth over low heat.
Warm 2 TBSP olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 TBSP olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
6 cups chicken broth
3 TBSP olive oil, divided
1 pound Portobello mushrooms, sliced thin
1 pound white mushrooms, sliced thin
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
Sea salt to tast
Freshly ground black pepper to tast
3 TBSP chives, finely chopped
4 TBSP butter
1/3 cup Parmesan cheese, freshly grated
In a saucepan, warm the broth over low heat.
Warm 2 TBSP olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 TBSP olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
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