Seared Blue Cheese Steak with Balsamic Reduction Sauce
2 T butter
1/2 cup Balsamic vinegar
1 T honey
First pour your balsamic and honey into a small saucepan and heat to a simmer. Let it simmer until it thickens and becomes a thick syrup and reduces by half. Meanwhile heat another pan over high heat and toss on your butter. When the butter is melted place your filets on. You want the pan to be hot enough to sear the meat and create a nice browned crust. We like our filets medium to medium rare so cooked each side about 4 minutes, cooking time is all going to depend on your preference and cut of meat. I also set the filets on their sides to get the sides nice and seared as well. When the steaks are done plate them and put some blue cheese crumbles on top. You want to let your filets rest for 5-8 minutes before you cut them so the juices stay in the meat. Top with the balsamic reduction and you’ve got a restaurant quality meal! I served it with rolls, roasted broccoli and salad.
This recipe comes from a cookbook that my friends here in KC make every year- we call it the Just Between Friends cookbook and we all put our favorite recipes in to share with each other. I’ve been cooking from the three copies i have a lot lately and these fish tacos are my friend Lindsay’s. I have been trying to cook more seafood since we had the sushi making class and one thing i really like about cooking fish is how fast it is! These tacos came together in less than 20 minutes.
Lindsay’s Baha Fish Tacos
1/4 cup mayo
1/4 cup sour cream
1 T taco seasoning
1 T chopped cilantro
2 Tilapia filets
2 T vegetable oil
2 T lemon juice
Mix the mayo, sour cream, taco seasoning and cilantro together to make a sauce to top the tacos with. Cut the fish filets into pieces and toss in a bowl with the oil and lemon juice. Preheat your saute pan to medium and toss in your fish with the juice and oil. Cook the fish until its white and flaky 4-5 minutes. Once the fish is done put your taco together. We put shredded cabbage, avocado slices, the fish, sauce mixture, and then some lime juice to top it off. We really enjoyed these tacos thanks Lindsay for the recipe 🙂
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