Category: Beef

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Other Filters:  Chicken, Pork, Lamb, Other

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Roast Beef with Port Sauce

Prep Time : 24 Hours
Cook Time : 30 Minutes

Ingredients :

1 whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Directions :

Prepare the meat: (Optional but delivers best results)
It is best to start by sprinkling the beef  with coarse sea salt. Place in refrigerator uncovered for at least 24 hours for best results.
For sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates,  Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
For roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
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Ricotta Meatballs

Ingredients:

Method:

 

  1. Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
  2. Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
  3. Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
  4. Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.

 

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Sloppy Joes

Ingredients:

Method:

  1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
  2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
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Beef Wellington

Beef Wellington - delicious roasted beef tenderloin rolled in mushroom puree and prosciutto then wrapped in puff pastry. Garnished with green beans tomatoes and asparagus.
Beef Wellington - delicious roasted beef tenderloin rolled in mushroom puree and prosciutto then wrapped in puff pastry. Garnished with green beans tomatoes and asparagus.
Classic Beef Wellington

Classic Beef Wellington

Ingredients for the Beef Wellington :

  • 1 kg beef fillet
  • 1 tbsp olive oil, plus extra for greasing
  • 5 – 6 thin slices prosciutto
  • plain flour, for dusting
  • 500 g pack all-butter puff pastry
  • 1 egg, beaten

For the mushroom stuffing :

  • 20 g dried porcini mushrooms
  • 400 g chestnut or button mushroom, roughly sliced
  • 1 tbsp fresh thyme leaf
  • 50 g Butter
  • 1 large shallot, finely chopped
  • A splash of Worcestershire sauce
  • 2 tbsp freshly grated Parmesan

For the gravy:

  • 25 g butter
  • 1 shallot, finely chopped
  • sprig of thyme
  • 1 bay leaf
  • 1 tbsp plain flour
  • splash of brandy
  • glass of red wine
  • 1 beef stock cube

How to Cook The Beef Wellington :

  • First soak the dried Porcini Mushrooms in 400 ml of kettle-hot water and set aside.
  • Pat the beef fillet with kitchen paper to dry it of any blood then season with salt and then heavily with black pepper.
  • Heat the olive oil in a large frying pan until very hot then spend 8-10 mins searing and turning the fillet with tongs until it’s well browned on all sides.Hold it up to sear both ends as well.
  • Set the beef aside on a tray to catch any juices and turn the heat off the pan but don’t clean it.
  • Drain and squeeze out the dried porcini but reserve the juice and tip the porcini into a food processor with the other mushrooms and thyme.
  • Season everything with salt and pepper and pulse until finely chopped but not completely smooth.
  • Place the beef pan back on the heat with the butter and when it starts to sizzle add the shallot and cook for 2 mins until softened.
  • Turn the heat up and tip in the mushrooms, add a splash of Worcestershire sauce and cook everything for 10-12 mins until you have a paste that comes away from the side of the pan.
  • Tip into a bowl to cool, stir through the Parmesan and set aside.</>
  • Turn off the heat from the pan but don’t clean it.
  • For the first stage of assembly of the beef wellington, get a large sheet of cling film and overlap the prosciutto slices on it in a row, tip the mushroom mix on top then cover with another sheet of cling film.
  • Either with your hands or a rolling pin, pat it down or roll it out to a thin layer that just covers the prosciutto.
  • Remove the top sheet of cling film and sit the fillet down in the center of the mushrooms.
  • Using the edge of the cling film lift and roll the prosciutto and mushrooms to encase the beef then use the cling film to roll everything into a tight sausage.
  • For the best results now place the sausage in the freezer for 30 mins to firm up – do not leave for longer or cooking times will be affected.
  • On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, trim the edges to neaten and save the trimmings.
  • Lightly brush the pastry all over with beaten egg.
  • Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  • Like wrapping a parcel or making a spring roll fold the shorter edges over the fillet then roll the whole thing around the fillet to encase the beef wellington.
  • For a really neat finish get another clean sheet of cling film and roll the Wellington into a sausage tight sausage again.
  • Place in the fridge and chill the beef wellington, for at least 30 mins or up to a day.
  • Heat oven to 220C/200C fan/gas 7 with a sturdy, lightly oiled baking tray in it.
  • Unwrap the Beef Wellington, brush all over with egg.
  • Sprinkle with flaky sea salt and transfer, sealed side down to the heated baking tray.
  • Bake the for 10 mins then reduce the heat of the oven to 200C/180C fan/gas 6 and continue to bake for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium and about 45 mins for well-done, making sure the pastry doesn’t burn (you can cover it with foil if it starts to become too dark.
  • Remove the beef wellington  from the oven and leave for 10 mins to relax.
  • To make the gravy, heat the butter in the mushroom pan and fry the shallot, thyme and bay, scraping the crispy bits of the pan with a wooden spoon.
  • Scatter over the flour and brown then splash in the brandy, sizzle for a minute, then add the red wine and boil to a purple paste.
  • Pour in the mushroom soaking liquid, avoiding the gritty bits at the bottom, crumble in the stock cube and any juice from the resting beef and simmer for 5 mins until you have a tasty gravy, season to taste.
  • Using a very sharp knife carefully carve the Wellington into 6 thick slices.
  • Serve on heated plates with a jug of gravy.