Filet of Beef au Poivre


  • 6 (8oz) Reliable Brothers Steaks Filet Mignon
  • Kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 3 1/2 tablespoons unsalted butter, divided
  • 1 1/2 tablespoons Truffle oil
  • 3/4 cup chopped shallots (3 to 4 shallots)
  • 1 cup canned beef broth
  • 1/2 cup good Cognac or brandy


Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. Heat 1 1/2 tablespoons of the butter and the Truffle oil in a large sauté pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Sauté the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil. Meanwhile, pour all but 1 tablespoon of fat from the sauté pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.


Mustard Crusted Rack of Lamb


  • 1 (16oz) Reliable Brothers Steaks Rack of lamb
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons vegetable oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced garlic
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon grated Parmesan
  • Fig Chutney, recipe follows, optional

Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. Preheat the oven to 450 degrees F.Using the back of a spoon; spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner. In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat. Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.



  • 4 (12 oz) New York Strip Steaks
  • 8 Tbsp Black, red & green peppercorns, crushed
  • 1 medium Shallot, minced
  • 1 clove Garlic, minced
  • 1.5 cup Red wine (Cabernet)
  • 1.5 cup Beef or veal stock
  • 1 Tsp Dijon mustard
  • 4 Tbsp Unsalted Butter
  • Salt and pepper to taste


  • Heat a heavy bottomed skillet over high heat.
  • Season the steaks with salt.
  • Press 2 Tbsp peppercorns on top of each steak.
  • Place steaks, unprepared-sides down in skillet.
  • Turn heat to medium-high.
  • Sear for 6 minutes.
  • Turn steaks over and cook 3 minutes for rare, 4 minutes for medium-rare or 5 minutes for medium.
  • Remove steaks, cover and allow to rest.
  • Use the same pan to make the sauce.
  • Turn heat to medium. Add shallots and garlic. Cook until soft.
  • Add wine and broth.
  • Stir to release cooked bits from the pan.
  • Simmer until reduced by half.
  • Stir in butter and Dijon mustard until thickened.
  • Kosher Salt and pepper to taste.
  • Spoon sauce over sliced steaks. Serve with roasted baby potatoes and sautéed French greens beans & baby carrots.


Mesquite Grilled Hereford Cowboy Steak With Horseradish BBQ Sauce

  • 1 tablespoon Course kosher salt
  • 1 teaspoon Hungarian sweet paprika
  • 1 teaspoon Course black pepper
  • 1 teaspoon Ground dry mustard
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried ground thyme
  • 4 Bone in “cowboy” steaks
  • 1 two pound Mesquite chunks

Mix all the spices and herbs together in a small bowl.  Sprinkle spice rub on both sides of the steaks and press into the meat to adhere.  Let the steaks stand at room temperature for 15 minutes. Soak mesquite chunks in water and drain.  Prepare a hot charcoal fire and let flames burn down.  Sprinkle the damp Mesquite around the edges of the coals.  Place the steaks on the hot grill and cook with the lid off for about two minutes on each side.  Close cover and cook for five more minutes on each side until desired doneness…. about medium-rare for 10 minutes.  Let steaks rest for 5 minutes before serving Serve steaks with thin cut French fried potatoes, roasted seasonal vegetables and the warm horseradish BBQ sauce.

Horseradish BBQ Sauce

  • 2 teaspoons Worcestershire sauce
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup lemon juice
  • 1/2 cup cider vinegar
  • 1/2 cup tomato ketchup
  • 1/8 teaspoon Franks hot sauce
  • 1/3 cup prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

In a small saucepan over medium-low heat add Worcestershire sauce, butter, lemon juice, cider vinegar, ketchup, Franks hot sauce, horseradish, salt, and pepper. Bring just to a boil, reduce the heat and simmer for 15 minutes…served warm with steak.



  • 2 oz. Japanese panko breadcrumbs
  • 6 oz. Crumbled Gorgonzola
  • 2 Tlbs Chopped Parsley
  • 2 oz. porcine mushrooms
  • 2 oz. Portobello mushrooms
  • 2 oz. minced shallots
  • 1.5 cups demi glace
  • 2 – 8 oz RB Steaks Top Butt
  • Salt and pepper to taste
  • Melted butter


Combine breadcrumbs, butter & parsley ….set aside Sautéed sliced mushrooms & shallots in a bit of melted butter add demi glace simmer to bring the flavors together…. set aside. Pan sears the steaks to desired doneness.  Spread topside of each steak with Gorgonzola mixture & drizzle with ½ oz melted butter and brown under the broiler. Place mushroom mixture on plate…serves steak on the mushroom room sauce.