2-8oz ribeye steaks, trimmed of enormous items of fats
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
1 entire garlic clove, peeled
2 tablespoons cracked black peppercorns
1 tablespoon coarse sea salt
1/4 cup finely chopped shallots
2 tablespoons cognac
1/4 cup beef broth
2 tablespoons heavy cream
Mix the peppercorn and salt. Rub everywhere in the steaks and let sit at room temperature for half-hour.
In a big skillet warmth the you and 1 tablespoon of the butter. Add the garlic clove and stir within the melted butter. Add the steaks and switch the warmth as much as medium-high. Cook dinner for 4-5 minutes on either side.
Use the finger take a look at for doneness or a meat thermometer. For uncommon, take away the meat from the pan when the within reaches 120°F, for medium uncommon 125-130°F. As soon as the steak is finished to your liking take away the steaks to a platter and canopy with foil.
Take away the garlic clove from the skillet and add the remaining butter and shallots. Cook dinner for 4-5 minutes till the shallots are tender. Deglaze the pan with the cognac. Add the broth and simmer for 2-3 minutes. Add the cream and simmer for two minutes. Pour the sauce over the steaks and serve.
2 slices cooked bacon, crumbled
Ranch Dressing or Buttermilk Dressing, see under
Crumbled blue cheese to style
1 small tomato, diced
¼ cup diced purple onion
Whisk collectively in a small bowl:
1/2 small shallot, finely chopped
3/4 cup bitter cream
1/2 cup buttermilk,
1 tablespoon chopped recent chives
1 tablespoon white wine vinegar Salt and pepper to style
Stin in 1/2 cup crumbled delicate blue cheese
Mix the dressing elements in a jar with a screw high and shake effectively.
Lower 1 small head of iceberg lettuce into 4 wedges; place a wedge on two particular person salad plates and spoon a few of the dressing over the wedges.
Prime every with bacon, diced purple onion, diced tomato, and extra crumbled blue cheese.
Fennel Layered with Potatoes
2 lb. yellow potatoes, resembling Yukon Gold
1 giant fennel bulb, trimmed (3/4 to 1 lb. after trimming)
1 onion, sliced
6 tablespoons extra-virgin olive oil, plus extra for the baking dish
2-1/2 teaspoons kosher salt
Freshly floor black pepper
Preheat the oven to 400 levels F.
Slice the potatoes as thinly as doable – use a field grater or mandoline.
Pour 2 tablespoons of oil right into a 13×9-inch baking dish. Layer half of the potatoes into the dish. Unfold half of the fennel and half of the onions on high of the potatoes/ Drizzle with 2 tablespoons of oil, and ha;t of salt and pepper. Prime with remaining elements.
Cowl the baking dish with foil. Bake for 45 minutes. Take away the foil and bake for one more 445 minutes. Enable resting for 10 m minutes earlier than serving.