Tasty Kitchen: A Happy Recipe Community! » Beef

Spaghetti Pie

sheilahskitchen — Thu, 16 May 2013 11:57:03 +0000

Preheat oven to 350ºF. Spray a pie plate with cooking spray.

1. Boil spaghetti for 8-10 minutes. Drain and drizzle with 1 tablespoon olive oil to keep from sticking. Set aside.
2. In a separate bowl, whisk the eggs and add 1/2 cup Parmesan cheese. Add this mixture to the pasta and stir well. Set aside.
3. In a medium mixing bowl, mix the remaining 1/2 cup Parmesan cheese and ricotta cheese, set aside.
4. In a medium skillet, drizzle remaining 3 tablespoons of olive oil or enough to coat the bottom of the pan. Add the onion and saute on medium heat for a couple of minutes until tender. Add the garlic and cook one more minute. Add the ground beef and cook until browned. Drain the grease and return to another mixing bowl.
5. Add the prepared sauce to meat mixture and stir well. Set aside.
6. Add the pasta mixture to the pie plate and spread evenly up to the edges. Spread ricotta cheese mixture over the pasta. Pour meat mixture over the ricotta cheese. Top with mozzarella.
7. Bake for 30 minutes. Cool for 10 minutes before cutting.

Petite Filet Mignon

The Culinary Chronicles — Sat, 11 May 2013 04:15:36 +0000

In a resealable plastic bag, add the garlic, herbs, chili flakes, 1/2 tablespoon kosher salt, 1 teaspoon black pepper and the steaks. Rub the marinade all over the steaks. Squeeze out as much air as possible and then seal the bag. Refrigerate for at least 4 hours.

Place a cast iron skillet on the middle rack of the oven and preheat to 400 F.

Remove the steaks from the plastic bag and discard the marinade. Use paper towels to dry off some of the marinade and then liberally season the steaks with additional black pepper. Allow the steaks to sit out at room temperature for 15 minutes.

After the cast iron skillet has heated in the oven for 15-20 minutes, carefully remove the skillet and place it on a burner over medium-high heat. Add the butter and oils and allow it to melt together before placing the steaks in. Sear the steaks for 2-3 minutes on each side. While the steaks are searing, repeatedly spoon the butter/oil over the tops of the meat to baste. Once both sides have seared, transfer the skillet with the steaks back into the oven.

Roast the steaks at 400 F for 7-8 minutes or until the internal temperature reaches 135 F for medium-rare. When done carefully remove the skillet from the oven and set it on a rack. Allow the steaks to rest for 5-10 minutes and sprinkle the tops with sea salt to finish (optional). Serve warm.

Bacon Cheddar Ranch Pub Burgers

Laurie {Simply Scratch} — Wed, 08 May 2013 15:37:04 +0000

For the aioli:
In a mini food processor, add egg plus the egg yolk. Measure and add in grainy mustard and squeeze in lemon juice. Secure the lid and turn it on. Slowly stream in the light olive oil.

Add in the chopped garlic, parsley and dill. Measure and add in the onion flakes, salt, paprika and oregano. Pulse until the parsley, dill and garlic are blended in and the spices are mixed throughout. Pour into a container with a tight fitting lid and pop it into the fridge for a few hours. Overnight would be best.

For the burgers:
In a large bowl, throw in the ground chuck. Add in your favorite hamburger seasoning and mix until combined. Be careful not to over-mix. Form the mixed hamburger into 8 equal portions and then form into small patties.

Grill the burgers on a grill pre-heated to medium-high and cook for 5-7 minutes a side or until fully cooked. Top with 2 pieces of the quartered cheddar cheese and remove to a clean plate.

Toast the pretzel buns halves for a few minutes until golden. Top each bottom bun with a burger, bacon, a slice of tomato and lettuce. Smear some of the ranch aioli on the top bun and place it on top of the burger.

Devour.

Beef Wellington (Made Easy)

Athreya Rajan — Wed, 08 May 2013 14:29:03 +0000

1. Preheat the oven to 400ºF.
2. Season the filet of beef with salt and pepper lightly. Heat oil in a large pan with garlic and fresh thyme in it and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard. Let it sit on a cutting board to cool.
3. Chop the mushrooms in a food processor to make a puree.
4. Throw the puree in a hot pan with no oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.
5. Lay slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.
6. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.
7. Roll your puff pastry and then brush the edges with egg wash. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Brush the top with egg wash.
8. Put your roll back in the fridge for 5 minutes. Brush with egg wash again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.

Beef Wellington must be served in slices after cooking and served with any side dish you desire. Make sure you don’t make small thin slices as that could dry out the meat before eating.

Mediterranean Eggplant on a Stick

Sofie — Fri, 03 May 2013 15:01:18 +0000

Add salt and pepper and all spice to the meat. Mix well. Wash and cut the eggplants in wedges. On a bamboo skewer, alternate adding an eggplant piece with a small scoop of the meat.

Broil or barbeque the skewers over medium to medium-high heat, making sure all sides are well cooked. Serve with the tomato and cucumber salad.

For the tomato salad cucumber salad:
Toss the tomatoes, cucumber and scallions in a bowl. Mix lemon juice, olive oil, and salt and pepper. Add to the salad and give it a quick toss.

Steak & Goat Cheese Quesadillas with Corn & Tomato Relish

4littlefergusons — Wed, 01 May 2013 04:13:27 +0000

1. Season and grill steak according to your preferred method and preferred level of done. Allow it to rest for a few minutes then thinly slice it. Then cut into small bite-sized pieces. Set aside.
2. For the relish, use scissors and snip cilantro into a medium bowl. Add diced tomatoes and stir together. Heat oil in a skillet over medium heat. Drain corn and fry it in the oil for 5 minutes. Remove from heat.
3. Stir corn into the tomato and cilantro mixture, season with salt and pepper to taste, cover to keep warm until serving time.
4. On medium heat in a large electric skillet, or in a pan your stove top, melt 1 tablespoon of butter.
5. Spread creamy goat cheese onto a wheat tortilla, top with Mexican cheese, steak pieces and more Mexican cheese to help hold tortillas together. Cover with 1 white tortilla. Add the quesadilla into the skillet and brown in the butter on both sides, until both sides are browned to your liking.
6. Repeat with remaining white and wheat tortillas and filling, adding butter to the skillet as necessary.
7. Cut quesadillas into 4 wedges and top with a generous amount of corn and tomato relish.
8. Enjoy!

Recipe adapted from Picky Palate.

Brisket Taco Meat

mollyblue — Wed, 01 May 2013 01:56:05 +0000

Optional: Heat a smoker to 250 F with your favorite wood—my husband likes to use walnut. Liberally salt and pepper both sides of the brisket and smoke for 2 hours (we’re not trying to cook it here, just get some smoke flavor).

Combine peppers, adobo sauce, garlic, cumin, oregano, salt, pepper and 3 tablespoons of broth in a food processor. Process until smooth and set aside.

At this point you can use a slow cooker or your oven. If using your oven, preheat to 300 F.

Place (smoked or regular) brisket in a slow cooker insert or roasting pan. Spread the chipotle sauce on top of brisket and pour the remaining broth around the sides. If using the oven, cover roasting pan tightly with foil. For both oven and slow cooker, cook (on low setting of your crockpot or at 300 F in the oven) for 8-10 hours, until brisket shreds easily with a fork.

Remove brisket from pan onto a large platter or cutting board. Shred with two forks (be careful, it’s hot!). Moisten the shredded meat with some of the sauce. You probably need to use at least half of the juices. For a spicier taco, reduce pan juices by boiling them in a pot on the stove for 10-20 minutes, and use all of the juices to moisten the meat.

Serve on warm tortillas with sour cream, cilantro, diced purple onion, salsa and a squeeze of lime juice!

*I can usually buy a half brisket (8-12 pound size) at the local packing plant and save half for later. This freezes very well, so don’t worry if you can only find a large piece of brisket.

Spicy Asian Beef and Noodles

Patricia @ ButterYum — Tue, 30 Apr 2013 11:20:37 +0000

In a large skillet over medium-high heat, saute oil, crushed red pepper flakes, garlic, ginger, and sliced scallions (whites) for about a minute. Add the ground beef, sprinkle with salt and pepper. Cook for about 5 minutes, or until beef is browned.

Add beef broth, soy sauce, and peanut butter; stir until combined. Add bell peppers and carrots and saute until tender, 6-8 minutes. Pour mixture over a bed of noodles. Garnish with green scallion tops and optional chopped peanuts and sesame seeds if desired.

Recipe adapted from Laura’s Lean Beef.

Braciole: Rolled Stuffed Steak Braised in Tomato Sauce

The Well Floured Kitchen — Fri, 26 Apr 2013 13:55:59 +0000

In a large skillet over medium heat, saute onions and garlic in 2 tablespoons of olive oil until softened. Add spinach and cook until wilted. Add parsley, breadcrumbs and cheese and season to taste with salt and pepper. Remove from heat and set aside.

Put the steak onto a cutting board. Use a mallet and pound steak until it’s approximately 1/4 to 1/3 inch thin. Season with salt and pepper on both sides. Add stuffing down the middle of the steak. Roll up the steak around stuffing and tie steak in 3 to 4 spots with kitchen twine.

Heat a large skillet over medium high heat with the remaining 2 tablespoons of oil. Add steak. Sear steak on all sides. Remove steak from the skillet and set it on a plate. Add the water to deglaze the skillet, scraping up all the browned bits. Add the deglazing liquid, tomatoes, and steak into a large slow cooker.

Put the lid on and cook on high for 6 hours. When it’s done remove the steak roll to a cutting board. Allow it to rest for several minutes then slice it. Serve slices over your favorite pasta, topped with the tomato mixture.

Grilled Top Sirloin with Strawberry Salsa

Jen @ Peanut Butter and Peppers — Thu, 25 Apr 2013 12:04:36 +0000

Place steak in a baggie or shallow dish; set aside.

Mix all the marinade ingredients in a bowl and pour over the steak and refrigerate for at least 2 hours.

Meanwhile, add all of the salsa ingredients together and refrigerate until ready to use.

Just before cooking the steak, bring it to room temperature. To cook the steak, set the grill over medium heat and cook the steak for about 8 minutes per side, depending on how thick the steak is and the desired tenderness you prefer.

Once steak is cooked, cover with aluminum foil and let it sit for at least 5 minutes, that way the juices stay in the steak. Cut the steak against the grain.

Top steak with strawberry salsa.