Italian-style Beef Tenderloin with Orange Sauce

Ingredients

1 tbsp olive oil
4 tenderloin steaks (each weighing about 6 oz)
4 tbsp marsala
4 tbsp red wine
2 Seville oranges
salt and a generous amount of coarsely ground black pepper

Method

  1. Heat the oil in as heavy a frying pan (skillet) as you have. Brown the steaks for a minute on each side. Retrieve them from the pan and set them aside in a very warm place. (An oven at 275°F would do.)
  2. Over a very high heat, add the marsala and red wine to deglaze the pan.
  3. Lower the heat, zest the oranges and add both juice and zest to the pan.
  4. If you prefer your meat medium, return the steaks to the pan and re-heat them as the juices reduce. For rare steaks, cook the wine and juice down to a consistency of light syrup before you return the meat.
  5. To serve, pour the juices over each steak. Arrange the zest in an attractive way on top of the meat. Sprinkle with salt and a generous amount of coarsely ground black pepper before serving.

Makes 4 servings.

Source: The Complete Italian Cookbook

Braised Veal Osso Bucco with Beans

Ingredients

1/4 cup olive oil
4 x (7 oz) veal osso buco
plain flour, for dusting
1 leek, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1/2 cup red wine
3/4 cup tomato puree
3 cups beef stock
2 sprigs rosemary
3 bay leaves
sea salt and cracked black pepper
14 oz can white (cannellini) beans, drained

Method

  1. Heat 2 tablespoons of the oil in a deep frying pan over medium heat. Dust the veal with flour and cook for 3-4 minutes each side or until browned.
  2. Remove the veal from the pan and set aside.
  3. Add the remaining oil, leek and garlic to the pan and cook for a further 2-3 minutes or until the leek is tender.
  4. Add the tomato paste and cook for a further minute.
  5. Add the wine and cook for 1-2 minutes to evaporate.
  6. Return the veal to the pan, add the tomato puree, stock, rosemary, bay leaves, salt and pepper and bring to the boil. Reduce the heat to low, cover tightly and cook for 2 hours or until the meat is tender.
  7. Add the beans and cook for a further 2 minutes or until heated through.

Makes 4 servings.

Source: Donna Hay

Beef Short Ribs Braised with Tequila

Ingredients

4 lb beef short ribs
1 tbsp Kosher salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
3 cups dark tequila
2 cups diced carrots
2 cups diced yellow onion
1 cup diced celery ribs
3 diced jalapeho peppers, halved
10 fresh cilantro sprigs
3 fresh thyme sprigs
3 bay leaves
1 tbsp black peppercorns
6 cups beef broth

Method

  1. Preheat oven to 400°F.
  2. Sprinkle ribs with salt and pepper. Cook ribs, in batches, in hot oil in a large Dutch oven over medium-high heat 2 to 3 minutes on each side or until browned. Remove from heat. Remove ribs from Dutch oven and drain.
  3. Add tequila to Dutch oven, stirring to loosen particles from bottom of pan. Add carrots and next 7 ingredients. Add ribs and broth.
  4. Cover and bake at 400°F for 2 to 3 hours or until meat is tender enough to fall off the bone.

Makes 4 servings.

Source: The ABCs of Great Flavor at Home

Japanese-inspired Beef and Vegetable Kabobs

Ingredients

1 lb beef tenderloin, trimmed of visible fat and cut into 1-inch cubes
3 Japanese eggplants (aubergines), cut crosswise into 1/2-inch pieces
1-1/4 lb white mushrooms
2 zucchini (courgettes), cut crosswise into 1/2-inch pieces
2 yellow squash, cut crosswise into 1/2-inch pieces
2 red bell peppers (capsicums), stemmed, seeded, and cut into 3/4-inch squares
2 red (Spanish) onions, cut into 1/2-inch-thick wedges

Marinade

1/2 cup reduced-sodium soy sauce
4 garlic cloves, crushed with a garlic press
2 teaspoons grated fresh ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon red pepper flakes
1/4 teaspoon sesame oil

Method

  1. Whisk together the marinade ingredients in a large bowl. Transfer 3 tablespoons of the marinade to a medium bowl. Add the beef to the medium bowl, tossing to coat.
  2. Add the eggplants, mushrooms, zucchini, squash, peppers, and onions to the large bowl of marinade, tossing to coat.

  3. Cover and marinate both the meat and vegetables at room temperature for 30 minutes, tossing once or twice.
  4. Meanwhile, preheat a broiler (grill). Line the broiler pan with aluminum foil and coat with nonstick cooking spray.
  5. Soak 18 long wooden skewers in water to cover.
  6. Using a slotted spoon, remove the meat and vegetables from the bowls and pat dry with paper towels. Discard the meat marinade.
  7. For the 6 beef kabobs, divide the meat cubes equally among 6 skewers, threading it alternately with one third of the mushrooms, zucchini, squash, peppers, and onions.
  8. For the 12 vegetable kabobs, thread the eggplant pieces onto 12 skewers, alternating with the remaining mushrooms, zucchini, squash, peppers, and onions.
  9. Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining vegetable marinade, until the vegetables are tender and the beef is nicely browned, 8-10 minutes.
  10. To serve, divide among individual plates.

Makes 6 servings.

Source: Mayo Clinic

Sautéed Sirloin Steak with Black Pepper and Bourbon Sauce

Ingredients

3 tablespoons coarsely ground black peppercorns
4 (10-ounce) New York–cut sirloin steaks
fine sea salt
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/3 cup Kentucky bourbon
1 cup low-sodium store-bought beef broth
1/2 cup heavy cream
2 tablespoons unsalted butter

Method

  1. Put the black peppercorns in a wide, flat dish. Press the steaks into the peppers to coat them on all sides, then season with salt. Set aside.
  2. Heat the oil in a large, heavy-bottomed saute pan over high heat for 1 minute.
  3. Add the steaks, two at a time if necessary to avoid overcrowding, and cook for 3 minutes per side for medium-rare. Transfer each steak to a dinner plate and set aside.
  4. Add the shallots to the pan and cook for 2 minutes over medium heat. Remove the pan from the heat and add the bourbon, then carefully return the pan to the stove over low heat and cook until the bourbon is almost entirely evaporated, about 2 minutes.
  5. Pour in the broth, raise the heat to high, bring it to a boil, and continue to boil until reduced and thickened, 3 to 5 minutes.
  6. Swirl in the cream and the butter and warm gently.
  7. Pour some sauce over each steak and serve.

Makes 4 servings.

Source: Nightly Specials