Bistro Steak

This is so good you will feel like you are in a Paris bistro.

5 teaspoons olive oil, divided

4 teaspoons chopped fresh thyme, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

3/4 pound medium red potatoes, quartered

8 ounces sirloin steak, trimmed

3 tablespoons minced shallots

1/4 cup dry red wine (such as merlot)

1 cup beef stock

1 tablespoon butter

Preheat oven to 400°.

Combine 2 teaspoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a bowl. Spread potato mixture in an even layer on a baking sheet; bake at 400° for 30 minutes or until browned, stirring every 10 minutes.

Heat a medium ovenproof skillet over medium heat. Add remaining 1 tablespoon oil; swirl. Sprinkle steak with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add steak to pan; cook 10 minutes, turning to brown all sides. Place pan in oven; bake at 400° for 12 minutes for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.

Wipe out pan with paper towels. Heat pan over medium-high heat. Add remaining 2 teaspoons thyme and shallots to pan; sauté 30 seconds. Add wine; cook until liquid almost evaporates, scraping pan to loosen browned bits. Add stock; cook 4 minutes or until liquid is reduced to 1/3 cup. Remove pan from heat; stir in butter. Cut steak across the grain into thin slices. Divide steak between 2 plates; drizzle with red wine sauce. Serve with potatoes. Serves 2

Creamy Tomato, Radish and Cucumber Salad

This tastes so fresh and light enjoy!

½ cup mayonnaise

 ½ cup crumbled feta cheese

1 tablespoon chopped fresh chives, plus more for garnish

1 tablespoon chopped fresh dill, plus more for garnish

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground pepper

1 large English cucumber, diced

1-pint cherry tomatoes, quartered

1 bunch radishes, diced

½ medium red onion, finely diced

Whisk mayonnaise, feta, chives, dill, lemon juice, salt and pepper in a large bowl. Add cucumber, tomatoes, radishes, and onion and toss to coat. Garnish with more chives and dill, if desired.

Sauteed Brussel Sprouts and Shallots

2 tablespoons olive oil
1 cup thinly sliced shallots
2 garlic cloves
1 teaspoon sugar
3/4 pound Brussels sprouts, trimmed and thinly sliced lengthwise
1/4 teaspoon salt
1/8 teaspoon pepper

Heat large skillet over medium high heat. Add oil to pan, swirl to coat.  Add shallots; saute 3 minutes or until almost tender, stirring occasionally.  Add garlic; saute 30 seconds, stirring constantly.  Add sugar and Brussels sprouts; saute 5 minutes or until brown, stirring occasionally.  Sprinkle with salt and pepper; toss. 4 servings.

Crispy Chicken Milanese

½ cup all-purpose flour (about 1/2 cup)

2 large eggs, lightly beaten

1 cup panko

4 (5-oz.) chicken breast cutlets

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 cup mayonnaise

2 teaspoons fresh lemon juice

3/4 teaspoon granulated sugar

1/2 teaspoon black pepper

3 cups baby arugula

1 cup thinly sliced red onion

1 cup thinly sliced celery

2 teaspoons drained capers, chopped

1 tablespoon chopped fresh chives

Place flour in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish. Dredge chicken in flour. Dip chicken in egg; shake off any excess. Dredge chicken in panko.

Heat oil in a large nonstick skillet over medium-high. Add chicken; cook until golden brown on bottom, 3 to 4 minutes. Flip chicken, and cook until golden brown, 2 to 3 minutes. Remove from pan. Sprinkle with salt.

Whisk together mayonnaise, juice, sugar, and pepper in a large bowl. Add arugula, onion, celery, and capers; toss gently to coat. Divide among 4 plates; serve with chicken. Top with chives.

Cooking Light 

Grilled Chicken with Rosemary and Leeks

I love leeks so I love this recipe from and hope you will too.

1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoon olive oil, divided
4 (4 oz) chicken breast cutlets
4 large leeks trimmed and halved
1 tablespoon unsalted butter
2 garlic cloves, sliced
1 lemon, halved

Preheat grill or grill pan to medium-high (about 450°F). Combine lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a large ziplock bag. Add chicken to bag and seal. Turn bag to coat chicken with marinade. Set aside at room temperature.

Brush leeks with remaining 1 tablespoon oil. Place leeks, cut sides down, on grill grate; grill, uncovered, until grill marks form, 6 to 7 minutes. Transfer leeks to a large piece of aluminum foil. Sprinkle with butter and garlic; fold up edges to seal.

Place chicken, lemon halves, and foil packet on grill grates. Grill chicken until cooked through and grill marks form, 2 to 3 minutes per side. To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.

Cooking Light June 2018

Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Our dear friend Mary prepared this for us last Christmas and we have made it many times since, it is delicious.

1 whole filet of beef
6 tablespoons of olive oil
2 tsp salt
1 tsp pepper
1 head cauliflower
5 large shallots
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 package baby kale
1/2 cup pomegranate seeds

Heat oven to 475 degrees. Place beef on a large rimmed baking sheet.  Rub with 1 tablespoon olive oil, salt and pepper.

Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper.  Quickly scatter vegetables around beef in the pan and continue to bake, stirring once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness.

Remove beef from pan and cover with foil; let stand 15 minutes.  Whisk together remaining 3 tablespoons of olive oil, lemon juice, and mustard; season with salt and pepper to taste.  Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.

Roast Pork with Tarragon Mustard Cream Sauce and Carrots

This is simple to prepare, delicious and low carb.

1 lb. carrots cut into 2 inch pieces
1 red onion, cut into eight wedges
1/4 cup olive oil
1 1/2 tsp. salt
1 tsp. pepper
1 1 lb. pork tenderloin
1 cup chicken broth
1 tbsp. butter
1 tbsp. fresh tarragon or 1 tsp dried tarragon
2 tsp. Dijon mustard

Preheat oven to 425 degrees.  Toss carrots and onion with 3 tablespoons olive oil and 1/2 teaspoon each salt and pepper on a rimmed baking sheet.  Roast until vegetables begin to soften, 12 to 14 minutes.

Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat.  Season pork with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook turning occasionally, until browned on all sides, 6 to 9 minutes.  Move vegetables to edges of baking sheet, place pork in center.  Roast until a thermometer inserted in center of pork registers 140 degrees 10 to 12 minutes.  Transfer pork to cutting board; let rest 5 minutes.

Add broth to skillet; cover over medium high heat until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon and mustard. Thinly slice pork and serve with vegetables and mustard sauce.