Tag Archives: beef

Carpaccio of Beef with Asparagus and Tomato Salad

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Carpaccio of Beef with Asparagus SaladCarpaccio of Beef is usually a raw beef appetizer, but in this recipe you can cook the beef to your likeness.

1 pound lean beef tenderloin
1/4 t salt
freshly ground pepper
1 pound thin asparagus
10 ounces tomatoes – chopped
1/4 c fresh basil, chopped
10 ounces baby lettuce
freshly ground pepper
3 T red wine vinegar
1 1/2 T olive oil
1 T water
1 t grained Dijon mustard
freshly grated pepper
Anchovy-Caper Dressing
4 ounces fat-free ricotta
1 c non-fat plain yogurt
1/4 c red wine vinegar
2 t capers
2 t anchovy paste
1 shallot, chopped
2 cloves garlic, chopped
1/4 c fresh basil leaves
1/4 c flat leaf parsley
freshly ground pepper

1. Preheat oven to broil
2. Salt and pepper the beef. Broil or grill until done to your desired degree. Set aside for at least 20 minutes.
3. Cook the asparagus in 2 tablespoons water in the microwave. Place in ice water to refresh. Drain and place in bowl. Add the chopped tomato and basil.
4. Make vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
5. Using a food processor with a metal blade, combine the ricotta, yogurt, vinegar, capers, anchovy paste, shallot, garlic, parsley, basil and pepper until smooth. Refrigerate until ready to serve.
6. Toss the asparagus with 1 tablespoon of the vinaigrette. Toss the tomato and chopped basil with 1 tablespoon of the vinaigrette. Toss the lettuce with the remaining vinaigrette and place in the center between the vegetables.
7. Slice the beef against the grain into paper thin slices. Arrange on the plate and drizzle each serving with 2 tablespoons (30 ml) of the Anchovy-Caper Sauce. Serve immediately.

Snowy-Day Beef Stew

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Beef Stew Ingredients:

1     tablespoon olive oil
1     medium onion, chopped
3     large cloves garlic, minced
6     scallions
12     ounces mushrooms
2     pounds lean beef
2     tablespoons flour
1 1/2     teaspoons crushed dried thyme
1/2     teaspoon crushed dried oregano
1/4     teaspoon crushed dried rosemary
1     28-ounce stewed tomatoes
3 to 4     canned chipotle chilli’s
2     cups canned beef broth
1/2     cup red wine
1     10-ounce frozen peas
2     tablespoons chopped parsley for garnish (optional)

Directions:

1.    Heat oil in a large non-stick skillet over medium-low heat. Add onion, garlic, scallions, and mushrooms. Sauté, stirring often, until vegetables are wilted and most of the liquid is absorbed. Transfer vegetables to a bowl and set aside.
2.    Coat the steak cubes with flour, thyme, oregano, and rosemary. Lightly coat the skillet with cooking spray and place over medium-high heat. Add steak pieces and brown on all sides, about 6 minute’s total cooking time.
3.    Transfer steak and reserved vegetables to a large soup pot or Dutch oven. Top with stewed tomatoes, chipotle chilli’s, beef broth, and wine. Stir to combine. Partially cover and simmer for about 1 hour, until steak is tender.
4.    Stir in peas and cook, covered, until peas are just tender, about 5 minutes.
5.    If using, sprinkle with parsley and serve hot.

Beef in Red Wine

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Ingredients:

olive oil cooking spray
3     slices turkey bacon
3     pound piece rump roast
1     large onion
2     ounces grated carrot
3     large cloves garlic
1     cup red wine
1     bay leaf
4     sprigs thyme
1/4     cup chopped parsley
2     large Russet potatoes
2     medium carrots
1     pound green beans
cooking spray
8     ounces mushrooms
freshly ground pepper
Directions:

1.    Lightly coat a large non-stick skillet with cooking spray. Add the turkey bacon and sauté until it begins to crisp. Add the beef, and brown.
2.    Transfer turkey bacon and beef to crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme and parsley. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 minutes.
3.    When beef is almost done, cook potatoes in boiling water to cover until almost tender, about 10 to 15 minutes. Add carrots and green beans. Continue to cook for another 4 to 5 minutes. Drain vegetables and keep warm.
4.    Meanwhile, lightly coat a large non-stick skillet with cooking spray. Add the mushrooms and sauté over high heat until mushrooms are tender and all liquid is absorbed.
5.    Transfer beef to a carving board and let stand for 10 minutes before slicing. Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.
6.    Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef. Season to taste with pepper. Serve immediately.