Established in the 1930s
Angus beef tenderloin with Roquefort Pecan Butter
These tender Angus steaks, topped off with a tangy blue cheese and toasted Pecan nut butter, a main course that’s ready in minutes but looks and tastes wonderful.
- Position a rack in the center of your oven with a heat of 350°F.
- Place the pecans on a small baking sheet and toast until fragrant and pale golden on the cut sides, 6 – 8 minutes should be a guide. Once done, remove and simply let cool.
- Pat the Angus steaks dry and season with 1 tsp. salt and ½ tsp. pepper to taste.
- Heat a 10 inch ovenproof, heavy duty skillet (if possible, cast iron) over medium to high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 – 7 minutes as a guide in total, this is to hold in all the juices.
- Transfer the skillet to the oven and cook the steaks using a thermometer till it registers 125°F. For medium rare, 5 – 6 minutes should do it but you cook them how you like your steak.
- Meanwhile, in a small bowl, mix together the cheese and butter with a fork and then stir in the golden pecans.
- Remove the skillet from the oven and top the steaks with the Roquefort butter and pecans. Let the steaks rest in the pan, loosely covered with foil, for about 5 minutes.
- Serve sprinkled with the parsley leaves and a few more of those wonderful pecans.
- 2 oz. (½ cup) pecan halves, chopped
- 4 1½ inch thick center cut Angus beef tenderloin steaks (6 – 7 oz. each)
- Kosher salt and freshly ground black pepper
- 1 Tbs. vegetable oil
- 3 oz. Roquefort, at room temperature
- 2 Tbs. whole flat leaf parsley leaves
- 2 oz. (¼ cup) unsalted butter, softened
Classic Southern Pecan Pie
This version of pecan pie has just the right balance – the filling is rich but not sickly sweet, so you get the full pecans taste, plus the flaky, tender crust complements the filling which means you’ll have room for at least a second slice.
Make the pie dough
- Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand.
- Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour.
- Let the dough sit at room temperature to soften slightly. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until to size. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough.
- Transfer the dough to a 9 inch pie plate. Fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but ¾ inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. Prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.
- Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights.
- Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 – 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.
Make the filling
- Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla.
- Combine the sugar, butter, corn syrup, cream, and salt in a 1 quart saucepan. Heat over medium heat, stirring often, just until the butter is melted and the mixture is hot but not boiling, 3 – 5 minutes.
- Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1 quart measuring cup.
Fill & bake the pie
- Spread the toasted pecans evenly in the piecrust. Slowly pour the filling over the pecans.
- Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 – 40 minutes.
- Let cool for at least 1 hour before serving. The pie is best when eaten warm or at room temperature on the day it’s made.
For the pie dough
- 7½ oz. unbleached all purpose flour, more for rolling
- 2 Tbs. granulated sugar
- 1 tsp. kosher salt
- 6 oz. (¾ cup) cold unsalted butter, cut into small cubes
- 5 – 7 Tbs. ice water
For the filling
- 8 large egg yolks
- 1 tsp. pure vanilla extract
- ½ – ¾ cup packed light brown sugar to taste
- 4 oz. (½ cup) unsalted butter, cut into 4 pieces
- ½ cup light corn syrup
- ½ cup heavy cream
- ½ tsp. kosher salt
- 1½ cups pecan halves, toasted, cooled, and coarsely chopped
Pecan Crusted Angus Steak
Chopped pecans, honey, butter and rosemary give broiled Angus steak a crunchy, toasty crust in this quick main course that the family will call for again and again.
- Position an oven rack about 6 inches from the broiler, setting it to high.
- Line a large baking sheet with foil with added oil. Cut the steak crosswise into pieces 8 – 10 inches long.
- Arrange the steak on the baking sheet in a single layer and season to taste with 1 tsp. salt and ¼ tsp. pepper.
- Place the pecans, butter, honey, rosemary, 1 tsp. salt, and ¼ tsp. pepper in a food processor and just pulse until well combined and the pecans are finely chopped leaving them crunchy.
- Broil the steak until lightly browned, 3 – 4 minutes. Flip it and broil until it’s cooked nearly to your personal liking, about 3 – 4 minutes more for medium rare.
- Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere.
- Continue broiling until the pecan coating is toasted and fragrant, 1 – 2 minutes.
- Set the steak aside to rest for about 5 minutes.
- Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, don’t worry, simply spoon it over the top.
- ½ Tbs. olive oil
- 1½ lb. Angus steak, trimmed
- Kosher salt and freshly ground black pepper to taste
- ¾ cup pecan pieces
- 2 Tbs. cold butter, cut into small pieces
- 1½ tsp. roughly chopped fresh rosemary
- 2 tsp. honey