Steak Marsala, Augratin Potatoes and Roasted Asparagus :)

STEAK MARSALA AUGRATIN POTATOES ROASTED ASPARAGUS STEAK MARSALA FOR THE STEAKS: 4 petite steak filets 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 2 minutes. Place steaks in skillet and sear for exactly 2 minutes on each side. Remove from heat and place the steaks in the skillet into a 375 oven. Bake for exactly 12 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. MELISSA’S POTATOES AUGRAUTIN 2 large baking potatoes, washed and cubed 1 small onion, chopped 2 tablespoons olive oil 2 tablespoons butter Salt and pepper to taste 1-cup sour cream 1 (8-ounce) bag sharp cheddar, shredded In a skillet (black skillet is best), place olive oil and butter on medium high heat. When the butter is melted, place potatoes in the skillet and sauté’ for about 10 minutes. Add the onions and continue to sauté’ the potatoes and onions together until the potatoes are very tender. You may even place a lid over the skillet and simmer the potatoes on low for about 15 minutes, stirring often. Once the potatoes are cooked, spread sour cream over potatoes then sprinkle cheese evenly over sour cream. Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted. These are delish! LEMON-PEPPER ASPARAGUS 1 bunch fresh asparagus, washed and trimmed Olive oil Salt, pepper and lemon-pepper seasoning Place the asparagus on a baking sheet in a single layer and drizzle with olive oil. Sprinkle seasonings over asparagus and roast in the oven on 425 for 12 minutes.