Little Cypress Lodge: Beef

Showing posts with label Beef. Show all posts

This is an excellent sauce to elevate your steaks, roasts, burgers, or hoagies.

5 oz soft blue cheese, cubed

3 1/2 tablespoons herb garlic butter (1/2 stick), cubed

1 cup yogurt blue cheese dressing

2 teaspoons chipotle pepper sauce

Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook, and stir for 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roasts, steaks & fajitas.

I don't remember where I came across this recipe back in 2015, but it is one sauce I use from time to time.

Picture Credit Simply Recipes

Enjoy

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Chipotle Blue Sauce

August 21, 2025

Peppercorn, Dijon mustard, brandy, heavy cream, bouillon & butter makes a delicious sauce to add to your favorite filet.

Steaks:

8 whole beef fillets or other good steaks

Lemon pepper

Seasoned salt

Freshly ground black pepper

Melted butter

Sauce:

4 to 6 tablespoons tri-color peppercorns, crushed

4 tablespoons butter

1 beef bouillon cube

4 to 6 tablespoons Dijon mustard

1 cup brandy

1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

This recipe is from The Pioneer Woman. This sauce is so amazing. It's a new fav in our house.

Recipe Credit Ree Drummond Recipe

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Things Labeled Spring

Fillet with Peppercorn Sauce

April 23, 2025

This tender pepper steak is packed with flavor. Green and red sweet peppers with an onion beef gravy.

Serve over rice and you have a delicious meal.

2 tablespoons of cooking oil

1 1/2 lbs. boneless chuck steak cut into thin strips

1 envelope Lipton Onion or Beefy Onion Soup Mix

2 1/2 cups water

2 green peppers, cut into thin strips

1 1/2 tablespoons cornstarch

In a large skillet, heat oil and brown beef, add Lipton Onion Soup Mix blended with 2 cups of water. Simmer covered 30 minutes. Stir in peppers and simmer covered 10 minutes or until beef is tender, add cornstarch blended with remaining water, bring to a boil, then simmer, stirring constantly until mixture is slightly thickened, about 5 minutes. Serve if desired, with hot cooked rice.

This recipe was from Lipton Soup Mix Creative Cookery Cookbook and has been a part of the family's recipe for more than 20 plus years.

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