|
Note: beef is marinated. 1 kg beef chuck steak 1 tbsp finely chopped fresh lemon grass 1 small fresh red chilli, finely chopped 1 tbsp chopped fresh ginger 2 tsp mild curry powder 1 tsp cracked black pepper 1 tsp brown sugar 1 clove garlic, crushed 1/4 cup (60 ml) fish sauce 1/3 cup (80 ml) peanut oil 2 medium (300g) onions, sliced 1 litre water 1/4 cup (60 ml) tomato paste (thick concentrate) 1 star anise 1/2 small (200g) daikon 2 small (140g) carrots, sliced Cut beef into 3 cm pieces, combine in bowl with lemon grass, chilli, ginger, curry powder, pepper, sugar, garlic and fish sauce; mix well. Cover, refrigerate several hours or overnight. Heat half the oil in pan, add beef mixture in batches, cook until browned all over; remove from pan. Heat remaining oil in pan, add onions, cook, stirring, until onions are soft. Add water, paste, anise and beef mixture to pan, simmer, covered, 30 min. Remove cover, simmer further 30 min. Cut daikon into 5 cm strips. Add carrots and daikon to pan, simmer, uncovered, 15 min or until beef and vegetables are tender. Serve with rice. serves 4 to 6 can be made day ahead, store covered in refrigerator suitable to freeze not suitable to microwave. |
|
3 T Corn oil 1 lb Beef top round or flank Steak cut in small strips 1/2 lb Mushrooms, sliced 1 c Sliced onion 2 c Beef broth 1 T Catsup 1/2 t Salt 1/4 t Pepper 2 T Corn starch 1 t Dry mustard 1/4 c Dry white wine 1 c Dairy sour cream 6 oz Wide egg noodles, cooked and drained In a large skillet heat corn oil over medium-high heat. Add beef 1/2 at a time. Brown well on all sides. Remove beef. Add mushrooms and onion. Cook, stirring, 5 minutes. Stir in beef broth, catsup, salt and pepper. Stir together corn starch, dry mustard and wine until smooth. Stir into broth mixture. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Add beef. Heat, stirring, 1 minute. Remove from heat. Stir in sour cream. Serve over noodles. |
|
1 (3-pound) beef tenderloin . 2 cups dry red wine 2 teaspoons marjoram 1 teaspoon salt 8 black peppercorns, crushed 6 whole cloves 4 garlic cloves, halved 1 3/4 cups beef broth Vegetable cooking spray 2 tablespoons cornstarch INSTRUCTIONS: Cabernet Sauvignon gives depth and peppercorns give bite to this robust dish. You might want to use a bigger-bodied Cabernet or Zinfandel, which will reduce to a fine sauce. Trim fat from tenderloin; fold under 3 inches of small end. Tie tenderloin with string at 2-inch intervals. Combine wine and next 6 ingredients in large zip-top heavy-duty plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator 2 hours, turning occasionally. Remove tenderloin from bag, reserving marinade. Strain marinade; discard solids, and set marinade aside. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add tenderloin, and cook 2 minutes on all sides or until browned. Place tenderloin on rack coated with cooking spray; place rack in roasting pan. Insert thermometer into thickest portion of tenderloin. Bake at 400 degrees for 30 minutes or until thermometer registers 140 degrees (rare) to 160 degrees (medium). Place tenderloin on a serving platter; cover with aluminum foil. Let stand 10 minutes. Remove string before slicing. Place cornstarch in a bowl. Gradually add the 1/4 cup reserved marinade, blending with a wire whisk; set aside. Place remaining reserved marinade in Dutch oven. Bring to a boil, and cook 2 minutes. Add cornstarch mixture to pan; bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Serve the sauce with tenderloin. Yield: 12 servings (serving size: 3 ounces tenderloin and 1/4 cup sauce). |
|
Individual Beef Wellingtons 6 (5oz) fillets of beef Vegetable oil 1 cup chopped fresh mushrooms 1 cup beef consomme' 1/4 cup red wine 1 (2 3/4 oz) tin pate de foie gras 2 (10oz) packages frozen puff patty shells, thawed 1 egg, well beaten salt and pepper to taste Salt and pepper fillets and brush both sides with a thin coating of vegetable oil; sear in a medium hot skillet for a few minutes on each side. Remove from skillet , cool and chill in refreigerator about 15 minutes. Meanwhile, cook the mushrooms in consomme' and wine until tender. When done, mix drained mushrooms in pate' and add enough of the consomme and wine to make of spreading consistency. Spread mushroom/pate mixture over top of fillets and chill for 30 minutes. Preheat oven to 400F. Separate the patty shells so that there are 2 for each fillet. Press the pastry with fingers until flat. Place each fillet on a round and bring up sides. Top with the matching pastry round, pinching the dough until each fillet is completely covered with pastry. Bake fillets 12 minutes for rare, 16 minutes for medium, or 20 minutes for well done. After baking them for 5 minutes, bursh them with egg to make them shiny and pretty. Serve hot with Marchand de Vin sauce (see below). Serves 6. Marchand de Vin Sauce 3 tbsp. butter 2 tbsp. chopped green onion 3 tbsp. flour 1 cup beef consomme' 1 tsp. tomato paste 1/3 cup red wine salt and pepper 2 tbsp. butter 2 tbsp. chopped parsley Melt butter and add green onions. Cook until clear; then add flour. Cook over medium heat, stirring constantly. When the roux is brown, add the boiling consomme', stirring until the sauce thickens. Turn down heat to simmer; add tomato paste and wine. Cook over low heat for 20 minutes or until thick, stirring occaisionally. Season with salt and pepper to taste. Take off heat and swirl in butter and parsley. Serve in sauceboat. Makes 1 1/2 cups sauce. |
|
2 pound veal, sliced thin and cut into 3 inch squares 1/2 cup olive oil 1 medium sized onion, sliced 2 tablespoons flour 1/4 teaspoon salt 1/4 teaspoon pepper 2 egg yolks 4 tablespoons lemon juice In a 9 inch skillet or shallow casserole braise the veal, using 1/4 cup olive oil. Remove the meat and saute the onion in the same oil till limp. Place the remainder of the olive oil in a small skillet and lightly saute the flour, seasoned with a pinch of salt and pepper. Blend with the onion in the larger pan. Replace the veal and cover with 1 1/2 - 2 cups hot water or stock. Cover and let simmer till tender, about 1/2 hour on very low heat. If necessary add two or three more tablespoons of water or stock to prevent sticking. Just before serving, prepare sauce. Keep the meat warm while preparing the sauce. Beat the egg yolks thoroughly, adding the lemon juice. Stir in a little of the gravy drained from the meat. Then drain and stir in the rest of the gravy, using 3/4 cup gravy per egg yolk. Spread some of the sauce over the meat in the platter and serve the rest from a gravy boat. |
|
2 lb top round - cubed 1 yellow onion - diced 1 cup beef broth 1 cup burgundy wine 1 lb sliced mushroooms 1 T butter Thyme and Pepper Melt butter in large skillet, add onion and cook until soft. Add beef and brown. Pour in red wine and beef broth, add thyme (I use freshly grown) and pepper, lower heat, cover, and simmer for 2-3 hours. Check occasionally and add more liquids as necessary. (I usually choose to add wine only). The last 10 minutes I uncover, add the mushrooms, and add a little more thyme. If you like a thicker sauce, mix a T of flour with water and pour in to thicken. This goes very will with rice, noodles, or mashed potatoes, and I usually serve with a crusty loaf of french bread and a green salad. (And of course, the rest of the wine!) |
|
Yield: 8 to 10 servings 1 whole tenderloin, about 2 1/2 pounds 1/2 cup olive oil juice of one lemon 1 large clove garlic, crushed salt and coarse ground pepper, to taste 2 to 3 sprigs fresh thyme (optional) Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. Marchand De Vin Sauce 2 tbls oil 2 tbls unbleached flour 1 small onion finely chopped 10 ozs beef broth (1 can) 10 ozs water (1 can full) 3 tbls tomato paste 1/2 cup ham, finely chopped 1/2 cup mushrooms, chopped 4 medium shallots or green onions, finely chopped 4 tbls butter 1/2 cup dry red wine 1 tbls lemon juice 1 tbls fresh thyme, chopped (or 1 tsp dried) 1 tbls Worcestershire sauce Make a roux by stirring 2 Tbls of oil and 2 Tbls of flour in a heavy skillet, over medium heat, until chocolate brown. Add the onion and wilt then add the broth, water, tomato paste, ham and mushrooms. Cook until thickened and reduced to half, about 30 minutes. In a small pan, saute the shallots in 4 Tbls of butter. Add the red wine and simmer several more minutes. Add the lemon juice, Worcestershire sauce and thyme. Before serving, strain out the solids and serve over the steak. |
|
1 lb. boneless beef (the more tender cut the better), cut into 4 serving pieces 1 cup flour, total 1 egg 1/4 cup milk 1 small - med. onion, chopped 1 cup chicken broth 1 cup heavy cream 2 Tbsp. fresh parsley chopped (or 2 tsp. dried) Veg. oil to fry steaks Pound steaks to about 1/4" thickness. Rub both sides with salt, pepper, paprika and garlic powder. Heat oil in a large skillet, oil should be about 1/4" high. Beat egg and milk together in a bowl. In another bowl, season the flour with salt, pepper, paprika, and garlic powder. When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour. Place them immediately in the skillet. Fry on both sides until golden brown. Remove and set aside. Remove most of the oil from the skillet, leaving behind the bits of meat etc. Reheat the oil and add the onion. Cook until golden then add about 3 Tbsp. of flour, whisking it in. Gradually whisk in the chicken broth scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute. |
|
Makes 4 main-course servings. 2 tablespoons olive oil, in all 1 teaspoon finely minced onions 1 teaspoon finely minced green onions 1 teaspoon finely minced celery 1 teaspoon finely minced green bell peppers 1 teaspoon finely minced garlic 1/4 pound crawfish tails 2 tablespoons shrimp stock 2 tablespoons bread crumbs 1 tablespoon creole seasoning 1 1/2 cups Crawfish Bordelaise Sauce (below) 4 filet mignons (6 to 7 ounces each), well marbled, trimmed Heat 1 tablespoon of the oil in a medium skillet over high heat. Add the onions and green onions, celery, bell peppers, and garlic and saute' for 1 minute. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon creole seasoning and cook for 2 minutes. Remove from the heat and set aside to cool for at least 15 minutes. Makes 1 cup. Prepare the Crawfish Bordelaise Sauce, and cover to keep warm. Sprinkle the remaining 2 teaspoons of creole seasoning over the meat, using 1/2 teaspoon on each steak and inside its pocket. Use your hands to coat the meat thoroughly, inside and out. Using a small knife, cut a slit about 2 inches long into the side of each steak and cut about 2 inches in to make a pocket. Stand the filets on their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the cooled stuffing. Heat the remaining 1 tablespoon of oil in a skillet over high heat. When the oil is hot, add the filets and saute' until rare, for about 3 minutes on each side, or medium rare, about 4 minutes on each side. To serve, place 1 filet on each of 4 dinner plates and cover with a generous 1/3 cup of the sauce. Crawfish Bordelaise Sauce 1 tablespoon minced shallots 1 tablespoon minced garlic 1 teaspoon creole seasoning 1/2 cup dry red wine 1/4 pound crawfish tails 1/2 teaspoon salt 4 turns freshly ground black pepper 1 1/2 cups Veal or Beef Glaze (thickened veal or beef stock) 2 tablespoons unsalted butter, at room temperature. 1 tablespoon chopped green onions Combine the shallots, garlic, and creole seasoning in a small nonreactive saucepan and place over high heat and cook for 30 seconds. Watch carefully so it doesn't burn. Add the wine and bring to a boil. Add the crawfish, salt, and pepper and bring back to a boil. Stir in the glaze and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for 10 minutes. Turn up the heat to high, skim the remaining impurities from the top of the sauce, and cook for 1 to 2 minutes. Whisk in the butter and continue to whisk until throughly incorporated, for about 30 seconds. Add the green onions and remove from the heat. |
|
3 tablespoons flour 1/4 teaspoon white or black pepper 1 pound veal cutlets, pounded to 1/4 inch thickness 2 tablespoons unsalted margarine 1/2 cup low-sodium beef broth 1 tablespoon lemon juice 2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage. crumbled 1/2 lemon, sliced thin watercress or parlsey Combine the flour and pepper on a plate or a paper bag. Lightly coat the veal cutlets with the mixture, shaking off any excess. In a heavy skillet, melt the margarine over moderately high heat, add the veal and brown about 1 minute on each side. Transfer to a platter. Add the beef broth, lemon juice, and sage to the skillet, and heat about 1 minute, stirring to loosen any browned bits. Return the veal to the skillet and heat to serving temperature, about 2 minutes. Transfer all to a warm platter, garnish with the lemon slices and if you like, a few sprigs of watercress or parsley. Serve with rice or noddles and Braised spinach. Serves 4 |
