Sunday, September 11, 2011

Steaks on the Grill

Tonight marinated grassfed beef tenderloin steaks in teriyaki sauce.  Grilled them to a perfect medium-rare.

I took fresh sliced mushrooms and cooked them in a little bit of olive oil in a hot skillet then added some red wine (same wine we will be drinking with dinner) into the pan along with some salt.  Let that cook until the wine had cooked off.  I like to add a little bit of wine to my mushrooms, they pick up the accents from the wine.

I decided I wanted a blue cheese sauce to accompany the steaks. So I took about 1/2 cup heavy cream (leftover from making creme brulee the other day), added about 1/2 cup of crumbled blue cheese and heated that on the stove, then added about 1 tablespoon of flour (this helped to thicken the sauce slightly) and then I added a little bit of worcestershire sauce (I use a brand that is Vegan and doesn't contain MSG), continue to cook on the stove until the cheese is totally melted.  Use a whisk to help blend the sauce to make it smooth.

Asparagus on the grill, drizzled with a rosemary infused olive oil and then cooked on the grill.

Grilled romaine lettuce with balsamic vinegar and olive oil drizzle, topped with a little blue cheese.

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