Mar. 11th, 2019

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Peppered Steak

Serves 4


8 tablespoons whole peppercorns, crushed into thickly ground pepper
4 New York or fillet mignon steaks, approximately 8 to 12 ounces each
4 tablespoons extra light olive oil or grapeseed oil
2 tablespoons salted butter, softened


Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.

In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it starts to sizzle.

For steaks cut 1 to 1 ½ inches thick, four minutes per side will give you a medium rare steak. If you prefer your steak medium, increase the cooking time to a total of six minutes per side.

Add the steaks to the hot oil and reduce the heat to medium.

When you cook the steaks do not move them around the pan. Let them sit on one side until it is time to turn them.

In the last two minutes of cooking, add the softened butter to the pan and using a spoon, braise the steaks with the melted butter by gently poring it over the steaks for the remaining cooking time.

Allow steak to rest for at least three minutes before you serve them this way the juices will redistribute inside the meat and the steak will be much juicier. If you serve it right away, the juices will come running out when you first cut into the steak.
steak au poivre
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guinness chocolate cupcakes with baileys brown sugar cream cheese frosting

Guinness Chocolate Cupcakes with Baileys Brown Sugar Cream Cheese Frosting

Moist homemade Guinness chocolate cupcakes, topped off with creamy Baileys brown sugar cream cheese frosting. These cupcakes are a fun and festive addition to St. Patrick's Day celebrations.

yield 10 cupcakes

1/4 C unsalted butter softened
1/4 C brown sugar
1/4 C sugar
2 large eggs
1 t vanilla
1/4 t salt
1/2 t baking soda
1/3 C unsweetened cocoa powder
1 1/4 C flour
1/3 C Guinness
1/3 C sour cream

6 oz cream cheese (softened)
1/4 C unsalted butter (softened)
1/2 t vanilla
4 1/2 C powdered sugar
1/4 C brown sugar
1/4 C Baileys Irish Cream

1. Preheat oven 350°F. Line cupcake tin with 10 liners.

2. In stand mixer, cream butter and sugars until light and fluffy.Mix in one egg at a time, followed by vanilla, salt and baking soda. With mixer turned off, add in cocoa powder. Mix on low until fully combined. Scrape bowl as needed. Add half of the flour. Mix on low. Add Guinness, mixing until just combined. Add in remaining flour, followed by sour cream. mix until fully combined and no streaks remain.

3. Divide batter equally between prepared liners using a large cookie scoop. Liners should be roughly 2/3 full.

4. Bake at 350°F for 15-18 minutes or until a toothpick inserted comes out clean. Cool in pan for several minutes or until easy to handle. Transfer to a wire rack to cool completely.

5. When cupcakes have cooled completely, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until light and fluffy. Add vanilla and brown sugar, mixing until fully combined. Add in half of the powdered sugar. Mix on low and gradually increase speed as needed. Reduce speed to low, slowly drizzle in half of Baileys (2 tablespoons). When Baileys is fully incorporated, mix in remaining powdered sugar and Baileys. Mix until fully combined and desired consistency is reached. Transfer frosting to a piping bag fit with a piping tip. Frost and decorate as desired.

6. Enjoy immediately. If making ahead, cupcakes can be stored at room temperature or chilled in the refrigerator for up to several days.

A jumbo round piping tip was used for this recipe.

Chilling cupcakes will cause the frosting to firm up. Bring to room temperature prior to eating if you prefer a softer frosting.

An original recipe from Baked by Rachel


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