Satisfy your craving for beef and seafood by serving a platter of tender, juicy steak bites and lemon pepper shrimp. Serve with a variety of dips – creamy horseradish, mustard, and cocktail sauce.
Crush the peppercorns with a mortar and pestle, or seal peppercorns in a plastic bag and crush with a heavy-duty pot.
Cut the steak into bite-size pieces (about ¾-inch cubes). Trim off any large pieces of fat, and remove any gristle, or silvery membrane.
Place the steak bites in a large bowl. Season the steak with salt and crushed black peppercorn, coating evenly. Set aside for about 30 minutes.
Heat a large skillet over high heat. Add 1 tablespoon of oil and heat until oil is shimmering.
Working in batches, add steak to the skillet in a single layer. Sear all sides of the meat; about 45 seconds per side until crusty and browned. Cooking time varies depending on the thickness of the beef and on desired doneness – medium-rare, medium, or well done. Transfer the meat to a plate. Repeat with remaining steak bites.
While the steak bites rest, reduce heat to medium-low. Add butter and minced garlic. Sauté the minced garlic just until fragrant for about 30 seconds, scraping the brown bits from the bottom of the pan. Turn off the heat and return seared steak bites to the skillet. Stir to coat the meat in the garlic butter.
For the Lemon Pepper Shrimp
In a separate skillet, melt the butter over high heat.
Pat the shrimp dry with paper towels and season with the salt and pepper.
Add the shrimp the pan in batches (to avoid over-crowding) and cook until the shrimp are cooked. Remove from the pan and set aside.
Add the garlic to the pan, cook until fragrant; about 1 minute. Add the shrimp, lemon juice and parsley and cook for another minute, or until shrimp are opaque and cooked through.
Taste, and adjust seasoning, if necessary.
To serve: Arrange the shrimp and steak bites on a large serving platter. Serve with a creamy horseradish sauce, wholegrain mustard, and seafood cocktail sauce. Provide small appetizer forks or picks.
Horseradish Sauce
In a small mixing bowl, stir together 1/2 cup sour cream, 2 Tbsp prepared horseradish, 2 Tbsp mayonnaise, 1 tsp apple cider vinegar, 1/4 tsp salt, 1/8 tsp black pepper, and 1 Tbsp freshly chopped chives. Serve right away or cover and refrigerate for about 2 weeks.
Make use of leftover cooked turkey by making these individual pot pies. They’re filled with a delicious turkey and vegetable sauce and topped with a flaky phyllo crust.
Prep Time: 30 mins ■ Cook Time: 35 mins ■ Makes: 6 servings
INGREDIENTS
6 sheets puff pastry, thawed
1/3 cup butter
1 large yellow onion, chopped
2 stalks celery, finely diced
2 large carrots, peeled and cubed
1 large Russet potato, peeled and cubed
1/3 cup all purpose flour
3 cups chicken stock
1 cup dry white wine
1 tbsp Dijon mustard
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp white pepper
3 cups cooked turkey meat, cubed
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley
DIRECTIONS
Preheat oven to 400°F.
Heat butter in a large skillet over medium heat. Add onion, celery, carrots and potatoes. Sauté for 5 minutes, or until the vegetables are just tender.
Sprinkle flour over vegetables, stir and cook for another 4 minutes. Slowly whisk in the stock and wine, cooking until the mixture bubbles and thickens.
Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley.
Spoon the chicken vegetable mixture into six 8-ounce ramekins; dividing mixture evenly.
Place 1 phyllo sheet on a work surface lightly sprayed with olive oil cooking spray. Create layers by cutting the sheet vertically into 3 pieces, then stack. Cut the stacked layers in half to create 2 squares, then stack again (you’ll end up with a six-layer square). Top 1 pot pie with 1 phyllo square and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place pot pies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.
Perfectly browned and seasoned, these sauteed mushrooms are the perfect side to almost any meal but are outstanding with most beef dishes, especially alongside a holiday Standing Beef Rib Roast.
TIP: The key to preventing soggy mushrooms is to saute at high heat. This method allows the moisture in the mushrooms to evaporate quickly and prevents them from cooking in their own juices. Cook until all the water is gone, and the mushrooms are nicely browned.
Prep Time: 10 mins ■ Cook Time: 15 mins ■ Total Time: 25 mins ■ Makes: 6 servings
INGREDIENTS
1 lb. button mushrooms
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion or shallot, minced
2 tablespoons butter
1 teaspoon picked fresh thyme leaves
1/2 cup chicken stock or white wine
1/4 teaspoon lemon zest
1 teaspoon lemon juice
Salt, to taste
Freshly cracked black pepper, to taste
DIRECTIONS
Clean the mushrooms with a brush or slightly damp towel. Trim the bottoms of the stems of the mushrooms. Keep the mushrooms whole, or if they are large, cut them in half.
Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively.
Season to taste with salt and pepper. Add onion, garlic, thyme, and 2 tablespoons butter and cook, stirring, until fragrant, about 30 seconds.
Add stock or wine, lemon zest, and the lemon juice. Cook for about 2-3 minutes or until liquid reduces down a bit.
Spray a rimmed baking sheet with cooking spray. Place asparagus spears on the baking sheet and lightly coat with cooking spray.
Sprinkle asparagus with Parmesan cheese, salt, pepper, and minced garlic. Using your hands, mix to coat asparagus and then lay the spears evenly on the baking sheet.
Place in the pre-heated oven and roast for about 10-12 minutes, or until fork tender.
This warm, buttery, and spiced rum cocktail is a classic holiday treat.
Makes: 2 servings
INGREDIENTS
3 tablespoons unsalted butter, softened
1/8 teaspoon pure vanilla extract
1/3 cup packed brown sugar
1/2 cup apple cider
1 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch of salt
1/2 cup light or dark rum
Cinnamon Sticks for garnish
DIRECTIONS
In a mixing bowl, combine butter and vanilla extract with sugar until well combined.
Heat water and cider in a small saucepan until boiling.
Add the boiling water/cider mixture to the sugar/butter mixture, and stir until butter is melted and sugar is dissolved. Add spices, salt, and rum, stir again until well combined.
Divide between two mugs. Garnish with the cinnamon sticks and serve immediately.
