Archive for the ‘Beef’ Category

I’ve also just made the artichoke puree and set it out as a dip – very nice to have a heavy veggie dip on hand for those vegetarians at the buffet. 


1 14 oz can artichoke hearts, drained

3 tablespoons mayo

3 tablespoons grated Parmesan cheese (or a pinch extra – cheese is always good)

1 tablespoon fresh lemon juice

¾ teaspoon dried tarragon

1 teaspoon lemon rind

2 garlic cloves minced

¼ teaspoon ground nutmeg

¼ teaspoon cayenne pepper


Sliced French bread (or you could use cocktail rye, but I don’t love it)


2 8oz beef tenderloin steaks (about 1 inch think)

2 teaspoons vegetable oil


2 handfuls of small arugula leaves

Thinly shaved parmesan cheese (for garnish)


Puree artichokes in the processor until almost smooth, add mayo, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne.  Process until well blended.  Transfer to a small bowl, season with salt and pepper.  (I use an actual blender, and either I have a cheap blender, or this takes a while to get blended.  Be prepared to pause and stir the contents to really be able to get it blended smooth. 


Heat oil in heavy skillet over medium – high heat.  Season steaks with salt and pepper.  Place steaks in skillet and cook (about 5 minutes per side for medium rare).  Transfer to a plate and allow to cool.  Can be made a day ahead and just brought to room temperature before assembling. 


Slice French bread and toast (350 oven – until light brown). 


Spread 1 teaspoon artichoke puree on toast, top with arugula leaf.  Cut each steak across grain into thin strips.  Starting at 1 short end, roll up each beef strip, and place on top of arugula leaf.  Garnish with shaved Parmesan. 




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¼ cup vegetable oil

3 lbs stew beef cut into 1 inch pieces

8 garlic cloves, minced

8 cups of beef stock

3 tablespoons tomato paste

1 tablespoon dried thyme

1 ½ tablespoon Worcestershire sauce

3 bay leaves


4 tablespoons (1/2 stick ) butter

3 lbs russet or Yukon gold potatoes cut into ½ inch pieces

1 large onion

2 cups ½ inch pieces peeled carrots


Heat oil in heavy large pot over medium high heat.  Add beef and sauté until brown on all sides, about 5 minutes.  Add garlic and sauté 1 minute.  You may need to do several batches to do all the beef and not crowd the pan.  Add beef stock, tomato paste, thyme, Worcestershire sauce and bay leaves.  Stir to combine.  Bring the mixture to a boil, then reduce the heat to medium low, then cover and simmer 1 hour. 


Meanwhile, melt butter in another large pot over medium high heat.  Add potatoes, onion and carrots.  Sauté Vegetables until golden, about 20 minutes.  Again – you may need to do this in batches.  Add the vegetables to beef stew.  Simmer uncovered until vegetables and beef are very tender about 40 minutes.  Spoon off fat (or refrigerate over night and remove the fat – beef stew really is better the next day). 

Serve with a salad and a nice crusty bread, and you have a great fall meal. 

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