6 2-inch thick beef tenderloin steaks (6-8 oz. each)
½ tsp. salt
1 tsp. freshly ground pepper
2 Tbsp. olive oil
1 (10¾ Oz.) can of beef broth
1 cup dry red wine
2 garlic cloves, pressed
¼ cup butter, cut up
Garnish; flat leaf parsley sprigs
Sprinkle steaks evenly with salt and pepper.
Brown steaks in hot oil in a large skillet over high heat for 1 to 2 minutes on each side.
Remove steaks from pan.
Add broth, wine, and garlic to skillet; cook over medium heat for 15 minutes.
Return steaks to pan, and cook 5 to 6 minutes on each side or to desired degree of doneness.
Remove pan from heat; remove steaks, reserving sauce in pan.
Gradually whisk in butter. (Be sure to remove pan from heat to whisk in cold butter. Too much heat or soft butter will result in a broken sauce – one that tastes good but appears melted rather than rich and creamy.)
Serve sauce over steaks; garnish, if desired.
Serve with roasted potatoes and steamed vegetables.
Makes 6 servings. Prep time: 5 min. Cook time: 35 min.
Vegetable oil, for searing
2 1/2 lbs. beef chuck, cut into 2-inch cubes
Salt and freshly ground black pepper
2 Tbsp. unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 Tbsp. tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 lbs. medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 tsp. red wine vinegar, or to taste
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
1 lb. Ground Beef Or Turkey
Dried minced onion
Mix all ingredients together thoroughly.
Mold into a loaf and place in glass loaf pan sprayed with cooking spray.
Cover with foil. Bake at 350 degrees for 45 minutes to 1 hour.
1-2 lb. flank steak
3 Tbsp. chopped onion
4 oz. chopped mushrooms
¾ cups breadcrumbs
1 egg (slightly beaten)
¼ lb. hot Italian sausage (about 2 links)
1/8 tsp. thyme
1 cup beef stock
1 Tbsp. flour
3 Tbsp. butter
Tenderize the steak by pounding or by making diamond cuts on the inside of the meat.
Season with salt and pepper.
Saute the onion, mushroom, 1 tablespoon butter, and sausage.
Remove from heat and add bread crumbs, egg, thyme, salt and pepper.
Spread the mixture over the flank steak and roll up.
Tie with heavy duty thread, white cotton twine, or wooden picks.
Heat one tablespoon of butter and brown the roll on all sides.
Place in an oven safe dish.
Add the beef stock and cover.
Cook for 1½ hours at 325 degrees.
While the meat is cooking, knead together the remaining tablespoon of butter and the flour to form a rue.
When the meat is cooked, add the rue to the sauce to thicken.