Beef Tenderloin with Whisky and Mushroom Cream Ingredients

For the Beef with Whisky and Mushroom Cream:
3 tablespoons freshly ground black peppercorns
Fillet steaks (medallions / tenderloin) weighing about 175g (6 ounces) each
4 teaspoons Dijon mustard
Sea salt
2 tablespoons Sunflower oil
200g (7 ounces) Fresh cap mushrooms, thickly sliced
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Whisky
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Beef stock
50g (3.5 tbsp) Butter
50ml (1.7 fluid ounces or a bit less than 1/4 cup) Double cream

Mashed Potatoes
450g (1 lb) New potatoes, scrubbed
50g (3.5 tbsp) Butter
3 tablespoons roughly chopped parsley
Maldon sea salt
Freshly ground white pepper

Spinach
25g (2 tbsp) Butter
550g (1.2 lbs) Spinach
Maldon sea salt
Freshly ground white pepper
3 tbsp Water

Recipe Steps

Prep:

Put a pan of water onto boil over a high heat. When boiling, add the potatoes and turn down to a simmer.

Use a pepper grinder on a coarse setting to grind the peppercorns, then spread over a small plate.

Cooking the steak and mushrooms:

Cut the steaks in half along the equator to make four thin medallions. Smear all sides of the steaks with the Dijon mustard and then press them into the crushed peppercorns to coat. You can now season the steak with salt, if needed. Adding salt before this stage draws out the moisture from the meat preventing the pepper from sticking.

Heat a large frying pan until nice and hot. Add the sunflower oil and then the steaks and turn once to brown both sides. Don’t fiddle with them once they are in the pan or the peppercorn crust will fall off – the aim is to produce a good crusty coating on each surface.

Now add the butter and allow it to turn a nutty brown color, but don’t let it burn. Add the mushrooms and work them around in the butter. As the mushrooms start to absorb the juices, turn the steaks again and allow them to cook for three or four minutes on both sides, turning once or twice and moving them around the pan to make sure the whole surface has plenty of color and the edges of the meat are well sealed. Then transfer the steaks to a baking tray and leave in a warm place.

Making the potatoes and spinach:

When the potatoes are tender, drain and place in a large mixing bowl. Add the butter, and with the back of a fork, gently crush each potato until it just splits. Season, then add the parsley. Mix until all the butter has been absorbed, but don’t overwork. Keep warm.

Meanwhile, heat a medium frying pan or wok until hot. Add the butter and toss in the spinach. Mix well and then add the water, continuing to stir until wilted. Remove from the heat, season and set aside until ready to serve.

How to make the whisky creme sauce:

Add the whisky to the pan used to cook the steaks, and cook over a very high heat for 1 minute to boil off the alcohol. A word of warning – the whisky is likely to burst into flames. If this worries you, have a large lid handy to whack on the pan. Add the stock and reduce until really thick, and then pour in the cream. Reduce again, scraping and stirring together any gooey bits from the bottom of the pan. When it boils fiercely, it’s ready. Pour any juices from the resting meat back into the sauce.

Plating:

Use a chef’s ring to make a little pile of potatoes in the middle of each plate. Sit a little pile of spinach on the potatoes, and the two medallions of steak on top. Spoon the sauce and the mushrooms over the steak, and serve.

Porterhouse with Balsamic Steak Sauce

Porterhouse with Balsamic Steak Sauce
Total Time:
51 min
Prep
10 min
Inactive
5 min
Cook
36 min
Yield:
6 servings
Level:
Easy

Directions

Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing. To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.

Prime Rib

Prime rib refers to the king of beef cuts, the standing rib roast, “standing” because to cook it, you simply position the roast on its rib bones in the roasting pan, no need for a rack. Estimate 2 people served for every rib. Note that just because you are ordering a “prime” rib, it doesn’t mean that you are getting USDA Prime. Most “prime ribs” we get from market are actually USDA Choice quality.[1] If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which can easily cost 50% more per pound, you will likely need to special order it from your butcher.

Prime Rib Recipe

Ingredients

  • One standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)
  • Salt
  • Freshly ground black pepper

Method

1 Remove roast from the refrigerator, loosely wrapped, 3 hours before cooking. Roasts should always be brought close to room temperature first, before they go in the oven.

Cookbooks often call for the excess fat to be removed. By “excess” fat they mean any fat more than an inch thick. The fat is what provides the flavor and what you are paying for with prime rib, so you want to leave it on. Your butcher should have removed any excess fat.

If your butcher hasn’t already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

2 Preheat your oven to 500°F, or the highest it will go (our oven only goes up to 450°F). Generously sprinkle salt and pepper all over the roast.

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3 Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.

4 After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a roast to “wing it”. Error on the rare side.

Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

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5 With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones (save for making stock for soup. Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.

Making gravy

To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. (See also How to Make Gravy.)

Marinated Tri-Tip Roast with Mushrooms and Garlic Recipe

Marinated Tri-Tip Roast with Mushrooms and Garlic Recipe

Ingredients

Marinade:

  • 20 cloves of garlic, peeled
  • 1 fresh jalapeño chili pepper, stem removed, the rest left whole
  • Juice of one lime
  • 2 cups warm water
  • 1/2 teaspoon salt

Tri tip and sauce:

  • One tri tip roast, about 1 1/2 to 2 1/2 pounds, with a layer of fat on one side left on
  • Olive oil
  • 8 ounces fresh shiitake mushrooms, sliced, or 2 oz dried shiitake that have been soaking in water
  • 6-8 large cloves garlic, peeled and sliced
  • 1 red onion, chopped
  • 1 to 2 cups fine dry red wine, such as a Cabernet
  • Salt and pepper

Method

1 Prepare the marinade by putting the marinade ingredients into a blender, and blend for 10 to 15 seconds until well blended. Place meat and marinade in a airtight plastic bag or plastic container. Place in refrigerator and let marinate overnight.

2 Remove meat from refrigerator and still wrapped, let come to room temperature.

3 Pre-heat oven to 500°F. Line a roasting pan with aluminum foil. Rub olive oil all over the roast surface. Place on a roasting pan, fat side up. Bake in oven for 20-40 minutes (depending on the size of the roast) until the internal temperature is 130-135°F for rare, 140-145°F for medium. If you have a smaller roast (1 1/2 lb), take it out on the low side of the range of temps. Cover with aluminum foil and let rest for 2-5 minutes (but no more than 5 minutes) before carving.

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4 While the roast is cooking, you can prepare the mushrooms. Coat the bottom of a large skillet with about 4 tablespoons of olive oil and bring to high heat. Add the mushrooms, onions, garlic and sauté for several minutes, stirring constantly, until the mushrooms get browned and the onions translucent. Add a cup of wine. Reduce the wine, adding more wine as needed if the mushrooms absorb too much.

5 Slice the roast against the grain and serve slices with the mushrooms.

Serves 4-8, depending on the size of the roast and your appetites.

Porky garlicky goodness!

Porky garlicky goodness!

Ingredients:

  • 1 tbsp. crushed fennel seeds
  • 1 tsp. pepper & 1 tsp. sea salt
  • 3 garlic cloves, crushed and minced well
  • 1 * 3 lb. pork tenderloin
  • 1 tbsp. olive oil

Directions:

  1. Preheat oven to 375 F
  2. Combine all of the dry ingredients and rub over all sides of the pork.
  3. Cut a few slits on one side of the pork and shove some of that rub mixture inside.
  4. Oil a deep baking dish and roll the pork around in it to cover the exterior.
  5. Bake for 1 hour, uncovered (slit side down).
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