Monday, November 17, 2008

Steak with Ice Cream Sauce

Ok, so when I saw this little gem in my email box the other day courtesy of the recipe of the day, I just had to try it, as I live by a rule of trying recipes that not only sound vomit inducing, but try to mix ridiculous sounding sweet things, with the savory dishes I love so much.

This is such a recipe.

Steak, mushrooms, onions. Topped with a thick sauce made from lemon, jelly and ice cream.


Except, totally the kind of hurl you throw up in your mouth, but then totally swallow again, because, yes folks, this was actually good. Not my favorite, as I am not a sweets kind of person, and much prefer bitter, tangy sauces, but, surprisingly good none the less.

Here is my take on the recipe.

Steak with Ice Cream Sauce

2 1 inch thick ribeyes
1 container of sliced mushrooms
1 large sweet onion
Salt and pepper
6 Tablespoons of Grape Jelly
10 Tablespoons of Vanilla Ice Cream
The juice from 1/2 of a lemon
Olive oil

***For this recipe, I pan seared my steaks and finished them in the oven. Cook your steaks however you wish, but I will share my searing method with you today.

1. Place a cast iron pan or heavy stainless steel pan in your oven and pre heat it to 500 degrees.

2. While the oven and pan are heating up, salt and pepper your steaks on both sides, and rub down with a small amount of olive oil.

3. When oven and pan come to temperature, carefully remove the pan and place on a burner over high heat. Place the steaks down in the pan, flipping once after 30 seconds on each side. Then place pan and steaks back into the oven to finish. Cook for 3 minutes on each side. (This is for medium doneness, adjust timing to fit your desired doneness.)

4. After cooking for 3 minutes on each side, remove steaks from pan and put on a plate and cover with foil.

5. Carefully put hot pan back on a med high burner,and toss in your mushrooms and onions, and cook until tender. When they are tender, remove from pan and set aside.

6. Add to the hot pan, grape jelly and lemon juice, wisk until smooth and reduced by 1/2.

7. Wisk in vanilla ice cream, and stir to heat and mix.

8. Drizzle sauce over steaks and top with mushrooms and onions.

I served this with garlic sauteed brussel sprouts and a baked potato.

That's all she wrote, folks. Enjoy!


Kristina P. said...

Wow. This does sound quite disgusting, but who knew?

I am making chocolate covered bacon this week, and will be posting all about it later. I hope it's delicious!

AJ said...

I saw a recipe for steak with coca cola once that I still really want to try!

April said...

i can handle the ice cream, but i draw the line at grape jelly.

LuckyMe said...

Oh that steak is done to perfection! but you are NOT selling me on the grape jelly or the brussel sprouts!

E... said...

Maybe this would get my three year old to eat something at a meal? I mean, besides a mini corn dog or something covered in syrup? Because isn't this kind of like something covered in syrup? I'm salivating over the idea of pan seared steak, as I'm SO sick of chicken. And can someone convince my husband that brussels sprouts are GOOD? I'd love your recipe of those, he'll eat anything that makes him fart garlic.

Brittany said...

Chocolate covered will check it out for my hubby's sake, but for me, I could gag at the thought, so prove me wrong!

Actually April, the OG recipe called for strawberry, but that thought made me gag, so I suppose you could very well sub in any fruity concoction!

And yes,it is like pouring syrup over something, in a way, very sugary sweet. The EASIEST sprout recipe I can pass on is to buy a bag of the steam in the bag sprouts, microwave them for the least amount of recommended time, them pop them in a hot skillet with butter and garlic and saute, sprinkling with kosher salt and pepper. This way, you know they will always be cooked through,and they turn out divine for only about 6 minutes worth of work!

ali said...

I do like the idea of grape jelly. Very reminiscent of the ever so classy cocktail weenie dish. And 10 TBS of ice cream? That means there will be practically a whole carton left in the freezer tempting me?!

Shelly... said...

No, seriously, is that for real?? That sounds so DISGUSTING...hmmmm maybe I will make it.

Jennifer said...

It's just so wrong it might be right! I'll try it!!

LiteralDan said...

That sounds like a lot more work than I would normally go through for my dinner. It's not so much the cooking as it is the cleanup.

Where can I get me one of those wives who likes to wash dishes, or is at least willing to do it without complaint? Cause my wife is as bad as I am, and I have a feeling our kids will pick up on this and I'll be totally screwed for clean searing pans.

And by the way, you not liking sweet things is probably our first point of divergence in personality and tastes. You know, aside from all the pregnancy-related things you've got going on.

lamb said...

its times like this that i am happy i dont choose meat.

Average Girl In Average World said...

I like the idea of this meal. This is on my to "make while hubby is hunting" menu.

Tracy said...

Why would you use strawberry jelly and ice cream when you could make a sauce of port and cream?

Yours looks delicious though!

Anonymous said...

This recipe sounds wonderful. I just wish the rib eye steak did not cost so much. My DH loves rib eyes. I think he would love this recipe, as long I just served it to him (just like I normally do...bastard). Okay, I feel better now. Just one more thing...he has never broiled, grilled, or did anything to a steak for me...without me begging...I'm just saying???

L said...

Is that like if your pregnant it'll probably taste good but like otherwise yuck? Because I don't typically eat meat with ice cream.. at least not at the same time..