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Steak Au Poivre with Tomato & Corn Salad

Serves 4

ingredients

  • 2 Tablespoons fresh cracked pepper (which means au Poivre)
  • 4 of your favorite steaks
  • 1 Tablespoons Private Selection olive oil
  • 2 Tablespoons Kroger butter
  • 1/3 Cup Penfolds Koonunga Hill Shiraz-Cabernet wine
  • 1/4 Cup Private Selection balsamic vinegar
  • 1 Tablespoon Kroger honey

Directions

  1. Pat the steaks dry and coat both sides with the cracked pepper, pressing to adhere.
  2. Heat skillet over medium-high heat for one minute. Add the oil and steaks and sear for 2 minutes per side. Lower the heat to medium low and continue to cook, turning often until done to your preference. Transfer the steaks to a clean plate.
  3. Remove the pan from the heat and add the wine and vinegar. Return the pan to medium heat and simmer to reduce liquid by 1/2. Turn off the heat and whis kn honey and butter. Season sauce with salt and pepper and pour over the steaks.

Tomato & Corn Salad

ingredients

  • 4 Florida tamatoes, seeded and diced.
  • 1 Cup frozen corn, thawed
  • 1 Tablespoon white wine vinegar
  • 1/2 Cup Private Selection olive oil
  • 1/2 Tablespoon Gourmet Garden squeeze basil
  • 1/4 Cup feta cheese

Directions

  1. Combine the corn and diced tomatoes in a bowl. In another bowl, add the vinegar, squeeze bazil, and the oil.
  2. Whisk to combine the dressing. Pour dressing over tomatoes and corn and add the feta cheese.
  3. Toss to combine.
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