Last night I made us a steakhouse steaks with the sides. When you buy the cuts of steak that you would love to get at your favorite restaurant and make them at home you save $$$. A Filet Mignon can cost you from $25 – $50 per person, a la carte. Then you add on the sides and any type of drink from tea to alcohol and you have spent $100 – $150 for a dinner for two. Oh, and do not forget the dessert. I think you get my point. It can get very expensive.
With only 5 minutes of prep work in the morning you can have a steakhouse steak in the comfort of your own home that night within 20 minutes. Really, only 20 minutes. Not only will you be eating in less time than it would take you to get your order and something to drink, but you will be saving lots of $$$.
One of the ways that I accomplish this is by purchasing a beef tenderloin and cutting the steaks myself. I like to do this for two reasons :
- I get more bang for my buck. More steaks for less money.
- Control portion size. I like a fairly thick steak. Cutting it myself lets me control the thickness of the steak.
In a past post I shared how to cook a Steakhouse steak. Here is the link to that previous post. I prepped the steaks just like I did in the previous post, however, I pan seared the steaks in a cast iron skillet over medium-high heat. When the steaks were cooked to our desired temperature I removed them from the heat and set them aside to rest. Then I proceeded to make sautéed mushrooms.
- 2 12 oz. packages of sliced mushrooms. (Another time saver)
- 1-2 c beef broth
- 1 tsp garlic
- 3 dashes of fish sauce ( I use this instead of worcestershire sauce)
- salt and pepper to taste
In the same skillet I cooked the steaks add mushrooms. Cook the mushrooms for a couple of minutes, stirring occasionally and scraping any bits that are stuck on the skillet. Add beef broth and garlic. Stir and reduce broth to desired consistency. Season with salt and pepper to taste. Serve over steaks and greens beans.
Also, here is the link to cook the Green Beans. I made these for Thanksgiving. They were wiped out.
Cauliflower puree can be rather mundane unless you elevate this side dish. I have used this ingredient when I have made a mashed potato casserole. The secret ingredient is – Cream Cheese. It only takes a little bit, but it makes all the difference to take cauliflower puree from ordinary to an extra Yum factor.
Creamy Cauliflower Puree
- 15 oz. Steam in bag Cauliflower Florets, thawed (this cuts back on time)
- 3 tbsp butter
- 2 oz. cream cheese
- 1 tsp garlic, minced
- salt and pepper to taste
Cook cauliflower according to package directions. I cooked mine about 7 minutes in the microwave.
In a food processor add cooked cauliflower, butter, cream cheese, garlic, salt and pepper. Blend ingredients until creamy and smooth. Serve. Eat. Enjoy and Save.