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Archive for the ‘Beef’ Category

Happy 1st day of September!!

I am  honored and thrilled to have one of my favorite recipes, London Broil with Balsamic-Honey Sauce to have been selected as the “ Featured Archive Post for the month of September 2013” on Food Frenzy.

Thank you to everyone of you for your love and support.

With gratitude,

Giangi

LONDON BROIL WITH BALSAMIC-HONEY SAUCE

1 cup balsamic vinegar
3 tablespoons honey (I used orange blossom)
¼ cup dried cranberries
2 tablespoons Michigan Tart Cherries
2 tablespoons butter
1 2-pound London Broil
2 tablespoons Olive oil
2 tablespoons Balsamic vinegar
2 tablespoons honey
Salt and pepper

In a large glass cooking pan mix the 2 tablespoons balsamic vinegar, 2 tablespoons honey and olive oil. With a fork poke the London broil and add it the glass pan. Turn to insure the meat is well covered with the mixture. Cover and place in the refrigerator for a couple of hours, occasionally turning the meat.

In a small heavy bottom sauce pan add 1 cup balsamic vinegar, 3 tablespoons honey, cranberries and tart cherries. Cook over moderate high heat until reduced by half.

When the right consistency is reached, not too thick nor too thin, turn off the heat and add the butter. Mix well.

Preheated oven at 375º. In a broiling pan (the one with a top part that has slits and sits over a shallow bottom pan) place the London broil. Cook in the oven for 20 minutes. Turn the oven to broil and broil on both sides for about 5 minutes in each side.

Remove from oven, cover and set aside for a couple of minutes. Re-warm the balsamic-vinegar sauce. Slice the meat and serve with the sauce over it.

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Light, simple and fast are the words best describe our dinner last night. A juicy fillet mignon steak butterflied served over a bed of butter sautéed spinach.

I butterflied the steak as it was an 8 ounces and to cook it faster and evenly, I cut it 3/4 thru the middle and paid close attention and turning it often while searing.

To close a perfect evening, we had a great bowl of fresh peaches with a dash of sugar.

Bon Appetit!!

Giangi

Tonight’s August 22, 2013 dinner:

Fillet Mignon with Butter Sautéed Spinach

Fresh peaches with sugar

FILLET MIGNON WITH BUTTER SAUTEED SPINACH

1 Fillet mignon per person, butterflied

Salt
Spinach stems removed and well washed
Butter
Salt and pepper

Place a large skillet over high heat. Sprinkle generously the bottom of the skillet with fine salt. When the skillet is hot add the steaks to sear and turn often.

In a separate skillet melt 2-3 tablespoons of butter and sauté the spinach. Season with salt and pepper.

When welted remove and place on plate and top it with the steak.

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With our days getting longer and hotter, we really enjoy grilling on our barbeque, and last night we could not pass up the opportunity for  another meal cooked outside on the grill.
Steak was in our mind after a day of swimming, and a light tomatoes radish salad to go alongside was just the perfect combination.  Dinner was on the table in less than 30 minutes and devoured in less than 5…
As I had the grill going, I added some bread drizzled with olive oil and seasoned with sea salt. Perfect to absorb the remaining juice from the tomatoes salad.
Bon Appetit!!!

Giangi

Tonight’s June 10, 2013 dinner:
Grilled Thick Cut Ribeye  Steak with Tomatoes and Radish Salad

GRILLED THICK CUT RIBEYE STEAK WITH TOMATOES AND RADISH SALAD
4 8 ounces boneless ribeye steaks
4 medium tomatoes, seeds removed and cut in small chunks
4 large radishes, thinly sliced
Olive oil
Lemon
Salt and pepper
Parsley
Heat the grill to high.
Season the ribeye steaks with abundant salt and pepper. Grill until lightly charred and crusty, 4 minutes. Turn the steaks over, reduce the heat to medium, close the grill hood, and grill until medium-rare, 6-8 more minutes.
Remove the steaks from the heat and let them rest for 5 minutes.
Meanwhile in a bowl place the cut tomatoes, radishes. Season with salt, parsley, olive oil and lemon. Mix well and serve alongside the steaks.

 

Meat purchased from Pete at Personal Gourmet Foods

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Last night dinner challenged all record on preparing of our dinner: under 15 minutes.

An 8 oz. fillet, butterflied , seared with a shadow of salt on the skillet, and placed over a bed of wilted spinach.

Cooking time: 10 minutes.  Ok… I do like my meat medium rare…

Bon Appetit!!

Giangi

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Having fun in the kitchen again and this time with steak and tomatoes.  Something new and super easy to make. The sauce of the tomatoes with the juicy steak was a good combination and yet very light.
Taste the seasoning of the tomatoes.  It has to have a bit of a tangy taste to it
Bon Appetit!!!

Giangi

Tonight’s April 18, 2013 dinner:
Steak with Tomato Salad

STEAK WITH TOMATO SALAD
4 tomatoes cut in small pieces – do not discard the seeds
½ lemon, squeezed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 green onions, white part finely chopped
2 tablespoons Olive oil
Salt and pepper
4 New York steaks
In a small bowl place the tomatoes, lemon juice, parsley, basil, green onions, olive oil salt and pepper. Mix well and let it rest.
Slightly cover the bottom of a large skillet with salt, and place over high heat. When hot add the steaks and sear them to your desire doneness. 5 minutes per each side for medium rare.
Place the steak on a plate and serve with the tomatoes salad on the side and pour the juice over the steak.

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Sunday night is always special at our house and with a past week filled with non stop activities, a quiet sit down dinner was welcome and needed.
The New York Steak with Wine Sauce is a very old recipe, a staple on every French cook books. Easy to prepare, do not let the wordy explanation fool you, in less than 30 minutes the sauce and steak are prepared.
We had it with rosemary roasted potatoes and roasted asparagus. Mashed potatoes or gratin would have been a good side dish also. Fillet mignons, rib eye would be another perfect cut for the steak.
Start with potatoes first as they take longer to cook.
Tip: Use a low sodium beef broth  and adjust the taste toward the end of cooking so it will not over salted.
Bon Appetit!!

Giangi

 

NEW YORK STEAKS WITH WINE SAUCE
5 tablespoons unsalted butter
3 ounces white mushrooms, cleaned, stomp removed and thinly sliced
3 tablespoon finely chopped shallot
1 large garlic clove minced
Salt and pepper
1 tablespoon flour
1 cup dry red wine
¾ low sodium beef broth
1 large spring fresh thyme
4 6 oz New York steaks
2 tablespoons vegetable oil
In a skillet melt 3 tablespoons of the butter over medium heat and cook the mushrooms stirring occasionally, until slightly gold at the edges, about 3 minutes. Stir in 1 more tablespoon of the butter, the shallots, garlic and salt. Reduce the heat to low and cook, stirring occasionally, until the shallots are softer and translucent, about 5 minutes.
Sprinkle the flour over the shallots – mushrooms and cook for about another minute stirring well and incorporating the flour. Add the wine, stock, thyme springs and salt. Raise the heat and simmer until the liquid is reduced by half (1 cup), about 5 minutes. Pass the mixture through a fine strainer pushing firmly on the vegetables until all the liquid has been extracted. Discard the solids and set the wine mixture aside.
Generously salt and pepper both sides of the steaks.
In a large skillet heat the oil over medium high heat. When hot add the steaks and cook until dark brown and crusty, 4 – 6 minutes per side for medium rare. Transfer to a plate, cover with aluminum foil and let them rest.
Let the skillet cool off, remove any fat or oil remaining in the skillet and do not wipe it. Add the reserved wine mixture and bring to a low simmer, scraping the bottom of the skillet to loosen any browned bits. Simmer until reduced by a one-forth.
Reduce the heat and add the remaining tablespoon of butter. Add any juices accumulated from the steaks. Season with salt and pepper if needed.
Divide the steaks between plates and pour the sauce over it.

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Just back from a very short trip and first thing I was requested was steak. Instead of my typical roasted potatoes to go along, I decided to make baked potatoes instead. Long time ago I discovered that if I poke the potatoes and spread butter and kosher salt all over the potatoes skin, the potatoes are a bit more tender and testier.  The stuffing was something new for us. Out of sour cream, crème fraiche was the alternate choice. The goat cheese and blue cheese added a nice pungent flavor to it and therefore I did not salt too much the potatoes. We really enjoyed the texture. The steak, simple and yet very flavorful.
Bon Appetit!!

Giangi

Tonight’s February 27, 2013 dinner:
Baked Potatoes with Cheese and Butter
Steak with Lemon-Orange Horseradish Butter

 

STEAK WITH LEMON-ORANGE HORSERADISH BUTTER

4 8 oz New York steaks
3 tablespoons soft unsalted butter
2 teaspoons of Grate Roots “Double Trouble Horseradish” Lemon and orange infused
2 teaspoons parsley, finely chopped
1 small garlic clove, finely chopped
1 teaspoon lemon juice
Salt and Pepper
Let the steak rest at room temperature. Meanwhile prepare the Lemon – Orange Horseradish butter by finely chopping the parsley and garlic together. In a small bowl mix together the Horseradish, butter, lemon juice, parsley and garlic. Season with salt and pepper. Mix well and place in the freezer for 5 minutes.
In a large skillet, use two skillets if the steak is too close to each other in the pan, place a large amount of fine salt. Heat the pan on high. When the pan is nicely hot, add the steaks and sear each side for a couple of minute per side. Lower the heat and cook another 3 minutes per side.
Place the steaks on a plate and serve a dollop of the lemon orange horseradish butter in top of the steak.

BAKED POTATOES WITH CHEESE AND BUTTER

4 Idaho Russet potatoes, washed and scrubbed
Butter
Kosher salt
Goat cheese or Blue cheese
Butter
Crème fraiche
Salt and pepper
Chives
Preheat oven at 375 degrees. Wash the potatoes, poke them with a fork. Spread lightly all over the potatoes with butter and sprinkle salt all over it.
Wrap them on aluminum foil and place them directly on the oven baking rack.
Bake for 45 to 60 minutes, or until the potatoes are very tender when squeezed.
When the potatoes are done, cut them down the middle and squeeze both ends. Add butter, goat cheese or blue cheese (or both), crème fraiche salt and pepper and chives.

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Steak was requested last night.  I had some wonderful New York steaks from our favorite place, Personal Gourmets Foods. The balsamic reduction is an adaptation from Gourmet cookbook. The recipe is very easy to follow and fast to prepare. The sweet syrupy consistency of the reduction is a great balance with the piquant of the pepper which gives it an intense rich flavor. A definite repeat on our kitchen.

French fries of course were in order, could not serve steak without them, and a small green salad.

Bon Appetit!!

Giangi

Tonight’s February 6, 2013 dinner:

New York Steak au Poivre with Balsamic Reduction

French Fries

Green tossed Salad

NEW YORK STEAK AU POIVRE WITH BALSAMIC REDUCTION

4 8oz New York steaks

2 tablespoons crushed black pepper

Salt

3 tablespoons unsalted butter

½ cup balsamic vinegar

Pat dry the steaks and press the pepper evenly all around the steak. Season generously with salt and press it down with the pepper on the steak.

Heat 1 tablespoon butter in a 12’ heavy skillet over medium to high heat until hot but not smoking.

Cook the steak to desire doneness, turning once. Transfer steaks to a plate. Pour off all fat from skillet and add the vinegar to the skillet to deglaze by boiling and scraping up any brown bits. Reduce to about ¼ cup.

Remove from the heat and whisk in the remaining 2 tablespoons butter until melted.

Lightly season the sauce with salt and drizzle over the steaks.

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On Christmas day it was the first time that I ever prepared prime rib. As Pete was delivering my meat right before Christmas, he suggested I try to make prime rib for the holidays. Great suggestions and was looking forward to try a new, for me, cut of meat. I started looking for recipes and there are abound.  Not able to make a decision on a recipe, I decided to take matter into my own hands and see what I could come up with.

The basic ingredient was a very hot oven where the meat outer can sear and the juices can stay in leaving a very tender prime rib.

I felt sorry for this beautiful piece of meat to enter the oven alone, and decided that it needed company. A few vegetables around it and in the oven they all went.

The meat was as tender as it possibly could be, and that I have Pete at Personal Gourmet Foods to thank for. The vegetables surrounding the meat gave a wonderful aroma to the meat juice.

We did not eat the vegetables last night, however I saved them and will use them to make soup today. Nothing more flavorful than roasted vegetables chicken soup.

Enjoy this beautiful day.

Bon Appetit!!

Giangi

 

Roast prime rib

 

Beef Prime Rib

Prime rib rub spices

Salt and pepper

Fresh rosemary

Fresh Thyme

3 carrots, cleaned and sliced diagonally

5 celery ribs, cleaned and sliced

2 onion, peeled and cut in 8 pieces

8 garlic clove, cleaned and end cap removed

Olive oil

Dash of sea salt grains (optional)

 

Let the rib stand at room temperature.

Preheat the oven at 450º. Rub all over the prime rib with salt, pepper and prime rib rubs spices. Place in the center of a large heavy bottom roasting pan.

Surround the prime rib with the vegetables, fresh rosemary and thyme.

Place in a hot oven and cook at 450º for 20 minutes or until a nice crisp top is formed. Lower the heat to 400º and continue cooking.

Cook for another 20 minutes and check for desire doneness.

Remove from the oven and let it stand for 5 minutes covered tightly with aluminum foil..

Slice and serve hot.

 

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Christmas is just around the corner. All the decorations are up, all the presents wrapped and under the tree. Cookies are almost all baked and now I can start concentrating on our dinners. Yes, dinners, we have started the tradition years ago to enjoy a very romantic Christmas eve dinner, and a candlelight Christmas Day lunch.

This traditions are now instilled in my son and he loves Christmas Eve dinner.  Actually there is more to it than that, after dinner he can open a small present that is under the tree while we enjoy our dessert. 

I have received numerous requests from my readers on what I have planned to prepare for dinner as well as suggested menus. Thank you for all your requests and I do hope you will enjoy the below menus that I will prepare for my family.

This year, thanks to my friend Eliane at  La Serviette Blanche in Cannes, France, I will prepare Chicken Liver Parfait with Apple & Calvados Gelee.  Eliane was kind to share her recipe with me and I look forward to prepare it.

 

Christmas Eve Dinner

Cream of Mushroom Soup

Salmon with Basil Mushroom Sauce

Rice Pilaf

Roasted Carrots

Individual Tiramisu

Christmas Day Lunch

Chicken Liver Parfait with Apple & Calvados Gelee

Roast Prime Rib

Herbed Potatoes Galette

Salad with Fines Herbs

Assorted Christmas Cookies

Have a great week end.

Giangi

 

 

 

 

 

 

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