Beef Recipes

 

Valentine Steak

2 shell steaks1.25 inches thick
2.5 tbsp butter
1 tbsp dried cherries, minced
1/2 oz bittersweet chocolate, chopped
1 tbsp duck or goose fat
salt and pepper

1. salt and pepper steaks
2. heat cast iron skillet with fat over high heat
3. Sear steaks 4.5 minutes per side
4. let steaks rest, covered 10 minutes
5. heat butter, cherries and chocolate over low heat, add salt and pepper to taste.
6. Serve steak with chocolate dipping sauce

 

Steak Salad

This is in homage to Barton Rousse; steak salad was a wonderful weekend dinner.

1.3 pounds sirloin steak
1 bag mesclun salad
8 cherry tomatoes, cut into 1/8
1 fennel bulb, sliced very thin on mandolin
1/2 sweet onion, sliced very thin on mandolin
3 tbsp tarragon, chopped into 1/2 inch pieces
1 tbsp mustard
1/8 cup red wine vinegar
1/2 cup olive oil
salt and pepper
peanut oil

1. Whsk mustard and vinegar and gradually whisk in oil. Add salt, pepper and tarragon.
2. Add fennel and onion, incorporate. Add cherry tomatoes, mix well.
3.Heat cast iron skillet
4. salt and pepper meat
5. Sear meat 4 minutes per side, let rest 10 minutes
6. Cut meat into 1/2 inch cubes,
7. Add Meat and blood to vinagreet, vegetables. Let sit 30 minutes.
8. Strain excess vinagrette and add to salad.
9. Serve salad and meat mixture in separate bowls. Each postion should have some of each.

Short Ribs

Short Ribs

lard
15 Pounds Short Ribs

4 celery ribs
6 cheap carrots
4 garlic cloves
3 bottles red wine
8 bay leaves

1.5 pounds bacon
10 good carrots with tops on, diced
6 large onions, diced
4 celery ribs, diced

Salt and pepper ribs and brown (dark brown) on all 6 sides in pork fat
Roast 4 celery ribs, 4 garlic cloves and 6 cheap carrots in olive oil in oven until brown

marinate ribs with rosted vegetables, wine and 8 bay leaves overnight.

render fat from 1.5 pounds bacon
brown onions, celery and good carrots

cook 2 hours until meat is falling off bone.
Refrigerate and defat
reduce sauce by 2/3 and add 1.5 sticks butter.
Correct sauce.
Reheat ribs in sauce

 

Shell Steak with Blue Cheese Sauce

This is a really rich dish that makes use of good but not great meat.

2 shell steaks

salt and pepper

1/4 cup duck or goose fat

4 thin pats of unsalted butter 

1 shallot, minced

1/4 cup ruquefort, chopped


 

1. salt and pepper meat - use a lot of salt

2. heat fat in cast iron skillet over medium high heat

3. Cook meat 4 minutes per side until medium rare

4. Remove meat to platter, place butter on top and cover with a metal bowl. Let rest 10 minutes.

5. sautee shallots in butter until translucent.

6. Add blue cheese and melt.  Add 2 tbsp jus to sauce, stir.

7. Serve meat with sauce


Shepherd's Pie

The kids wanted this dish for family dinner (after seeing Top Chef's Masters) so I had to comply.   It was very, very good.  Stock and butter will do that.

1.5 pounds chopped meat (15-22% fat)

olive oil

salt and pepper

1/4 cup chopped shallots

1 diced carrot

1 pint veal stock

1 cup red wine

1 bay leaf 

1/2 stick unsalted butter

3 carrots, cut into 1/3 inch cubes

1 tbsp butter

1.5 pounds potatoes

2/3 stick butter
1/3 cup milk

1. Add chopped meat and olive oil to large dutch sautee, salt and pepper, brown
2. Remove meat and fat and drain fat
3. sautee shallots and diced carrots until soft
4. deglaze with stock and wine
5. add meat and cook over medium heat until liquid is 1/3 cup
6. Boil potatoes until soft, 
7. deskin potatoes in ricer
8. add 2/3 stick butter and milk to potatoes, salt to taste
9. salt and pepper 3 cut carrots and sautee in  butter over high heat  until cooked though
10. add 1/2 stick butter in tablespoons to meat
11. plate - meat, then carrots, then potatoes