Entree – Beef

Margie’s Mushrooms

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These are the same mushrooms that are on the Lamb Sliders.  They are also wonderful with a steak or just because you like mushrooms.

Ingredients:

  • 4 lbs small white or small portabella mushrooms
  • 2 Tab butter
  • 2 Tab olive oil
  • 6 cloves garlic
  • 2 c red wine
  • 4 Tab sherry
  • 4 Tab brandy
  • salt and pepper
  • pinch nutmeg.

Directions:

  1. Wash mushrooms
  2. Slice mushrooms ¼ inch thick.
  3. Heat butter and oil in heavy pan.
  4. Saute mushrooms until they are dry.
  5. Add garlic. Saute 1 minute.
  6. Add wine, sherry and brandy.
  7. Cook down to semi dry.
  8. Season with salt and pepper and a pinch of nutmeg.

Serves:  3 cups

Source: Margie, the daughter.

 

Cocktail Meatballs with Spiced Tomato Jam

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Ingredients:

  • 1/3 c milk
  • 2 slices white sandwich bread, crusts removed and bread torn into pieces (1 cup)
  • 1 ¼ lb ground beef chuck
  • 1 egg
  • ¼ c freshly grated Parmigiana-Reggiano cheese
  • 1 Tab chopped parsley
  • ½ Tab kosher salt
  • 1 tsp chopped rosemary
  • 1 tsp chopped oregano
  • ½ tsp smoked sweet paprika
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper
  • extra virgin olive oil for brushing
  • Spiced Tomato Jam
  • toothpicks

Directions:

  1. In a small bowl, pour the milk over the bread and let stand until it is absorbed – about 10 minutes.
  2. In a large bowl, gently mix the soaked bread with the ground meat, egg, cheese, parsley, salt, rosemary, oregano, paprika, garlic and cayenne until thoroughly combined.
  3. Form the mixture into 3/4 inch meatballs.
  4. Preheat broiler. Arrange the meatballs on a large rimmed baking sheet and brush them generously with olive oil.
  5. Broil about 4 inches from the heat for about 15 minutes, until nicely browned and firm.
  6. Transfer to a chaffing dish and top with warm Tomato Jam.

Serves: Makes 80 meatballs

Comments: Or you can use frozen ½ oz meat balls from Smart and Final.

Source: Farmstead at Long Meadow Ranch, Stephen Barber

Spiced Tomato Jam

Ingredients:

  • 6 large tomatoes (about 4 cups) peeled and coarsely chopped
  • 1 whole orange, thinly sliced, slices cut in 1/8th
  • 1 whole lemon, thinly sliced, seeds removed, slices 1/8th .
  • 2 c sugar
  • 2 Tab cider vinegar
  • 1 stick cinnamon
  • ¾ tsp whole cloves
  • salt

Directions

  1. In a large saucepan, combine the tomatoes, orange, lemon, sugar, vinegar, cinnamon, cloves.
  2. Bring to a boil and simmer over moderate heat, stirring often, until thick and jam-like, about 45 minutes.
  3. Remove cinnamon stick and cloves
  4. Let cool and season with salt.

Serves: Make about 2 ½ cups

Comments:  Jam can be refrigerated up to 2 weeks.  Good on meat loaf, pork chops, or goat cheese spread on toast.

Source: Farmstead at Long Meadow Ranch, Sheamus Feeley

Steak & Blue Cheese Bruschetta

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There is something magical about roasting tomatoes.  Add rib eye and blue cheese and you have beyond good!  This makes a really hearty appetizer for those parties where you are not serving dinner and have men who want BEEF!

Ingredients:

1 large sweet onion, halved and thinly slices
5 Tab virgin olive oil (divided use)
1 c grape tomatoes, halved
½ tsp kosher salt (divided use)
¼ tsp fresh ground pepper (divided use)
6 oz cream cheese, softened
3 oz crumbled blue cheese
3 garlic cloves minced
20 slices French bread baguette – ½ inch thick
2 beef rib eye steaks – ¾ inch thick and 8 oz each
1½ tsp Montreal steak seasoning  (See Copy Cat Montreal Steak Seasoning)

Directions:

  1. In a large skillet, cook onion in 2 tablespoon oil over medium high heat until softened. Reduce heat to medium low, cook 30 minutes or until golden brown, stirring occasionally.
  2. Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, ¼ teaspoonful salt and 1/8 teaspoonful pepper.
  3. Toss to coat. Bake at 400° for 10 – 15 minutes or until softened.
  4. Lightly mash tomatoes. Stir into onions.
  5. In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper until blended.
  6. Brush both sides of baguette slices with remaining oil. Broil 1-2 minutes on each side until toasted.
  7. Sprinkle both sides of steaks with seasoning. Broil for 3 – 5 minutes on each side or until meat reaches desired doneness (for medium rare – 145°) Let stand 5 minutes before slicing.
  8. Remove fat from steaks and slice thin.
  9. Spread cheese mixture onto toasts, top with steak and onion mixture.

Serves: Makes 20

Source: Taste of Home, Debbie Reid, Clearwater, Florida

Copycat McCormick’s Montreal Steak Seasoning

4 Tab salt
1 Tab pepper
1 Tab dehydrated onion
1 Tab dehydrated garlic
½ Tab red pepper flakes
½ Tab dried thyme
½ Tab rosemary
½ Tab fennel
Mix together.

Source: Food.com, That Southern Bell

Korean Style Beef Lettuce Wraps

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This is one of those hors d’oeuvres that is really tasty but a little difficult to eat.  I would be tempted to serve it on a slice of baguette next time. 

Ingredients:

  • 2 ½ lbs tri-tip roast
  • 1 c honey
  • 1 small onion, roughly chopped
  • 8 cloves garlic
  • 1 c brown sugar
  • 2/3 c soy sauce
  • ¼ c red wine
  • 2 Tab whiskey
  • 1 tsp pepper
  • 1 tsp sesame oil
  • ½ tsp sesame seeds toasted
  • 2 heads Boston, red leaf or green leaf lettuce

Directions:

  1. Slice the roast thin against the grain. (It helps to place it in the freezer for about 15 minutes.)
  2. In a large bowl, coat the beef with honey.
  3. Combine onion, garlic, brown sugar, soy sauce, whiskey, pepper, and sesame oil in a blender. Blend until smooth.
  4. Combine with roast slices in a glass bowl or large zippered bag.
  5. Marinate in the refrigerator overnight.
  6. Rinse marinade from the meat slices.
  7. Place on a large broiler pan in a single layer.
  8. Broil 1 – 2 minutes per side.
  9. Cut larger pieces into 2 to 3 inch pieces.
  10. Tear lettuce into pieces large enough to fold over meat.
  11. Place several pieces of meat on a lettuce leaf, sprinkle with sesame seeds, fold lettuce over meat (like a taco), and secure with a toothpick.

Serves:  50

Source Kendall-Jackson Culinary Team

Spiced Tomato Jam

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Good on meat loaf, pork chops,chicken  or goat cheese spread on toast.

Ingredients:

  • 6 large tomatoes (about 4 cups) peeled and coarsely chopped
  • 1 whole orange, thinly sliced, slices cut in 1/8th
  • 1 whole lemon, thinly sliced, seeds removed, slices 1/8th .
  • 2 c sugar
  • 2 Tab cider vinegar
  • 1 stick cinnamon
  • ¾ tsp whole cloves
  • salt

Directions

  1. In a large saucepan, combine the tomatoes, orange, lemon, sugar, vinegar, cinnamon, cloves.
  2. Bring to a boil and simmer over moderate heat, stirring often, until thick and jam-like, about 45 minutes.
  3. Remove cinnamon stick and cloves
  4. Let cool and season with salt.

Serves: Make about 2 ½ cups

Comments:   Jam can be refrigerated up to 2 weeks.

Source: Farmstead at Long Meadow Ranch, Sheamus Feeley

Roast Beef Tenderloin with Port Sauce

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We made this Saturday.  OMG was it good – and easy!  The only way to cook a fillet.

Beef Ingredients:

  • 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
  • 2 teaspoons coarse kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Roasting Directions:

  1. Sprinkle entire surface of beef tenderloin with coarse kosher salt.
  2. Place beef on rack set over large rimmed baking sheet.
  3. Refrigerate uncovered at least 24 hours and up to 36 hours.
  4. Remove beef from fridge and let stand at room temperature 1 hour before roasting.
  5. Position rack in center of oven and preheat to 425°.
  6. Rub beef all over with oil.
  7. Sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere.
  8. 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.
  9. Remove roast from oven and let rest 15 minutes.
  10. Cut off string from roast.
  11. Cut roast crosswise into 1/2-inch-thick slices.
  12. Serve with sauce.

TEST-KITCHEN TIP: Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was  that pre-salting dries out meat. But the moderate salting you’ll be doing here does the  opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What’s more, the exterior of the tenderloin dries out slightly, making it quicker to brown in the oven.

Port Sauce

Ingredients:

  • 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
  • 2 c Simple Homemade Beef Stock—buy it (sheesh!)

Directions:

  1. Melt 2 tablespoons butter in large saucepan over medium-low heat.
  2. Add shallots; sauté until soft, 3 minutes.
  3. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
  4. Add Port; bring to simmer.
  5. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes.
  6. Strain into medium saucepan, pressing on solids to extract as much liquid as possible.
  7. Discard solids in strainer.

DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill. 

  • Bring sauce to boil; whisk in remaining 2 tablespoons butter.
  • Season sauce to taste with salt and pepper.

Serves:  10 – 12

Source: Source:  Obrigado Brazil! – VPWL November 2014

 

Tri-Tip with Ancho Chile Cream (How to Cook a Tri-Tip in the Oven)

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You have to try this – it really works!

Ingredients – Tri Tip:

  • 5 lbs tri-tip (probably 2 pieces)
  • olive oil
  • salt and cracked pepper
  • onion – optional
  • Ancho Chile Cream

Directions – Tri Tip:

  1. First, get an oven.
  2. Then get yourself about two 2 ½ to 3 pound tri-tips and rub the meat with olive oil and salt and pepper.
  3. Let it come to room temperature before you start to cook.
  4. Pre-heat the oven to 425° (You’re going to get the oven nice and hot, then when you put the meat in the oven, you’ll reduce the temperature.) When you cook tri-tip in the oven, it helps to use a roasting pan with a rack to keep the meat off the bottom of the pan. If the meat touches the bottom of the pan it will get a burn spot. One solution is to place a slice of onion between any point where the tri-tip touches the bottom of the pan.
  5. Line the pan with aluminum foil to help make cleanup easier.
  6. Place the meat in the roasting pan – fat side up. The fat will drip nicely down the sides and keep basting the meat.
  7. Place the roasting pan on the center rack of the oven.
  8. Reduce the oven temperature to 350°.
  9. Check the meat after 30 minutes to see how it is doing. It should barely spring back when you touch the thickest part. It should still be rare in the center, but it should have a nice brown crust of fat. You can let this go a little longer if you like.
  10. But once you get a little char on the fat, flip the meat ONE TIME.
  11. Cook it on that rack another 10-15 minutes.
  12. Then, take it out and tent it with aluminum foil and let it rest about 5 – 10 minutes.

No poking, no flipping, no cutting (yet) just be kind to your meat. The juice is all in there, it’s not going anywhere. Don’t stab it or poke at it. Don’t flip it every two minutes – let it cook! What did your meat ever do to you?  (Remember, you can always cook it more., but you cannot cook it less.)

Slice it across the grain for maximum tenderness.

Source: Tipsycook.com

Ancho Chile Cream

Ancho Chile Cream Ingredients:

  • 4 large dried ancho chiles, stemmed, seeded and rinsed
  • 1 canned chipotle in adobo, with some sauce
  • ½ medium yellow onion, chopped
  • 4 garlic cloves, peeled and chopped
  • 2 tsp cumin seeds
  • 2 tsp oregano
  • 2 tsp sage
  • 2 tsp salt
  • 1 c chopped canned pear tomatoes
  • 4 c water
  • 3 c rich beef stock
  • 1 c heavy cream

Ancho Chile Cream Directions:

  1. Combine ancho, chipotle, onion, garlic in a heavy bottomed 3 quart saucepan.
  2. In a small skillet, combine cumin, oregano, sage and salt and toast over medium heat until browning and very fragrant.
  3. Add spices to the pot along with the tomatoes and the water.
  4. Mix well, cover and bring to a boil, reduce heat and uncover, simmering for 30 – 40 min.
  5. Let cool for 5 – 10 minutes, then transfer the solid and most of the juice (all if it fits) to a blender and process until very smooth.
  6. Strain the chile puree back into the cleaned saucepan, pressing on the solids to extract as much puree as possible.
  7. Add the 3 cups of beef stock and return to a low boil.
  8. Reduce by about half.
  9. Add the cream.
  10. Boil slowly again, reducing until thickened to a nice medium sauce consistency. (If the sauce is not thick enough, mix 1 teaspoon of cornstarch with ½ cup of water and add to pan. Stir until thick (almost boiling).
  11. Correct for salt.

To serve:

  1. Reheat sauce
  2. Slice tri-tip ¼ inch thick across the grain and place 2 – 3 slices on each plate.
    Top with 1/3 cup of the sauce.

Serves: 10-12

Source: Sharing the Table at Garland’s Lodge. Sedona, Arizona – Amanda Stine and Mary Garland

 

Honey Sweet Buffalo Ribs

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This is really easy and surprisingly good (if you can find buffalo ribs).

Ingredients:

  • 2 cans beef broth (10.5 oz)
  • 1/3 c honey mustard
  • ½ c honey
  • 1 c water
  • ½ c sweet barbecue sauce
  • ½ c soy sauce
  • ½ c maple syrup
  • 7-8 lbs buffalo (bison) back ribs (30 ribs)

Sauce:

  • 4 c liquid from slow cooker
  • 4 Tab corn starch
  • 1 c water

Directions:

  1. In a large slow cooker, mix together the beef broth, honey mustard, honey, water, barbecue sauce, soy sauce, and maple syrup.
  2. Slice ribs apart into single ribs, leaving an even amount of meat on each side of the bone.
  3. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
  4. Cover and cook on high for 5 – 7 hours, or until the meat falls easily from the bones.
  5. Remove 4 cups of liquid from the crock pot and place in sauce pan.
  6. Heat.
  7. Mix corn starch and water.
  8. Add to liquid and stir until thickened.
  9. Serve 3 ribs per plate and ¼ cup of sauce over to coat

Serves: 10

Source: Linda’s Buffalo Meat Recipes

Marvelous Meatballs

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Ingredients:

1 lb ground bison
1 egg, slightly beaten
½ c Gorgonzola cheese
¼ c dried bread crumbs
2 Tab chopped onion
1 Tab grated Parmesan cheese
1 ½ tsp ketchup
½ tsp Italian seasoning½ tsp dried basil
pepper
1 bottle dry white wine

Directions:

Combine all ingredients except the wine.
Shape into 1 inch balls.
Place balls in a single layer on an ungreased baking sheet.
Bake 350° for 10 – 15 minutes.|
Drain and let stand.
Place meatballs in a chaffing dish on low setting.
Here comes the complicated part – pour half a bottle of dry white wine over the meatballs to keep them moist, and pour yourself a glass or two with the leftover wine.
Serve and look like a gourmet genius.

Serves: 4 dozen pieces

Source: Meatballs – Carmen Creek Gourmet Meats, Calgary, Canada, Sauce – Maddy Kelly, Domicile Interiors, Calgary

Villa Park Women’s League – GOURMET – March, 2013