Beef Recipes

Blackened Beef Tenderloin:

Mix the first 14 dry ingredients together
Coat the steaks with oil and then dip them into the spices
Over high heat, heat oil until hot and sear both sides of steaks until the spices turn black in color
Finish in a preheated 350°F oven to desired doneness

Blackened is a cooking technique made famous by New Orleans's chef Paul Prudhomme by which meat or fish is cooked in a cast iron skillet that has been heated until almost red hot. Prudhomme's original specialty was blackened redfish. The food is customarily rubbed with a CAJUN spice mixture before being cooked. The extra hot skillet combined with the seasoning rub gives food an extra crispy crust
You can use other cuts of beef such as striploin in place of the tenderloin
You can use other meats such as chicken, pork or fish in place of the beef
Serve with potato or rice and veg.
You can vary the spices to make more hot or less
When searing you will get lots of smoke off of the spices. You will need to work under a range hood

In a sauce pot heat butter, cook onions and beef until browned
Dust with flour, to absorb the butter and fat, brown while stirring, then stir in the beef stock
Simmer for 15 to 20 mins. stirring occasionally so it does not stick to the bottom and burn
Season to taste, finish with sour cream
Serve over egg noodles and garnish

Stroganov is a preparation of thinly sliced beef coated with a cream based sauce and garnished with onions and mushrooms
This traditional dish of classic Russian cookery has been known in Europe, in various forms, since the 18th century.
The Stroganovs were a family of wealthy merchants, financiers and patrons of the arts, originally from Novgorod
Serve on cooked pasta or rice, in place of the egg noodles
Put a spoon full of sour cream on top for a garnish
Can be garnished with a dill pickle fan, fresh sprigs of dill or parsley, sprinkles of paprika, etc.

Coat steaks with a little oil and sprinkle the black peppercorns over both sides
In a skillet heat 2 T. of oil and sear the peppered steak on both sides. Remove from the skillet and place to the side for future use
Sauté the shallots and green peppercorns until tender, flambé with brandy then add wine and reduce by half
Add the sauce to the sautéd mixture and bring to a boil
Finish cooking steak in the simmering sauce then add the cream and garnish with the chives

You can use other cuts of beef such as tenderloin
For a well done steak, finish cooking them in a hot oven, then place them into the sauce to finish them off
Serve with potato and veg.
Do not pour brandy from the bottle into the pan, always measure separately and stand back

Cut steaks into 4 oz. portions, rub with garlic and pound out with a mallet on both sides. Dip in the flour
Heat the oil in a large heavy casserole dish and sear the steaks on both sides
Add the four veg, when turning the steaks to the second side
Pour the stock and sauce over top and bake in a preheated 300°F oven, covered, for approx. 2 hours
With a ladle or spoon degrease drippings
Season to taste

Serve with mashed potato or rice
Other more expensive cuts of beef can be used
The term 'Swiss Steak', referring to a cut of beef that has been pounded thin and floured before being cooked, may have come from 'swissing', a British term for cloth run through rollers to smooth the cloth

Cut the steaks into 2 pieces each, pound out with a mallet and coat with the mustard
Heat oil in a sauté pan, sear both sides of the steaks,
Remove steaks, sauté shallots, Flambé with the cognac, add sherry and reduce by half
Add brown sauce, simmer and finish steaks in it

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