Show your sweetheart how much you care with these adorable Valentine’s Day cookies! Conversation heart cookies are fun and nostalgic and are customizable with sweet and silly messages. They are delicious, easy to make, and totally unforgettable!

Don’t you just love an excuse to bake cookies? I seriously make some for every holiday and special occasion because they are a crowd pleaser, and they travel really well. I also don’t know anyone who doesn’t like ANY kind of cookie, so they really are the best dessert to bring with you. If you love cookies, then you are going to have to try these super easy and delicious No-Bake Cookies, these show stopping Meringue Cookies, and these flavorful White Chocolate Oreo Cookies.

Valentine’s Day Sugar Cookies

I’m pretty sure we all grew up with those chalky little heart Valentine’s Day candies right?! They were kind of flavorless, yet everyone always had them at the holiday because they have cute little messages on them. Well, get ready to fall in love with these cookies. They are actually delicious (so people will be so excited to eat them) and they can have personalized and adorable messages on them! They are seriously the ultimate Valentine’s day treat!

If you really want to spoil your special someone, you can make these cookies along with some cheesecake stuffed strawberries and these really easy to make red velvet brownies. If you are not confident in your piping skills and think this recipe might end in disaster, don’t worry! This is the perfect sugar cookie recipe that is still shaped like a heart and will win over your Valentine. It’s really the thought that counts right? That’s why I love these thoughtful cookies that you can write your thoughts onto!

Ingredients

There are two different groups of ingredients, one for the Valentine’s day sugar cookies and the other is for the icing. If you have never made royal icing before, I share all my tips in the recipe and some extras in the tip box! You will also need a heart-shaped cookie cutter, I like these ones. You can use a ziploc bag for the pastry bag if you need to, but I would recommend a piping tip. I talk more about that in the tip box below. You can find exact measurements below in the recipe card.

Sugar Cookie Ingredients

• Flour: I used all purpose flour for this recipe.
• Salt: A little salt helps to balance the sweet flavors.
• Baking Powder: This helps the cookies rise.
• Butter: If your ingredients are at room temperature then they will mix together more smoothly. 
• Granulated Sugar: Granulated sugar will make this recipe sweet.
• Egg Yolks: This makes the cookie bind together really well and gives it the perfect texture.
• Sour Cream: It’s amazing! A little sour flavor really makes this cookie taste incredible, and not too sweet.
• Vanilla Extract: This will enhance the flavors of the sweet ingredients.
• Lemon Extract: This adds a fresh and bright flavor that you are going to love! You could add fresh lemon juice and zest instead.

Royal Icing

• Powdered Sugar: Powdered sugar dissolves really smoothly and makes the frosting taste delicious and sweet.
• Meringue Powder: This will help the frosting set up to the right stiffness. You can use gelatin or cream of tartar instead, they all do the same thing. However, you will need to use a different amount, so make sure to look up the conversion before substituting.
• Water: Room temperature is best to help all of the ingredients combine.
• Gel Food Coloring: You get to choose! I like to use pastel colors, so I don’t add as much coloring. The gel works best because it doesn’t change the consistency of the frosting. Don’t use too much coloring or it will make your frosting taste bitter.

Valentine’s Day Cookies Recipe

Get ready for your new Valentine’s Day cookie tradition! This seriously is one of my new favorite things. Everyone fell in love with the cookies right away because they not only look adorable and really thoughtful, they are also super delicious! This just might be the best sugar cookie recipe I’ve made! There is nothing tricky to this recipe, it’s going to turn out great!

Make the Sugar Cookie

1. Prep: Preheat the oven to 350 degrees fahrenheit and line 2-3 cookie sheets with parchment paper.
2. Whisk Dry Ingredients: In a medium bowl whisk together the flour, salt and baking powder. Set aside.
3. Beat Butter and Sugar: In another medium bowl beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the egg yolks, sour cream and extracts and mix until just combined.
4. Add Dry to Wet: Add the dry ingredients to the wet and mix until just barely full combined.
5. Roll and Shape: This recipe does not require any chilling time for the cookie dough, so you’re ready to roll out your cookies! Split the dough into 2-3 pieces and roll them one at a time on a lightly floured surface until they are ¼ inch thick. Use a heart cookie cutter to cut out your cookies. Press the scraps together and set aside to rest for about 5 minutes. Reroll the scraps and cut more cookies until you have used up all the dough. I used a 3-inch heart and was able to get 18 cookies.
6. Bake: Place the cookies on the parchment lined cookie sheets leaving 1 ½ inches between them. Bake for 6-8 minutes, rotating the pan at the 4 minute mark. I find this gives the cookies an even bake. The edges will be just set and the cookies will be very light in color and should have very minimal coloring underneath them.
7. Cool and Frost: Let the Valentine’s Day cookies cool on the pan for 2 minutes for the shape to set before transferring to a cooling rack. You can now store them, or frost them once they have had time to cool.

Make the Royal Icing

1. Mix: Using an electric mixer with the whisk attachment, mix the powdered sugar and meringue powder together on low.
2. Add water: Add 4-5 tablespoons of water and mix together on high speed for about 1 minute. The icing should be pretty stiff. Add additional water 1 tablespoon at a time until the icing is about the consistency of soft serve ice cream and forms soft peaks. Reserve ⅓ cup, roughly, of icing and cover tightly with plastic wrap. This will be for the lettering on the cookies.
3. Add Color: With the remaining icing, add additional water 1-2 teaspoons at a time until when the whisk is raised the icing drips back into the bowl and the lines of icing take about 10 seconds to melt back into the icing. This is the thin icing that will be used to fill, or flood, your cookies. Separate into small bowls and tint the icing your chosen colors, I chose to use a pastel color pallet of pink, blue, yellow, and purple. Color the reserved stiff frosting red or black for lettering. Now you are ready to ice your Valentine’s Day cookies.

Valentine’s Day Cookie Decorating

1. Fill Bag: When ready to ice your Valentine’s day cookies, fill your piping bags with the icing colors and tie off the ends to prevent the icing from overflowing out the top of the bags. Avoid filing them more than ½-⅔ full. Snip the end of the bag just barely, leaving a very small hole to pipe from.
2. Line and Flood: Use light pressure to trace the outside of the heart, not letting the tip of the bag touch the cookie unless it’s to start or stop piping. Once the outline has been piped, use stronger pressure to fill the center of the cookie. It doesn’t have to be perfect, use a toothpick or a scribe tool to swirl the icing around until all the holes are filled. Let it set and the icing will melt into itself and smooth out. Set aside and let it crust over, at least an hour.
3. Add Lettering: Snip the very end of the bag of the stiffer frosting for the lettering. Once the base icing has formed a crust, pipe your chosen words onto the cookies. Let the cookies sit overnight or 24 hours to fully dry. They should be uncovered at room temperature. Once the icing is completely dry the cookies can be stacked and stored in an airtight container for up to 7 days.

Other Valentines Day Recipes

Let your sweet tooth shine this Valentine’s Day! There is no better way to spoil your sweetheart than with delicious homemade and thoughtful treats. All of these recipes are super yummy and easy to make. You will definitely wow your Valentine with any of these recipes!

Valentine's Day

Sweetheart Valentine’s Buddies

Desserts

Strawberry Brownies

Desserts

Red Velvet Cheesecake

Desserts

Strawberry Cake Mix Cookies (3 ingredients!)

Print

Valentine’s Day Cookies

Show your sweetheart how much you care with these adorable Valentine's Day cookies! Conversation heart cookies are fun and nostalgic and are customizable with sweet and silly messages. They are delicious, easy to make, and totally unforgettable!

Course Dessert

Cuisine American

Keyword brown butter sugar cookies bars, valentine’s day, valentine’s day dessert recipe, Valentines day cookies

Prep Time 30 minutes

Cook Time 8 minutes

Decorating Time 1 hour

Total Time 1 hour 38 minutes

Servings 18 Cookies

Calories 243kcal

Author Alyssa Rivers

Ingredients

• 2 cups all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ cup unsalted butter softened
• 2/3 cup granulated sugar
• 2 egg yolks
• 2 tablespoons sour cream
• 1 ½ tablespoon vanilla extract
• 1 teaspoon lemon extract optional

Royal Icing

• 4 cups powdered sugar sifted
• 3 tablespoons meringue powder
• 9-12 tablespoons water room temperature
• gel food coloring

Instructions

• Preheat the oven to 350 degrees fahrenheit and line 2-3 cookie sheets with parchment paper.
• In a medium bowl whisk together the flour, salt and baking powder. Set aside.
• In another medium bowl beat together the butter and sugar for 2-3 minutes until light and fluffy. Add the egg yolks, sour cream and extracts and mix until just combined.
• Add the dry ingredients to the wet and mix until just barely full combined.
• This recipe does not require any chilling time, so you’re ready to roll out your cookies! Split the dough into 2-3 pieces and roll them one at a time on a lightly floured surface until they are ¼ inch thick. Use a heart cookie cutter to cut out your cookies. Press the scraps together and set aside to rest for about 5 minutes. Reroll the scraps and cut more cookies until all the dough has been used. I used a 3-inch heart and was able to get 18 cookies.
• Place the cookies on the parchment lined cookie sheets leaving 1 ½ inches between them. Bake for 6-8 minutes, rotating the pan at the 4 minute mark. I find this gives the cookies an even bake. The edges will be just set and the cookies will be very light in color and should have very minimal coloring underneath them.
• Let the cookies cool on the pan for 2 minutes for the shape to set before transferring to a cooling rack. Frost once they are cooled or store in an airtight container until you are ready to frost them.

Royal Icing

• Using an electric mixer with the whisk attachment, mix the powdered sugar and meringue powder together on low.
• Add 4-5 tablespoons of water and mix together on high speed for about 1 minute. The icing should be pretty stiff. Add additional water 1 tablespoon at a time until the icing is about the consistency of soft serve ice cream and forms soft peaks. Reserve ⅓ cup, roughly, of icing and cover tightly with plastic wrap. This will be for the lettering on the cookies.
• With the remaining icing, add additional water 1-2 teaspoons at a time until when the whisk is raised the icing drips back into the bowl and the lines of icing take about 10 seconds to melt back into the icing. This is the thin icing that will be used to fill, or flood, your cookies. Separate into small bowls and tint the icing your chosen colors, I chose to use a pastel color pallet. Color the reserved stiff frosting red or black for lettering.
• When ready to ice, fill your piping bags with the icing colors and tie off the ends to prevent the icing from overflowing out the top of the bags. Avoid filing them more than ½-⅔ full. Snip the end of the bag just barely, leaving a very small hole to pipe from.
• Use light pressure to trace the outside of the heart, not letting the tip of the bag touch the cookie unless it’s to start or stop piping. Once the outline has been piped, use stronger pressure to fill the center of the cookie. It doesn’t have to be perfect, use a toothpick or a scribe tool to swirl the icing around until all the holes are filled. Let it set and the icing will melt into itself and smooth out. Set aside and let it crust over, at least an hour.
• Snip the very end of the bag of the stiffer frosting for the lettering. Once the base icing has formed a crust, pipe your chosen words onto the cookies. Let the cookies sit overnight or 24 hours to fully dry. They should be uncovered at room temperature. Once the icing is completely dry the cookies can be stacked and stored in an airtight container for up to 7 days.

Nutrition

Calories: 243kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 77mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 195IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg

Hungry For A Change

Hunger is something everyone can relate to. Some are fortunate to experience it as a fleeting sensation, a gentle reminder, but others feel it deeply, relentlessly, oppressively. While hunger is a huge issue worldwide, it’s a pressing issue here at home, too. In such a food-obsessed culture, it’s easy to focus on the haves than have-nots and miss such glaring problems affecting our friends, neighbors, and family.

1 in 7 Central Texans are at risk, only 7% of which are unhoused, while food waste is rampant at every level of production and distribution. That old model doesn’t stand a chance, especially if The Central Texas Food Bank has anything to say about it.

The Fight Against Hunger

Serving over 60,000 people every week across 21 counties equivalent to the size of Massachusetts, I was lucky enough to get an inside view of the operations. Headquartered a short drive from downtown Austin, this hub of activity thrums with a whole different sort of energy. At any given time, a half dozen forklifts are buzzing through the immense maze of the warehouse, stacked from floor to ceiling with pantry staples, while semitrailers unload directly into the walk-in fridge and freezer, each bigger than the average gymnasium. You could easily get lost in the 135,000 square foot facility without a guide or a map.

A Fresh Approach To Food Assistance

It’s not all dry beans and pasta, though. Contrary to the common misconception, there’s a selection of fresh produce here that could put a mid-tier grocery store to shame. In fact, over a quarter of the food items moving through this building are fresh fruit and vegetables. Much of that is rescued, prevented from going into landfills for petty reasons like blemishes, odd sizes, or simply oversupply. Over 28 million pounds of produce was saved from that fate, putting into the hands of those who need it most.

From Field To Fork

That alone makes a huge impact, but that’s not enough. The Central Texas Food Bank is committed to uprooting the old system from the ground up, quite literally. Just beyond the loading docks lay two extensive gardens: One for teach, one for larger production.

They’ve truly though of everything, including wheel chair-accessible raised beds, examples of container gardens for those without yards, and a classic “pizza garden” to appeal to kids. It feels like such a rare and beautiful opportunity to connecting with nature, providing both education and inspiration to grow your own food, no matter the circumstances.

Culinary Inspiration And Innovation

Let’s not overlook the commercial kitchen, preparing meals for the community while providing culinary training for job placement at the same time. It becomes a self-sustaining system, but only with the proper support. Volunteers are the heartbeat of the operation, sorting donations in the warehouse, distributing it through mobile pantries, delivering it to those without transportation, and more. There are plenty of hands on deck during the holidays, but a continuous need throughout the year. There’s never a bad time to help, no matter how much or how little, because time is an incredibly precious resource too.

The Central Texas Food Bank gives me a profound sense of hope. There’s such unwarranted shame and stigma that remains surrounding the issue of hunger at large which is detrimental to absolutely everyone. Who wins when so many suffer? This operation is proof that it doesn’t have to be that way. Anyone that needs help, gets help. With this revolutionary approach, it is possible to stop hunger in its tracks and nourish the community.

The Central Texas Food Bank
6500 Metropolis Drive
Austin, TX 78744

The post Nourishing Community appeared first on BitterSweet.

My family likes to eat this easy-to-make Slow Cooker Pork Barbecue over cooked orzo pasta or polenta, or you can certainly make some delicious sandwiches out of it too!

Sometimes you just need an easy dinner recipe for chicken or beef or pork. And this is my go-to recipe for cooking a bone-in pork roast. It’s one of those “set it and forget it” kind of recipes. Throw your ingredients in the slow cooker and forget about it for 9 or 10 hours. I love these kinds of recipes that do the majority of the cooking for you. It’s a great recipe for a busy weeknight!

How to make Slow Cooker Pork Barbecue:

Place the pork in your slow cooker with the fat side up. This is important because as the pork cooks, the fat will melt, slide down over the roast, and pool in the sauce. The pork will be super tender because of it. Rub the pork with minced garlic, and place sliced onion on top. Cook on low for 9 or 10 hours. 

The pork should pull apart easily at this point. It will be super tender! Pull it apart and put in on a baking sheet.

Combine the sauce ingredients separately in a saucepan and simmer. Add the sauce to the pork after it has been cooked and pulled. Add lemon juice, red wine vinegar and tabasco too. Place the pulled pork on the baking sheet with the sauce in a 375 degree oven for about 25 minutes.

That’s it! Your slow cooker pulled pork barbecue is all ready for consumption. You can eat the pork on its own (be sure to spoon some of the sauce on top). It’s delicious with mashed potatoes or cauliflower purée. 

It’s also a really delicious pulled pork to make a sandwich out of. Pile it onto a bun and add some cole slaw too. Enjoy!

The Best Pork Recipes:

• Pork with Peach Sauce
• Root Beer Pulled Pork
• Baked Pork Chops
• Teriyaki Pork Tenderloin

Print

Slow Cooker Pork Barbecue

Serve over cooked orzo pasta or polenta, or you can certainly make some delicious sandwiches out of it too!

Course Main Course

Cuisine American

Keyword BBQ pork, pork, slow cooker

Prep Time 25 minutes

Cook Time 9 hours

Total Time 9 hours 25 minutes

Servings 6 servings

Calories 852kcal

Author RecipeGirl.com

Ingredients

PORK:

• 5 pounds bone-in pork loin roast
• 3 medium garlic cloves, minced
• 1 medium onion, sliced and separated into rings
• 2 tablespoons red wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• Tabasco sauce, to taste

SAUCE:

• ¼ cup packed brown sugar
• ¼ cup cider vinegar
• ¼ cup Worcestershire sauce
• 1 cup ketchup
• 2 cups water
• 1 teaspoon dry mustard
• 1 teaspoon chili powder
• salt, to taste

Instructions

• Place the pork in your slow cooker, fat side up. Rub with garlic and top with onion (no liquid is necessary). Cook on low for 9 to 10 hours, or until the pork pulls apart fairly easily. Remove to a platter to cool. Once cooled, pull the pork apart and place in a large skillet (or Dutch oven).
• Prepare the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a boil over medium heat. Remove from heat.
• Add the sauce to the pork. Stir in the lemon juice, vinegar and Tabasco (to taste). Cook over medium heat until bubbly, or place in a 375° oven for about 25 minutes.

Nutrition

Serving: 1serving | Calories: 852kcal | Carbohydrates: 24g | Protein: 76g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 238mg | Sodium: 678mg | Potassium: 1627mg | Fiber: 1g | Sugar: 20g | Vitamin A: 340IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 4mg

The post Slow Cooker Pork Barbecue appeared first on Recipe Girl®.

Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn’t be more flavorful!

At my house, a steak dinner is a real treat that we can all look forward to. It’s everyone’s favorite and always what they ask for on their birthdays and other special occasions. If your family is the same way, you have to try this super easy Juicy Air Fryer Steak, this delicious Skillet Salisbury Steak, and this divine New York Steak.

What is Steak Diane?

Steak diane is a beef dish that is served with a mushroom cognac sauce that is typically flambeed. The sauce has heavy cream, mustard, and broth to give it lots of depth of flavor. There are no flames needed to get a great flavor in this sauce! It really hits the spot, and the whole family loves it too! The best part is, it’s almost a complete meal all on it’s own. I like to add some grilled asparagus or air fryer broccoli for an extra veggie. This dish is of course AMAZING served with some mashed potatoes too!

Sometimes I just really crave a good steak! Sometimes its as simple as some slow cooker beef tips, and other times I want a full on prime rib. The latter is usually just for special occasions! Sometimes, I want a dinner that feels and tastes just as expensive as a prime rib dinner, but for half the cost. This steak diane recipe is the perfect solution! It’s a delicious, tender, and flavorful piece of meat smothered in a yummy creamy mushroom sauce. You tenderize the steak, then make a delicious mushroom and cream sauce in the same pan that you cook the meat. It blends all the flavors together for a delicious balanced flavor.

Ingredients

The traditional steak diane recipe doesn’t include mushrooms. I really like including them because they add a lot of rich and hearty flavor to the sauce. You could also include garlic, it does the same thing for the sauce. This dish would also be delicious garnished with fresh parsley and chives. Make this recipe your own! You can find the exact measurements below in the recipe card.

• Olive Oil: I prefer to cook my steaks in olive oil, but you can use your favorite cooking oil here.
• Butter: This adds a lot of flavor to the steak and helps them get a nice color.
• Beef Tenderloin Steaks: The quality of the meat will make a difference. I would get a nice piece of meat but it doesn’t have to be the most expensive since you will be tenderizing it.
• Shallot: This adds tons of flavor to the sauce.
• Button Mushrooms: I prefer button mushrooms for this sauce, but you could use pretty much any kind of mushroom.
• Cognac or Brandy: It is traditional to add cognac to the sauce. You could substitute brandy or broth if you don’t want to add any alcohol.
• Beef Broth: Beef broth adds extra flavor and liquid to the sauce which makes it the perfect consistency.
• Heavy Cream: This is what makes the sauce so thick and creamy. It really makes a huge difference!
• Worcestershire Sauce: It’s sweet, sour, and spicy, and perfect in the sauce!
• Dijon Mustard: It’s tangy and sharp and keeps the sauce really flavorful.
• Dried Italian Seasonings: I like to make my own blend for the freshest flavors, you can find the recipe here.
• Kosher Salt and Cracked Black Pepper: To taste!

Steak Diane Recipe

Don’t be fooled by the number of steps in this steak diane recipe, it is all really easy! First, you will pound the meat until it is about 1 inch thick. This will keep it really tender and help it all cook evenly. You sear the steaks in the pan, and then make the sauce in the same pan. This gets all of those delicious flavors into the sauce. Add your steaks back in to finish warming and you have the most amazing dinner!

Cook Steak

1. Pound: Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.
2. Cook Steak: Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Then cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and then tent with foil. Now you will make the sauce for steak diane.

Make Sauce

1. Cook Mushrooms: In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Then remove from the skillet and set aside.
2. Saute Shallot: Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.
3. Add Cognac: Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Then use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.
4. Add Broth: Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.
5. Add Ingredients: Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.
6. Add Mushrooms: Add the cooked mushrooms back into the sauce.
7. Season: Season with dried Italian seasonings, salt, and pepper.
8. Add Steaks: Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.
9. Season: Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!

Other Easy Dinner Recipes

Dinner doesn’t have to take hours! In fact, it doesn’t even have to take a whole hour. I have kids and a really busy schedule, so I’ve spent a lot of time figuring out easy delicious recipes that the whole family will love. Here are a few of my favorites that I think you are going to love!

Dinner

Garlic Chicken Stir Fry

Dinner

Instant Pot Lemon Garlic Chicken

Dinner

One Pot Beef Stroganoff

Beef

Korean Ground Beef Stir Fry

Print

Steak Diane

Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn't be more flavorful!

Course Dinner

Cuisine American

Keyword steak diane, steak dinner, steak recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 332kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• (4) 4 ounce beef tenderloin steaks, pounded to 1-inch thick
• 1 shallot, minced
• 2 cups button mushrooms, sliced
• 1/2 cup cognac or brandy
• 1 cup beef broth
• 3/4 cup heavy cream
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Italian seasonings
• Kosher salt and cracked black pepper, to taste

Instructions

• Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.
• Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and tent with foil.
• In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Remove from the skillet and set aside.
• Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.
• Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.
• Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.
• Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.
• Add the cooked mushrooms back into the sauce.
• Season with dried Italian seasonings, salt, and pepper.
• Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.
• Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!

Nutrition

Calories: 332kcal | Carbohydrates: 5g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 295mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

Mutant Rockstar

The post Wordless Wednesday: Mutant Rockstar appeared first on BitterSweet.