Steak House Favorites Recipes

Ingredients

The Dip

• 1/2 c mayonnaise
• 2 Tbsp ketchup
• 2 Tbsp horseradish sauce
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp oregano
• 1 twist of fresh ground pepper

Mix the ingredients together

Serve in a small bowl on the side

The Onion

• 1 lg sweet onion.
• 2 1/2 c flour
• 1/2 tsp salt
• 1 tsp cayenne (optional)
• 2 lg eggs
• 1 c milk
• 1 c water
• 1 gallon oil for deep fryer

Preparation

1. Cut the top 1/2 inch off of the onion and peel it
2. Place the onion top down on a cutting surface
3. Use a sharp knife and start your cuts 1/2 inch from the bottom (the uncut part that’s now on the top)
4. Slice to the end.
5. If that sounds confusing, all you are doing is cutting off the top and making sections. You don’t want to cut too close to the bottom because it would fall apart. Flipping it over makes it easier to slice properly
6. Start with 4 slices as if you were quartering it, that makes it easier to judge
7. You want to have 16 evenly spaced cuts
8. Spread the pieces so that it looks like a flower
9. Place the onion in a large bowl
10. Combine the salt, flour and cayenne if you are using it
11. Pour the flour over the open part of the onion
12. Whisk the eggs, add milk and water and whisk thoroughly
13. Remove the onion from the flour and shake off the extra
14. Save the flour
15. Fully coat the onion petals in the egg/ milk mix
16. Remove and shake off excess
17. Dredge it again in the flour
18. Make sure it’s fully coated
19. Refrigerate it while you heat the oil
20. Fry the onion petals down for 3 min until golden
21. Flip it over and fry for 3 more min
22. Serve with dip

Ingredients

• 2 heads romaine lettuce, thoroughly washed.
• 1 c plain croutons
• 1 lg clove of garlic
• 1/3 c olive oil
• Salt
• Freshly ground black pepper
• 1 lg egg at room temp
• Juice of one lemon
• 2-3 Tbsp grated Parmesan cheese

Preparation

1. Remove the outer leaves of the romaine. You only want the inner crisp ones
2. Rip the leaves into fork sized pieces and put them in a bowl
3. Crush the garlic
4. Add a dash of salt and a Tbsp of the oil
5. Make it into a paste
6. Heat 2 Tbsp oil and add the paste
7. Stir for about 1 min, add croutons and toss
8. Set it aside
9. Boil the egg for 1 min
10. Toss the leaves with oil
11. Add salt and pepper
12. Add lemon juice and toss again
13. Crack the egg on top and toss again
14. Add Parmesan and toss
15. Add croutons and toss

Serve

Ingredients

• 4 tenderloin steaks 6-8 oz each up to 1 1/2 inches thick
• 2-3 Tbsp whole peppercorns
• 1 Tbsp butter
• 1 tsp olive oil
• 1/3 c cognac
• 1 c heavy cream

Preparation

1. Let the steaks sit at room temp for 30 min- 1 hr
2. Crush the peppercorns and spread them on a plate
3. Press the steaks into the peppercorns
4. Heat the oil and butter in a heavy skillet
5. Sauté each steak 4 min per side for med rare
6. Remove the steaks and pour off the excess fat
7. While off the heat, the cognac to the skillet and light it with a long, fireplace match. It will ignite quickly and with a significant flame so be careful and have the kids far away.
8. Shake the skillet slightly until the flame goes out
9. Add the cream and return to heat
10. Whisking constantly bring it to a boil and allow it to thicken. About 5-6 min
11. Place the steaks in the sauce, flip them over and serve
12. Pour the extra sauce over the top