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Brandy Pepper Steak and Shrimp with Macaroni and Cheese

4:04 PM, Sep 8, 2012   |    comments
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Brandy Pepper Steak for Two (about 15 minutes)


One pound filet mignon (Chateau Briand) USDA Choice or higher

4 ounce of Cognac or Brandy

6 ounce heavy cream

4 ounce beef or veggie stock

Cracked black peppercorns

One pound fresh seasonal veggies (we are using red onion and pepper, green beans and baby carrots)

(Pre heat oven to 325 degrees)

Dredge filet in cracked black peppercorns, sear with a little olive oil in a (thick bottomed) preheated sauté pan on all sides. Remove from open flame and add Cognac, return to heat and burn off excess alcohol. The filet will now have an internal temperature around 80 degrees, place filet in oven until it reaches desired doneness. We are cooking ours medium-rare to medium. We will take it out of the oven when the internal temperature reaches about 110 degrees. To finish the Sauce we will now add the stock to the sauté pan and deglaze the meat renderings, reduce sauce by one half and add the heavy cream, reduce by one half again and salt to taste. In a hot sauté pan you may now sear the veggies in a blend of clarified butter and olive oil with just a dash of salt and pepper. Remove filet from oven at desired temperature and allow setting for about 5 minutes. You may now cut the filet in slices about 2 ounces each. Fan out on plate and serve with veggies.

Blackened Shrimp with Smoked Gouda Macaroni and Cheese

(serves about 4, takes around 15 minutes after pasta is boiled)


Ingredients:  (for Shrimp)

1 ½ Pounds Large Shrimp (we are using 16-20 count local white shrimp if available)

Blackening seasoning

Clarified butter

(For Mac-N-Cheese)

1 pound box pasta cooked al dente (we are using shells)

1 pound shredded smoked gouda

3 cups half and half cream

Dash nutmeg

Few sprigs of parsley

Seasoned panko bread crumbs

(Pre heat oven/broiler to 400 degrees)

Bring three cups of half and half to a boil and add dash of nutmeg, fold in shredded smoked Gouda and wisk until it becomes smooth.  In a large pot or bowl mix your cooked pasta and ¾ of your sauce. Fill oven safe serving dishes and top with remaining sauce. Sprinkle with bread crumbs and place in oven until they are browned, just a few minutes. While the macaroni and cheese browns we can blacken our shrimp. In a pre-heated sauté we can add a few ounces of clarified butter. Coat both sides of shrimp in your blackening seasoning and place in hot pan for about 1 minute on each side and remove from heat.  If serving family style use one baking dish like a lasagna pan or individual Rarebit dishes if you are plating individually. Place the shrimp over the baked pasta and drizzle with remaining burnt butter. Garnish with parsley and serve.

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