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April 5, 2012

Rosemary Rolls, Caesar Salad, and Steak with Peppercorn Sauce

This was another Pioneer Woman meal, and it turned out wonderful! The meal consisted of Rosemary Rolls, Caesar Salad with homemade dressing and croutons, and Steak with Peppercorn Sauce. The rolls were just made with frozen rolls, I did not make them from scratch! I did discover my local megamart has a ton of stuff in their bulk bins, including spices. I noticed they have vanilla beans, for very cheap and peppercorns. It was nice to just get the couple tablespoons I need for the steak sauce, and not have to buy a whole jar for $5 or $10 or whatever it would come out to. You do need to start this meal a little ahead of time, because the frozen rolls need time to thaw and rise for a couple of hours. Overall, this meal was delicious, and I went back for seconds!

Rosemary Rolls
Here's the recipe adapted from Pioneer Woman


  • 15 frozen, unbaked, un-risen dinner rolls (I only managed 11 in the skillet)
  • Melted butter
  • Coarsely chopped fresh rosemary
  • Coarse sea salt

  • Directions:

1. Place the dinner rolls in a large lightly buttered skillet, allowing some space between the rolls. Cover with a dish towel or cloth napkin and set aside in a warm place to rise for at least 2 to 3 hours (I just preheat the oven, and let them sit on the back of the top of the oven).
2. When risen, the rolls should be poufy and soft. Brush melted butter onto the rolls. Then sprinkle the rolls with chopped rosemary. Finally, sprinkle with sea salt.
3. Bake (as instructions on the packet - usually 400 degrees F) for 15 to 20 minutes. Don't be alarmed if you pull them out of the oven and they've risen way over the surface of the pan. Within a minute or two, they'll calm right down.

Caesar Salad
Here's the recipe adapted from Pioneer Woman

Salad Dressing:

  • 4 whole anchovy fillets
  • 2 tablespoons (and up to 3 tablespoons) Dijon mustard
  • 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
  • 1 teaspoon Worcestershire sauce
  • 2 cloves fresh garlic, peeled
  • 1/2 whole lemon, juiced
  • 1/2 cup olive oil
  • 1/4 cup freshly grated Parmesan
  • 1 dash salt
  • Freshly ground black pepper
  • Croutons:
  • 1/2 loaf crusty French bread
  • 1/4 cup olive oil
  • 2 cloves fresh garlic, peeled
  • Salt
  • Salad:
  • Hearts of romaine lettuce
  • Fresh Parmesan wedge
1. For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
2. With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
3. For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
4. Heat the olive oil in a small saucepan or skillet over low heat.
5. Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
6. Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
7. For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
8. Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
9. Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

Steak with Peppercorn SauceHere's the recipe adapted from Pioneer Woman

4 whole beef fillets or other good steaks
Lemon pepper
  • Seasoned salt
  • Freshly ground black pepper
  • Melted butter
  • Sauce:
  • 2 to 3 tablespoons tri-color peppercorns, crushed
  • 2 tablespoons butter
  • 1/2 beef bouillon cube
  • 2 to 3 tablespoons Dijon mustard
  • 1/2 cup brandy
  • 3/4 to 1 cup heavy cream (can substitute half-and-half for some of the cream)

1. For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
2. Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
3. Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

1 comment :

  1. Couldn't even find the sauce recipe anywhere and I'm so happy I finally found it! Thanks for all the recipes!


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