Steak Recipes for Father's Day

Peppercorn Steaks

This recipe is from the July 2008 issue of Canadian Living magazine.

Yield: 4 servings

• 2 tbsp (25 mL) mixed peppercorns or black peppercorns
• 4 beef grilling medallions, about 1 inch thick (6 oz/175 g each)
• 2 tsp (10 mL) vegetable oil
• 1/2 tsp (2 mL) salt

Peppercorn Sauce:

• 1/4 cup (50 mL) butter
• 2 tbsp (25 mL) minced shallots
• 1/4 cup (50 mL) brandy
• 1/4 cup (50 mL) red wine
• 1/2 cup (125 mL) sodium-reduced beef broth
• 1/4 cup (50 mL) whipping cream

Cooking Directions for Peppercorn Steaks

Using mortar and pestle or in resealable plastic bag using bottom of pot, crush peppercorns.

Brush steaks all over with oil; coat with peppercorns. In large skillet, fry steaks over high heat, turning once, until desired doneness, 10 minutes for medium-rare. Sprinkle with salt. Transfer to warm plate; tent with foil and let stand for 5 minutes before slicing across the grain.

Peppercorn Sauce: Meanwhile, in same skillet, melt butter over medium heat; cook shallot until softened, about 1 minute. Add brandy and wine; cook, stirring and scraping up any brown bits until reduced by half, about 1 minute.

Add beef broth; cook until reduced by half, about 2 minutes. Strain into heatproof bowl. Wipe out skillet.

Return sauce to skillet. Add cream; simmer until thickened, about 1 minute. Add any accumulated juices from steak. Serve with steaks.

Peppercorn Steak Wine Picks

Penfolds 2008 Thomas Hyland Shiraz

Argento 2009 Malbec

Benziger 2007 Cabernet Sauvignon

Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

This recipe is from the August 2005 issue of Bon Appétit.

Yield: 6 servings

Spice Mixture

• 2 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp whole black peppercorns
• 1-1/2 tsp kosher salt, divided

Lemon Aïoli

• 1/3 cup mayonnaise
• 2 tbsp fresh lemon juice
• 3 tbsp chopped fresh chives
• 4 garlic cloves, minced, divided

Couscous

• 1/2 cup extra-virgin olive oil, divided
• 1 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 tsp chopped fresh thyme
• 2 1/4 cups water
• 1/2 pound sugar snap peas
• 2 cups couscous
• 2 tbsp chopped fresh dill

• 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Cooking Directions for Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.

Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.

Ahi Tuna Wine Picks

Villa Maria 2009 Private Bin Pinot Noir

Louis Latour 2008 Bourgogne Pinot Noir

Boutari 2009 Moschofilero