Sunday, March 9, 2014

Steak Crostini with Chive-Cream Sauce

Tender beef pairs nicely with the creamy sauce and crisp baguette.

Steak Crostini with Chive-Cream Sauce

16 oz. French baguette
1/2 cup sour cream
2 Tbsp chopped fresh chives
1 garlic clove, pressed
3/4 tsp salt, divided
1 Tbsp olive oil
2 beef tenderloin filets (4-5 oz ea, about 1 in. thick)
1 Tbsp black pepper, coarsely ground

Roasted Cherry Tomatoes:
12 cherry tomatoes
1 Tbsp olive oil
1/2 tsp black pepper, coarsely ground

Additional chopped fresh chives for garnish

Preheat oven to 425°F. Cut baguette on a bias into 24 1/2-inch-thick slices. Arrange bread on Large Sheet Pan; spray with olive oil. Bake 8-10 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Meanwhile, for sauce, combine sour cream, chives, pressed garlic and 1/4 tsp of the salt; mix well.

For filets, add oil to 10-in Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with Peppercorn Medley and remaining salt. Reduce heat to medium; cook 6-10 minutes or until Digital Pocket Thermometer registers 140°F for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.

Roasted Cherry Tomatoes: Preheat oven to 425°F. Cut 12 cherry tomatoes in half. Place tomatoes, olive oil and black pepper in Small Batter Bowl; toss gently. Place tomatoes, cut side up, on a Parchment Paper-lined Small Sheet Pan. Bake 18-20 minutes. Remove from oven; cool.

24 servings

Pampered Chef

Calories 110, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 5 g, Sodium 220 mg, Fiber 1 g

Sunday, March 2, 2014

Swedish Meatballs

Thanks goes out to my grandma for this recipe! It brings back wonderful childhood memories of spending a good part of summers on the farm and enjoying her cooking and baking!

1.5 lbs. ground beef
1/2 lb. ground pork
3/4 cup onion, finely chopped
3/4 cup bread crumbs
1 egg
1/3 cup milk
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. kosher salt
1 tsp. pepper
1 Tbsp. butter, divided
1 Tbsp. olive oil, divided
1/4 cup flour
3 cups beef broth
1/4 cup heavy cream
Egg noodles

Preheat oven to 400˚F. Cook egg noodles according to package directions.

Heat large skillet over medium heat. Melt 1/2 tablespoon of butter and 1/2 tablespoon of oil. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl, combine ground chuck, ground pork, onions, bread crumbs, eggs, milk, allspice, nutmeg, salt, and pepper. Mix by hand until thoroughly combined. Shape into balls in about 1-ounce portions and place on a sheet pan.

Heat the remaining 1/2 tablespoon butter and 1/2 tablespoon olive oil in the skillet over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Transfer meatballs to sheet pan and bake in the oven until cooked through, about 10 minutes.

Over low heat, add the flour to the skillet and whisk until lightly browned, about a minute. Increase heat to medium and gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve over egg noodles.

8 servings

Grandma Theige