San Fernando Valley Mocha Moms
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Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes
Recipe courtesy Rachael Ray - submitted by MM Adrienne
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings
Spinach and Cheese Cakes:
2 packages frozen chopped spinach, 10 ounces each
3 tablespoons extra-virgin olive oil, 1 for onion, 2 tablespoons to fry cakes
1 small onion, chopped
1/2 cup Italian bread crumbs, 3 handfuls
1/3 cup grated Parmigiano-Reggiano, 2 handfuls
1 egg, beaten
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and freshly ground pepper
Steaks:
4 thin slices bacon, look for packaged bacon marked "Center Cut" in packaged
meats case
4 beef tenderloin steaks, 1 1/2 inches thick
Coarse salt and cracked black pepper, season to your tastes
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock, available on soup aisle
Plate Garnish:
4 small Roma tomatoes
Extra-virgin oil, for drizzling
2 tablespoons chopped or snipped fresh chives
Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel
and twisting towel over garbage bowl or sink until spinach has given off all of
its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over
medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add
onion to spinach in bowl and return pan to stove top. Turn off heat. Add
remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and
pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
Line bacon up on meat-safe cutting board a few inches apart. Preheat a
second skillet over high heat. Reheat the spinach cakes skillet over medium
high heat. Season steaks with salt and pepper and set on bacon slices in the
center of each slice. Wrap bacon over steaks. Place seam side down in pan
and cook 2 minutes on each side.
Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in
2 batches if necessary. Cook cakes 3 minutes on each side.
Reduce heat to medium under steaks after the first 2 minutes on each side.
Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to
medium well doneness.
Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and
flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in
broth and thicken sauce 1 minute. Add remaining tablespoon butter and
remove skillet from heat.
Quarter tomatoes lengthwise.
To serve, set the spinach cakes and steaks beside each other on 2/3 of serving
plates and pour sauce evenly over steaks. Scatter a quartered tomato next to
spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and
pepper and top with chopped chives. Serve plates immediately.
Episode#: TM1C63
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Recipe courtesy Rachael Ray - submitted by MM Adrienne
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings
Spinach and Cheese Cakes:
2 packages frozen chopped spinach, 10 ounces each
3 tablespoons extra-virgin olive oil, 1 for onion, 2 tablespoons to fry cakes
1 small onion, chopped
1/2 cup Italian bread crumbs, 3 handfuls
1/3 cup grated Parmigiano-Reggiano, 2 handfuls
1 egg, beaten
1/4 teaspoon freshly grated nutmeg, eyeball it
Coarse salt and freshly ground pepper
Steaks:
4 thin slices bacon, look for packaged bacon marked "Center Cut" in packaged
meats case
4 beef tenderloin steaks, 1 1/2 inches thick
Coarse salt and cracked black pepper, season to your tastes
2 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup dry red wine
1/2 cup beef stock, available on soup aisle
Plate Garnish:
4 small Roma tomatoes
Extra-virgin oil, for drizzling
2 tablespoons chopped or snipped fresh chives
Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel
and twisting towel over garbage bowl or sink until spinach has given off all of
its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over
medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add
onion to spinach in bowl and return pan to stove top. Turn off heat. Add
remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and
pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
Line bacon up on meat-safe cutting board a few inches apart. Preheat a
second skillet over high heat. Reheat the spinach cakes skillet over medium
high heat. Season steaks with salt and pepper and set on bacon slices in the
center of each slice. Wrap bacon over steaks. Place seam side down in pan
and cook 2 minutes on each side.
Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in
2 batches if necessary. Cook cakes 3 minutes on each side.
Reduce heat to medium under steaks after the first 2 minutes on each side.
Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to
medium well doneness.
Remove meat from the pan and let it rest. Add 1 tablespoon of the butter and
flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in
broth and thicken sauce 1 minute. Add remaining tablespoon butter and
remove skillet from heat.
Quarter tomatoes lengthwise.
To serve, set the spinach cakes and steaks beside each other on 2/3 of serving
plates and pour sauce evenly over steaks. Scatter a quartered tomato next to
spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and
pepper and top with chopped chives. Serve plates immediately.
Episode#: TM1C63
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Beef Meatballs by MM Tonja
Ingredients:
1 lb ground beef
1 pkg onion soup
2 cup tomato sauce
1 T parsley
1 t oregano
1 t salt
1 t pepper
egg noodles or buns for meatball sandwiches
Directions:
Mix meat with parsley, oregano, salt and pepper
and 1 cup tomato sauce. Put the other 1 cup tomato
sauce and the onion soup mix into crock pot. Mix
well.
Make meatballs (not too big) and add to the sauce
in the crock pot. You may need to add a bit more
tomato sauce to make sure that the meatballs are
covered (depending on the size of your crock pot
and meatballs).
Let simmer for 4-5 hours. Meatballs will be so
flavorful and soft. MMMM good!
Ingredients:
1 lb ground beef
1 pkg onion soup
2 cup tomato sauce
1 T parsley
1 t oregano
1 t salt
1 t pepper
egg noodles or buns for meatball sandwiches
Directions:
Mix meat with parsley, oregano, salt and pepper
and 1 cup tomato sauce. Put the other 1 cup tomato
sauce and the onion soup mix into crock pot. Mix
well.
Make meatballs (not too big) and add to the sauce
in the crock pot. You may need to add a bit more
tomato sauce to make sure that the meatballs are
covered (depending on the size of your crock pot
and meatballs).
Let simmer for 4-5 hours. Meatballs will be so
flavorful and soft. MMMM good!
Beef Short Ribs Pacific Style by MM Adrienne
Ingredients:
3 lb short ribs
1 onion, chopped
1tbsp butter
2/3 cup catsup
3 tbsp soy sauce
2 tbsp cider vinegar
2 tbsp brown sugar
Directions:
Place short ribs on broiler pan. Broil until well
browned to remove excess fat. Transfer to crock
pot. Saute onion in butter, add catsup, soy sauce,
vinegar, and brown sugar. Heat until blended. Pour
sauce over ribs in crock pot. Cook on LOW 8
hours.
Comments:
The kids liked it. It was the first time in a while
that Megan didn't talk her way through dinner and
just sat still and ate.
Ingredients:
3 lb short ribs
1 onion, chopped
1tbsp butter
2/3 cup catsup
3 tbsp soy sauce
2 tbsp cider vinegar
2 tbsp brown sugar
Directions:
Place short ribs on broiler pan. Broil until well
browned to remove excess fat. Transfer to crock
pot. Saute onion in butter, add catsup, soy sauce,
vinegar, and brown sugar. Heat until blended. Pour
sauce over ribs in crock pot. Cook on LOW 8
hours.
Comments:
The kids liked it. It was the first time in a while
that Megan didn't talk her way through dinner and
just sat still and ate.
Whiskey Steak by Dierdre M
"Whiskey, bacon, mustard, and rosemary come together to make a rich
and flavorful pan-fried beef dish."
Original recipe yield: 4 servings.
INGREDIENTS:
2 pounds beef round steak, 1 inch thick
salt and pepper to taste
2 cloves garlic, crushed
1/3 cup sweet-hot mustard, divided
4 slices bacon
1 tablespoon olive oil, or as needed
3 tablespoons chopped fresh rosemary
2/3 cup bourbon whiskey
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
DIRECTIONS:
Season the steaks on both sides with salt and pepper. In a small bowl,
mix together the garlic and all but 2 teaspoons of the mustard. Place the
steaks on a plate, and spread half of the garlic mustard mixture over one
side of them. Let stand for 30 minutes.
Heat a large skillet over medium-high heat. Fry bacon until crisp, then
remove from the pan, leaving the grease. Crumble the bacon and set aside.
Heat the bacon grease in the skillet over medium-high heat, and add olive
oil if necessary to cover the bottom of the pan. Fry steaks mustard side
down for about 5 minutes, until golden brown. While the steaks are
frying, spread the remaining garlic and mustard over the top. Flip the
steaks over, and fry for about 2 minutes, until browned. Remove steaks
to a serving platter, and keep warm.
Keep the skillet over medium-high heat, and stir in the rosemary,
whiskey, reserved mustard, Worcestershire sauce, brown sugar, and
lemon juice. Simmer for about 2 minutes. Top steaks with crumbled
bacon and the sauce, and serve.
"Whiskey, bacon, mustard, and rosemary come together to make a rich
and flavorful pan-fried beef dish."
Original recipe yield: 4 servings.
INGREDIENTS:
2 pounds beef round steak, 1 inch thick
salt and pepper to taste
2 cloves garlic, crushed
1/3 cup sweet-hot mustard, divided
4 slices bacon
1 tablespoon olive oil, or as needed
3 tablespoons chopped fresh rosemary
2/3 cup bourbon whiskey
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
DIRECTIONS:
Season the steaks on both sides with salt and pepper. In a small bowl,
mix together the garlic and all but 2 teaspoons of the mustard. Place the
steaks on a plate, and spread half of the garlic mustard mixture over one
side of them. Let stand for 30 minutes.
Heat a large skillet over medium-high heat. Fry bacon until crisp, then
remove from the pan, leaving the grease. Crumble the bacon and set aside.
Heat the bacon grease in the skillet over medium-high heat, and add olive
oil if necessary to cover the bottom of the pan. Fry steaks mustard side
down for about 5 minutes, until golden brown. While the steaks are
frying, spread the remaining garlic and mustard over the top. Flip the
steaks over, and fry for about 2 minutes, until browned. Remove steaks
to a serving platter, and keep warm.
Keep the skillet over medium-high heat, and stir in the rosemary,
whiskey, reserved mustard, Worcestershire sauce, brown sugar, and
lemon juice. Simmer for about 2 minutes. Top steaks with crumbled
bacon and the sauce, and serve.
Crock Pot Pot Roast by MM Lanika
Ingredients:
1 Beef Roast (cheap cut)
1 jar beef gravy (or make your own if you are up
to it)
1/2 cup red wine vinegar
1 package au jus mix
1/2 cup Italian Dressing
Large can Chicken Broth
Directions:
Put the roast in the slow cooker. Mix all the
ingredients in a separate bowl before pouring
over the meat. Make sure your meat is fully
covered in liquid. Don't worry, it will cook down.
Cook on Low for 8 hours.
Ingredients:
1 Beef Roast (cheap cut)
1 jar beef gravy (or make your own if you are up
to it)
1/2 cup red wine vinegar
1 package au jus mix
1/2 cup Italian Dressing
Large can Chicken Broth
Directions:
Put the roast in the slow cooker. Mix all the
ingredients in a separate bowl before pouring
over the meat. Make sure your meat is fully
covered in liquid. Don't worry, it will cook down.
Cook on Low for 8 hours.
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