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Steak And Pepper Rounds With Rose Horseradish Garlic Creme Sauce

 
One serving costs about $2.12

$2.12 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 valentine's day,father's day lunch,main course,main dish,dinner
spoonacular Score:51%

Spoonacular Score: 51%

 

Steak And Pepper Rounds With Rose Horseradish Garlic Creme Sauce requires about approximately 45 minutes from start to finish. This main course has 389 calories, 19g of protein, and 21g of fat per serving. For $2.12 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your valentin day event. Only a few people made this recipe, and 3 would say it hit the spot. It is brought to you by Foodista. Head to the store and pick up lemon juice, garlic bulb, beef rib steak, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good. Try Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini, Cumin-Pepper Flank Steak with Horseradish Herb Sauce, and Garlic Steak With Horseradish Sauce by Bobby Flay for similar recipes.

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Peju Province Merlot. It has 4.5 out of 5 stars and a bottle costs about 38 dollars.

Peju Province Merlot

The 2010 vintage showcases Merlot's stylish and alluring characteristics with vivid flavors of plum and black currant. Hints of anise and vanilla on the nose open up to complex, integrated layers of raspberry, cherry and cocoa flavors that impart a striking impression on the palate.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp olive oil
olive oil
1
1  whole garlic
whole garlic
1 lb
1 lb boneless beef rib steak
boneless beef rib steak
1 tsp
1 tsp worcestershire sauce
worcestershire sauce
0.5 Tbsps
0.5 Tbsps mustard
mustard
0.5 tsps
0.5 tsps crushed red pepper flakes
crushed red pepper flakes
0.25 cups
0.25 cups syrah wine
syrah wine
2 Tbsps
2 Tbsps olive oil
olive oil
3
3  roasted red pepper
roasted red pepper
0.5 cups
0.5 cups marscapone cheese
marscapone cheese
2 tsps
2 tsps horseradish
horseradish
4 cloves
4 cloves roasted garlic
roasted garlic
0.5 Tbsps
0.5 Tbsps dried fresh basil
dried fresh basil
0.5 tsps
0.5 tsps fresh dried oregano
fresh dried oregano
2 tsps
2 tsps fresh lemon juice
fresh lemon juice
2 pinch
2 pinch salt
salt
2 pinch
2 pinch pepper
pepper
0.13 cups
0.13 cups syrah wine
syrah wine
1 loaf
1 loaf french bread
french bread
1 small
1 small canned sweet or)
canned sweet or)
1 Tbsp olive oil
1 Tbsp
olive oil
1  whole garlic
1
whole garlic
1 lb boneless beef rib steak
1 lb
boneless beef rib steak
1 tsp worcestershire sauce
1 tsp
worcestershire sauce
0.5 Tbsps mustard
0.5 Tbsps
mustard
0.5 tsps crushed red pepper flakes
0.5 tsps
crushed red pepper flakes
0.25 cups syrah wine
0.25 cups
syrah wine
2 Tbsps olive oil
2 Tbsps
olive oil
3  roasted red pepper
3
roasted red pepper
0.5 cups marscapone cheese
0.5 cups
marscapone cheese
2 tsps horseradish
2 tsps
horseradish
4 cloves roasted garlic
4 cloves
roasted garlic
0.5 Tbsps dried fresh basil
0.5 Tbsps
dried fresh basil
0.5 tsps fresh dried oregano
0.5 tsps
fresh dried oregano
2 tsps fresh lemon juice
2 tsps
fresh lemon juice
2 pinch salt
2 pinch
salt
2 pinch pepper
2 pinch
pepper
0.13 cups syrah wine
0.13 cups
syrah wine
1 loaf french bread
1 loaf
french bread
1 small canned sweet or)
1 small
canned sweet or)

Equipment

food processor
food processor
aluminum foil
aluminum foil
baking sheet
baking sheet
roasting pan
roasting pan
frying pan
frying pan
grill
grill
oven
oven
food processor
food processor
aluminum foil
aluminum foil
baking sheet
baking sheet
roasting pan
roasting pan
frying pan
frying pan
grill
grill
oven
oven


Instructions

Drizzle 1 tbsp. of olive oil over garlic bulb and wrap in aluminum foil. Roast on a cookie sheet in oven at 400 for approximately 40 minutes. Remove and let cool to touch. While garlic is roasting marinate steak with next 4 ingredients in a ziplock bag. Toss to coat and let sit while you slice vegetables. Heat olive oil in skillet on medium heat. Slice onion and peppers in 3 inch strips. Add onion to hot pan and saut until onions get slightly browned and caramelized for about 20 minutes. Toss peppers in and cook for another 10 to 15 minutes. While onions and peppers are cooking place steak on a roasting pan and broil in oven or grill for approximately 5 to 10 minutes per side. Be careful as this steak will be tough if cooked to well done. And it will continue to cook when removed from the heat so under cook it a little to account for this process. Remove from heat and let rest before cutting. In a food processor combine marscapone, horseradish, and squeeze out 4 of the roasted garlic cloves. (Store the rest of the bulb in an airtight container in the refrigerator for up to one week) Pulse a few times to blend. Add next 6 ingredients and mix well. Slice French Bread into inch rounds and heat in oven or on grill (grilled bread takes on a very unique sweet smoky flavor) until lightly toasted. Cut steak into 1/8 to inch strips. Smooth sauce over each warm piece of bread. Top with steak and the onion pepper mixture. These are appetizer bites but you could transform this into a hungry mans meal by using a large baguette or sub roll. Any other variations, suggestions, or commentsplease share!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.11
Ingredient
1 tablespoon olive oil
1 whole garlic
1 pound boneless beef rib steak
1 teaspoon worcestershire sauce
½ tablespoons mustard
½ teaspoons crushed red pepper flakes
¼ cups syrah wine
2 tablespoons olive oil
3 roasted red pepper
½ cups marscapone cheese
2 teaspoons horseradish
4 cloves roasted garlic
½ tablespoons dried fresh basil
½ teaspoons fresh dried oregano
2 teaspoons fresh lemon juice
⅛ cups syrah wine
1 loaf french bread
Price
$0.17
$0.07
$10.07
$0.03
$0.04
$0.05
$0.57
$0.33
$0.79
$0.56
$0.09
$0.27
$0.04
$0.05
$0.07
$0.29
$3.43
$16.92

Tips

Health Tips

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • It is easy to make your own roasted red peppers. They might be cheaper than jarred (especially if you find a good deal on red peppers) and they will definitely taste more fresh.

  • get more price tips

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
389 Calories
18g Protein
20g Total Fat
30g Carbs
12% Health Score
Limit These
Calories
389
19%

Fat
20g
32%

  Saturated Fat
8g
53%

Carbohydrates
30g
10%

  Sugar
1g
2%

Cholesterol
48mg
16%

Sodium
519mg
23%

Alcohol
1g
6%

Get Enough Of These
Protein
18g
37%

Selenium
28µg
40%

Vitamin B3
5mg
26%

Zinc
3mg
23%

Folate
79µg
20%

Vitamin B1
0.28mg
19%

Iron
3mg
17%

Vitamin B2
0.29mg
17%

Manganese
0.33mg
17%

Vitamin B6
0.33mg
17%

Vitamin B12
0.94µg
16%

Phosphorus
146mg
15%

Vitamin C
8mg
10%

Potassium
260mg
7%

Magnesium
29mg
7%

Copper
0.14mg
7%

Vitamin A
324IU
7%

Fiber
1g
6%

Vitamin E
0.92mg
6%

Calcium
59mg
6%

Vitamin K
5µg
6%

Vitamin B5
0.19mg
2%

covered percent of daily need

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