Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Preparation

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Alton Brown, Food Network

Ingredients

• 1 cup plain yogurt
• 1 tablespoon smoked paprika
• 1 teaspoon curry powder
• 2 teaspoons garam masala
• 1 tablespoon soy sauce
• 2 teaspoons powdered ginger
• 3 pounds flank steak, cut into 3/4-inch-cubes
• 2 tablespoons ghee (clarified butter) or extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 tablespoon minced garlic
• 2 cinnamon sticks, roughly 2 inches each
• 3 bay leaves
• 2 small tomatoes, peeled, seeded and diced, or 1 small can tomatoes, drained
• Salt, to taste

Preparation

1. In a large bowl, combine the yogurt, paprika, curry powder, garam masala, soy sauce and ginger. Add the beef and turn to coat. Cover the bowl and refrigerate to marinate several hours or overnight.

2. When ready to cook, in a Dutch oven over medium-high, heat the ghee or oil. Add the onion and garlic, then saute until translucent, about 5 minutes.

3. Add the cinnamon sticks and bay leaves, and continue to cook until the onions brown, about another 5 minutes.

4. Add the beef, marinade and tomatoes. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered and stirring occasionally, for 20 minutes.

5. Reduce heat to a low simmer, cover and cook for another 40 minutes.

6. Remove the cinnamon sticks and bay leaves, then season with salt.

Nimala Narine

Ingredients

• 5 lbs. chuck or pot roast, cut in 1 1/2 in cubes
• 6 tbs. butter
• 2 large onions
• 2 tsp curry
• 1 tsp ginger or mace
• 2 tbs. Worcestershire sauce
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 to 1 c white wine
• 1 c sour cream
• 2 tbs horseradish
• 2 tbs chopped parsley

Preparation

Brown meat in butter, place in casserole. Brown onions in the same pan; add to casserole with all spices and wine. Bake at 300 degrees uncovered for 3 h or until meat is tender. Just before serving, combine sour cream and horseradish and stir into meat with parsley. Serve over egg noodles.

Ingredients

• 3 tbs. extra-virgin olive oil
• 1 oz. pancetta, finely chopped
• 1 large carrot, peeled and minced
• 2 small celery ribs, minced
• 1/2 med. onion, minced
• 1 1/3 lb. coarsely ground beef skirt steak or ground chuck
• 3/4 c. chicken or beef stock
• 2/3 c. dry white wine
• 2 tbl. tomato paste
• 1 1/2 c whole milk

Preparation

Heat olive oil and pancetta in a large saucepan over medium-low heat and cook until pancetta releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add carrot, celery and onion. Cook, stirring until the onions are translucent, about 5 minutes. Add ground beef and brown. Stir in stock, wine, and tomato paste. Reduce heat to low and simmer gently, partially covered and skimming occasionally and add milk 2 tbl. at a time from time to time as the sauce simmers. Cook until the sauce is the consistency of a thick soup, about 2 hours. Remove from the heat and let cool. Cover and refrigerate for up to 24 h. Skim the fat off the top before reheating. Serve over wide noodles.

Ingredients

• 2 large onions, thinly sliced
• 1 beef rump roast, about 3 pounds, or 1 chuck roast, about 4 pounds
• 1 can (14 1/2 ounces) chicken broth
• 2 cloves garlic, minced
• 2 bay leaves
• 1 cup strong brewed coffee
• 1/4 cup soy sauce
• 1 teaspoon dried oregano leaves
• Freshly ground pepper

Preparation

1. Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.

2. Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

Chicago Tribune

Ingredients

• 1 lg. onion
• 2 sm. bell peppers
• some ground beef or Italian sausage or ground pork
• 1 pkg. sliced mushrooms
• 2 jars standard spaghetti sauce
• 1 lb. spaghetti
• 1 container ricotta cheese (optional)
• 1 container grated parmesan cheese

Preparation

Sautee onion and bell pepper until translucent.

Add ground beef (or Italian sausage, or ground pork).

Cook until the meat is about ¾ cooked.

Add mushrooms and cook until mushrooms and meat are done.

Drain, if desired.

Add spaghetti sauce and simmer for 20-30 minutes.

While sauce mixture is simmering, boil pasta.

Add pasta to sauce and mix thoroughly.

Grease a 9x11 casserole dish.

If using ricotta cheese, add half of the sauce/spaghetti mix, then a layer of ricotta, and then the other half of the sauce/spaghetti mix. Otherwise, just add sauce/spaghetti mix to dish.

Bake, covered, at 350 degrees for 30-45 minutes.

Uncover, top with parmesan cheese, and bake for a few more minutes until bubbly.

Cynthia Pence

Ingredients

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Preparation

In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.

Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Robbie Rice, Allrecipes.com