Steakhouse Supper

When cooking for this post I was thinking about a classic steakhouse dinner.  In my head I picture a handsome gentleman and classy lady in the 60s.  Not the hippie 60s, but before that.  Like Don Draper and Joan Harris sitting in a dark restaurant, smoking, eating red meat, and drinking. This is that kind of steakhouse dinner.

Drink...

Dirty Martini
In my mind, they're drinking martinis at the steakhouse.  And since I prefer an extra dirty martini, that's what they're having.  
I have to admit...martinis (real martinis - not the fruity, girly ones) are something that I really want to like, but I'm not sure I'm quite there yet.  If there extra dirty they're pretty good and I could imagine that stuffing the olives with blue cheese would make it even better.  There's just something about drinking a martini that makes you feel cool.  And there's always the olive as an end-of-drink treat!
Ingredients:
(serves 1)

• 2 oz vodka
• 4-5 tsp olive brine
• splash of dry vermouth
• green olives for garnish

Directions:

1. Fill a cocktail shaker with ice.
2. Add vodka, vermouth, and olive brine.  Shake.
3. Strain into a chilled martini glass and garnish with an olive (or 2 :) 

Dinner...

Filet of Beef and Twice Baked Potatoes
For Christmas my godmother gave us an amazing assortment of foods from Omaha Steaks and this was all part of it.  I was a little scared of cooking the beef because I have never really made "fancy" steak before.  But I followed the recipe and it turned out good!

Filet of Beef with Chimichurri Sauce
*recipe from The Complete America's Test Kitchen TV Show Cookbook

In the steakhouse, red meat is a must.  And when you're having a steak, you might as well splurge and get the best.  So, filet mignon it is! 
P.S. Did you know that  filet mignon means "cute filet?"  That makes me like it even more :)
Ingredients:
(serves 2)
For the Steak:

• 2 (7-8 oz) filet mignons, 1 1/2 inches thick, dried thoroughly with a paper towel
• 2 tsp olive oil
• salt and pepper  

 For the sauce:

• 1/2 cup fresh parsley
• 3 medium garlic cloves
• 1/4 cup olive oil
• 1/8 cup red wine vinegar
• 1 tbs water
• 1/2 small red onion
• 1/2 tsp salt
• 1/8 tsp red pepper flakes

Directions:
For the sauce:

1. Pulse the parsley and garlic in a food processor until chopped fine, about 20 pulses.  Transfer to a medium bowl.
2. Whisk in the oil, vinegar, water, onion, salt, and red pepper flakes until thoroughly blended.
3. Spoon over the steaks and serve.

 For the steaks:

1. Heat the oven to 450 degrees.
2. Heat a large skillet on the stovetop over high heat until very hot.
3. Rub each side of the steaks with oil and sprinkle generously with salt and pepper.
4. Place the steaks in the hot skillet and cook without moving the steaks until well browned and a nice crust has formed, about 3 minutes.
5. Flip the steaks and cook the other side in the same way, about 3 minutes.
6. Transfer the steaks to a baking sheet and place in the oven. 
1. rare= about 4-5 minutes
2. medium rare = 6-8 minutes
3. medium = 8-10 minutes
4. After baking, tent the steaks loosely and let rest for about 10 minutes before serving.

Twice Baked Potatoes

*recipe from The Complete America's Test Kitchen TV Show Cookbook

This is the conversation that takes place while ordering in my steakhouse: 
"Would you like rice, vegetables, or potatoes?"
"potatoes"
"mashed, fries, or twice baked?"
"twice baked"
...of course!  Is there even a question?  It is obviously the best of the choices. It's like a super delicious version of a mashed potato!
Ingredients:
(serves 4)

• 2 medium russet potatoes, scrubbed, dried, and rubbed lightly with vegetable oil
• 2 oz sharp cheddar cheese, shredded
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tbs. unsalted butter
• 1 1/2 scallions
• 1/4 tsp salt 
• ground black pepper

 Directions:

1. Heat the oven to 400 degrees.
2. Bake the potatoes on a baking sheet until the skin is crisp and dark brown, about 1 hour.  Cool slightly, about 10 minutes.
3. Cut each potato in half lengthwise.  Scoop out the flesh into a medium bowl, leaving about 1/8 to 1/4 inch thickness of flesh in each shell.
4. Arrange the shells on a baking sheet and bake until dry and slightly crisp, about 10 minutes.
5. Meanwhile, mash the potato flesh with a fork until smooth.  Stir in the remaining ingredients until well combined.
6. Remove the shells from the oven and increase the oven setting to broil.
7. Spoon the mixture into the crisped shells, mounding it slightly in the center.  Sprinkle with a little more cheddar cheese and return them to the oven for 10-15 minutes.        

Dessert...

Best Ever Almond Cheesecake
*recipe from Terry L.
I thought for a while about what dessert would be served in my steakhouse.  Originally, I wanted to do cherries jubilee or bananas foster, but they required buying too many different kinds of alcohol.  So, I decided to go with a simple, classic cheesecake.  I made mine an almond cheesecake because I just love almond flavor, but you could just as easily substitute vanilla or lemon for the almond.  I also added some strawberries on top, but cherries, chocolate, or raspberries would be great too!
Ingredients:

• 2 1/2 cups vanilla wafer cookies, about 45
• 2 tbs + 1 cup sugar
• 3 tbs butter, melted
• 4 pkgs (8 oz each) cream cheese, at room temperature
• 6 eggs
• 3/4 cup heavy cream
• 1/3 cup flour
• 1 tbs almond extract

Directions:

1. Place a roasting pan filled halfway with water on the lower rack in the oven.
2. Preheat oven to 325 degrees.
3. Grease a 9x3" springform pan.
4. In a food processor, pulse cookies and 2 tbs sugar until ground.  Stir in butter.
5. Press the cookie mixture into the pan.
6. On medium-high speed beat the cream cheese and remaining sugar until fluffy, about 3-4 minutes.
7. Beat in eggs one at a time, then cream, flour, and almond extract.
8. Pour into the pan and bake on the center rack for 1 hour 15 minutes, or until center jiggles slightly.
9. Turn off the oven and let it stand in the oven with the door closed for 1 hour.
10. Run a knife along the edge of the pan and cool.
11. Chill overnight and remove the sides of the pan.