The Sexy Forever Recipe Bible (97 page)

2⁄3 cup dry red wine

2 tablespoons bourbon

Season the steaks with salt. Place the peppercorns on a cutting board and crack them with a heavy pan. Sprinkle the steaks with the crushed peppercorns, pressing the pepper into the meat. Set aside.

Heat a medium skillet on high heat. Melt 1 tablespoon of the butter. Add the bacon and cook until crisp. Drain the bacon on paper towels. Cool, then crumble. Reserve.

Using the same skillet, turn the heat to high and add the steaks. For rare, cook 1½ to 2 minutes on each side; for medium-rare, 2½ to 3 minutes on each side. Add more time for well done. Remove steaks to a platter and cover loosely to keep warm.

Add another tablespoon of butter to the skillet, put over medium heat, and brown the chopped garlic for 1 to 2 minutes. Add the wine and bring to a boil. Stir constantly, loosening the browned bits on the bottom of the pan. Simmer the liquid until reduced by half. Turn off heat, whisk in the remaining 2 tablespoons butter, and add the bourbon. Place the steaks on four serving plates. Add the bacon pieces to the sauce, and drizzle the sauce over the meat.

SERVES 4

pan-roasted rib-eye with sweet onion and sautéed spinach

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 red onion

1 tablespoon balsamic vinegar

Extra virgin olive oil

Sea salt and freshly ground black pepper

2 slices bacon

1 bunch fresh thyme, or 3 teaspoons dried

A 1-pound rib-eye steak, 2 inches thick, or a Spencer or New York strip steak

2 garlic cloves, minced

12 ounces baby spinach leaves

Juice from 1 lemon

Preheat the oven to 350°F.

Peel the red onion and slice it through the middle into thirds. Stack back together and drizzle with the balsamic vinegar, about 1 tablespoon olive oil, salt, and pepper. Wrap the slices of bacon around the onion and tuck 1 sprig of fresh thyme (or 1 teaspoon dried) under the bacon. Place in a shallow baking dish. Roast for about 1 hour, or until soft. Remove the bacon, coarsely chop, and reserve to cook with the spinach. Coarsely chop the onion and set aside.

Preheat the oven to 500°F.

Drizzle olive oil over the steak to coat well. Season with salt, pepper, the remaining sprigs of thyme, and 1 clove of the minced garlic. Heat an ovenproof sauté pan on high heat. Add about 2 tablespoons olive oil. Sear the steak for about 2½ minutes on each side, then place the sauté pan into the oven. Roast for 2 minutes, turn the steak over, and continue roasting for another 2 minutes. Remove the steak from the pan, being extremely cautious of the hot handle. Pour off any fat and add the chopped roasted onion, warming on medium heat while scraping browned bits off the bottom of the pan.

Heat a separate sauté pan over medium-high heat. Add 1 tablespoon of olive oil, the reserved bacon, and the remaining minced garlic. Sauté for about 2 minutes. Add the spinach leaves and lemon juice, and toss until just wilted, about 3 minutes.

Slice the steak on the diagonal and divide between two plates. Place some sautéed spinach next to each steak. Then spoon the onion atop the steak and serve immediately.

SERVES 2

porterhouse steak

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

¼ cup extra virgin olive oil

12 garlic cloves, thinly sliced

4 sprigs fresh rosemary

4 sprigs fresh oregano

4 sprigs fresh thyme

One 28-ounce porterhouse steak, at room temperature

Sea salt and freshly ground black pepper

Preheat the broiler.

Heat a skillet over medium heat. Add the olive oil. When the oil is hot, add the garlic, rosemary, oregano, and thyme. Cook until the garlic is golden, 1 to 2 minutes. Set aside to cool.

Season the steak liberally with salt and pepper. Place on a broiling pan and set under the broiler for 4 to 5 minutes per side for medium rare to medium. Transfer to a large plate. Pour the garlic, herbs, and oil over the steak. Let it rest about 10 minutes. Then slice on the diagonal and serve each plate with some of the garlic and herbs.

SERVES 4

grilled steaks provençal

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 28-ounce porterhouse steak

8 tablespoons olive oil