Kristen's Recipes

2 steaks

2 oz dried morels (about 2 dozen)

1 shallot, finely chopped

2-3 tbsp butter

1/2 cup red wine

1 cup beef stock

1 tsp fresh thyme, chopped

2 oz heavy cream

Salt and pepper

 

Rehydrate morels in hot water, just enough to cover. (Crush a few into bits before adding water.) Salt and pepper steaks and allow to come to room temperature.  Pre-heat oven to 250 degrees. Melt 2 tablespoons butter in skillet over medium-high heat and cook steaks, a few minutes per side according to taste. Remove to oven to keep warm. Add shallots to skillet—and another tablespoon of butter if necessary. Sauté a minute or two, then de-glaze with red wine. Add mushrooms and their liquid and reduce.  When liquid is mostly evaporated add beef stock, thyme, and a few tablespoons of heavy cream. Sauce should remain dark. Reduce and pour over steaks.

 

Relish:

1/2 cup finely chopped pineapple

1/2 cup finely chopped peeled mango

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon fresh orange juice

1/2 teaspoon grated orange rind

1/2 teaspoon crushed red pepper

 

Remaining ingredients:

Cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (4-ounce) beef tenderloin steaks (about 1 inch thick)

4 teaspoons black sesame seeds

 

To prepare relish, combine first 7 ingredients in a bowl; set aside. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

 

1 3/4″-thick sirloin or top round steak (8 ounces), thinly sliced 

2 tablespoons reduced-sodium soy sauce, divided 

2 teaspoons canola oil 

1 bag (14 ounces) frozen stir-fry or asian vegetable mix 

1 pouch (10 ounces) frozen brown rice 

1 tablespoon finely chopped fresh ginger 

2 teaspoons minced garlic 

1/2 cup diagonally sliced scallions 

1/4 cup coarsely chopped dry-roasted peanuts 

 

In a bowl, toss the meat with 1 tablespoon of the soy sauce. Set a wok or large skillet over high heat for 1 minute. Add the oil. Place the meat in a single layer in the pan. Cook, without stirring, for about 1 minute, or until browned on the bottom. Stir. Cook 1 minute, stirring once or twice, until all pink is gone. With a slotted spoon or tongs, transfer the meat to a dish and set aside. Add the vegetables to the pan. Stir-fry over medium heat about 5 minutes, or until the vegetables are tender. Meanwhile, cook the rice per package directions. Add the ginger and garlic to the pan. Stir-fry for 30 seconds. Add the reserved meat, rice, scallions, peanuts, and the remaining 1 tablespoon soy sauce. Stir-fry until heated through.

 

Yield: 4 servings

Calories: 270

Fat: 11g

Fiber: 5g

2 tablespoons cracked or coarsely ground mixed peppercorns 

1/4 teaspoon salt 

4 center-cut filet mignon steaks (6 ounces each), about 1 1/4″ thick 

1 teaspoon canola oil 

1/4 cup beef broth 

3 tablespoons red wine or 2 tablespoons balsamic vinegar 

2 teaspoons dijon mustard 

 

Sprinkle the peppercorns and salt on both sides of the steaks and press in. Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add the oil. When the oil is hot, reduce the heat to medium-high and place the steaks in the pan. Cook for 5 minutes per side, or until a thermometer inserted sideways in the center registers 145°F for medium-rare; 6 minutes for medium (160°F); or 7 minutes for well done (165°F). Remove the steaks to a large plate. Set aside. Add the broth and wine or vinegar to the skillet. Simmer for 30 seconds. Stir in the mustard. Spoon the sauce over the steaks.

 

Yield: 4 servings

Calories: 300

Fat: 15g

Fiber: 0g

1 tsp. ground ginger

1 tsp. Chinese five-spice powder

1/2 tsp. garlic powder

1/2 tsp. salt

1 beef eye round roast (about 2 lb.)

1 container (6 ounces) fat-free greek yogurt

1 tsp. wasabi paste

4 heads baby bok choy, halved

6 ounces shiitake mushrooms, stemmed and halved

1 red bell pepper, cut into strips

2 T. canola oil

Preheat the oven to 400°F. Stir together the ginger, five-spice powder, garlic powder, and salt in a small bowl. Place the beef on a baking sheet with sides. Coat the beef on all sides with canola cooking spray. Rub the ginger mixture over the beef. Bake for 15 minutes. Reduce the heat to 350°F and bake for 50 to 60 minutes longer or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Remove to a serving plate and let stand for 15 minutes before carving. Meanwhile, in a small bowl, stir together the yogurt and wasabi until smooth. Cover and refrigerate until serving. While the roast stands, increase the oven temperature to 450°F. Drain any liquid from the pan but leave the drippings. Add the bok choy, mushrooms, pepper, and oil to the pan, tossing to coat. Roast, stirring once, for 8 minutes or until the vegetables are tender-crisp, stirring once.

 

 

1/4 C. extra virgin olive oil

2 T. balsamic vinegar

1/4 tsp. salt

1/4 tsp. pepper

1 (3/4- to 1-pound) flank steak

1 small bunch arugula, stemmed removed

3 to 4 roasted red peppers, cut into 1-inch long, 1/2-inch wide strips

 

Whisk together oil, vinegar, salt and pepper in a wide, shallow dish. Add steak, turn to coat, cover and refrigerate for 2 to 4 hours, turning a few times to evenly distribute marinade. Preheat broiler. Broil steak on a baking sheet for 8 minutes on each side. Remove from oven and set aside to let sit for 30 minutes. Slice steak as thinly as you can slice without shredding it. Working with one at a time, arrange an arugula leaf alongside each slice of steak. Fold the red pepper in half lengthwise, then place it about one-third of the way from the bottom of the steak and arugula. Roll up from that end and secure with a toothpick. Transfer to a serving platter as done.

 

1 lb flank steak, thinly sliced crosswise

1/4 C. of cornstarch

3 tsp. vegetable oil, divided

1/2 tsp. grated ginger

1 T. minced garlic

1/2 C. water

1/2 C. of low-sodium soy sauce

1/4 C. brown sugar (measured, not packed)

3/4 tsp. red pepper flakes

1 large green onion, sliced thinly

 

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer. Heat 1 1/2 tsp. oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.

1 1/2 lb. sirloin steak, about 1 1/2 in thick, cut into 2 in cubes
2 tsp. salt
2 tsp. pepper
3 T. olive oil
1 med red onion, cut into 1/2 in slices
1/3 C. balsamic vinegar

Season steak with salt and pepper on all sides. Heat 1 T. oil in large non-stick pan over high heat. Add steak in batches and cook 4-5 minutes for med-rare. Remove steak from pan and cover to keep warm. Reduce heat to med-high and add onion, tossing until crisp tender and lightly browned, about 5 minutes. Add balsamic vinegar and cook 2 minutes more, or until reduced to a syrupy consistency. Add the steak back into the pan and toss it with the onions and vinegar.

1 (3 to 4-pound) bone-in rib-eye roast

Kosher salt and freshly ground black pepper

1/4 cup olive oil

Gravy:

1 large shallot, finely chopped

1/2 bottle drinking red wine, such as Malbec

5 cups beef stock

 

Preheat oven to 400 degrees F.  Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.  Gravy: Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Onions:
2 C. vertically sliced red onion
1/4 C. fresh lemon juice
1 T. minced fresh basil
2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground red pepper

Potatoes:
4 C. sliced Yukon gold or red potato (about 1 1/2 lb.)
1 T. vegetable oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking spray

Horseradish cream:
2/3 C. low-fat sour cream
2 T. fat-free milk
1 T. prepared horseradish

Remaining ingredients:
1 (12-oz.) beef tenderloin
1/4 tsp. freshly ground black pepper
2 C. trimmed arugula
4 shavings fresh Parmesan cheese

To prepare onions, combine first 6 ingredients in a bowl; toss well. Let stand 2 hours, stirring occasionally. Preheat oven to 450�. To prepare potatoes, combine potato, oil, 1/2 tsp. salt, and 1/4 tsp. black pepper in a bowl, and toss well to coat. Arrange potato slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450� for 15 minutes. Turn potato slices over, and bake an additional 20 minutes or until tender and lightly browned. To prepare horseradish cream, combine sour cream, milk, and horseradish; cover and chill. Prepare the grill, or preheat the oven to 450�. Rub tenderloin with 1/4 tsp. black pepper. Insert meat thermometer into thickest part of tenderloin. Place the tenderloin on a grill rack or a broiler pan coated with cooking spray, and grill or bake at 450� for 20 minutes or until meat thermometer registers 145� (medium-rare) or 160� (medium), turning every 5 minutes. Let stand 5 minutes; cut into 8 slices. Drain onions in a colander over a bowl, reserving 1 T. marinade; toss marinade with arugula. Arrange 2 slices tenderloin, 1 C. potatoes, 1/2 C. arugula mixture, and 1/4 C. onions on each of 4 plates; drizzle each serving with about 2 1/2 T. horseradish cream, and top with 1 cheese shaving.

Yield: 4 servings
Calories: 385
Fat: 15.8g
Fiber: 3.9g

Cooking spray
2 C. vertically sliced onion
1 (8-oz.) package presliced mushrooms
3/4 tsp. salt, divided
1 (8-oz.) boneless sirloin steak, trimmed
1/4 tsp. coarsely ground black pepper
3 (7-inch) refrigerated individual pizza crusts (such as Mama Mary’s)
2 T. low-fat mayonnaise
1 1/2 tsp. prepared horseradish
1/3 C. (about 1 1/2 oz.) crumbled blue cheese

Preheat oven to 450�. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 tsp. salt; remove onion mixture from pan. Sprinkle steak with 1/2 tsp. salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices. Place crusts on a baking sheet. Bake at 450� for 3 minutes. Remove crusts from oven. Combine mayonnaise and horseradish; spread each crust with about 2 tsp. mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450� for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.

Yield: 6 servings
Serving size: 1 pizza half

Calories: 323
Fat: 10.8g
Fiber: 4.2g

1 1/2 C. vertically sliced onion
1/2 C. halved, seeded, and vertically sliced kumquats
1/2 C. carrot juice or orange juice
1 T. Dijon mustard
1/4 tsp. salt
2 thyme sprigs
1 bay leaf
2 tsp. rice vinegar
2 tsp. olive oil
1 1/2 to 2 T. freshly ground mixed peppercorns or black peppercorns
4 (4-oz.) beef tenderloin steaks, trimmed (about 3/4 inch thick)
1/2 tsp. salt
Fresh chives (optional)

Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat. Discard thyme sprigs and bay leaf. Stir in rice vinegar, and cool. Heat oil in a large nonstick skillet over medium-high heat. Place pepper in a shallow dish. Dredge steaks in pepper; sprinkle evenly with 1/2 tsp. salt. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with marmalade; garnish with chives, if desired.

Yield: 4 servings
Serving size: 2 skewers and about 2/3 C. salsa

Calories: 211
Fat: 6.9g
Fiber: 3.4g

2 lb. boneless top round steak, cut about 1/4” thick

1 lb. ground Ham

2 Eggs, slightly beaten

1 clove Garlic, mashed

1/3 C. chopped Onion

1/3 C. chopped Mushrooms

2T. minced Parsley

1/4 tsp. Rosemary

3 T. Butter or Oil

3/4 C. sliced Carrots

3/4 C. sliced Celery

1/2 C. chopped Onion

1/2 C. sliced Mushrooms

Bay Leaf

1/4 tsp. Thyme

1 C. Beef Stock

1/4 C. Burgundy Wine

 

Place beef steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn’t tear.   Make filling by mixing ham, eggs, garlic, onion, mushrooms and parsley.  Spread about 1 T. of filling over each piece of beef, leaving a gap around the edges.  Fold up meat at edges making a small lip to hold filling in.  Roll up meat, keeping edges turned in.  Secure with a short skewer or tie with string.  Roll meat in flour, and brown in butter or oil.  Add all remaining ingredients to pan, cover and simmer 35 minutes, until beef is fork tender.  Serve rolls with vegetables and pan juices. 

 

Yield: 18 Paupiettes

Serving Size: 2 Paupiettes

 

Calories: 400

Fat: 24g

FIber: .7g

2/3 C. frozen (thawed) orange juice concentrate
1/2 C. tequila or water
1/3 C. fresh lime juice
2 T. each chopped fresh ginger and olive oil
2 cloves minced garlic
1 tsp. each salt and dried oregano
1/4 tsp. cayenne pepper
1 1/2- to 1 3/4-pound beef top-round steak, cut 1 inch thick

In a small bowl, combine the orange juice concentrate, tequila or water, lime juice, ginger, oil, garlic, salt, oregano and cayenne pepper; mix well. Place beef in a resealable plastic bag; add marinade; turn to coat. Marinate in refrigerator 6 hours to overnight; turn occasionally. Remove steak; discard marinade. Grill, uncovered, 16 to 18 minutes for medium-rare doneness, turning occasionally. Carve into thin slices and serve.

Yield: 6 servings
Calories: 158
Fat: 4g
Fiber: 0g

 

Salt and Pepper

1 lb pasta, cooked and drained with 1 1/2 C. of the cooking water reserved

2 pints grape tomatoes

6 garlic cloves, cracked but left in skins and 1 garlic clove peeled and halved

3-4 T. EVOO

2 lbs beef tenderloin steaks, 1 ½” thick

2 scallions, chopped

8-10 sage leaves, thinly sliced

Parsley, finely chopped

1 C. crumbled Gorgonzola cheese

1 C. Parmesan cheese

1 C. basil, torn

2 C. arugula, coarsely chopped

 

 Preheat the oven to 450*F. Place the grape tomatoes on a baking sheet with the cracked garlic and coat with EVOO. Season with salt and pepper. Roast in oven for 20 minutes. Season steaks with salt and pepper and rub both side with the halved clove of garlic. Drizzle steaks lightly on both sides with EVOO. Combine the scallions, sage, and parsley with the Gorgonzola crumbles. When the tomatoes are just about done, heat a skillet over high heat. Add the steaks and sear 90 seconds on both sides. Leave in the skillet. Take the tomatoes out of the oven and turn the oven off. Top the meat with the Gorgonzola mixture and transfer the skillet with the steaks to the oven. Let the meat sit in the oven for 4-5 minutes. Slip the garlic cloves from the skins and mash into a paste. Scrape into pasta bowl. Mix the garlic into the pasta cooking water. Add the tomatoes and mash them until a sauce forms. Add the pasta, grated Parmesan, basil, and arugula and toss for a minute or two.

 

2 T. EVOO (extra-virgin olive oil), twice around the pan

2 pounds sirloin shell steak, trimmed and chopped into bite-size pieces

Salt and black pepper

2 carrots, peeled and sliced on an angle

4 parsnips, peeled and sliced on an angle

4 shallots, peeled and quartered

2 fresh or dried bay leaves

12 dried apricots, coarsely chopped

8 dried figs, coarsely chopped

A handful of dried cranberries

1 T. Worcestershire sauce

1 quart (4 cups) beef stock

8 fresh sage leaves, finely chopped

1/4 tsp. ground allspice (eyeball it)

1/4 C. chopped fresh flat-leaf parsley, a generous handful

3 T. fresh chives, snipped or chopped

1/2 C. smoked almonds, chopped

Toasted whole-grain bread or rolls

Softened butter

 

Heat the EVOO in a large, deep skillet or stew pot over high heat. When the oil ripples, add the beef and brown it all over, 6 to 7 minutes. Season liberally with salt and pepper, then add the vegetables and bay leaves to the pot. Reduce the heat to medium-high and cook for 5 minutes to begin to soften the vegetables. Add the dried fruits, Worcestershire, and beef stock. Mix well, then stir in the sage and allspice. Reduce the heat to a simmer and cook for 20 minutes, or until the dried fruits are plump and the vegetables tender. Adjust the salt and pepper to taste and remove the bay leaves. Serve the stew in shallow bowls and top with the parsley, chives, and smoked almonds. Pass bread and butter at the table.

 

 

1/2 C. water

1 small onion, thinly sliced

1 small red or green sweet pepper, cut into thin strips

1/4 tsp. black pepper

1/8 tsp. salt

2 tsp. butter or margarine

4 bratwurst buns, split and toasted

3 T. spicy brown mustard

 

In a large nonstick skillet cook bratwurst over medium heat about 5 minutes or until brown, turning frequently. Carefully add the water. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until internal temperature registers 165 degree F on an instant-read meat thermometer. Drain on paper towels. Meanwhile, in a covered medium saucepan cook onion, sweet pepper, black pepper, and salt in hot butter for 3 minutes. Stir onion mixture. Cook, covered, for 3 to 4 minutes more or until onion is golden. Spread cut sides of toasted buns with the mustard. Serve bratwurst in buns topped with onion mixture. Grill Method: Prepare as above, except arrange medium-hot coals around a drip pan in a covered grill. Test for medium heat above the pan. Place bratwurst on grill over the pan. Cover and grill for 20 to 25 minutes or until internal temperature registers 165 degree F on an instant-read meat thermometer, turning bratwurst once halfway through grilling. Cook onion mixture and serve as above.

 

12 ounces boneless beef top sirloin steak or top round steak

2-1/4 tsp. blackened seasoning for beef

2/3 C. water

2 T. tomato paste

2 tsp. cornstarch

1/2 tsp. instant beef bouillon granules

1 T. cooking oil

1 16-ounce package frozen stir-fry vegetables (any combination)

3 C. hot cooked rice

 

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into thin bite-size strips. Sprinkle steak strips with 2 tsp. of the blackened seasoning; toss to coat well. For sauce, in a small bowl stir together the water, tomato paste, cornstarch, beef bouillon granules, and remaining 1/4 tsp. blackened seasoning; set aside. In a wok or large skillet heat oil over medium-high heat. Add stir-fry vegetables. Cook and stir for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Add beef strips to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce. Add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir together to coat all ingredients with sauce. Heat through. Serve over rice.