Steaks Glazed & Hot Honey Biscuits #267

Steaks Glazed & Hot Honey Biscuits #267 with Shallot Roasted Broccoli INGREDIENTS 2 Steaks ½ cup Biscuit Mix ½ lb Broccoli 2 Tbsps Vegetarian Worcestershire Sauce ¼ tsp Crushed Red Pepper Flakes 1 Shallot 2 Tbsps Fromage Blanc ⅓ cup Crispy Onions ½ oz Sweet Piquante Peppers 1 Tbsp Honey 1. Prepare the ingredients Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Peel and thinly slice the shallot. Roughly chop the peppers. Make the dough & form the biscuits 2. Make the dough & form the biscuits In a bowl, combine the biscuit mix, From aged blanc, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled side of the sheet pan. Bake the biscuits & broccoli 3. Bake the biscuits & broccoli Place the broccoli florets on the other side of the sheet pan of biscuits. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the broccoli is tender when pierced with a fork. Remove from the oven and let the biscuits stand for at least 2 minutes. Cook the steaks 4. Cook the steaks Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board, and let rest at least 5 minutes. *An instant-read thermometer should register 145°F. Cook & glaze the shallot 5. Cook & glaze the shallot While the steaks rest, to the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the Worcestershire sauce (carefully, as the liquid may splatter) and stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired. Finish & serve your dish 6. Finish & serve your dish In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the biscuits to be. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and broccoli. Top the steaks with the glazed shallot. Top the biscuits with hot honey. Top the broccoli with crispy onions and chopped peppers. Enjoy! More info and cooking times are on my website at https://jamestdds.blogspot.com/ potato,cuisine,recipes,cood,sec main course,youtube cooking shows,food,garlic,italian,glaze,chicken,chef ,cook,kitchen,balsamic,restaurant,cooking,recipe,meat,dinner,easy potato recipe,cookware,kitchen,foodland,grocery store,steak,dinner,bourbon and brown sugar glazed strip steak,bourbon steak,bourbon strip steak,bourbon and brown sugar steak,bourbon steak recipe,marinated steak recipe,how to make bourbon steak,best bourbon steak,reverse sear ny steak,bourbon steak sauce,brown sugar glazed steak,bourbon glazed steak,strip steak recipe,ny steak recipe,best ny steak,ny strip steak,reverse seared ny steak,honey bourbon steak,marinated steak recipe oven,steak recipe