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Devour This: Rob's Steak and Sauce

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  • September 26 2008
    Devour This: Rob's Steak and Sauce
    By  Shinedown

    Whats up everyone? Its time for another installment of Devour This.

    This time we're sharing an unbelievable recipe from our producer and friend Rob Cavallo. Observe:

    Rob's Steak and Sauce
    ----------------------------

    Recipe By: Rock and Roll Recipes
    Serving Size: 4

    Ingredients:
    4 small 4 oz Beef Filets Thick, at room temperature
    1/2 cup onion, diced
    5 cloves garlic, minced
    2 cups port wine, at room temperature
    2 cups heavy cream
    3 tablespoons dijon mustard
    5 tablespoons porterhouse spice, to rub on meat
    salt to taste
    pepper to taste

    Directions:
    This recipe is really done to taste and never truly measured. The above
    amounts are only guidelines.

    Take steaks to room temperature and liberally rub with porterhouse spice
    mixture.
    Heat pan on stovetop to high and sear steaks on both sides in a little
    olive oil.
    Don't cook all of the way through.
    Remove from pan and set aside.
    Throw Onions and Garlic into pan with drippings and lightly brown.
    Deglaze with Port wine and reduce by half.
    Add heavy cream and reduce by half again.
    (For a lighter version replace cream with a mixture of low fat Ricotta
    Cheese whipped in blender and mixed with low fat yogurt to taste. Not as
    good but lower in fat.) Whisk in mustard to taste (I personally like a
    lot) Return steaks to pan and cook for approx. 5-8 minutes until medium/
    med. rare 140 degrees Fahrenheit.

    Serve with sauteed spinach and crispy restaurant fries to soak up the
    kick ass sauce.....
    Thanks to Rob Cavallo for this amazing recipe, it helped us survive
    through the record.

    -Shinedown

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     Comments
    Devour This

Whats up everyone? Its time for another installment of Devour This.

This time we're sharing an unbelievable recipe from our producer and friend Rob Cavallo. Observe:

Rob's Steak and Sauce
----------------------------

Recipe By: Rock and Roll Recipes
Serving Size: 4

Ingredients:
4 small 4 oz Beef Filets Thick, at room temperature
1/2 cup onion, diced
5 cloves garlic, minced
2 cups port wine, at room temperature
2 cups heavy cream
3 tablespoons dijon mustard
5 tablespoons porterhouse spice, to rub on meat
salt to taste
pepper to taste

Directions:
This recipe is really done to taste and never truly measured. The above
amounts are only guidelines.

Take steaks to room temperature and liberally rub with porterhouse spice
mixture.
Heat pan on stovetop to high and sear steaks on both sides in a little
olive oil.
Don't cook all of the way through.
Remove from pan and set aside.
Throw Onions and Garlic into pan with drippings and lightly brown.
Deglaze with Port wine and reduce by half.
Add heavy cream and reduce by half again.
(For a lighter version replace cream with a mixture of low fat Ricotta
Cheese whipped in blender and mixed with low fat yogurt to taste. Not as
good but lower in fat.) Whisk in mustard to taste (I personally like a
lot) Return steaks to pan and cook for approx. 5-8 minutes until medium/
med. rare 140 degrees Fahrenheit.

Serve with sauteed spinach and crispy restaurant fries to soak up the
kick ass sauce.....
Thanks to Rob Cavallo for this amazing recipe, it helped us survive
through the record.

-Shinedown

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