Beef / Veal / Lamb
Beef Tenderloin with Black Pepper and Horseradish Crust
Ingredients/Measurements:
1 (3 1/2 pound) beef tenderloin, trimmed of fat
1 tablespoon olive oil
1 tablespoon Creole Seasoning, also known as "Essence" (recipe follows)
2 tablespoons Dijon mustard
1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
1/2 teaspoon finely ground black pepper
2 teaspoons chopped garlic
1/2 teaspoons salt
2 cups Worcestershire Sauce
2 tablespoons finely chopped fresh parsley leaves
1 recipe of Fresh Cranberry Compote (recipe follows)
Process 1:Preheat the oven to 400 degrees F. Rub the tenderloin with the oil and Creole Seasoning. Heat sauté pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat. Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard. Combine the horseradish, black pepper, garlic and salt in a small mixing bowl. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the tenderloin. Roast the tenderloin for about 30 minutes for rare. And about 35 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Drizzle the beef with
Worcestershire sauce and serve with Cranberry Compote.
Peppercorn ala Mustardo
Ingredients/Measurements:
1.5 lbs top sirloin steak
1 tsp olive oil
1/3 cup Dry white wine
1 Tbsp Dijon Mustard
2 tsp Green Peppercorns
½ tsp Worcestershire Sauce
Prepartion Directions:
Heat Oil in large Skillet over medium heat. Sauté steaks until browned about 3-4 minutes per side. Remove the steaks from skillet and keep warm. Add wine to skillet and bring to a boil while deglazing all of the browned bits, add remaining ingredients and cook for 1 minute while stirring. Pour Sauce over steaks and serve.
Grilled Bone In Veal Chops with Mustard Sauce
Ingredients/Measurements:
VEAL CHOPS:
3 Each Fresh Bone- in Veal Chops (6 oz each)
MUSTARD SAUCE:
1 lb of White Button Mushrooms Slice
3TBSP Olive Oil (extra virgin)
3TBSP Chopped Garlic
2TBSP Dijon Mustard
1tsp Pinch
3TBSP Fresh Lemon Juice
1tsp Salt & Pepper Combo
2 Cups White Wine
1TBSP lightly salted butter
Prepartion Directions:
VEAL CHOPS:
Place Chops on platter and add 1 cup olive oil, 2tsp salt & pepper combo, 1TBSP chopped garlic and mix all over Chops. Let stand at room temperature until time to Grill
Place Chops on Grill for about 10 minutes on each side or until firm and done. Light white color to the inside.
MUSTARD SAUCE:
Sauté mushrooms and garlic in oil for 2 minutes then add remaining ingredients and let reduce for about 5 minutes and finish with fresh butter.
Add to the Chops and serve.
Grilled Lamb Chops with Cucumber Mint Relish
Ingredients/Measurements:
7 Baby Lamb Chops
½ cup olive oil
5 minced garlic cloves
2 tbsp fresh minced rosemary
2 tbsp fresh minced mint
1 tbsp fresh lemon juice
1 tsp salt
1/1 tsp fresh pepper
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
½ tsp dried thyme
½ tsp dried oregano
Pork Chop Festering Process:
In bowl place chops and add olive oil, garlic, rosemary, mint, lemon juice, paprika, salt & pepper, garlic powder, onion powder, cayenne powder, oregano, and thyme. Let stand for about an hour and then grill. After grilling place on plate and serve with the Cucumber Mint Relish.
Cucumber Mint Relish
Ingredients & Measurements
2 large cucumbers peeled, seeded and cut into small dice
1 tsp salt
¼ minced red onion
¼ cup red bell pepper diced
¼ cup fresh mint minced
3 Tbsp Rice wine vinegar
1 tsp minced garlic
1 jalapeno seeded, and minced ½ tsp
1 ½ tsp sugar
Process:
Place diced cucumber in bowl and add all of the ingredients. Toss and combine all of the ingredients. Cover and let stand for 1 hour. Serve over Grilled Chops.
Kibbi
Ingredients/Measurements:
3 lbs very lean beef or lamb (double grind)
3 small yellow onions (sweet)
1 ½ lb cracked wheat (Burghul #1)
2 tsp Salt & Pepper Combo
½ tsp allspice
½ tsp cumin
½ tsp cinnamon
½ cup ice water (if needed)
Prepartion Directions:
Step#1: Wash Cracked Wheat in cold water and let stand for 30 minutes. Squeeze water out of Wheat by hand. With food processor take onions and make an onion puree. Mix all ingredients together and add your wheat and mix well. If needed add some cold water to meat mixture to keep moist. Make patties and grill or make into a loaf and bake at 350º for 45 minutes.
Grilled Flank Steak
Ingredients/Measurements:
3 Lb flank steak
Marinade: place steak in container and add in 1 cup soy sauce / 2 Tbsp garlic / 1 tsp ground ginger /1 tsp sesame seeds / 1 tsp ground mustard and let fester for 10 to 30 minutes. (Your choice)
Prepartion Directions:
Flank Steak Preparation Directions: Place Flank Steak on grill for about 3 to 4 minutes on each side. Remove from heat and let sit for 10 minutes before slicing against the grain.
Grilled Rib eye
Ingredients/Measurements:
4 each 8oz Rib eye Steaks
¼ cup olive oil
4 oz. Italian breadcrumbs
4 oz. Parmesan cheese
2 Tbsp Tabasco
2 Tbsp Lea & Perrins
2 Tbsp garlic
1 tsp salt & pepper combo
Prepartion Directions:
Marinade Process: In large bowl add all ingredients and whisk together. Pour over steaks and coat well allowing to sit for 10 minutes.
Grilling Process: Place steaks on grill and grill on each side 3-4 minutes.
Remember to touch the steak to see how firm it is; the more firm it is the more done it is. FANTASTIC!!!!
