STEAK MARSALA
FOR THE STEAKS:
4 petite filet mignons
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.
