2-8oz ribeye steaks, trimmed of large pieces of fat
1 tablespoon canola oil
2 tablespoons unsalted butter, divided
1 whole garlic clove, peeled
2 tablespoons cracked black peppercorns
1 tablespoon coarse sea salt
1/4 cup finely chopped shallots
2 tablespoons cognac
1/4 cup beef broth
2 tablespoons heavy cream
Combine the peppercorn and salt. Rub all over the steaks and let sit at room temperature for 30 minutes.
In a large skillet heat the you and 1 tablespoon of the butter. Add the garlic clove and stir in the melted butter. Add the steaks and turn the heat up to medium-high. Cook for 4-5 minutes on each side.
Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the steaks to a platter and cover with foil.
Remove the garlic clove from the skillet and add the remaining butter and shallots. Cook for 4-5 minutes until the shallots are tender. Deglaze the pan with the cognac. Add the broth and simmer for 2-3 minutes. Add the cream and simmer for 2 minutes. Pour the sauce over the steaks and serve.
2 slices cooked bacon, crumbled
Ranch Dressing or Buttermilk Dressing, see below
Crumbled blue cheese to taste
1 small tomato, diced
¼ cup diced red onion
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk,
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar Salt and pepper to taste
Stin in 1/2 cup crumbled mild blue cheese
Combine the dressing ingredients in a jar with a screw top and shake well.
Cut 1 small head of iceberg lettuce into 4 wedges; place a wedge on two individual salad plates and spoon some of the dressing over the wedges.
Top each with bacon, diced red onion, diced tomato, and more crumbled blue cheese.
Fennel Layered with Potatoes
2 lb. yellow potatoes, such as Yukon Gold
1 large fennel bulb, trimmed (3/4 to 1 lb. after trimming)
1 onion, sliced
6 tablespoons extra-virgin olive oil, plus more for the baking dish
2-1/2 teaspoons kosher salt
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Slice the potatoes as thinly as possible – use a box grater or mandoline.
Pour 2 tablespoons of oil into a 13×9-inch baking dish. Layer half of the potatoes into the dish. Spread half of the fennel and half of the onions on top of the potatoes/ Drizzle with 2 tablespoons of oil, and ha;t of salt and pepper. Top with remaining ingredients.
Cover the baking dish with foil. Bake for 45 minutes. Remove the foil and bake for another 445 minutes. Allow resting for 10 m minutes before serving.