Steaks with Herb-Spice Blend
This Week's Wine Selection
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Di Majo Norante Sangiovese 2008 Price: $11
This Sangiovese exhibits a fresh bouquet of violets, woodland
berries, spices and leather. Deliciously smooth, plush and juicy
on the palate with loads of ripe fruit. This is is an incredibly
delicious, full-bodied wine with gorgeous clarity and definition.
Serve With:
Steaks with Herb-Spice Blend
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1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon salt
1 1/2 teaspoons celery seeds
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dill seeds
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons garlic powder
1/2 teaspoon dried crushed red pepper
4 1-inch-thick beef tenderloin steaks
Combine first 9 ingredients in blender and chop finely. Transfer
to small container. Cover and store in refrigerator for up to two
months. The versatile seasoning mixture is just as nice on lamb,
pork and poultry.
Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle
1/2 teaspoon herb-spice blend on each side of each steak. Grill or
broil steaks to desired doneness, about 3 minutes per side for
medium-rare.
~To get something you never had, you have to do something you never did.
-Sugar
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