Porcini-buttered roast beef sirloin topped with picked peppercorn sauce
Delicious Beef Steak Recipes
Ingredients
- 2 kg of tied-and-wrapped boneless sirloin
- Distilled porcini mushrooms, 10g
- Black peppercorns, one teaspoon
- 50g of softened unsalted butter
- two teaspoons of vegetable or rapeseed oil
- sliced and peeled 6–8 shallots
- Green peppercorns, 2 tbsp.
- Four tablespoons of sherry vinegar
- Well-diced shallots, two huge ones.
- 250 ml of beef or veggie stock
- Double cream, 200 ml.
Tip
STRICTLY SIX SERVINGS?
On warm rolls, serve the leftover beef with mustard, watercress, and slow-cooked onions. Alternatively, you may sauté it with soy, sesame oil, ginger, chili, and honey spring onions in a pan and serve it over cooked noodles. Garlic, shallots, cream, and chives are used to make the creamy sauce for the mushrooms. After that, combine it with the beef slices. Pair with Tagliatelle. Method
You prepared the peppercorns for the sauce the previous evening. Green peppercorns and vinegar should be combined in small containers, covered, and left overnight at room temperature.
The following day, pat the meat dry with kitchen paper, cover it loosely, and let it remain at room temperature for an hour. Future beef can now be correctly prepared thanks to this. Black peppercorns and dried porcini mushrooms should be combined in a small grinder and ground into a fine powder. Add the butter and mash; set aside.
230C/210C fan/gas eight should be set as the oven's temperature. Liberally season the meat with sea salt in a sirloin roasting pan or sizable frying pan over high heat. After that, sear the steak for 5-8 minutes with the fat side down or until part of the fat has disappeared and the beef has turned golden brown. After thoroughly browning the steak, use tongs to cook it for a few minutes on both sides. Spoon off most grease (if it has been canned) before placing the browned beef, fat-side up, in the roasting pan. Pour two tablespoons of the boiled oil over the meat before reserving any extra for Yorkshires. The shallots should be placed on top of the beef and then turned to coat them in fat.
For 20 minutes, cook. Then, lower the temperature to 180C/160C fan/gas 4, and top the steak with the butter and porcini. For medium-rare to rare, cook 40 to 50 minutes; for medium-well, an additional hour. If you have a meat thermometer, it will register 65C for well-done or 55C for medium-rare. Butter the pork in the tin, remove it to a warm platter or board and top it with shallots. For 20 minutes, rest and cover.
Remove the fat from the tin (all but four tablespoons) to make the sauce. Shallots should be cooked until soft and transparent for 6 to 8 minutes in a low-heat container (or pan). While keeping the vinegar in the jar, remove the peppercorns from the pickle and put them in the pan with the liquid. Cook at a simmer for about 10 minutes or until it has been cut in half. Stir into the cream after that. To make sure that the acidity is balanced and the creaminess is not too dominating, taste the dish for seasoning before adding the vinegar you have set aside, one teaspoon at a time (we utilized five tsp). To thicken the sauce, simmer it for 5 to 6 minutes. Into a jug, pour. The beef should be cut and served with gravy and roasted shallots.
Beef prepared in Brazil paired with sweet potato salad.
Delicious Beef Steak Recipes
Ingredients
- an enormous onion (about 175g) Peeled but left whole.
- Rapeseed oil, two tablespoons
- juiced and zested one lime.
- 2 Tamarind paste, one teaspoon
- One teaspoon of cumin powder
- a handful and two tablespoons of chopped coriander
- Smoked paprika, one teaspoon
- Two fat-free, lean fillet steaks, each weighing about 100g.
- Black beans or black-eyed beans in a 400g can
- 2 cm cubes of 160 g sweet potato
- 1. A deseeded and chopped red pepper
- 200g of one courgette, sliced
- only one bay leaf (optional)
Method
To make three tablespoons of grated onion:
- Grate the onion in an empty container.
- Keep the remainder of the onion whole.
- Set apart.
- Add 1 tsp oil, lemon zest, tamarind cumin, 2 tbsp coriander, 1 tsp water, and 1 tsp smoked paprika.
- Stir thoroughly, then divide the spice mixture in half to use as a rub.
- In a bowl, combine the remaining ingredients—lime juice, coriander, and beans—and serve.
The grill must be lighted (or look up a tip below for cooking with the oven). Create a wide foil strip. Add some oil to it and drizzle it. Add the sweet courgette, pepper, and potato to the remaining onion after cutting it. Should you wish to use it, wrap the bay leaves and vegetables in foil to make a parcel. Cook the veggies on the rack over the embers for about 20 minutes, turning them frequently with tongs until tender. Add the beans to the contents and combine well. The steaks should be grilled to your preference on both sides of the grill. Then dish out a warm salad alongside them.
Little beef and mushroom pie
Ingredients
- 30g chopped, dried porcini mushrooms
- one vegetable spoonful of Bouillon granules
- Balsamic vinegar, one tablespoon
- Chop up two medium baking potatoes (475g)
- One little celeriac that has been peeled and cut into bite-sized pieces (500g)
- 1/2 1 teaspoon of white pepper, ground
- Rapeseed oil, two teaspoons
- slices of two huge onions split in half.
- 400g of lean beef mince 5% of 125g baby chestnut mushrooms (halved if significant).
- Sage, chopped into two tablespoons.
- Stilton, 25g Crumbled (optional) (optional)
- 320g of chard or spinach
- 320g of frozen peas
In a bowl, combine the dried bouillon, vinegar, and mushrooms. 400 ml of boiling water should be added. Simmer the potatoes and celeriac for 18 to 20 minutes or until very soft. After that, take them out and let them steam dry. Potatoes should be mashed with white pepper.
While waiting, fry the onions for 10 minutes, occasionally stirring, in hot oil in a sizable, deep, non-stick frying pan. The fresh and minced mushrooms are added, and the mixture is cooked for 5 to 10 minutes. Include the sage and the mix of dried mushrooms. Cook for 20 minutes, occasionally stirring, with the pan partially covered.
Four 175ml pie pans should get the mixture each. Garnish with the mash and stilton if you decide to use it.
If dining instantly, turn on the grill until it is high. Put the pies onto baking pans (in case they start to bubble) and cook for 5 minutes. To prepare ahead, leave them for them to cool. Then cover and then freeze for up to 3 months. Cook in the oven till heated. The spinach is wilted in the microwave or a pan, and the peas are cooked according to the directions on the packet. Serve the pie with veggies as a side.
Beef Ragout
Delicious Beef Steak Recipes
Ingredients
- 1.2kg beef shin cut into bits
- 4-5 tbsp olive oil
- Two onions Finely chopped.
- Three carrots that have been finely sliced
- Four celery sticks with finely chopped
- Four cloves of garlic sliced
- 3 tbsp tomato purée
- 400ml of red wine
- Two rosemary sprigs
- Two bay
- Two leaves
- Two cans of 400g chopped tomatoes
- 500ml beef stock
Grated parmesan and grated parmesan pappardelle (see "'Goes well the following foods' below) to serve
Method
The oven should be preheated at 160C/140C fan/gas 3, and season the meat throughout. In a saucepan, heat one tablespoon of oil in a flameproof casserole on a medium-high flame and cook the beef until dark, roughly 15 minutes in batches if you have to. Use 1 tbsp oil for each set. Drain the meat using a sieve to discard the fat while cooking the remainder.
Clean the pan using kitchen paper. Add two tablespoons of oil, onions, celery, carrots, garlic, and salt. Cook for around 8-10 minutes over medium-low temperature. Add the purée of tomatoes, and simmer for an additional 3 minutes. Add the tomato puree, the tomatoes, wine, and stock, season to taste, and bring to a boil. Stir the steak into the sauce, then decrease the heat to a simmer. Cover the dish and throw it into the oven to cook for 30 minutes. Then, remove the lid, stir, and put it back into the stove, covering it for 30 minutes. Stir, or use a fork to cut the beef and then season. Serve immediately away or chill until you are ready to serve the meat is prepared. It tastes better when made a day in advance.
When you are ready to do it when you are ready to serve, gently cook the ragout over medium-low temperature. Prepare the pasta by boiling it in a saucepan with salted water for 3 minutes and then drain. Then, tip it into the ragout, mix it with some parmesan, and allow it to sit for 1 minute. Spoon the pasta into bowls, sprinkle with the remaining parmesan, and serve.
Porcini-rubbed Rib of beef
Delicious Beef Steak Recipes
Ingredients
- dried porcini mushrooms
- 3kg grass-fed ribs from beef(3 bones) (3 bones)
- 1 tbsp of smoked sea salt(I prefer to use Maldon) (I prefer to use Maldon)
Method
Place the porcini mushrooms in the food processor, and blend till a fine powder. Put the steak in a roasting tin, then rub it in the porcini powder. Add smoked salt and generous amounts of fresh ground black pepper. Make sure you do this at least 24 hours before the roasting. Put the beef in the fridge for a night.
Take the meat out of the refrigerator for at least 3 hours before you cook it. The oven should be heated to 140C/120C fan/gas 2. Take the steak from the range and cook for one hour and 20 minutes.
The oven should be set to 220C/200C/gas 7, and cook for 25 minutes medium-rare until the fat has burnt and the meat has browned. If you own a meat thermometer, the interior temperature of the flesh should read 55C to cook rare medium, 65C for occasional, and 75C for cooked (but be aware that the heart will keep cooking and temperatures will increase slightly as it rests) (bear be mindful that the seat will keep cooking and temperatures will rise slightly while it rests). Rest beneath a foil piece for at least 20 minutes, then serve it with bone marrow stuffing and sauteed wild mushrooms and umami gravy.
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