STEAK AU POIVRE FOR TWO

Steak au Poivre for Two 

2 beef tenderloin steaks (5 ounces each)

2 tablespoons olive oil, divided

1 tablespoon whole white or black peppercorns, crushed

1/4 teaspoon salt1 tablespoon finely chopped shallot

1/4 cup port wine1 tablespoon balsamic vinegar

1/4 cup condensed beef consomme, undiluted

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.

Pairs well with home style, fried, or mashed potatoes as well as asparagus.


Courtesy of Taste of Home

BACON, CREMINI & BRIE POTATOES FOR TWO

Bacon, Cremini & Brie Potatoes for Two


2 medium potatoes
2 teaspoons olive oil
1/4 teaspoon salt

3 bacon strips, chopped

1/4 pound sliced baby portobello (cremini) mushrooms

2 ounces Brie cheese, sliced

1 tablespoon minced fresh chives

Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender.

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms in drippings.

Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives. 

Courtesy of Taste of Home