Plains Edition Recipes for 7-2-11 | TheFencePost.com

Plains Edition Recipes for 7-2-11

From the kitchen of: Nebraska Beef Council, Kearney, Neb.

(2) boneless beef top loin (strip) steak, cut 1″ thick or beef shoulder top blade steaks (flat iron) – about 8 oz. each

1 tsp. lemon pepper

fresh parsley, chopped (optional)

Red Wine Sauce:

1 Tbsp. olive oil

Recommended Stories For You

1 c. sliced cremini or button mushrooms

2 cloves garlic, minced

1/2 c. dry red wine

1/3 c. ready-to-serve beef broth

1/3 c. whipping cream

1/4 tsp. ground black pepper

Salt

Press lemon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove to platter: keep warm. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot. Add mushrooms; cook and stir 1 to 2 minutes. Add garlic; cook and stir 20 to 30 second or until fragrant. Add wine; cook and stir 1 to 2 minutes or until browned bits are dissolved and liquid is reduced by half. Stir in broth, cream and black pepper. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired. Spoon sauce over steaks. Garnish with parsley, if desired. Makes 2 to 4 servings.

From the kitchen of: Nebraska Beef Council, Kearney, Neb.

(2) boneless beef top loin (strip) steak, cut 1″ thick or beef shoulder top blade steaks (flat iron) – about 8 oz. each

1 tsp. lemon pepper

fresh parsley, chopped (optional)

Red Wine Sauce:

1 Tbsp. olive oil

1 c. sliced cremini or button mushrooms

2 cloves garlic, minced

1/2 c. dry red wine

1/3 c. ready-to-serve beef broth

1/3 c. whipping cream

1/4 tsp. ground black pepper

Salt

Press lemon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove to platter: keep warm. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot. Add mushrooms; cook and stir 1 to 2 minutes. Add garlic; cook and stir 20 to 30 second or until fragrant. Add wine; cook and stir 1 to 2 minutes or until browned bits are dissolved and liquid is reduced by half. Stir in broth, cream and black pepper. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired. Spoon sauce over steaks. Garnish with parsley, if desired. Makes 2 to 4 servings.

From the kitchen of: Nebraska Beef Council, Kearney, Neb.

(2) boneless beef top loin (strip) steak, cut 1″ thick or beef shoulder top blade steaks (flat iron) – about 8 oz. each

1 tsp. lemon pepper

fresh parsley, chopped (optional)

Red Wine Sauce:

1 Tbsp. olive oil

1 c. sliced cremini or button mushrooms

2 cloves garlic, minced

1/2 c. dry red wine

1/3 c. ready-to-serve beef broth

1/3 c. whipping cream

1/4 tsp. ground black pepper

Salt

Press lemon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove to platter: keep warm. To prepare Red Wine Sauce, add oil to same skillet and heat over medium heat until hot. Add mushrooms; cook and stir 1 to 2 minutes. Add garlic; cook and stir 20 to 30 second or until fragrant. Add wine; cook and stir 1 to 2 minutes or until browned bits are dissolved and liquid is reduced by half. Stir in broth, cream and black pepper. Continue cooking 5 to 7 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired. Spoon sauce over steaks. Garnish with parsley, if desired. Makes 2 to 4 servings.