Fine Dining at Home Gameplan

MENU: Fine Dining at Home
Day 1
Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Day 2
Cheese Tortellini with Porcini Pecorino Sauce

Day 3
Steak Sandwiches with Honey Garlic Mayo and Seared Red Onions

Day 4
Endive Salad with Candied Pecans and Maytag Blue Cheese

Meal #1
Flank Steak with Merlot Mushrooms and Pearl Onions

• Season 2 flank steaks with salt, pepper, garlic powder and onion powder.


• Place onto preheated grill and cook for about 5 minutes per side for medium. Allow to rest for 10 minutes prior to cutting.


• Saute sliced mushrooms and frozen pearl onions in a large skillet over medium-high heat until golden brown.


• Add to the pan fresh thyme, season with salt and pepper and add either merlot or dry red wine. Allow to simmer for 5 minutes until the sauce reduces to 1/4 cup.


• Slice steak into 1/4-inch crosswise.


• Serve 1/2 of the steak and all of the sauce for this meal and reserve the rest for the Steak Sandwiches.

• Slice 1 (11-ounce) tube prepared polenta into 1-inch thick slices and place onto the grill during the last few minutes the steak is cooking.


• Cook the polenta slices for 1 to 2 minutes per side, until golden browl.


• Serve all of the polenta with the steak and sauce. Enjoy.

Meal #2
Cheese Tortellini with Porcini Pecorino Sauce

• Add 1 pound cheese tortellini to boiling salt water and cook until al dente.


• In a large skillet over medium-high heat, add: oil and diced shallots. Cook until soft.


• Once the shallots have softened, add chopped oregano leaves and bay leaves. Cook until fragrant, about 1 minute.


• Next add soaked and chopped porcini mushrooms and reserved soaking liquid. Bring to a simmer for 5 minutes.


• Reduce the heat to medium and add the heavy cream, and drained tortellini.


• Remove the pasta from the heat and stir in Pecorino cheese or Parmesan and chopped parsley.


• Place into serving bowl and enjoy.

Meal #3
Steak Sandwiches with Honey Garlic Mayo and Seared Red Onions

• Place the sliced red onion rounds onto a preheated grill pan and cook until golden brown and slightly softened.


• Place the reserved steak slices alongside the onions and grill for about 2 to 3 minutes, until hot.


• In a small bowl, whisk together mayonnaise, honey, garlic flakes and salt and pepper, to taste.


• Place Swiss cheese slices on top of the steak and cook until melted.


• Spread mayonnaise mixture onto rolls and top with the seared onion slices and cheese-smothered steak. Enjoy!

Meal #4
Endive Salad with Candied Pecans and Maytag Blue Cheese

• Place 2 trimmed and washed bunches endive onto a platter.


• Top with candied pecans or peanuts and blue cheese.


• In a small bowl or jar, whisk together: balsamic vinegar, olive oil, Dijon mustard and salt and freshly ground black pepper.


• Drizzle mixture over the salad and enjoy.