Posted on March 5, 2017 by cookwithkathy
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
- 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.
- Heat the oil in a large, heavy-bottomed saute pan over high heat for 1 minute.
- 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.
- 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.
- 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.
- Swirl in the cream and the butter and warm gently.
- Pour some sauce over each steak and serve.
Makes 4 servings.
Source: Nightly Specials
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Posted on February 22, 2017 by cookwithkathy
1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped
1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water
4-1/2 cups or suitable amount of chicken stock
pinch of salt
1/2 tsp cornstarch
5 tbsp water
- Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
- Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
- Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
- Marinate beef for 10 minutes with marinade ingredients.
- Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
- Add hot soup to the vermicelli in the serving bowl.
- Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.
Source: Hong Kong Rice and Noodle
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Posted on February 5, 2017 by cookwithkathy
2-3/4 1b potatoes, peeled and chopped
1/2 cup (single or pouring) cream
sea salt and cracked black pepper
14 oz can cannellini (white) beans, drained and rinsed
4 x 5 oz beef eye fillet steaks
olive oil, for brushing
1/4 cup olive oil
1 clove garlic, finely sliced
1 tsp rosemary leaves
- To make the rosemary oil, cook all the ingredients in a small saucepan over low heat for 3 minutes or until fragrant.
- Cook the potatoes in a large saucepan of boiling water until soft. Drain, return to the pan and mash with the cream, salt and pepper.
- Return the saucepan to a low heat, fold in the cannellini beans and mash roughly with a fork. Set aside and keep warm.
- Heat a medium non-stick frying pan over medium—high heat. Brush the steaks with olive oil and sprinkle with salt and pepper. Cook for 3 minutes each side or until cooked to your liking.
- To serve, divide the mash among plates, top with the steak and drizzle with the rosemary oil.
Makes 4 servings.
Source: Donna Hay
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Posted on January 22, 2017 by cookwithkathy
1-1/4 pounds center-cut beef tenderloin, about 600 grams
salt and freshly ground black pepper
1 small bunch of arugula, trimmed and washed
2 tablespoons olive oil
3 tablespoons packed slivered basil leaves
2 tablespoons slivered sage leaves
2 tablespoons truffle butter, 30 grams
- Cut the beef into 12 thin slices.
- One at a time, place each slice between 2 sheets of plastic wrap and, with the smooth side of a meat mallet or a rolling pin, pound gently to just slightly less than 1/4-inch thick. Season on both sides with salt and pepper.
- Arrange a small mound of the arugula on each of 4 serving plates. Set aside.
- Heat a large heavy skillet over high heat until hot. Add 2 teaspoons of the olive oil and heat until very hot but not smoking.
- Add 4 slices beef and cook just until browned on the first side, about 1 minute.
- Turn the slices over, scatter one-third of the herbs over them, and cook just until lightly browned on the second side, about 30 seconds. Transfer to a platter.
- Repeat with the remaining beef, in 2 more batches, adding the remaining oil to the pan necessary and heating it before adding the next batch of meat.
- Reduce the heat to low and add the truffle butter to the pan. Working quickly so the meat doesn’t overcook, return all the beef to the pan, along with any juices that have accumulates on the platter, and turn the slices once or twice in the sauce, just until heated through.
- Arrange the steak on top of the arugula and spoon the pan juices over the meat. Serve immediately.
Note: Use small sage leaves if possible; larger ones can sometimes be too pungent.
Makes 4 servings.
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Posted on January 8, 2017 by cookwithkathy
1 (750 ml) bottle full-bodied dry red wine
4 pounds beef short ribs, cut into individual 4-inch-long ribs
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil
2 ounces sliced pancetta, chopped
1 medium onion, chopped
5 large garlic cloves, finely chopped
3 medium carrots, chopped
3 celery ribs, chopped
4 thyme sprigs
2 rosemary sprigs
1 (14-ounce) can diced tomatoes in juice
2 cups water
- Preheat oven to 325°F, with rack in lower third.
- Boil wine in a 2- to 3-quart pot until reduced to 1 cup, 20 to 25 minutes.
- Meanwhile, pat ribs dry; rub with salt and pepper.
- Heat oil in pot over high heat until it shimmers and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches, about 1 minute per side.
- Transfer meat to a large plate. Pour off all but 1 tablespoon fat and cook pancetta over medium heat, stirring, until browned and fat is rendered. Add onion and cook, stirring occasionally, until softened and lightly browned, about 6 minutes.
- Add garlic and cook, stirring, until pale golden, about 2 minutes.
- Add carrots, celery, and herbs and cook, stirring occasionally, 2 minutes.
- Stir in tomatoes with their juice and return ribs with any juices to pot, arranging them bone side down.
- Add reduced wine and water and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2-1/2 hours.
- Skim off excess fat from surface of sauce and discard herb stems. If a thicker sauce is desired, transfer ribs carefullly to a plate (meat will fall off bones easily) and boil sauce, stirring occasionally, to thicken slightly.
- Return short ribs to sauce. Serve with buttered pasta tossed with chopped parsley.
Makes 6 servings.
Source: Gourmet Italian
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