Dale's Vinegar Filets



Salt to taste but be generous
Pepper to taste but be generous
Optional pinch of tiger seasoning
1/2 cup Balsamic Vinegar
1/2 cup Dale's Seasoning
1 tablespoon of red wine vinegar
2 tablespoons of butter
1 tablespoon of canola oil
2 ¾ thick filets


Preheat oven to 375 and put on Cookie sheet (Personally I use the broiler pan)
Heat iron skillet on high. Add in butter and oil when skillet gets hot Prep steak with salt, pepper, and tiger seasoning (Huge Tip: Make sure your steaks are at room temperature when cooking them) When butter is melted, sear steaks 3 mins per side. Remove steaks from skillet and put in the oven on Cookie sheet

Times are as follows:
8 mins = rare
9 mins = Medium rare
10 mins = Medium
12 mins = Well done

As the steaks are cooking add Balsamic vinegar, red wine vinegar, and Dale's in the skillet and turn down to medium, stirring whenever as you want this to start thickening up so don't stir it a lot. When steaks are done, take out of oven and off of the cookie sheet as it will still cook if left on, let steak rest at least 4-5 mins as sauce is thickening When the sauce starts to thickening, put in steaks for 1 min on each side, you can also add mushrooms with the steaks if you would like sauted mushrooms as well with the steaks. Take out and serve, you can add some sauce around the plate for appearance or for extra au jus or appearance.

Ice Cream Sandwich Cake

12 ice cream sandwiches
1/2 cup caramel Ice cream sauce
1/2 cup chocolate ice cream sauce
1 cup toasted pecans, chopped
12 oz container whipped topping, thawed

In a 9x12" dish, arrange 6 of the ice cream sandwiches, cutting to fit. Spread on caramel sauce. Sprinkle with half the pecans. Arrange another layer of ice cream sandwiches. Spread on chocolate sauce and sprinkle with remaining pecans. Cover with whipped topping. Return to freezer and allow to freeze until firm. Remove from freezer about 5 minutes before you plan to slice to serve.


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