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New York Steak with Peppercorn Sauce, Twice Baked Potatoes and Winter Veggies

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Wyoming All Natural Gourmet Beef New York Steak with Peppercorn Sauce

Servings: 4

Prep Time: 45 minutes

Use organic ingredients if possible

Steak Ingredients:

  • 4 All Natural Wyoming Gourmet Beef New York Steaks 
  • One tablespoon olive oil
  • One tablespoon butter 
  • Salt and pepper to taste 

Peppercorn Sauce Ingredients:

  • One tablespoon butter 
  • 1 ½ cups organic beef broth 
  • One teaspoon of coarsely ground peppercorns 
  • Two tablespoons balsamic vinegar 
  • One tablespoon of finely chopped rosemary 
  • Two tablespoons of fresh chopped parsley 
  • Three cloves fresh minced garlic 
  • ½ cup cream

Directions:

Let steaks come to room temperature and season with salt and pepper. In hot cast iron skillet add your oil and butter. When melted, place your steaks in the hot pan. Cook on each side for 5 minutes, for medium rare. Do not turn or touch between flipping the steaks. This allows for the perfect caramelization of each steak side. When steaks are done, place on platter and cover with foil for ten minutes to rest.

For Peppercorn Sauce: Drain oil from your pan; it’s a bit too brown to use.Add your last tablespoon of butter In the cast iron pan then add your garlic and stir for 20 seconds,add your broth and vinegar. Pay close attention to scraping the flavor bits at the bottom of the pan. Add your pepper and fresh herbs. Simmer on a medium heat for 10 minutes to reduce the liquid and build the richness in your sauce.

After the sauce has reduced, add your cream and reduce again for ten more minutes, or until the sauce coats the back of a spoon. Taste to see if salt is needed.

Plate each steak and spoon sauce on top.


Wyoming Style Twice Baked Potatoes

We all love twice baked potatoes! This version adds a bit of a twist using fresh roasted green chilies and smoked cheese. Twice baked potatoes are a bit unique and perfect for entertaining and holiday side dishes.

Servings: 4

Prep Time: 2 hours

Ingredients:

  • Two large organic russet potatoes 
  • ¼ stick butter 
  • ½ cup 2% milk 
  • ¼ cup organic sour cream 
  • ¼ cup organic cream cheese 
  • ¼ cup gratedsmoked gouda cheese 
  • ¼ cup sharp cheddar cheese 
  • Three roasted Anaheim chilies chopped 
  • ½ fresh chopped cilantro 
  • ½ cup chopped green onions 
  • Salt and pepper to taste

Directions:

Wash potatoes and prick with a knife. Bake at 350 for 1 to 1 ½ hour, or until tender. Take out of the oven, carefully cut in half, long ways, and let cool for 15 minutes or so. In your mixing bowl add all of your other ingredients and carefully scoop out the inside of the potatoes.Use your kitchen aid mixer with a paddle and beat until smooth and creamy.Spoon in each potato skin and bake at 400 degrees for 25 minutes, or until nicely browned.

You can make these in advance and bake right before dinner.


Stir-fried Winter Veggies

This vegetable dish is delicious! The colors of the veggies are beautiful, and the flavor is superb. This recipe is quick and easy, but special enough to serve for company or as a holiday side dish.

The only secret to this recipe is to cook your veggies just until tender. You want them a bit crisp. Pull them off the heat as soon as you can. If you overcook them, the presentation is not as lovely, and the taste is compromised.

Servings: 4

Prep Time: 20 minutes

Ingredients:

  • Two organic yellow squash cut into long thin slices 
  • ½ red onion sliced 
  • One bunch asparagus with ends cut off 
  • One organic orange or red pepper cut into thin stripes 
  • Two tablespoons of a few different fresh, finely chopped herbs, such as parsley, thyme, sage, rosemary
  • Three cloves garlic chopped fine 
  • Two tablespoons of organic extra virgin olive oil 
  • Salt and pepper to taste 
  • ½ lemon squeezed over the veggies at the end

Directions:

Prepare all of your veggies, herbs, and garlic. Heat your olive oil to a hot temp. Add your veggies and with tongs stir your veggies quickly. Add your herbs and garlic, salt and pepper.Stir-fry quickly for about 4 minutes. Squeeze half a lemon right at the end and plate your veggies.

Sprinkle with some fresh herbs and enjoy.

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