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Lemon, Thyme Steak Place zipper bag containing beef in crockpot. Add ingredients and seal. Knead gently to coat.
Large serving
2 lb beef steak
2 tsp minced garlic
2 tbls lemon juice
2 tbls olive oil
1 tsp thyme
1 tbls lemon pepper
1 tsp salt
To grill: grill to desired temperature
To cook in oven: pre-heat oven to broil- broil 7-10 minutes per side
To serve: slice steak on a diagonal in 1/2 inch strips- salt & pepper to taste
Beef Tips and Artichokes with Merlot and Black Pepper Gravy 1 cup merlot wine
2 packages (17 ounces) beef tips with gravy (recommended: Hormel)
2 teaspoons steak seasoning
2 teaspoons cracked black peppercorns
1 box (8 ounces) frozen artichoke hearts, thawed
1 box (8 ounces) frozen petite peas with pearl onions, thawed
Basil Mashed Potatoes, recipe follows
In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.
Basil Mashed Potatoes:
1 container (24 ounces) home-style mashed potatoes (recommended: Country Crock)
1 tablespoon prepared pesto
1/4 cup fresh basil leaves, finely chopped
Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.
Grilled Beef Tenderloin on Focaccia Toasts 2 pounds cherry tomatoes
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 heads garlic
4 sprigs fresh rosemary
1 lemon, juiced
1 red bell pepper, seeded and chopped
2 cups good quality mayonnaise
2 tablespoons hot chili paste
1 whole beef tenderloin*, about 6 to 8 pounds
2 loaves focaccia bread, sliced and toasted
Baby arugula, for garnish
Heat the oven to 400 degrees F.
Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.
Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.
Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)
Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.
To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.
Fillet of Beef in Puff Pastry with Sauce Madeira 6 tournedos, 6 ounces each (fillet steaks, 1 1/2 inches thick)
6 tablespoons unsalted butter
2 shallots, minced
1 pound mushrooms, finely chopped
4 tablespoons heavy cream
Salt and freshly ground black pepper
2 pounds puff pastry
1 egg with 1 tablespoon of water, lightly beaten, for egg wash
Sauce Madeira, recipe follows
Watercress, for garnish
In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
Preheat oven to 450 degrees F.
Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
Glaze the tops of the pastry with egg wash.
Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
Sauce Madeira:
1 cup Madeira
2 tablespoons minced shallots
1 teaspoon minced thyme leaves
1 cup veal stock
2 tablespoons butter
Salt and pepper
In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
BEEF AU POIVRE
You will need: Serves 6
1 large zipper bag
1 small zipper bag
1 shallow 9x13 pan
24oz of beef cubes
1/2 tsp salt
1 tsp cracked pepper
3 c sliced mushrooms
2 c sliced onions
1 tsp minced garlic
1/2 c Burgundy wine
1/2 c beef broth
1 tbls olive oil
2 tbls flour
Pre-heat oven to 350, Heat 1 tbls canola oil in large skillet over medium heat- add steaks and sear for 3-4 minutes per side. Remove steaks and place in pan. Add vegetables to skillet and saute over medium heat for 5-7 minutes or until tender. Add wine sauce to vegetables and cook until pan is de-glazed and sauce begins to thicken. Pour sauce over steaks and place in over for 10-12 minutes. Salt & pepper to taste
Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing 3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
Salad:
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper
While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper
Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.