VALENTINES DAY TABLE SETTING *PLUS* COOKING WITH JASON | SHOP MY HOUSE WITH ME

VALENTINES DAY TABLE SETTING *PLUS* COOKING WITH JASON | SHOP MY HOUSE WITH ME. Decorate with me Valentines day 2021.
SHOP WITH ME:
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RECIPES:
Manhattan Filet with Bordelaise Sauce:
2 large KC strip steaks
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup sliced shallots
½ cup red wine
2 (10.75 ounce) cans low-sodium chicken broth

Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef.
Season steaks with salt and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
Bring steaks to room temperature
Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare ( your choice of how well done you want your steak) We like ours medium! Transfer meat to a plate to rest, 5 to 10 minutes.
Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes. Spoon over steak and enjoy!!!

POTATOES ROMANOFF:

3 Russet potatoes, large
2 Shallots
Baking & Spices
1 pinch Cayenne pepper
3 tsp Kosher salt
1/2 tsp White pepper, freshly ground
1 tsp Butter
1 3/4 cups Sour cream
2 1/2 cups White cheddar cheese, grated sharp
Bake potatoes until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
The next day, add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly. Bake on 425 for 25-30 mins.

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