Steak & Cake Monday Recipe
3 courses: Choice of soup or salad, entree of petite filet & crab cake with seasonal sides, housemade gelato or sorbet & cookie.
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Ingredients
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Appetizer
Entree
Dessert
Method
Appetizer Preparation
Prepare the Soup
In a large pot, combine chicken broth, diced carrots, celery, and onion. Bring to a boil over medium heat.
Season the Soup
Add salt and black pepper. Reduce heat and let simmer for 20 minutes until vegetables are tender.
Finish the Soup
Stir in fresh parsley before serving warm in bowls.
Entree Preparation
Prepare the Crab Cakes
In a bowl, mix crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and black pepper until combined.
Form the Crab Cakes
Shape the mixture into patties and refrigerate for 30 minutes.
Cook the Filet Mignon
Season the petite filets with salt and black pepper. In another skillet, sear the filets for 4-5 minutes on each side for medium-rare.
Prepare Seasonal Vegetables
Steam or sauté seasonal vegetables until just tender, about 5-7 minutes.
Dessert Preparation
Prepare Gelato Base
In a saucepan, combine heavy cream, milk, and sugar. Heat on medium until sugar dissolves.
Add Flavor
Stir in vanilla extract and chocolate chips. Let cool completely.
Churn the Gelato
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.
Preheat oven to 350°F (175°C). In a bowl, cream together butter and brown sugar. Beat in eggs and flour until smooth.
Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes until golden.