February 12th, 2009 11:36 EST
Use a Party Planning expert to make a great Valentines Day meal!
Jorj Morgan is the author of five books whose subjects range from entertaining to cooking and most recently to health and wellness. A qualified food expert, Jorj contributes regularly to national and local publications on such subjects as how to host a successful party, how to update heirloom recipes and what to bring to a pot luck supper.
Her cooking advice has appeared in several newspapers and magazines including the Wall Street Journal, Washington Post, Reader`s Digest and Boston Globe. Her tips for entertaining have appeared in Woman`s Day Magazine and the special holiday edition of People magazine as well as many other national publications. Jorj has appeared on several television and radio programs. She is the Lifestyle Director for BlueSuitMom.com and regularly contributes to a number of other websites. Jorj is also a party planner, professional speaker and lecturer working with corporate and charitable organizations.
You can visit Jorg`s site at: http://www.jorj.com/
Considering many of you will be cooking at home this Valentines Day, I asked Jorj to make a restaurant style meal. She has prepared the recipe and preparation instructions for you. For top 1% prime beef visit the Coastal Vineyards Steak Club.
Pan Seared Steaks with Bordelaise Sauce
The better the steak, the less you have to do to improve its taste. Choose a USDA prime strip steak that has some marbling (a little fat running through the meat) to insure great flavor.
1 tablespoon olive oil 2 large shallots, minced (about 2 tablespoons)
1 cup red wine vinegar
1 cup dry red wine 1 cup beef broth
1 tablespoons beef demi-glace
2 tablespoons butter, chilled, cut into pieces Salt and freshly ground pepper1 tablespoon olive oil
1 tablespoon butter
4 (10 to 12-ounce) boneless strip steaks, ¾ to 1-inch thick
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1. Heat the olive oil in a saucepan over medium high heat. Cook the shallots in the pan until soft, about 2 to 3 minutes. Pour in the vinegar and wine. Bring this mixture to a boil. Reduce heat to medium and simmer until the liquid reduces to about ½ cup, about 30 minutes.
2.Add the beef broth. Simmer until the liquid reduces to 1 cup, about 15 minutes more.
3. Stir in demi-glace. Strain the sauce through a sieve over a small pot. Remove the pan from the heat. Whisk in the butter and season with salt and pepper. Keep the sauce warm.
4. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet, over high heat to just smoking. Season the steaks with Worcestershire sauce, salt and pepper. Place the steaks into the skillet. Cook until browned on one side, about 4 to 5 minutes. Turn and cook until browned, about 3 to 5 minutes more.
5. Serve the steaks with a drizzle of sauce and garnish with fresh parsley.
Servings: 4 Preparation Time: 1 hour
Sources and Substitutions Bordelaise sauce is traditionally prepared with a brown stock, which begins by browning marrow bones in a skillet, adding stock, and reducing (for hours!) to produce a rich, dark flavorful liquid. A spoonful of demi glace can simulate the same rich results, with much less effort. Demi-glace is available in beef, veal, chicken and even veggie essences. You can find demi-glace in specialty markets and on-line at Williams Sonoma.
Signing off at Pigging out! Rocco "Boss Hog" Loosbrock
Use coupon code (sop) to get a 10% discount at www.baconfreak.com
Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Bacon Club as well as a Wine Club called the Coastal Vineyard Wine Club