Dan's Birthday Dinner

This recipe was published in March 2002 edition of Bon Appétit. This is the third time we have made this dish and its a winner every time. I use my cast iron skillet. Also, in checking the reviews for this recipe, some reviewers have reported needing to thicken the sauce with cornstarch. I have never had to add this step, so for me the recipe works as presented.

PEPPERCORN STEAKS WITH BOURBON SAUCE

4 teaspoons four-peppercorn spice mix or whole black peppercorns

6- to 8-ounce beef tenderloin steaks1 tablespoon vegetable oil
2/3 cup bourbon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces1/4 cup finely chopped shallots

2/3 cup beef stock or canned beef broth Coarsely crush peppercorns in mortar with pestle.

Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.

Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.

Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes.

Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.
Makes 6 servings.

Bon AppétitMarch 2002
Epicurious.com © CondéNet, Inc. All rights reserved.

We have made this cake several times. It’s dense with great flavor. Add more zest to give it an extra kick. The last two times it has been a bit on the dry side. Barb thinks you really need to watch your cooking time and pull before you think it’s ready.


BLUEBERRY-LEMON CAKE WITH LEMON CREAM CHEESE FROSTING

2 cups plus 6 tablespoons cake flour

2 teaspoons baking powder

1 teaspoon salt

3 cups fresh blueberries (about three 4.4-ounce packages)

1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon grated lemon peel

1 cup (2 sticks) unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

Lemon peel strips (optional) Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; butter paper. Dust pans with flour. Sift cake flour, baking powder, and salt into medium bowl. Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and toss to coat. Set remaining flour mixture and blueberries aside.

Stir whole milk, vanilla extract, and grated lemon peel in small bowl. Using electric mixer, beat butter in another large bowl until light and creamy. Gradually add sugar, beating until mixture is light and fluffy. Beat in eggs 1 at a time. Beat in flour mixture alternately with milk mixture in 3 additions each, just until blended. Fold in blueberries. Divide batter equally among pans.Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run knife around pan sides to loosen. Turn cakes out onto racks to cool completely.

Peel off parchment paper.Transfer 1 cake layer to platter. Spread 3/4 cup frosting over cake layer. Top with another cake layer; spread with 3/4 cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Cake can be prepared up to 1 day ahead of time. Cover with cake dome and refrigerate. Let stand 30 minutes at room temperature before continuing.) Garnish cake with lemon peel strips, if desired, and serve. Makes 12 servings.

Lemon Cream Cheese Frosting

2 8-ounce packages cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in powdered sugar. Beat in lemon peel and vanilla. Cover and refrigerate until just firm enough to spread, about 30 minutes. Makes about 4 1/2 cups.

Bon AppétitAugust 2001

Thymes Two Catering, San Francisco, CA
Epicurious.com © CondéNet, Inc. All rights reserved.