Steakhouses have some items that they always do well. We don’t really love steak but we love the accompaniments.
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
- Cut the top 1/2 inch off of the onion and peel it
- Place the onion top down on a cutting surface
- Use a sharp knife and start your cuts 1/2 inch from the bottom (the uncut part that’s now on the top)
- Slice to the end.
- 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
- Start with 4 slices as if you were quartering it, that makes it easier to judge
- You want to have 16 evenly spaced cuts
- Spread the pieces so that it looks like a flower
- Place the onion in a large bowl
- Combine the salt, flour and cayenne if you are using it
- Pour the flour over the open part of the onion
- Whisk the eggs, add milk and water and whisk thoroughly
- Remove the onion from the flour and shake off the extra
- Save the flour
- Fully coat the onion petals in the egg/ milk mix
- Remove and shake off excess
- Dredge it again in the flour
- Make sure it’s fully coated
- Refrigerate it while you heat the oil
- Fry the onion petals down for 3 min until golden
- Flip it over and fry for 3 more min
- 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
- Remove the outer leaves of the romaine. You only want the inner crisp ones
- Rip the leaves into fork sized pieces and put them in a bowl
- Crush the garlic
- Add a dash of salt and a Tbsp of the oil
- Make it into a paste
- Heat 2 Tbsp oil and add the paste
- Stir for about 1 min, add croutons and toss
- Set it aside
- Boil the egg for 1 min
- Toss the leaves with oil
- Add salt and pepper
- Add lemon juice and toss again
- Crack the egg on top and toss again
- Add Parmesan and toss
- 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
- Let the steaks sit at room temp for 30 min- 1 hr
- Crush the peppercorns and spread them on a plate
- Press the steaks into the peppercorns
- Heat the oil and butter in a heavy skillet
- Sauté each steak 4 min per side for med rare
- Remove the steaks and pour off the excess fat
- 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.
- Shake the skillet slightly until the flame goes out
- Add the cream and return to heat
- Whisking constantly bring it to a boil and allow it to thicken. About 5-6 min
- Place the steaks in the sauce, flip them over and serve
- Pour the extra sauce over the top
Enjoy these Steakhouse favorites!
Next time
More Steakhouse Favorites
Fresh rolls with flavored butter
Creamed spinach
Chocolate mousse
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