At the Grant Street Bar and Grill in Peru, Indiana, the chef flames the brandy before stirring it in this mushroom-cream sauce. Our recipe tells you how to make the sauce both with and without flaming! Either way, you'll get a rich sauce for thick, tender sauteed beef.
A rainbow of sweet peppers tops juicy, inch-thick steaks. The recipe comes from The Clarmont restaurant in Columbus, Ohio, which has been serving steaks since 1947. If you prefer a smaller serving of meat, halve each steak crosswise to make two portions.
We took an old favorite, steak with mushroom sauce, and boosted its flavor and colors. Caramelized sweet onions add to a medley of mushrooms: meaty shiitake, robust oyster mushrooms and the more familiar button mushrooms.
At Camp Ticonderoga in Troy, Michigan, the cathedral ceiling, cobblestone fireplaces and wood floors remind visitors of an early 1900s Adirondack lodge. The restaurant offers game dishes alongside more standard items. Ticonderoga made this Montana Broil dish with buffalo flank steak; we substituted the more common beef flank steak.
A homemade oil-and-vinegar marinade tops both peppery beef and warm potato salad in this dish from The Ritz-Carlton in Chicago. Baked stuffed zucchini accompanies the steak.
For a grand finale to your meal, try Cream Torte with Espresso Sauce from Spiaggia in Chicago, made with mascarpone, a triple cream cheese you can buy at specialty Italian food shops or larger supermarkets.
This bison specialty is a popular choice at Fire Lake Grill House and Cocktail Bar in downtown Minneapolis. Bison meat is redder than its beef counterpart, with a flavor similar to lean beef. You can use beef tenderloin if you prefer.
This recipe comes from a reader who lives on a farm in the Flint Hills region of Kansas, where beef is king. She tosses her favorite meat with salad greens, bacon, sweet peppers, broccoli and cauliflower for a hearty main-dish salad.