Steak au Poivre with Brandied Cream Sauce

It’s Steak Night! 

This will beat any taco night for sure! Don’t get me wrong, I do love a good taco. However, this steak sauce will have you licking your plate. Tonight’s recipes were both a slam dunk.

Let’s get right to it!

Wednesday’s Recipes are:

Steak au Poivre with Brandied Cream Sauce

4 tbsp. unsalted butter
1 medium shallot, minced
1 cup low-sodium beef broth
¾ cup low-sodium chicken broth
¼ cup heavy cream
¼ cup brandy
1 tbsp. brandy
1 tsp. lemon juice or 1 tsp. Champagne vinegar
Table salt
4 strip steaks (8-10 ounces each), 2/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle
Table salt
1 tbsp. black peppercorns, crushed

1. Heat 1 tbsp. butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about ½ cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.
2. Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 tsp. crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.
3. Place now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks un-peppered side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.
4. Pour reduced broth, cream, and ¼ cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.
Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

My hubby’s rating: 😄😄😄😄😄😄😄😄😄😄(10/10)

The sauce was unbelievable!! We had to simmer the Sauce longer then 5 minutes so just keep your eye on it and make your best judgement.


Garlic-Lemon Green Beans with Toasted Bread Crumbs


2 slices high-quality sandwich bread, each slice torn into quarters
3 tablespoons unsalted butter
salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
6 medium garlic cloves, minced or pressed (about 2 tablespoons +)
2 teaspoons unbleached all-purpose flour
1/8 teaspoon red pepper flakes (more to taste)
1 teaspoon fresh thyme leaves, minced
1½ lbs green beans, ends trimmed
1 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
Note: Reduce the amount of garlic for more subtle flavoring.

Process the bread in a food processor to produce even, fine crumbs, about ten 1 second pulses. Heat 1 tablspoon of the butter in a large skillet over medium-high heat; when melted, add the bread crumbs and cook, stirring frequently until golden brown, 3 to 5 minutes. Transfer to a medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon ground black pepper and the Parmesan cheese, set aside.

Wipe out your skillet. Add the remaining 2 tablespoons of butter, the garlic and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until the garlic is golden, 3 to 5 minutes. Stir in the flour, red pepper flakes and thyme, then toss in the green beans. Add the chicken broth and increase the heat to medium-high; cover and cook until the beans are partly tender but still crisp at the center, about 4 minutes. Uncover and cook, stirring occasionally until the beans are tender and the sauce has thickened slightly, about 4 minutes. Turn off heat, stir in the lemon juice and adjust the seasonings with salt and black pepper to taste.

Transfer to a serving dish, sprinkle evenly with the bread crumbs and serve.


My hubby’s rating: 😄😄😄😄😄😄😄😄😄😄(10/10)

These were winning green beans! It is hard to get excited about green beans but these are something exciting for sure. Again, I had to cook this a couple minutes longer then the recipe calls for. Keep your eye out for tender green beans and you’ll be fine.

Recipes From: America’s Test Kitchen

Guten Appetit!


Pan Seared Shrimp

Happy National Sticky Bun Day!!

I wish I could say I made some sticky buns tonight but I did not. The night isn’t over yet though…🤔

Tonight I cooked pan seared shrimp with garlic-lemon butter. The dish smelled and looked amazing! However, when I bit into the shrimp it was chewy. 😐 Not what what I was going for.  I’ve read online that most people swear by this method. I plan on giving it another go sometime soon. Hopefully, you will have more success then I did!

Here is Tuesday’s recipe:

Pan Seared Shrimp with Garlic-Lemon Butter


3 tablespoons butter, softened
1 medium garlic clove, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley leaves, chopped
1⁄8 teaspoon salt
2 tablespoons vegetable oil
1 1⁄2 lbs shrimp, peeled and deveined (21/25 count)
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1⁄8 teaspoon sugar


Beat butter with a fork in a small bowl until light and fluffy. Stir in garlic, lemon juice, parsley and 1/8 tsp salt until combined. Set aside.
Heat 1 tbs oil in a 12-inch skillet over high heat until smoking. Meanwhile toss shrimp, salt, pepper and sugar in a medium bowl. Add half of shrimp to pan in a single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to a large plate.
Repeat with remaining oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges if desired.


My hubby’s rating: 😄😄😄😄😄😄(6/10)

My rating: 🤗🤗🤗🤗(4/10)

This recipe is thanks to America’s Test Kitchen!

Buen provecho!

Catch Up!

Happy Thursday!

Let’s end this Thursday with an explosion of recipes you must try! I haven’t posted lately because life has just been that great. (No sarcasm) For the first time in my life I’m doing exactly what I want to do professionally which also allows me to have enough energy to have the outside of work life that I want. I have time for everything including being creative, friends, and family. Love it.

Back to food. I’ve stumbled on some of the best recipes I’ve made to this date along with some everyday great meals.

Here are some recent recipes:

Weeknight Bolognese




Hubby rating 😄😄😄😄😄😄😄😄😄(9/10)

This was a recipe by Barefoot Contessa. This will be a repeat recipe for sure. This is perfect for a weeknight family dinner!

Pesto Salmon


Hubby rating 😄😄😄😄😄😄😄(7/10)

This was a nice change up on our regular salmon night.

Inspired by: Cooking Classy

Spicy Dr.Pepper Ribs





Hubby rating 😄😄😄😄😄😄😄😄😄😄(10/10)

Stop what you are doing and make these. Seriously. I’ll wait.

These were so good that my husband and I were giggling the whole time like little kids. These ribs fantastic and will now be apart of our family recipe collection.

*There was  one change to the recipe. Regular ribs were used instead of baby back ribs.

Recipe from: Pioneer Woman

Lemon Parmesan Garlic Chicken & Veggies





Hubby rating 😄😄😄😄😄😄😄😄(10/10)

Again, I’ll wait for you to go try this recipe. We have found another family recipe. Chicken has never been that exciting but this is a must try. It has so much flavor and is quite easy to make. The potatoes weren’t great so I would find an alternative recipe for those. Seriously enjoy this wonderful chicken!

Recipe from: A Cafedelites

Chicken Broccoli Shells & Cheese


Hubby rating 😄😄😄😄😄😄😄(7/10)

This was a very tasty dish. I used the left over chicken from the recipe above. Very yummy! I recommend using less pepper then is written.

Recipe from: Liz Fourez