Baked Steak (aka quite possibly the best beef dish I've ever made)

I found this recipe in an issue of Woman's Day magazine I found at Amy's house last week. As soon as I saw it I knew I had to try it ASAP. So less than 24 hours after arriving back in Tennessee, I made this for our dinner. Oh my goodness . . . YUM! Even with forgetting to buy mushrooms, it was still divine. Although next time I make it I'll probably cut back on the amount of lemon juice in the sauce. My finished product didn't look quite as elegant as the picture below (apparently I lack meat cutting skills), but it still tasted as good as I thought it was going to when I first saw it in the magazine.

Baked Steak
(I halved this and it was the perfect amount for Brian and I)

8 oz mushrooms, thinly sliced
2 stalks celery, thinly sliced on a diagonal
1 lemon, very thinly sliced
1 small red onion, thinly sliced
2 Tbsp olive oil
Kosher salt and pepper
1 2-lb, 2-in.-thick sirloin steak
2 cloves garlic, finely chopped
1 cup ketchup
1⁄4 cup fresh lemon juice
1⁄4 cup Worcestershire sauce
Baked potatoes, for serving

Recipe Preparation

1. Heat oven to 400°F. In a roasting pan, combine the mushrooms, celery, lemon, onion, oil, and 1⁄4 tsp each salt and pepper.

2. Season the steak with 1⁄2 tsp each salt and pepper, rub with the garlic and place on top of the vegetables.

3. In a small bowl, whisk together the ketchup, lemon juice and Worcestershire.

4. Spoon the ketchup mixture over the top of the steak and roast 30 to 35 minutes for medium-rare (when a meat thermometer registers 125°F). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing. Serve the steak with the vegetables and baked potatoes, if desired.

Flaky Beef Turnovers

This is the second time I've made these (and only the second time I've ever used puff pastry sheets before). Brian loves them. This time I modified the recipe a little bit to make it even better. I added a dash of liquid smoke, an extra couple shakes of Worchestershire sauce and a splash of lime juice across the meat. They're so yummy!
Flaky Beef Turnovers
6 oz beef top round boneless or 6 oz rib-eye steak, boneless
2 small potatoes, peeled, diced
3 Tbs dry onion soup mix
2 Tbs ketchup
1 tsp Worchestershire sauce
1 Tbs chopped fresh parsley
6 frozen puff-pastry shells -(one 10-oz package) I used a puff pastry sheet and made the turnovers triangle shaped instead of circles.
It's important to cut the potatoes into VERY small pieces, so they get done by the time the pastry is brown. Preheat oven to 400 F (205 C). Trim beef; discard fat. Cut beef into cubes no larger than 1/2 inch. In a medium bowl, combine beef, potatoes, soup mix, ketchup, Worcestershire sauce and parsley. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts or about 1/4 cup meat mixture on each rolled-out shell (When making triangles instead, 1/4 cup will be way too much--I just put a couple heaping spoonfuls of the mixture on there). Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot.
Makes 6 turnovers.