Chef Soupy / Eagles Landing Restaurant at Table Mountain Casino

Pan Seared New York Steak

Ingredients
• 2 1-inch to 1-1/2-inch thick cut New York Strip Steaks, fat trimmed
• 3 teaspoons olive oil
• Sea salt (TT)
• Cracked black pepper (TT)
• 2 cloves garlic, sliced
• 1 cup sliced mushrooms
• 1 sprig of Thyme
• 1 sprig of Rosemary
• 2 tablespoons butter, unsalted

Directions

1. Remove the steaks from the refrigerator and bring to room temperature, about 30
minutes...
2. Preheat oven to 400 degrees.
3. Heat a cast iron skillet over medium high heat until it is hot.
4. While the skillet is heating up, season both sides of the steaks with sea salt and pepper.
Drizzle olive oil on steaks and gently rub in the salt and pepper.
5. Place steaks into the hot skillet and cook for 2-3 minutes, without turning, to allow a
nice sear. Turn the steaks with tongs and cook for another 2-3 minutes.
6. Remove from heat, and if desired, add Thyme, Rosemary, Mushrooms, Garlic, and
Butter to the skillet and immediately place in the preheated oven.
7. Roast in the oven for another 4-7 minutes, or until the desired temperature is reached.
8. Remove from oven and tent with foil, allowing the steaks to rest for 2-3 minutes before
serving.

Simple Food made with Love!

Blueberry Cheesecake

Ingredients

Crust:
• 1 1/2 cups graham crackers (12 -13 full sheet graham crackers)
• 6 TBS melted butter
• 1/4 cup sugar

Blueberry Sauce:

• 2 cups fresh blueberries

• 3 TBS sugar
• 1 tsp lemon juice
• 1 TBS cornstarch
• 1 TBS warm water

For the Cheesecake Filling:

• 24 oz. softened cream cheese
• 1 cup sugar
• 1 cup sour cream
• 1/2 TBS vanilla extract
• 3 large eggs (room temperature)

Directions
1. Preheat oven to 350 degrees.
2. Crush graham cracker pieces in a blender or food processor. till a nice crumb is formed.
3. Mix the crumbs, melted butter and sugar together.
4. Press into the bottom and slightly up the sides of a 9 in spring form sprayed with pam.
5. Wrap foil around the bottom of the pan and around the sides over the top.
6. Bake for about 8 - 10 minutes. Allow to cool as you prepare the blueberry sauce and filling.
7. Put the blueberries and sugar together in a small saucepan over medium heat.
8. In a small bowl, mix together the lemon juice, cornstarch and water.
9. Add the cornstarch to the blueberries, smashing some of the berries as you stir. Remove from
heat as the mixture starts to thicken.
10. Push through a fine mesh strainer to separate the juice and the berries. Save both for later.
11. Mix cream cheese in a stand mixer till smooth.
12. Add in the sugar and beat for 2-3 minutes.
 13. Add in the sour cream, vanilla extract and stir to combine.
14. Add in the eggs, one at a time, mixing after each addition till just blended.
15. Pour the filling into the cooled crust.
16. Drop the blueberry sauce (not the berries) on the top of the batter. You will use about 1/4 cup
of the sauce. Mix the extra sauce back in with the cooked berries and save for later.
17. Use a knife to gently swirl the blueberry sauce around the top of the cheesecake in a marbled
fashion.
18. Place the pan into a large roasting pan, or deep cookie sheet filled with 1/2 to 1 inch of hot
water.
19. Bake for 55-65 minutes until the center is almost set, except for a couple of inches in the middle.
20. Open the oven door slightly, but leave the cheesecake in the oven for 1 hour.
21. Remove the cheesecake from the oven and allow to cool to room temperature.
22. Cover and place in the fridge overnight.
23. Carefully remove the cheesecake from the pan.
24. Cut into slices and serve.
25. Top with remaining berries and whipped cream, if desired.

Simple Food made with Love!