My Steak Marsala and all the other recipes from my show this past Sunday :)

Steak Marsala

Mashed Cauliflower

Roasted Asparagus

Blueberry Crisp

 

STEAK MARSALA

FOR THE STEAKS:

4 petite filet mignon

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 3 minutes.  Place steaks in skillet and sear for exactly 3 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 14 minutes.  Remove from the oven and let them rest for 10 minutes. 

 

FOR THE MARSALA SAUCE:

1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.

ROASTED ASPARAGUS 

1 bunch of asparagus rinsed and ends cut off

2 T olive oil

Salt and pepper to taste

Place asparagus on a foil-lined cookie sheet, drizzle with olive oil and sprinkle salt and pepper over asparagus. Place in oven heated to 400.  Bake 12 minutes.

MASHED CAULIFLOWER

2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 

BLUEBERRY CRUNCH

1 large can crushed pineapple (do not drain)

1 can blueberry pie filling

1 box white cake mix

1 ½ sticks melted butter

1 cup chopped pecans

Spray a 13x9x2 baking dish with cooking spray.   Dump pineapple in pan, spoon blueberry pie filling over pineapple, then sprinkle cake mix evenly over cherries.  Pour butter evenly over cake mix and sprinkle nuts on top.  Don’t stir!  Bake at 350 for 30-40 minutes or until done.  G reat with vanilla ice cream.