Recipe of the Month: May 2009
Steak With Bourbon-Coffee Sauce
- ½ cup water
- 3 tbsp bourbon
- 1 ½ tsp sugar
- ½ tsp beef flavored bouillon granules
- ½ tsp instant coffee granules
- ½ tsp black pepper
- ¼ tsp salt
- 4 of your favorite Service Foods steaks
- 1 tbsp olive oil
- 2 tbsp fresh chopped parsley
- Combine first five ingredients in a small bowl and set aside.
- Sprinkle salt and pepper over both sides of steaks. Heat a medium non-stick skillet over medium-high heat. Coat pan with olive oil. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
- Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley and serve with a side of Potatoes Leek Au Gratin.
Potatoes Leek Au Gratin
- 1 tbsp olive oil
- 3 tbsp finely chopped leeks
- 3 tbsp dry white wine
- 1 cup heavy cream
- 1 tsp garlic powder
- Pinch of salt and pepper
- 3 baking potatoes, peeled and sliced very thin
- 1 cup shredded Gruyere cheese
- Preheat oven to 400 degrees. Butter a one quart baking dish. Heat a skillet over medium heat for one minute. Add the oil and chopped leeks and sauté lightly for one minute. (Do not let the leeks get brown.) Add the wine, cream, garlic powder, salt and pepper to the skillet. Bring to a simmer for 1 minute only, and remove from heat. *Do not overcook the cream/leek mixture, as it will over reduce and you will have a dry au gratin.
- In the buttered baking dish, layer the potato slices so they overlap. Place a thin layer of the shredded cheese on the potatoes. Continue the layers of potatoes and cheese until both are used up.
- Pour the cream/leek mixture over the potatoes and shake the dish slightly so the cream works down into the potato layers.
- Cover and bake for 1 hour. Let rest for 10 minutes before serving. Your home will smell wonderful for two days!