Beef Carnavon Recipes

BEEF CARNAVON

Steps:

• Pastry:.
• In a large bowl mix together flour, butter, shortening and salt until mixture resembles coarse meal.
• Pour lemon juice and 10 tablespoons ice water over mixture and toss lightly.
• Gather into a ball;if any crumbs remain add a little more water to form mass and add to ball.
• Wrap and refrigerate until ready to use.
• Beef:.
• Preheat oven to 450 degrees.
• Trim filet well (or have butcher do it).
• Rub meat with butter and pepper.
• Turn ends under if necessary to retain uniform thickness in filet and tie with butcher's twine.
• Place meat thermometer in filet.
• Roast on rack until temperature reads 120 degrees, about 20 minutes.
• Remove from oven; flame with cognac.
• Reserve pan and drippings to make sauce.
• Cool meat on rack,remove string(if used) and then refrigerate.
• While meat is cooling, prepare the duxelles mixture.
• Duxelles:.
• Melt butter in a large skillet.
• Saute shallots until translucent.
• Add mushrooms; cook slowly over low heat until mushrooms loose moisture, turn dark, and develope a dry look.
• Add salt to taste; chill.
• Assembling:.
• Roll pastry out 1/4 inch thick to envelope meat completely,allowing an overlap at bottom and ends.
• There may be excess of pastry depending on size of meat.
• Spread pastry with chilled duxelles.
• Place filet in center; sprinkle with salt.
• Bring edges of pastry together,paint with egg white and secure.
• Place seam side down on a baking sheet.
• Cut small leaves from pastry scraps and fasten to roll with egg white.
• Mix yolk and cream and brush roll completely.
• Let dry 3 or 4 minutes.
• Refrigerate until ready to complete baking.
• Preheat oven to 425 degrees.
• Place filet on a cookie sheet and bake 10 minutes.
• Reduce heat to 375 degrees and continue baking 20 to 23 minutes longer.(At 20 minutes the meat will be quite rare.).
• Remove from oven and let stand 10 minutes befoer carving.
• Garnish with watercress or parsley.
• Serve with Sauce Espagnole.
• Sauce Espagnole:.
• Melt butter in a 1 1/2 quart saucepan.
• Add next 5 ingredients and cook over low heat, stirring constantly, about 12 minutes, or until vegetables are soft and beginning to brown.
• Remove from heat and blend in flour.
• Increase heat to medium and continue cooking, stirring constantly, until roux turns hazelnut brown. (This seems to take a long time, but you must be patient. Once it begins to brown it darkens rapidly so be careful that it does not burn.).
• Stir in broth and wine.
• Bring to boiling point and simmer 30 to 40 minutes.
• Add tomato paste and pepper.
• Taste and add salt,if needed.
• Saute mushrooms briefly in a little butter and add to sauce just before serving.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

EASY CORNED BEEF AND CABBAGE

Steps:

• Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
• Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

ROAST BEEF SIRLOIN & BéARNAISE DAUPHINOISE

Steps:

• Leave the beef at room temperature for 1 hr before cooking. For the dauphinoise, heat the butter in a saucepan over a medium heat. Once foaming, add the shallots and a pinch of salt and fry for 10 mins or until softened. Add the vinegar and reduce it by half, then pour in the cream and milk. Tip in the garlic and tarragon stalks and bring to a simmer. Take off the heat and set aside to infuse for 30 mins.
• Tip the mixture into a bowl, scoop out the garlic and tarragon stalks, and discard. Whisk through most of the chopped tarragon, the egg yolk and some seasoning. Mix the potato slices through the infused cream until they are fully coated, then arrange in overlapping layers in a buttered 30cm round dish. Pour over any remaining liquid, scatter with the gruyère and set aside.
• Heat the oven to 220C/200C fan/gas 7. Heat the olive oil in a large non-stick pan over a high heat. Add the beef and fry for 5-7 mins, on all sides, until the fat is golden brown. Remove and put in a roasting tin. Bash the peppercorns and salt together with a pestle and mortar, and rub this over the fatty parts of the meat. Cut the garlic bulb in half through the cloves, then add to the tin.
• Turn the oven down to 180C/160C fan/gas 4. Put the beef in the oven to cook for 55 mins-1 hr 5 mins (for medium-rare). Put the dauphinoise on the lower shelf to cook for the same amount of time, then add the carrots to the roasting tin for the last 25 mins. A cooking thermometer should read 55C when the beef is cooked. Cover with foil and leave to rest for 25 mins.
• Make the dressing by whisking all the ingredients together with some seasoning, then toss with the watercress. Serve the beef thinly sliced with the dauphinoise, carrots, the roasted garlic and the lightly dressed watercress leaves.

TARRAGON BEEF STEW WITH VERMOUTH

Steps:

• Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
• Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
• Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.