Lazy long weekend dinner

Clearly I love to cook. I’m obsessed with food, but sometimes…I just don’t want to bother.

I’m tired, it’s so messy, or just can’t decide what to make.

Eating out is a fantastic option, when it’s in the budget…not so much lately!

Ordering in, same budget issue and I’m often disappointed in the food.

Picky, picky, picky, I know right?

If you are stuck in the same spot or you just want to show off to your friends what a great cook you are…I have the perfect recipe for you.

My ‘partner in crime’ (my boyfriend sounds so lame when you are over 40) shared this one with me and it has become a go to. Why?

  • tastes fancy and fabulous
  • minimal prep time, even faster if you divide tasks
  • easy ingredients
  • you can eat it in a napkin and avoid dishes altogether
  • inexpensive, filling and not tooooo bad for ya

Sounds too good to be true doesn’t it? Well buckle your belts and give this one a try. I’d love to give credit, but he doesn’t recall where the recipe came from and we’ve tweaked it along the way…of course!

Special steak in a Yorkshire wrap (serves 4)

Good organization is key for this recipe…and if you can break up the tasks between two people it works really well!

Ingredients:

  • 2  4-6 oz rib eye steaks  (or a less expensive cut & marinate overnight in mashed papaya)
  • 2 cups arugula
  • 1 small onion, sliced thin
  • 2 cups mushrooms, sliced thin
  • yorkshire pudding, recipe to follow 
  • bernaise sauce, recipe to follow

Start by pulling out your steaks, salt & pepper to taste and let stand covered at room temperature

Pre-heat your oven to 450°

for the Yorkshire pudding wrap

  • cups flour
  • eggs
  • 2 egg whites
  • cups whole milk
  • 1 tsp salt 
  • 3 tbsp vegetable oil, for cooking

Method:

  1. Pour oil into lined cookie sheet, place into 450° oven
  2. Sift salt and flour together in medium bowl
  3. Whisk eggs, egg whites and milk together
  4. Gradually mix egg mixture into flour, whisk well until blended
  5. Once oil is just smoking in oven, pour batter evenly onto cookie sheet & place immediately back into oven on middle rack
  6. Bake for 25-30 minutes…or until it looks like this :yorkie
  7. Remove from oven and set aside

for the Béarnaise Sauce

Ingredients:

  • ¼ cup white wine vinegar
  • ¼ cup water
  • 2 tbs shallots, minced
  • 1 tbs whole black peppercorns
  • 1 branch fresh tarragon
  • 4 egg yolks
  • ¾ cup melted butter
  • 2 tbs fresh tarragon, finely chopped
  • salt & white pepper

Method:

  1. Combine vinegar, water, shallots, peppercorns and tarragon in a small sauce pan
  2. Reduce by half over medium heat
  3. Strain into medium mixing bowl and allow to cool for a few minutes
  4. Rinse out sauce pan and add water to it, place over medium heat to create water bath
  5. Add a bit of water and the egg yolks to the vinegar
  6. Whisk over the water bath until frothy and stiff
  7. Gradually add melted butter, keep whisking…this is the tricky part! Take your time…
  8. Add chopped tarragon and s&p to taste
  9. Turn heat off water bath, and allow bowl to rest…you can hold the sauce while you prep your steak

for the steak & toppings:

  1. Simply prepare your steaks as you prefer, either pan fried or on the bbq. We did ours medium rare on the barby and let it sit for a few moments to absorb all the lovely juices
  2. While the steak was resting we pan fried the onions in a little butter, then added the mushrooms just as the onions began to caramelize.

shrooms

to assemble:

  1. Slice your steaks into thin pieces
  2. Cut the yorkie wrap into four equal pieces
  3. Sprinkle some crunchy arugula on the wrap
  4. Cover the greens with your steak slices
  5. Top with onions and mushrooms
  6. Then add a healthy dollop of your fresh béarnaise
  7. Voila!

I realize it seems a little daunting to read through it & yes, it is a dish that requires some timing! But once you’ve done it once and you taste the results…trust me , you’ll be a whole lot faster the second time. Béarnaise can be a tricky sauce to master, but it is well worth it & THIS tastes ten times better than any package you can buy at the store. It is a versatile sauce that you can add to fish, chicken and always roast beef, I use it instead of hollandaise on my eggs benny too…I have a real weakness for tarragon!

My favourite animal is steak ~ Fran Lebowitz

Tags: , , , , , ,

Categories: Recipes

Author:justapinch13

Mom of six, social media translator at www.getamped.ca, travel junkie, wanna-be-chef and lover of all things clever and beautiful ...

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2 Comments on “Lazy long weekend dinner”

  1. August 30, 2014 at 5:18 pm #

    That looks delicious!

  2. March 4, 2016 at 9:29 am #

    Reblogged this on Just a Pinch of Ginger.

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