Steak with Whiskey Cream Sauce

• 1 (1 lb) beef tenderloin steak
• Salt
• 1 tablespoon cracked black pepper
• 1 teaspoon rosemary
• olive oil
• 1 1/2 cup beef broth
• 1 teaspoon cracked black pepper
• 2 ounce Bushmills whiskey
• 1 cup whipping cream
• 1 teaspoon stone ground mustard
• 1 tablespoon butter

1. Bring steak to room temperature.
2. Combine Pepper and Rosemary on a plate.
3. Salt both sides of the steak, then press one side into pepper mixture to form a crust.
4. In a very hot grill add a little olive oil to the rack to prevent burning
5. Cook steak until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
6. Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
7. For the sauce, combine broth and pepper. Reduce to half.
8. Add whiskey, cream and mustard; reduce to desired amount.
9. Remove from heat and swirl in butter. Allow to cool slightly to thicken.
10. Serve steaks whole or slice thinly and top with sauce.

Cuban Pork Sandwiches

• 1 17oz Pkg HORMEL Pork Roast Au Jus
• 4 thin slices HORMEL CURE 81 Ham
• 4 Cuban or French Rolls
• 4 Slices Swiss Cheese

1. Open package of Pork Roast and discard Au Jus, pat with paper towel and slice thin
2. Slice rolls, and layer pork, ham, and cheese.
3. Wrap each sandwich in paper towel and nuke for 30-45 seconds.

Portuguese Pot Roast

• 3-4 lb Pot Roast
• 2 links Chourice, sliced into 1" chunks
• 1 Onion sliced and halved
• 6 Baby Red Potato
• Emerils Gaaalic Pasta Sauce

1. Preheat Crock Pot
2. Place Roast in pot, then onions, chourice, and potato
3. Pour bottle of sauce on top.
4. Cook for 4 hours or until meat reaches 150 degrees F.