Serves: 4 Prep time: 15 minutes Total time: 30 minutes
Using a sharp chef’s knife, butterfly steaks to make 4 steaks. Pat dry with paper towels (this will help get a nice sear on them) Sprinkle with salt and pepper. In a large skillet over medium high heat add 1 tablespoon butter and 1 tablespoon olive oil (the combo of butter and oil adds great flavor while cooking at a high heat). When butter is melted and foamy, place two steaks cut-side up in the pan. Cook undisturbed for 2 minutes (for an even sear, place a heavy weight on top like a small cast iron skillet to press down in the pan). Flip steak and sear on the other side, 1 minute. Remove to a platter. Repeat with 1 tablespoon butter, 1 tablespoon olive oil and remaining steaks.
When all of the steaks are cooked, reduce heat to medium, add shallot and cook until soft, 1 minute. Add mushrooms, stirring occasionally until they release some of their liquid, about 2 minutes. Using a wooden spoon, scrape up the brown bits on the bottom of the pan (this is great flavor for the dish) Add wine, bring to a simmer and continue cooking until it’s reduced by 3⁄4 (if you want to skip wine, add the juice of 1 lemon, about 2 tablespoons) Stir in mustard, Worcestershire, butter and any accumulated juices from the steak. Turn off heat. Add herbs and season to taste with salt and pepper.
Place steaks on individual serving plates or a platter. Spoon mushroom sauce over meat and serve.
“THRICE” BAKED POTATOES DIRECTIONS:
Prep time: 20 minutes
Total time: 60 minutes
Preheat oven to 400 F. Scrub potatoes then using a fork poke holes all over. Bake until skin is crispy, and a knife inserted into the center offers no resistance. Remove from the oven and let sit until cool enough to handle, 20-30 minutes.
Meanwhile, in a small saucepan melt 1 stick butter. Stir in chives, Season with salt, turn off heat and set aside. When potatoes are cool enough to handle, cut in half horizontally, scoop the flesh into a bowl and place the potato skins on a rimmed baking sheet in a single layer. Brush the inside of the shells with melted butter. Add remaining butter to the potato mixture along with the sour cream. Season to taste with salt and pepper and set aside. Bake potato skins until crispy 10 minutes.
Remove skins from the oven and evenly divide the potato mixture (don’t pack too tightly, pile high!). Dice remaining butter and dot on top of potatoes evenly. Bake a third time until puffy and brown, 20 minutes. Serve hot and steamy.
HERBY BROCCOLI AND PEAS DIRECTIONS:
Recipe by Chadwick Boyd
Prep time: 15 minutes
Total time: 20 minutes
Vinaigrette: Combine all ingredients in a container with a tight-fitting lid. Close and shake to dissolve sugar and salt. Set aside.
Fill a medium saucepan with water. Season liberally with salt. Bring to a boil. Meanwhile, fill a bowl with ice water. Set aside.
When the water is boiling, add broccoli. Simmer 2 minutes. Add peas and simmer for another minute. Using a strainer, remove broccoli and peas to the water bath to stop the cooking. Drain in a colander. Toss with some vinaigrette reserving the rest for extra at tableside.