The Most Flavorful Beef Stroganoff

The Most Flavorful Beef Stroganoff 

With Cremini and Porcini Mushrooms

This dish is quick to fix rewarding with abundant flavor.  

Ingredients:
1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms

3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley

Directions:

Combine the beef broth and dried porcini in a small saucepan.  Bring to a boil, remove from heat, cover, and let steep for 30 minutes.  With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.  Strain the broth through a sieve and set aside.

Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.  When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.

Season the beef strips generously with kosher salt and pepper and dredge in the flour.

Add 2 tbsp oil to the pan and heat over medium-high heat.  When oil is hot, add the beef, spreading it in a single layer.  After about a minute, turn each piece to brown the other side.  Don't overcook!

Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini.  (Work in smaller batches, if you prefer).

Melt the remaining 3 tbsp butter in the pan over medium-high heat.  Add the onion.

Saute, scraping up the browned meat bits at the bottom of the pan.  When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.  Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.  

Bring to a simmer while stirring.  Cook just until the sauce thickens slightly, 1- 2 minutes.

Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.  Taste, and adjust seasonings.

Serve over cooked noodles, sprinkled with parsley. 

Steak Diane

Steak Diane

Ingredients:
1 tablespoon unsalted butter
1/2 tablespoon extra-virgin olive oil
Four 3-ounce beef tenderloin medallions, pounded 3/4 inch thick
Kosher salt and freshly ground pepper
1 small shallot, minced
1 garlic clove, minced
1/4 pound button mushrooms, sliced 1/4 inch thick
1/4 cup Cognac or other brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal demiglace (see Note)
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped scallions
1 teaspoon finely chopped flat-leaf parsley
Hot sauce, such as Tabasco

Directions
In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper and cook over high heat until lightly browned on the bottom, about 1 minute. Turn the medallions and cook for 45 seconds longer, then transfer to a plate and tent with foil.

Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 20 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about 2 minutes. Remove from the heat, add the Cognac and carefully ignite it with a long match. When the flames die down, add the mustard and cream and stir over moderate heat for 1 minute. Whisk in the veal demiglace, Worcestershire sauce, scallions and parsley and season with salt, pepper and hot sauce.

Add the meat and any accumulated juices to the saucepan and turn to coat. Simmer until heated through, about 1 minute. Transfer the meat to plates, spoon the sauce on top and serve.
Notes
Veal demiglace is available at specialty food stores and butcher shops.

Serve With Overstuffed Twice-Baked Potatoes.

Pair with a Robust Cabernet Sauvignon.

Food & Wine Photo and recipe!

Peppercorn Roasted Beef Tenderloin

Peppercorn Roasted Beef Tenderloin

Ingredients:
1 whole beef tenderloin, trimmed of all visible fat
Kosher salt
2 teaspoons sugar
1/2 cup tri-color peppercorns, crushed with a rolling pin
1 stick butter
2 cloves garlic, crushed

Directions:

Preheat the oven to 475 degrees F.

Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors. 

Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven. 

While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard. 

Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.

Beef Wellington

Ingredients:

For the Duxelles:

3 pints (1 1/2 pounds) white button mushrooms

2 shallots, peeled and roughly chopped

4 cloves garlic, peeled and roughly chopped

2 sprigs fresh thyme, leaves only

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For the Beef:

One 3-pound center cut beef tenderloin (filet mignon), trimmed

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

12 thin slices prosciutto

6 sprigs of fresh thyme, leaves only

2 tablespoons Dijon mustard

Flour, for rolling out puff pastry

1 pound puff pastry, thawed if using frozen

2 large eggs, lightly beaten

1/2 teaspoon coarse sea salt

Minced chives, for garnish

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows

Warm Wilted Winter Greens, recipe follows

Green Peppercorn Sauce:

2 tablespoons olive oil

2 shallots, sliced

2 cloves garlic, peeled and smashed

3 sprigs fresh thyme, leaves only

1 cup brandy

1 box beef stock

2 cups cream

2 tablespoons grainy mustard

1/2 cup green peppercorns in brine, drained, brine reserved

Roasted Fingerling Potatoes with Fresh Herbs and Garlic:

2 pints fingerling potatoes

2 sprigs fresh rosemary

2 to 3 sprigs fresh sage

3 sprigs fresh thyme

6 cloves garlic, left unpeeled

3 tablespoons extra-virgin olive oil, plus for sheet pan

Salt and pepper

Warm Wilted Winter Greens:

1/4 cup honey

1/2 cup balsamic vinegar

1/2 pint walnuts, for garnish

3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces

1 tablespoon grainy mustard

Extra-virgin olive oil

1/2 cup pomegranate seeds, for garnish

Parmesan shavings, for garnish

1 shallot, chopped, for garnish

Directions:

1. For the Duxelles:
2. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
3. For the Beef:
4. To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
5. Preheat oven to 425 degrees F.
6. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
7. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

1. Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Roasted Fingerling Potatoes with Fresh Herbs and Garlic:

1. Preheat oven to 500 degrees F and place a baking sheet inside to heat.
2. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Warm Wilted Winter Greens:

1. Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
2. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

Filet Mignon Steaks

Filet Mignon Steaks

Ingredients:

Serves 6.
2 T. mayonnaise or as needed 
1 tsp. Dijon mustard
Pinch cayenne pepper
1/4 cup panko crumbs
6 (6 to 8 oz.) filet mignon steaks (1 inch thick)
1 1/2 tsp. dried thyme
Sea salt and pepper to taste

Directions:
Heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side

Filet Mignon With Truffled Mushroom Ragout

FILET MIGNON WITH TRUFFLED 

MUSHROOM RAGOUT Serves 6.

Ingredients:
1/2 cup unsalted butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1 1/2 lbs. button mushrooms, quartered 
1/2 cup low sodium chicken broth
1/2 cup low sodium beef broth

1 cup Merlot
1/2 cup heavy whipping cream
2 T. grapeseed or vegetable oil
6 (6 oz. ea.--1 1/2 inch thick) filet mignon steaks
1 1/2 tsp. white truffle oil

Directions:

Mushroom Ragout, melt butter in large nonstick skillet over medium heat. Add garlic and thyme and sauté 30 seconds. 

Add mushrooms and toss to coat with butter. Sprinkle with salt and cover. Cook until mushrooms have released their juices, about 10 minutes. 

Add broth, wine and cream and bring to a boil. Cook, uncovered, until mushrooms are tender and sauce coats mushrooms about 5 minutes. 

Season with salt and pepper.

Preheat oven to 400 degrees. For steaks, heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side. Transfer steaks to a baking sheet and roast for 8 to 10 minutes for medium rare to medium.

3. To serve, place steaks on serving plates and top with Mushroom Ragout. Drizzle mushrooms on each plate with 1/4 tsp. truffle oil.

Beef Tenderloin With Shallots And Figs

BEEF TENDERLOIN WITH
SHALLOTS AND FIGS

I shared earlier that I had planted a Black Mission Fig Tree in my back yard in CA.  I was first introduced to fresh figs by our son-in-law on my first visit to Milano, Italy.  It has been a favorite fruit since.

The beef tenderloin is slow-roasted to ensure tenderness. To coarsely crack peppercorns, use a mortar and pestle or place peppercorns in a plastic bag and use a rolling pin.

Ingredients:
¼ cup olive oil
1 tbsp red peppercorns, coarsely cracked
1 tbsp green peppercorns, coarsely cracked
1 tsp sea salt
2 lbs premium beef tenderloin roast; tied, centre cut
6 whole ripe fresh figs, cut in half
18 small whole shallots, peeled (10 oz)
1 cup ruby port
¼ cup balsamic vinegar
1 tbsp fresh thyme, minced, about 8 sprigs
¼ cup unsalted butter, cold
Salt and freshly ground black pepper, to taste


Directions:
Preheat oven to 325ºF.

Rub 1 tbsp olive oil, cracked pepper and salt over tenderloin.

Heat 1 tbsp olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side.

Transfer tenderloin to plate and tent with foil.

In the same skillet, add 1 tbsp olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin.

In the same skillet add 1 tbsp olive oil and shallots and cook for 8 to 10 minutes or until soft.

Add port, balsamic vinegar and thyme and bring liquid to a boil.

Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140ºF; or medium, 160ºF.

Remove tenderloin and figs and tent with foil. Reserve.

Bring remaining sauce to a boil and reduce to ½ cup.

Whisk in butter. Season with salt and pepper to taste.

Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin. Serves 4 to 6

Rosemary-Rubbed Beef Tenderloin

Rosemary-Rubbed Beef Tenderloin

INGREDIENTS:
1 2-lb. beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine
¼ cup canola oil
3 tbsp. finely chopped rosemary
3 large cloves garlic, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter

INSTRUCTIONS:

1. Place beef tenderloin on a sheet of aluminum foil, and rub all over with 2 tbsp. oil, the rosemary, and the garlic. Season the tenderloin generously with salt and pepper, and then let the beef sit at room temperature for 1 hour, to allow the seasonings to penetrate the meat and form a flavorful crust on the exterior of the roast. (This resting period also takes the chill off the meat, which allows it to cook more evenly in the oven.)

2. Heat oven to 425°. Heat the remaining oil and the butter in a 12″ skillet over medium-high heat. Carefully add the tenderloin to the skillet and cook, turning as needed until the beef is browned on all sides, about 7 minutes.

3. Transfer the skillet to the oven, and cook the tenderloin until an instant-read thermometer inserted into the thickest part of the beef reads 125° for medium-rare.

4. Remove the tenderloin from the oven and let it rest for 20 minutes. (During this resting period, the tenderloin will continue to rise in temperature to produce a perfect medium-rare interior, and the tenderloin's juices will have enough time to distribute evenly throughout the meat.)

5. When you're ready to serve the tenderloin, remove the twine, and use a long slicing knife to cut the beef into ½″-thick slices. Transfer slices to a large serving platter, and pour any accumulated juices from the cutting board over the meat to moisten it. Serve immediately or at room temperature with roasted potatoes and a green salad, if you like.