Cook's Challenge!

Fire up the grill...time to broil some London cut. Dash of Rochester sauce and cut the peppers up to roast on top. Throw on some mushrooms, too. Some ears of corn and whole taters while you're at it. Slice the lope and whip that creme fraiche into a frenzy to top your slices with. Cocktails while the steak is cooking. ASAP...as simple as possible and lots to eat.

Creme fraiche atop the steaks?

Extras:

Prepared pastry sheets
Port wine
Fresh green beans

London-Broil Empanadas with Roasted-Red-Pepper Creme Fraiche

Combine port wine, Worcestershire sauce and fresh cracked black pepper. Marinate the London broil for several hours. After removing the meat, bring the marinade to a boil in a saucepan and reduce by half.

Sear meat over a hot grill on both sides for about 2 minutes. Remove from grill and slice thinly. Roast the red peppers, seed and peel. Cut one half of the peeled peppers into strips and reserve the other half. Mix the sliced peppers and the meat and return to the reduced marinade while you get the pastry ready.

Roll out thawed pastry sheets into 8-inch circles. Pile some mixed meat and peppers on one half of each circle and fold the other half over. Crimp edges closed and brush with melted butter or oil. Cut a couple of slits in the top of each.

Bake empanadas in a 400-degree oven (or on the grill over indirect heat) until golden brown. While they are cooking, puree the remaining red peppers and mix with the creme fraiche and a little salt and pepper. Blanch the green beans in boiling water, then saute lightly until tender.

Serve the empanadas garnished with the red-pepper creme fraiche, with the green beans on the side.

For dessert, drizzle chunks of the cantaloupe generously with more of the port, and let stand while you eat the main course. Serve at room temperature.

OMG, Jack! Another killer recipe! I was wondering how the creme fraiche could be used with the beef.

The other way I could think to do it would be to use the creme fraiche in place of sour cream in some form of stroganoff - that might also work with the red peppers.

Love London broils!

This looks to be a winner. Empanadas. Love them. Haven't had any in a while.

Doesn't sound like our sort of combination.

Hmmmmmmm.....a few nice ideas here.

Lynn - I love empanadas and if you can have someone else make the pastry (or if you have time) they are so easy.

Beef Fajitas

extras: sliced onion, prepared fajita marinade, flour tortillas

Marinate beef for several hours. Grill meat. Rest and slice. Grill onions and pepper with worcestershire sauce. Serve in a tortilla with creme fraiche.

Meanwhile, ball melon, serve with creme fraiche.

I will work this up and get back to you.

Although I have no idea what the last ingredient is, I think I could find something to do with the rest.

whats creme fraiche?

Basically, fancy sour cream.