Steak with White Wine Pan Sauce, and Creamy Peas.

This dinner came out a lot better than I thought it would, especially the pan sauce. The tomatoes really brightened up the heaviness of the steak, so the creamy peas didn't seem like too much. There really was a ton of butter used in this meal. I will never serve these two things together again unless I make a salad or something else fresh to go with it. (Something that isn't cooked in a stick of butter and/or swimming in cream.)

For the Steak:

- Steak cut of your choice
- Worcestershire Sauce to marinade
- Salt and Pepper
- 1 stick of butter
- handful of grape or cherry tomatoes
- about ¾ cup white wine

I marinated my steak for about 8 hours in the Worcestershire Sauce. I like to use my cast Iron skillet for my steaks, but you could use a regular skillet, or line a cookie sheet with tin foil and cook them under the broiler. (If you cook them on the BBQ then you wont get the drippings you need for the pan sauce.) Melt about 2 tablespoons of butter in your skillet, remove your steaks from the marinade and season them with salt and pepper, then place them into the skillet. Place a pad of butter on top of each steak while they cook, and cook steaks to your desired doneness. Once you remove the steaks add some grape tomatoes into the skillet and allow them to cook until their skins begin to pop slightly, (you may want to add in some additional butter with the tomatoes).


Add some white wine to deglaze the skillet. Cook sauce for another 3-5 minutes until it begins to reduce and thicken slightly. Pour over top of steaks when done.

For Creamy Peas:

- 6 ounces pearl onions
- 1 tablespoon butter
- about 2 cups frozen peas
- 2/3 cup heavy cream
- about 2 tablespoons all-purpose flour
- 1-2 tablespoons lemon juice (optional, to taste)
- parmesan or mozzarella cheese to top

Peal the onions and halve them if necessary. Melt butter in saucepan and cook onions for 5-6 minutes over medium-high heat until they begin to be flecked with brown. Add peas and cook for a few minutes. Then add ½ cup of water and bring to a boil. Partially cover and cook for about 10 minutes, or until the peas and onions are tender. (There should still be a thin layer of water on the bottom of the pan—add a little more water if necessary.) In a separate bowl, whisk the flour and cream together. Reduce heat of pea and onion mixture, then add in the cream and season with salt and pepper. Cook over low heat for an additional 3-4 minutes, until the sauce thickens. Remove from heat and add the lemon juice if desired. Top with Parmesan or mozzarella cheese and serve warm.