Steak with Onion and Mushroom Blue Cheese Sauce, Creamy Spaghetti Pesto, and Roasted Asparagus

Skip the steak house and cook your family a nice steak dinner at home! My whole family LOVES steak, so when we see them on sale at the store, we always buy them. This time Publix had Porterhouse steaks on sale, so we just had to get them! I have blogged a few times on making steaks, but here are the directions I use for making mine. Of course, it depends on the cut and size of your steak, so if the steak is thinner you want to go less time, etc. I always cook them in my cast iron pan or cast iron grill pan. We like ours med. rare, so if you like it cooked more, obviously add time. You could also finish it off in an oven on 350 for a little extra cooking time.


The main star was the Porterhouse. For the perfect med.rare you need to follow these instructions. Get your cast iron pan to screaming hot smokiness. Then salt and pepper your steak on both sides. Cook until the first side is nice and crusty, about 6 minutes. Then turn and cook about 5 minutes. Take off the heat and tent in aluminum foil for at least 10 minutes. YUM!


Onion and Mushroom Blue Cheese Sauce

2 tablespoons butter or olive oil
1 onion chopped (or shallot)
2 cloves of garlic chopped
1 container of mushrooms, sliced
1 cup heavy cream
1 container or package of crumbled blue cheese
salt and pepper

Cook onions and garlic in butter/oil on med. high heat for 5 minutes. Add your mushrooms and cook for 10 more minutes. Reduce heat to low heat and add your cream. Cook for 3-5 minutes or until it reduces to about half. Stir in blue cheese and melt. Serve with steak (or pork)

Roasted Asparagus

Preheat the oven to 400 degrees F.
Snap the tough ends off of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer. Add salt and pepper to taste. Roast the asparagus for 25 minutes, until tender but still crisp. One of my favorite vegetables!

Creamy Spaghetti Pesto

1 pound spaghetti
1/2 cup pine nuts
4 cups greens- I used a mix of parsley and basil
2 cloves garlic
3/4 cup olive oil
1/2 cup Parmesan Cheese
1/2 cup heavy cream
salt and pepper to taste

Cook your pasta in boiling salted water. Stir Occasionally.
When Al dente, drain, but keep about 2 cups of pasta water.

While your pasta is cooking, pulse your pine nuts and garlic in the food processor until smooth. Add your greens, oil, and Parmesan Cheese. Process until smooth. Season with your salt and pepper.

Add your pesto to your pasta. Stream in your heavy cream a little at a time. Add any starch pasta water as needed. Mix well. Enjoy!



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