Chateaubriand Recipe

Chateaubriand via LashesandDashes

The finished product.

For Mothers Day here in the US,  I made Chateaubriand, My parents had Chateaubriand the night they were engaged. so it was very special for my Mom. For my first ever traditional French meal I think it turned out wonderful. I made all of the sauces homemade, you can find the recipe Here. I know I will be making this dish again for special occasions! Chateaubriand is not a difficult meal if you follow the recipe.

Chateaubriand via LashesandDashes

Melting the butter.

Chateaubriand via LashesandDashes

Searing the meat.

Chateaubriand via LashesandDashes

Searing the meat on all sides.

Chateaubriand via LashesandDashes

The meat placed on a rack in my pan, ready to go in the oven.

Chateaubriand via LashesandDashes

Chopping the tarragon.

Chateaubriand via LashesandDashes

The meat after cooking in the oven.

Chateaubriand via LashesandDashes

Adding in the shallots.

Chateaubriand via LashesandDashes

Sauteing the shallots.

Chateaubriand via LashesandDashes

Adding in the red wine.

Chateaubriand via LashesandDashes

Adding in the Demi-Glace.

Chateaubriand via LashesandDashes

Tarragon being added in.

Chateaubriand via LashesandDashes

Ingredients

1 thick, center cut tenderloin, approximately 1 pound

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 shallot, minced

4 oz. full-bodied red wine

4 oz. Demi glace

1-tablespoon butter, softened

2 teaspoons minced fresh tarragon

Whole tarragon leaves, for garnish

Directions

Preheat your oven to 375º F. Liberally sprinkle salt and pepper on the meat. Preheat an oven-safe heavy skillet or saute pan over medium-high heat. Depending on your stove, this could take 4 or 5 minutes. Add the butter and oil to the pan. When the butter stops foaming, place meat in pan.With tongs, turn the meat and continue searing. If the meat sticks to the pan, leave it for another few seconds. When the sear is complete, the meat will release on its own, so be gentle and patient. Keep an eye on the heat, you may need to adjust it up or down to maintain a good “sizzle ‘ without burning the meat. Remove the meat from the pan, and place an oven-safe rack in the cooking pan. Put the meat on the rack and roast in the oven until the meat has reached an internal temperature of 125º F if you want your meat more on the rare side. I cooked the meat for 25 minutes. Put the meat on a warmed platter to rest for about 15 minutes. The temperature will continue to rise, and your meat will be a perfect medium well. While the meat is resting, prepare the sauce. You should have plenty of oil/butter left in the cooking pan. Place the pan over medium heat – careful, it has been in the oven. Make sure you have an oven mitt, because the handle can burn you. Add the minced shallot and saute until translucent, but not browned. Add the red wine. Turn the heat up to medium high and reduce by half. Add the demi-glace to the pan and reduce for a couple of minutes until the mixture is somewhat syrupy. Taste for seasonings, and add salt and pepper if necessary. Stir in the minced tarragon and remove from the heat. Swirl in the softened butter right before serving. This will help to further thicken the sauce and impart a lovely sheen. We sliced the meat in the kitchen but the traditional preparation would be to slice the meat at the table. I severed this dish with piped mash potatoes but you can use any other side you wish.

 

Spectacular Spaghetti Pie

Spectacular Spaghetti Pie via LashesandDashes

Before we get into today’s recipe I thought I would mention the devastating flood that we had this week. I knew we were going to get storms and there was a possibility of a tornado but I never thought flooding!  We received over 26 inches of rain! We live on a small lake which came into our house, our street also flooded and almost came up to our front door. We where so blessed for having minimal damage but so many in Pensacola and the surrounding area have lost everything! Please keep Pensacola in your prayers!

Today I bring you Spectacular Spaghetti Pie, this dish is so simple to make and it tastes absolutely delish! We made it one day last week in between running errands and let me just say this will be added to our regular dishes for sure! We used whipped cream cheese but you are welcome to use regular cream cheese, next time I make it I think I will use lower fat cream cheese and sour cream to make it a bit healthier.

 

Spectacular Spaghetti Pie via LashesandDashes

Cooking the pasta.

Spectacular Spaghetti Pie via LashesandDashes

Browning the ground meat.

Spectacular Spaghetti Pie via LashesandDashes

Our pasta sauce.

Spectacular Spaghetti Pie via LashesandDashes

Pre-heating the oven.

Spectacular Spaghetti Pie via LashesandDashes

Adding the sauce into the ground meat.

Spectacular Spaghetti Pie via LashesandDashes

The sour cream and cream cheese.

Spectacular Spaghetti Pie via LashesandDashes

Our cooked pasta in the greased pan.

Spectacular Spaghetti Pie via LashesandDashes

The cream cheese mixture spread on the spaghetti.

Spectacular Spaghetti Pie via LashesandDashes

Our cheese.

Spectacular Spaghetti Pie via LashesandDashes

The cheese spread on top.

Spectacular Spaghetti Pie via LashesandDashes

The rest of the sauce spread on top.

 

8 oz spaghetti noodles

8 oz jar of your favorite spaghetti sauce

1 pound ground sirloin

1/2 cup chopped onion

4 oz cream cheese softened

1/4 cup of sour cream

2 heaping cups of Mozzarella Parmesan Mixed cheese

Grease a 9 x 13 pan and Preheat oven to 350. Boil your spaghetti noodles until Al dente and drain. Brown your ground meat, drain off grease. Mix together your cream cheese and sour cream. Add your spaghetti sauce to your ground meat. Layer half of your noodles on the bottom of your greased pan, top with 2/3 cup of the shredded mozzarella and Parmesan cheese and spread on the cream cheese mixture, top with remaining noodles and then spread your spaghetti sauce with ground beef over top. Bake for 30 minutes, remove from oven sprinkle the rest of the mozzarella cheese and Parmesan cheese blend on top bake for another 15 minutes until it’s brown and bubbly.

Rich Man, Poor Man Steak

Rich Man Poor Man Steak via LashesandDashesOne day last week I found a pack of ground meat in the freezer, I was tired of Spaghetti, Tacos, and Chili, so I came up with Rich Man, Poor Man Steak. The thought behind the name is you can use any grade of meat in this dish and it will turn out wonderful! We used ground round but you could use ground chuck or ground beef, also you could mix half turkey into the beef to make this dish healthier. Have fun experimenting with any type of meat, I think you will fall in love with this easy meal!

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Ingredients

8 ounces fresh mushrooms washed and sliced

1 1/2 lb ground round

1 cup dry breadcrumbs

1 egg mixed with a teaspoon of water

2 teaspoons of Steak sauce

2 teaspoons Worcestershire sauce

1/4 teaspoon freshly ground black pepper

3 TBS Olive Oil

1 Packet of Brown gravy or Mushroom gravy

1 1/2 cups water

Directions

Place ground round in a mixing bowl, break apart with a fork. Pour the Worcestershire sauce, Steak sauce, bread crumbs and the egg mixture into the meat, mix the meat together with your hands. Form into four large patties. Brown cut mushrooms in a large pan with 2 tablespoons of Olive Oil until tender, remove from pan into a bowl. Place 1 tablespoon of oil in hot pan carefully place patties in oil, cook until brown on both sides. While the patties are browning whisk together gravy packet with 1 1/2 water. When the patties are brown on both sides pour the gravy on top and around the patties in the pan, scoop mushrooms into pan and on top of patties. Set timer for 10 minutes. After the 10 minutes flip the patties, after you have flipped them make sure to spoon some of the gravy and mushrooms on top of the patties. You can add a couple tablespoons of water at that point if to much water has evaporated. Set timer for another 10 minutes. We served it with white rice but you could also serve it with noodles or mashed potatoes. Enjoy 🙂