1 ½ cups chopped onions (1 large or 1 ½ med onion)
1- 16oz can diced tomatoes with liquid
2- 10 ½ can of beef broth
¼ c dry sherry or dry red wine
1 TBS minced garlic
¼ c chopped parsley
2 TBS dill (dry is fine)
S & P to taste
1 med size Yam, peeled and cut into bite size pieces
3 carrots peeled, and sliced
3 stalks of celery, chopped
1 parsnip peeled and cut into bite size pieces
DIRECTIONS:
Brown beef in oil in large dutch oven or soup pot. Add all ingredients. Bring Mixture to a boil, then cover with tight fitting lid over med heat for 2-2 ½ hours until meat and vegetables are tender, stirring occassionally to avoid burning.
Serve with warm Artesan bread, a nice robust red wine…or a Negra Modelo!! The choices are endless!!!
• 2 lb beef tenderloin or flat iron steak or sirloin steak
• Marinade of ¼ c red wine, 3 TBS Worcestershire, 1 TBS minced garlic
• 6 TBS butter
• 1 ½ cup finely chopped onion (about 1 large onion)
• 2- 8oz pkgs of mushrooms. Button or Bella or Cremini or whatever you want, SLICED
• 2 cans of 14.5 oz beef broth
• 2 TBS of Cognac or Brandy or red wine or Worcestershire
• 2 TBS (or more if you like) Paprika
• 1 TBS Nutmeg
• ¼ to ½ cup of Fresh or Dry DILL. THIS IS THE BEST PART OF IT!!
• 1 pint (16 0z) sour cream *** at room temperature***
• 2-3 TBS Dijon mustard (depending on your taste)
• 2-3 tsp sugar
• ¼ cup fresh parsley or dry if you don’t have fresh
• Cornstarch on hand, to thicken when needed
• 1 – 1 ½ packages of 16 oz wide egg noodles
NOW go get ALL ingredients and put on counter. Then chop, slice, mix, measure, take sour cream and leave on counter and have everything ready to go….THEN READ THE RECIPE SLOWLY!!!! Then start!!
DIRECTIONS:
1. Put large pot of water on to cook the egg noodles & follow directions to cook noodles
2. Slice the BEEF in 2” strips (I prefer thin slices)
3. Mix the marinade and put sliced beef into marinade and refrigerate for 15 mins to an hour
• Melt 3 TBS of butter in large skillet over med heat. Make sure not to burn the butter. Add marinated slices of BEEF into the pan, single layer. Do not crowd. You will do this in batches. Cook until browned (lightly) on both sides and then put in bowl and repeat process until done.
• In the same pan add the ONIONS and cook for a few minutes until soft and add to the bowl with the meat.
• In the same pan, add another 3 TBS of butter , increase the heat, and add the SLICED MUSHROOMS. Stirring occasionally, cook for 6-8 mins then add the NUTMEG & PAPRIKA, then the MUSTARD & SUGAR and continue stirring.
• Now add the BEEF BROTH, COGNAC or BRANDY whatever alcohol substitute you have on hand, stir and bring to a boil.
• Now add the room temperature SOUR CREAM and stir to mix
Black Truffle Vinaigrette
Bon Appetit January 2005
Vinaigrette:
* 2 ounces fresh or jarred black truffles
* 1/2 cup Tuscan-style extra-virgin olive oil, divided
* 1/4 cup minced shallots
* 1 cup Cabernet Sauvignon or other dry red wine
* 2 tablespoons Banyuls vinegar**( I used balsamic)
* 1 tablespoon fresh thyme leaves
* Coarse kosher salt
For vinaigrette:
Thinly slice truffles, then dice finely. Heat 1 tablespoon oil in small skillet over medium heat. Add shallots; sauté 2 minutes. Add truffles and sauté until aromatic, about 1 minute. Place shallot mixture in small bowl.
Boil wine in heavy small saucepan until reduced to 2 tablespoons, about 10 minutes. Add to shallot mixture. Whisk in vinegar and thyme. Gradually whisk in remaining 7 tablespoons oil. Season vinaigrette to taste with coarse salt. (Can be made 2 hours ahead. Let stand at room temperature.)
Read More http://www.epicurious.com/recipes/food/views/Black-Pepper-Crusted-Wagyu-New-York-Steaks-with-Black-Truffle-Vinaigrette-231430#ixzz1Vv5pfXpc
1 LB beef tenderloin trimmed of fat and silver skin
2 TBS olive oil
2 TBS butter (softened)
1 OZ brandy
Salt & Pepper
1 PKG baby Bella mushrooms cleaned and cut into quarters, put in bowl
1 shallot clove chopped (about 2 TBS)
¼ c white wine (not cheap stuff)
¼ c cream
1 pkg Pepperidge Farm Puff Pastry, thawed and put on floured board
1 egg, beaten, put aside with pastry brush
Now gather all the above ingredients, at once, then open, measure, chop, thaw and put all items in different bowls so that EVERYTHING will be on hand and you will NOT have to go back and forth!!
DIRECTIONS:
1. Take the quartered mushrooms, put them in a food processor and pulse 10-12 times and then put into a sauce pan with NOTHING else. Do this in batches.
2. Once in the pain, cook on med-high heat stirring occasionally until all the water has evaporated. About 6-7 mins.
3. Add the chopped shallots and cook for another 2-3 mins.
4. Now add the ¼ c white wine, stirring occasionally until all liquid is evaporated. About 6-7 mins.
5. Next, ¼ c cream and stir until that has evaporated…put the “pasty” mushroom aside
Beef:
1. 2 TBS oil to sauce pan and heat until oil is shimmering
2. Take Beef and rub brandy all over
3. Take butter and rub all over beef then season with kosher salt & pepper
4. Put seasoned beef into hot sauce pan and sear on all sides including the tips, then put aside
Pastry:
1. Take first pastry and roll out on floured board so that it large enough to wrap around the tenderloin completely.
2. Spread some of the mushrooms in the middle of the pastry and then sit the tenderloin on top. Use the rest of the mushrooms and put all over the beef. Take the egg wash and apply to all of the pastry so that it will stick when folded on to the beef.
3. Now wrap the tenderloin completely and then fold in edges and bring to the top of the tenderloin. Using a sharp knife cut some diagonal slashes along the top of the roll.
4. Now put into preheated oven and cook for about 30-35 mins, and check with a meat thermometer once the crust has turned golden brown. The meat is done when it registers at 120 degrees. Take out and let it “rest” for 15 mins and then cut into 1” thick slices using a serrated edge knife. This is not a meal for thin slices!!!!
5. Now you are ready to serve this proudly!!!
Make sure you read the whole recipe once through…then again, as you gather your ingredients and measure, chop etc. Then as you do each section! This is NOT hard, just be organized, that’s all!!! I hope you enjoy it!!! We certainly did!!
Chef Boy-R-D2
