Steak in a Spicy Cream Sauce

We have come to the conclusion that there is nowhere in Midland to find a decently cooked steak. We have searched high and low and nothing seems to top what we can make at home. We are constantly going to restaurants and hoping they will change my mind, but all to no avail.
So, when we saw someone make this dish on Diners, Drive In’s and Dives on the Food Network we had to recreate it the next day. This is absolutely delicious and the cream sauce tastes awesome on some mashed potatoes. It definitely filled my need for a good steak.

Steak in a Spicy Cream Sauce
2 steaks (the cut of your choice)
1 anaheim pepper, cut julienne
1 poblano pepper, cut julienne
1 jalapeño pepper, whole
1 shallot, minced
2 tbs canola oil
1/2 cup heavy cream
1 1/2 tablespoon flour
1/3 cup chicken broth

Pull your steaks out of the refrigerator an hour and a half before you are ready to cook them and let them get to room temperature. This allows for more even cooking. 30 minutes before you are ready to cook salt the steaks liberally and set aside.
While those are soaking up the salt you can cut all your peppers and onions.
Put oil in a large skillet and heat to medium-high. Throw the whole jalapeño into the oil and leave it there while you cook your steaks. Cook the steaks to your desired doneness and remove from pan.
Put the anaheim, poblano and shallots into the pan and cook until soft. After they are soft add the flour in with the veggies. Stir to combine. Pour the chicken broth in to deglaze, then add 1/2 cup of heavy cream. Stir until it creates a thick sauce.
Salt and pepper to taste. If you’d like some more heat add some cayenne.
Put the steaks on the plate and pour the cream sauce with all the peppers and onions on top of the steak.

2 Responses to “Steak in a Spicy Cream Sauce”

  1. Jamie Elder Says:

    Chad def wants to try this recipe! Looks yummy! You’re my hero!!!

  2. Rhonda Elder Says:

    This looks amazing!

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