Tahoe Truckee recipe: Steak toppers | SierraSun.com

Tahoe Truckee recipe: Steak toppers

Simone Grandmain
Special to the Sun
Submitted to aedgett@sierrasun.com
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TAHOE/TRUCKEE, Calif. and#8212;-Well, itand#8217;s really and truly summertime. Sure the wetsuit is still the look at the lake, but our Truckee/Tahoe climes are virtually tropical compared to Juneand#8217;s surprise tundra. Right before I dug out to Hawaii I woke up one morning and, looking out my window in a half sleep, saw the little tufts of white on the trees and said out loud, and#8220;Look! Cherry blossomsand#8230;and#8221;

Of course it was snow and the next day I was on a non-stop to the islands. But I digress. This is a recipe column and, again, it is summer and therefore will be devoted to warm weather fare. OK, tell it to my household. What is it with men and beef? All winter long his response to and#8220;What do you want for dinner?and#8221; has been something in the bovine family (trip tip, pot roast, short ribs, steaks) potatoes and a vegetable. Now we are into a new season and his only variation to this request is to add a salad. Maybe he hates cows. Maybe he has a bunch of stock in a colonic company. Whatever the reason, beef is whatand#8217;s for dinner. So grin, bear it, barbecue it and make it pretty. The French are good at saucing up their meat, and you can be too. The following toppers will banish last winterand#8217;s menu memories and put the sizzle back in your summer sirloin.

Ingredients:

2 medium-sized steaks (or filet mignon)

1/2 cup brandy or white wine marinated in white wine or brandy.

2 strips bacon

2 strips bacon

3 Tbls. green peppercorns

1/2 cup white wine*

1/2 cup brandy*

2 Tbls. tomato paste

2 bay leaves, crushed

* Note alcohol contents may have been adjusted to accommodate authorand#8217;s preference

Prep:

Marinate steaks in white wine or brandy. Fry two strips bacon and remove from heat.

Add 3 Tbls. green peppercorns to bacon, return to heat and saute. Add 1/2 cup (each) white wine and brandy, tomato paste and bay leaves.

Cook on low heat, cooling down until reduced to paste. Put steaks on grill. While steaks are cooking to your preferred doneness, slowly heat sauce/paste back up and add remaining brandy and white wine. Whisk sauce until blended. Pour over steaks and serve.

Ingredients:

1 package (5.2 oz) Boursin soft garlic herbed cheese (Available in the gourmet cheese sections of Safeways in Truckee/Tahoe and Village Market in Incline Village, Nev.)

1 carton mushrooms, sliced

1/2 stick butter for sauteing mushrooms

Splash of white wine or sherry

Salt and pepper to taste

Prep:

Saute onions in butter until tender, adding salt, pepper, wine (or sherry) at end. Cook steaks in preferred manner. When ready, quickly heat up mushrooms, top each steak with about 1/4 cup mushrooms and a generous 2 tablespoons of Boursin cheese. Serve immediately.

Buy a good brand (Kikkoman) of pre-made teriyaki sauce and a can of pineapple rings. Dip the steaks in the teriyaki sauce and grill, basting with remaining sauce. A few minutes before removing steaks from barbecue, place pineapple rings on heat and grill both sides, basting with teriyaki sauce, until lightly browned. Serve steaks topped with rings.

Buy a good brand (Kikkoman) of pre-made teriyaki sauce and a can of pineapple rings. Dip the steaks in the teriyaki sauce and grill, basting with remaining sauce. A few minutes before removing steaks from barbecue, place pineapple rings on heat and grill both sides, basting with teriyaki sauce, until lightly browned. Serve steaks topped with rings.