Turn your dining room into a steakhouse in three easy steps:
1) Pick up two nice rib-eyes or strip steaks from your local butcher,
2) follow the 20-minute recipe below,
3) pop open a bottle of cabernet sauvignon.
Easy? Yes. There is, however, an important fourth step: Before you dig in, clink glasses to spending a fraction of what you would have at an actual steakhouse.
Steak and Mushrooms in Cabernet Au Jus
2 tablespoons tarragon-Dijon mustard
1/4 teaspoon ground black pepper
2 (6- to 8-ounce) rib-eye or strip steaks
1 tablespoon olive oil
4 ounces sliced mushrooms
1/2 cup cabernet sauvignon
In a small bowl, mix the mustard and black pepper. Spread mustard mixture over the steaks, coating both sides.
Heat the olive oil in a skillet over medium-high heat. Cook steaks to desired doneness, turning once, about 5 minutes for medium-rare. Transfer to a platter. Add the sliced mushrooms to skillet; cook, stirring and adding more oil if needed, until starting to brown, about 5 minutes. Stir in the cabernet sauvignon; cook, stirring up browned bits, to reduce wine slightly, 5 minutes. Pour mushrooms and sauce over steaks. Serve immediately.
Makes 2 servings.
Steakhouse-Style Baked Potatoes
2 medium russet potatoes
Vegetable oil, for coating
Kosher salt
Desired toppings such as butter, sour cream, chives
Heat oven to 350 degrees.
Wash potatoes with a stiff brush under cool running water. Dry thoroughly. Using the tines of a fork, pierce each potato in several places. Lightly, but thoroughly coat each potato with vegetable oil and sprinkle with salt. Place potatoes directly on center rack in oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin is crisp and flesh is tender. Using sharp knife, cut a slit down the center of each potato and squeeze ends to open. Top with desired toppings and serve hot.
Makes 2 servings.
Food on 11/23/2016