Posts tagged ‘beef’

July 27, 2011

Food: The Grill.

Grilling is fun. 

I use our grill often.

I’ve been known to remove some snow off the top and light er’ up.

I love when I cook the entire meal on the grill. Less dishes is always a good thing.

Check out some grill friendly recipes, that I’ve made!

Black Pepper and Lemon Grilled Chicken Thighs

Tandoori Chicken Kabobs

Garlic Filet of Beef with Mushroom sauce

Grilled Corn Salsa

Lemon Basil Pasta and Grilled Chicken

Summer Sausage and Pepper Pasta

Beer Can Chicken

BBQ Sauce

Smoked Paprika Grilled Corn

 

April 26, 2011

Food: Garlic Filet of Beef with Mushroom sauce.

Need a gourmet weeknight meal? Look no further. The sauce makes it! I love mushrooms…and wine.

Garlic Filet of Beef with Mushroom Sauce

Ingredients:

  • 1 beef shoulder, petite filet (this is confusing, but this is what it says on my packaging, I think it meant to say, tenderloin)
  • 6 garlic cloves, minced
  • salt and pepper
  • 2 tablespoon unsalted butter
  • 6 large mushrooms – thick slices
  • 1 tablespoon oyster sauce
  • 2 teaspoons tamari
  • 1 tablespoon sugar
  • 1/4 red wine
  • 3/4 cup chicken/vegetable stock
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme
*1/4 cup of half and half can be added at the end, if you so desire. I didn’t do that this time.

1. Pat beef with paper towel to ensure that it is dry. Sprinkle salt and pepper on all sides. Rub 2/3 of the minced garlic (the rest is for the sauce) on all sides as well. Place in plastic zip lock bag. If any of the garlic falls off or is still on your cutting board, place it into zip lock bag. Make sure to get as much air out as possible before sealing the bag up. Place in refrigerator for up to 2 days – at least overnight.

Preheat grill on high. Should be between 400 -420 degrees.

2. In a medium-sized pan, melt butter over medium high heat. Once melted, toss in mushrooms. Cook until sides are browned and they have reduced in size – roughly 8 minutes. Meanwhile, combine the rest of the ingredients together in a cup/bowl – from oyster sauce through thyme. Stir to combine. Once mushrooms are done, pour in stock mixture. Stir to combine. Bring to a rapid simmer and turn heat down, bringing it to a light simmer. Cook for 10-12 minutes – stirring occasionally. If it becomes too thick, pour in water, wine or half and half to reach desired consistency.

3. While mushroom sauce is simmering, grill beef – keeping the grill at a high heat. Cook until desired internal temperature is reached. Let rest covered with foil, for at least 5 minutes before cutting and serving. Place sauce on plate and place beef on top.

*Roasted broccoli and grilled potatoes with blue cheese, accompanied our beef.

January 18, 2011

Food: Beef Bourguignon/Beef Stew

Julie Childs eat your heart out. Okay, maybe not. I did use her recipe and one I found in the Joy of Cooking as a guide line for my version of Beef Bourguignon or what I call Beef Stew. Comfort. Food. To the max. Loaded with flavor from the wine and dash of brandy and of course the melt in your mouth beef.

*Note that this makes 3 quarts. I made this as freezer stock. You know so when you don’t feel like cooking you can just grab this out of the freezer and have a gourmet meal?!?!

(Recipe adapted from Joy of Cooking and Julie Childs Mastering the Art of French Cooking)

  • 2 tablespoons peanut oil
  • 5 slices of thick cut bacon, cut into bite size pieces
  • salt and pepper
  • 3 pounds lean stewing beef, cut into 2 inch cubes
  • 1/2 cup flour
  • 1-2 medium white onion, chopped
  • 1 carton of mushrooms, diced
  • 4-6 carrots (depending on size), peeled and cut diagonally into large bite size pieces
  • 1 6oz. can of tomato paste
  • 2 cloves garlic, minced
  • 1/2 teaspoon thyme
  • 3 cups full-bodied red wine (Chianti is what I used)
  • 2 cups beef stock
  • 1/4 cup brandy
  • 2-3 bay leaves

1. In a large Dutch oven or heavy pot, heat oil over medium heat. Add bacon and a pinch of salt and freshly ground pepper. Stir around while it’s cooking to brown all sides. Remove with a slotted spoon and set aside.

2. Pat meat dry. (*tip* place all meat on a cookie sheet). Sprinkle with salt and pepper. Dredge in flour and shake off any clumps. With the same dutch oven pot with the heat on medium high heat, work in batches to brown all sides of meat. (It can be hard to brown all sides of meat – don’t worry if you see red/pink parts of the meat. Leave the meat in pot for 1-2 minutes then flip over. Remove and repeat until all meat is browned.

3. Turn heat down to medium. Throw in onions. Stir occasionally, cook until translucent about 7 minutes. Throw in mushrooms and cook for 4 minutes – or until brown. Throw in carrots and cook for another 2-3 minutes. Add tomato paste, garlic, thyme. Stir to combine. *tip – stir frequently – you don’t want the onions or anything else to burn.

4. Pour wine, beef stock and brandy into pot. Stir. Turn heat up to medium high. Place beef and bay leaves into pot. Put lid on – can tilt lid a little so that some air escapes. Bring to a soft boil and lower heat so that it’s simmering. Let simmer for 2 hours. Checking half way through – stir and scrap bottom of pot at this time.

5. Let rest before serving with the lid off. Skim fat off the top – or stir to combine (like I do). Remove bay leaves. Serve with crunchy bread. Enjoy!

Step 4- after everything is added to the pot you can put in a preheated over to 400 degrees or the stove top method that I opted for.

*if the stew isn’t as thick as you would like it, take a ladle full of the hot liquid and combine with corn starch. Return to pot and stir to combine.

*if the stew is too thick – add equal parts wine and stock until you get the right consistency you desire.

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