Mart ha Stewart
Millions of consumers rely on Martha Ste wart as
their arbiter of style and taste and their guide to
all aspects of everyday living—from cooking and
entertaining to decorating and gardening. Her
creative vision is behind the expansive portfolio
that includes Martha Stewart Living and Everyday
Food magazines, the marthastewart.com Web
site, the nationally syndicated The Martha Stewart
Show, the Martha Stewart Collection of home
products exclusively at Macy’s, a line of fine food
products developed for Costco and more.
Steak au Poivre
Kirkland Signature
Recipes developed by Martha Stewart
2 boneless shell steaks,
about 12 ounces each
( 1 1/4 inches thick)
3 tablespoons plus 1 teaspoon
coarsely ground Kirkland
Signature Tellicherry
black peppercorns
2 tablespoons vegetable
oil, divided
1 large shallot, minced
(about 1/4 cup)
2 tablespoons Cognac
1 teaspoon Dijon mustard
1/2 cup beef or chicken stock
1/3 cup heavy cream
1 tablespoon unsalted butter
Salt
Pat steaks dry, then coat both sides with pepper.
Heat 1 tablespoon vegetable oil in a large skillet over
medium-high heat until very hot but not smoking.
Add steaks to the pan and cook until seared, about 5-6
minutes per side. Transfer to a platter, tented with foil.
To make the sauce, drain the fat from the skillet and
discard. Wipe out the pan with a paper towel and let it
cool off the burner for 2-3 minutes. Heat the remaining
1 tablespoon vegetable oil over medium heat. Add
shallots and cook until they begin to soften but not
brown, about 1 minute.
Add Cognac, scraping up browned bits from the bottom
of the pan with a wooden spoon, and let liquid reduce
until almost completely evaporated. Stir in mustard and
stock, bring to a boil and let simmer until reduced by half,
about 1 1/2-2 minutes. Add cream, bring to a boil and
reduce until slightly thickened, about 1 minute more.
Remove the pan from the heat and add butter, swirling
until completely incorporated. Season with salt to taste.
Pour the sauce over the steaks and serve immediately.
Makes 2 servings.
Chef’s Choice
Spice-Rubbed Grilled Chicken
with Parsley-Mint Sauce
Kirkland Signature
2 tablespoons Kirkland
Signature Organic
No-Salt Seasoning
6 boneless, skinless
chicken breast halves
1/4 cup Kirkland
Signature extra-virgin
olive oil
PARSLEY-MINT SAUCE
1 cup flat-leaf
parsley leaves
1/2 cup fresh mint leaves
1 large garlic clove
1/3 cup water
1/4 cup Kirkland
Signature extra-virgin
olive oil
2 tablespoons fresh
lemon juice
Kirkland Signature
Mediterranean sea
salt, coarse grind
(optional)
Rub no-salt seasoning onto both sides of chicken
breasts. Brush olive oil over chicken.
Heat grill to medium. Grill chicken in a single layer,
turning it when grill marks show and chicken is nicely
colored, about 5 minutes. Continue cooking until an
instant-read thermometer inserted into the chicken
reaches 160°F, about 4 more minutes.
Meanwhile, prepare the parsley-mint sauce by
combining parsley, mint, garlic, water, olive oil and
lemon juice in a blender or a food processor. Puree
until smooth, then season with coarse sea salt
as desired.
Let the chicken stand for 5 minutes. Spread the
parsley-mint sauce on top before serving.
Makes 6 servings.
Tip: The parsley-mint sauce can be covered and
refrigerated overnight.
