Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Steak Add Ons

Blue Cheese Crumb Crust:
2 tablespoons blue cheese crumbles
1/4 cup plain bread crumbs
2 teaspoons fines herbs
1/2 teaspoon olive oil, plus 1 tablespoon
4 (6 oz) steaks

Preheat oven to 400 degrees.  Line a baking sheet with foil; set aside.In a small mixing bowl, combine blue cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside. Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.  Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.

Horseradish Crumb Crust: 
3 tablespoons butter, melted 
1/4 cup Panko bread crumbs 
4 tablespoons horseradish 

Use the same cooking method as above.

Sautéed Mushrooms:
1 (10 ½ oz) can beef broth
1/2 cup diced onions
2 (8 oz) cans or jars small  whole mushrooms
1/3 cup burgundy wine

Place the beef broth in a saucepan and simmer the onions for 15 minutes. Add the mushrooms and wine and simmer for another 15 minutes and serve.

Lobster Mushroom Sauce: 
3 ounces of lobster claw meat
3/4 cup of heavy whipping cream
1 tablespoon of cut chives
1/4 cup of sliced mushrooms
salt and pepper to taste
1 tablespoon of butter

Melt butter in pan and add the mushrooms and chives, then cook for 1 minute on high heat. Add lobster meat and sauté for an additional 45 seconds.  Add heavy whipping cream and bring to a boil, cook for an additional 1 minute.

Peppercorn Sauce:
2 tablespoons butter 
2 tablespoons Dijon mustard 
1/4 cup brandy 
1/2 cup whipping cream 
1 tablespoon green peppercorns in brine, drained and crushed 
kosher salt & freshly ground black pepper, to taste

Melt and lightly brown butter in a small saucepan.Whisk in remaining ingredients.Simmer on low 10 minutes, whisking occasionally.When ready spoon sauce over steaks or serve at the table.

Tiger Dill Sauce: 
2/3 cup sour cream
1/4 cup real mayonnaise
3 teaspoons prepared horseradish
3/4 teaspoon sugar
1/4 teaspoon dill weed

Blend all ingredients together well. Refrigerate, tightly covered, overnight to develop flavors.
Serve with any beef dish.

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