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Attention all meat-lovers: Have I got a dinner for you! It will be tasty, easy and cost much less than a meal at a fancy steakhouse.
Let’s face it: Top-quality beef is expensive. There are only a handful of places to buy it, as the best is slated for posh restaurants and four-star hotels.
To find good beef, make friends with a reputable butcher. I’ve been buying my meat at Whole Foods Market for some time because they carry Coleman Beef, some of which is dry-aged in humidity-controlled closed cases. This brand raises animals on unadulterated organic grain and no antibiotics.
Choose any cut you like, such as a rib-eye (also known as a Delmonico), filet mignon, hefty porterhouse or New York strip.
A martini or Manhattan is a classic steakhouse drink. Martinis are made with gin and vermouth. The Manhattan was invented when Jennie Jerome asked a bartender to create a cocktail in honor of her father’s birthday. I like a Rob Roy, which is a Manhattan made with scotch.
Traditional steakhouse starters include shrimp cocktails, clams casino and oysters on the half shell. Salads play a big part, as well. The classic iceberg wedge loaded with chunky blue cheese dressing is a favorite, as is spinach salad. Sides usually feature some kind of potato, asparagus or creamed spinach.
Desserts are classic, too. I like a hot fudge sundae or a snowball.
In my steakhouse dinner for two, each recipe can easily be doubled to serve four.
Iceberg Lettuce with Blue Cheese Dressing
Ingredients:
1 head of iceberg lettuce, cored and cut into four pieces
1 small red onion, peeled and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1/2 pound of blue cheese, such as Gorgonzola, Roquefort or Maytag Blue
1/2 cup of mayonnaise
1/2 cup of light cream or half-and-half
Directions:
Chill two salad plates.
Place a lettuce wedge on each. Lay a slice of red onion next to it. Repeat. Sprinkle with the salt and pepper.
Put the blue cheese, mayo and light cream or half-and-half in a food processor bowl fitted with a steel blade. Pulse until a bit smooth but still containing small chunks of cheese.
Top each salad with the dressing.
Filet Mignon with Red Wine Sauce
Ingredients:
2 (8-ounce) filet mignon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons of butter
2 tablespoons of olive oil
1 large shallot, minced
1 cup of dry red wine, such as Cabernet Sauvignon or Chianti
Directions:
Wipe the steaks dry with paper towels. Sprinkle with the salt and pepper.
Heat the butter and oil in a skillet over medium-high. Sear the beef for about three to four minutes on each side for rare. Remove and place on a warm platter. Cover with foil.
Add the shallot to the pan and saut� over medium for about five minutes or until translucent. Raise the heat to high and add the wine. Scrape the bottom of the skillet with a wooden spoon to loosen the brown pieces.
Pour the sauce over the steaks and serve.
Lyonnaise Potatoes
Ingredients:
2 large Yukon Gold potatoes, scrubbed and sliced
4 tablespoons of olive oil
1 small onion, peeled and sliced
2 fat cloves of garlic, sliced
Kosher salt and freshly ground black pepper, to taste
Directions:
Wipe the potatoes dry with paper towels.
Heat the oil in a large skillet over medium-high. Add the potatoes and saut� for about five minutes. Raise the heat to high and add the onion. Saut� for about five minutes. Add the garlic and saut� for about two to three minutes. Don’t burn the garlic.
Season with the salt and pepper.
Creamed Spinach
Ingredients:
1 (10-ounce) package of frozen chopped spinach, defrosted
2 tablespoons of butter
2 tablespoons of cream cheese
1/2 cup of heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Squeeze the water from the spinach using hands. Place in a bowl.
Put the butter and cream cheese in a saucepan and melt over medium. Add the spinach and raise the heat to high, stirring frequently. Lower to medium and add the cream. Stir well.
Season with the salt and pepper.
Note from Phyllis: For creamier spinach, add a bit more butter and cream.
Snowballs
Ingredients:
Four scoops of vanilla or coffee ice cream
Unsweetened flaked coconut
Chocolate sauce or hot fudge
Directions:
Chill two glass sundae dishes or bowls. Put two scoops of ice cream into each. Place in the freezer for about five to 10 minutes.
Pour the coconut onto a plate. Roll each scoop in the coconut and return to the serving dishes. Top with the chocolate sauce or hot fudge.
