Steak Madrid Of Blairtown Recipes

STEAK MADRID

Steps:

• Sauté onion, garlic, celery, green pepper, and green chili in bacon fat: then add tomatoes, sauce, gravy, paste, Tabasco and Worcestershire. Stir, lower the heat and add remaining sauce ingredients, heat through then turn off the heat.
• For the meat preparation, remove all bones and fat and cut into serving size pieces, then rub both sides with salt, pepper and flour mixture.
• Heat oil in a large skillet and brown steak on both sides, drain.
• Preheat oven to 375°F.
• Layer half of steak in a large casserole dish, cover with 1/3 of cheese and pimientos. Repeat with the steak, cheese and pimientos, then cover the whole thing with the sauce.
• Bake covered for 2 hours or until done.
• Garnish with crumbled bacon.

STEAK MADRID OF BLAIRTOWN

Steps:

• Preparation.
• Preheat Oven to 350 degrees.
• Dice onion finely.
• In bowl or prep dish, add flour and season generously with salt and pepper and combine thoroughly.
• Dredge cutlets on both side in flour mixture.
• In saute pan, coat bottom with Olive Oil, heat to medium. Test to see if pan is hot, simply take a bit of flour and if it sizzles, it is hot enough. Once hot, brown each side of the cutlet (approximately 2-3 minutes). Remove from pan and set aside.
• Turn burner to low and melt butter. Once melted add the red wine and deglaze pan. Once liquid is approximately reduced by half, then add onions and cook until translucent. Then add tomato sauce.
• Meanwhile in glass measuring cup, whisk gravy mix into beef stock. Once blended, combine with sauce on cooktop and lastly add Green Chiles.
• Allow sauce to boil and remove from heat.
• In oven proof pan, pour sauce into the bottom and place cutlets into the sauce.
• Cover and bake for 45 minutes.
• Once 45 minutes has elapsed, remove from oven and add cheddar cheese to the melt.
• Return to oven for 15 minutes.
• Serve over rice and garnish with fresh chives.

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
• Add in the mushrooms; saute until tender (about 10 minutes).
• Add in shallots with HALF the minced garlic; saute for about 3 minutes.
• Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
• Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
• Season steaks with salt and pepper, and add to skillet.
• Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
• Transfer the steaks to a plate.
• Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
• Add in Madeira and boil until reduced by half (this should take about 3 minutes).
• Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
• Add in cream and boil for about 2 minutes.
• This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
• Stir in the mushroom mixture, and then season the sauce with salt and pepper.
• Return the steaks to skillet and cook until heated through (about 1 minute).
• Transfer to plates and spoon the sauce over.