Today you are getting double your money’s worth – two recipes.
If I do say so myself, I outdid myself on Valentine’s Day! At least that is what my husband says. It’s amazing what happens when you cook a man a great steak!
Because I was starting a Reset (helping my body not crave those carbohydrates so much and drop a few pounds) this week I went crazy with cooking and carbohydrates this weekend!!
Valentine’s Day menu included Pioneer Women’s Rib Eye Steak with Whiskey Cream Sauce and Creamy Mashed Potatoes.
I wish you all could have been here to hear and see the look on my family’s faces when they sat down to dinner and saw that I, their wife and mother, had made mashed potatoes!
I need to explain a little.
Many of you know I married an Idaho boy so potatoes are very important.
But that Idaho boy married a girl who doesn’t like potatoes, especially mashed potatoes! He married a girl with texture issues.
Today I am making a confession. I don’t make mashed potatoes. My family loves mashed potatoes but I don’t make them. If we have mashed potatoes at our house someone else makes them, usually my husband.
So when they sat down to dinner and saw a dish of mashed potatoes you can imagine their reaction! I think my husband had no doubts at that moment that I do love him! Tessa was excited too!
PW mashed potatoes aren’t just potatoes -they are full of butter and cream cheese, now that part I like!!
I cooked the steak in my cast iron skillet. The sauce does use whiskey but you can easily just substitute that amount with more beef broth. It does affect the flavor a bit but it’s still yummy!
Even though I didn’t like peeling the potatoes the great thing about PW’s potato recipe is it can be made ahead of time and then popped in the oven to heat up before serving.
The steak and potatoes were a huge hit!
I didn’t get a great picture of the steak but you can see it here in the background behind that yummy roasted asparagus!
- 5 Tbsp butter
- 3 Tbsp diced onion
- 1/4 C whiskey or beef broth
- 1/4 C beef stock or broth
- dash of salt
- freshly ground black pepper
- 1/4 C light cream
- 2 rib-eye steaks
- Melt 2 Tbsp butter over medium heat in a skillet
- Add onion and cook until brown, about 4 minutes
- When brown, turn off the burner temporarily and pour in the whiskey or 1/4 C beef broth
- As soon as the whiskey evaporates, turn the burner on medium and pour in the remaining 1/4 C beef broth
- Add salt and freshly ground black pepper
- Whisk in another tablespoon of butter
- Allow the mixture to bubble for 30 seconds, then reduce the heat to low
- Over low heat, pour in the cream
- Whisk, adding more cream if the mixture looks too brothy
- Allow to simmer on very low heat while you prepare the steaks
- Stir occasionally
- Melt the remaining 2 tablespoons butter in a large skillet over medium high heat
- Generously salt and pepper the steak on both sides, then add it to the hot skillet
- For medium rare, cook for 2 mintues on each side of a thin steak or 3-4 mintues on each side of a thick steak (We like our meat a little more well done so I cooked mine longer.)
- Place the steak on a plate and keep warm
- Repeat with the other steak
- You can cook both steaks at the same time if you prefer and your skillet is large enough
Spoon the sauce over the steak! EnJOY!
- 5 pounds Russet Or Yukon Gold Potatoes
- ¾ C Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- ½ to 3/4 C Half-and-Half
- ½ tsp to 1 tsp Lawry's Seasoned Salt
- ½ tsp to 1 tsp Black Pepper
- Peel and cut the potatoes into pieces that are generally the same size
- Bring a large pot of water to a simmer and add the potatoes
- Bring to a boil and cook for 30 to 35 minutes
- When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
- Drain the potatoes in a large colander
- When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove
- Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients
- Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half
- Mash, mash, mash!
- Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper
- Stir well and place in a medium-sized baking dish
- Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through
- Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time
- Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through
What did you have for Valentine’s dinner?
Coming up next – Valentine Breakfast and Dessert!
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