Tuesday, August 19, 2008

Recipes from Meat Fab - Beef

Grilled Sirloin Steak with Whole Grain Mustard Sauce
2 T minced garlic
1 T coarsely chopped fresh oregana
2 T cumin seeds, toasted
2 T paprika
3 T whole grain mustard
2 oz olive oil
3 oz red wine vinegar
4 oz sirloin steak
salt and fresh ground pepper
-combine the garlic, oregano, cumin, paprika, mustard, oil and vinegar. Pat the steak dry with paper towels; sprinkle with salt and pepper, then coat generously with the spice paste.
-grill or saute steak to medium rare doneness

Steak Diane
4 oz sirloin, tenderloin or flank steak
1.5 oz worcestershire sauce
1 oz shallots, minced
1 clove garlic, minced
2 oz mushrooms, sliced
1 T lemon juice
1 t mustard powder
1.5 t thyme
1 oz brandy
2 oz heavy cream
1 T parsley, chopped
1 T chives, snipped
- heat saute pan, add clarified butter, heat, sear steaks, remove and keep warm. depending on thickness, you may need to finish them in the oven to desired doneness
- in the same pan, add more clarified butter and saute mushrooms. Add shallots and garlic and sweat until fragrant
- off the heat, add brandy and burn. Once brandy is burnt, add Worcestershire sauce, lemon juice, mustard powder and cream. reduce to nappe, adjust seasoning and finish with fresh herbs. serve over steak.

Grilled Medallion with Romesco
3/4 c olive oil
4 cloves garlic
1 slice white bread crust removed
1/2 c almonds
1 red pepper roasted and peeled
1 tomato roasted and peeled
1/2 t cayenne
1/2 t hot paprika
1/4 c sherry vinegar
-grill steak
-gently fry the garlic in the oil until softened and golden
-fry the almonds and bread until golden
-combine remaining ingredients

Steak au Poivre
4 oz fillet
1 t oil
2 t black pepper cracked
2 T butter
1 T cognac
1/2 c beef stock
1/4 c heavy cream
- lightly rub the beef with some of the oil. generously coat with peppercorn
- season with salt
- heat pan with remaining oil
- add 1 T of butter and wait for it to foam then sear the meat on all sides
- place in the oven to cook to the desired doneness. Remove beef to rest
- deglaze and scrape the pan with the brandy, burn. add the stock and cream to reduce
- finish with butter and check seasoning.

No comments: