Recipe Tag: Other Cuts

Place one teaspoon of the olive oil in a large skillet over medium high heat.

When the pan is hot add the steaks and cook for two minutes on each side. Remove from the pan to a warm plate.

Add the second teaspoon of olive oil to the pan and then the shallots and garlic.

Cook, stirring frequently, for about 4 minutes until the shallots begin to soften.

Add the mushrooms and cook for about 10 minutes. Toss frequently.

When the mushrooms are browned add the Worcestershire sauce, salt, pepper, beef broth and lemon juice. Cook until the sauce is hot.

Return the steaks to the pan.

Add the brandy, and using a match, light the alcohol and let cook until the flames die down. Cook for about two minutes, letting the steak heat and the sauce reduce.

Combine the Dijon mustard, cornstarch, and milk. Whisk until smooth.

Add the mixture to the pan and stir until well blended.

Cook for about 1 minute, stirring continuously.

Add the butter and parsley and cook until the butter is melted.

Serve the steak topped with the sauce.

Preheat the oven to 350°F.

Coat the steaks with the Dijon mustard and then pat the ground pepper into the steak until it is well coated.

Place a large skillet over medium-high heat.

Add the olive oil and swirl until the pan is coated, then add the steaks.

Cook the steaks for about 4 minutes on one side.

Adjust the heat to keep the pepper from burning.

Turn the steaks and place the pan in the oven.

Cook for another 6 – 7 minutes for medium rare.

Remove the steaks to a cutting board to rest.

Place the pan over medium heat and add the olive oil.

Increase the heat to high and add the red wine and vegetable stock.

Cook for about 3 minutes until the liquid is reduced to about half.

Add the butter and salt.

Remove the pan from the heat.

After the pan has cooled slightly add the sauce in the pan to the sour cream.

Blend well and serve on top of the steaks.

Preheat oven to 450°F. Place a large grill pan or skillet in the oven.

While the oven is preheating spray a medium skillet with olive oil. (The pan should be large enough so that the mushrooms are not crowded.)

Place over medium-high heat and add the mushrooms. Cook the mushrooms tossing occasionally so they begin to brown on all sides. As the mushrooms caramelize add the onion and olive oil. Toss and then add the butter, salt and pepper. Remove from the stove while the steak is cooking.

Spray the hot pan in the oven lightly with olive oil. Place the steaks in and close the oven. Cook on one side for about 6 – 9 minutes depending on how you like your steak. Turn and cook for about half the time (3 – 5 minutes).

After turning the steak add the thyme to the mushroom mixture. Stir well.

When the steak is ready serve over Mashed Yams topped with the sautéed mushrooms.

Preheat the oven to 225°F.

Place the oil in a dutch oven or medium stock pot over medium high heat. When the oil is hot, add the bottom round to the pot.

Sear the meat on each side for about 2 minutes per side.

Add the water and remove from heat. Add the bay leaves, sage, salt, pepper and onion and stir.

Cover the pot and place in the oven. Let roast for 3 hours.

Remove the pan from the oven (be careful when taking the lid off).

Remove about half of the onions and liquid and place in a blender or food processor.

Puree until smooth and set aside.

Add the potatoes and carrots to the pot. Return the pot to the oven for another 60 – 90 minutes.

Remove the roast from the oven and place the roast on a plate.

Add the pureed onions to the pot and stir well to thicken the gravy.

Serve beef, potatoes and veggies topped with gravy.

Preheat the oven to 425°F. Place a large skillet in the oven.

Place the hanger steaks in a bowl with the olive oil, red wine vinegar, balsamic vinegar, tomato paste, water, salt, pepper and Dijon mustard. Toss the steaks well to thoroughly coat with the sauce.

When the pan is hot , spray the pan with oil and add the hanger steaks. Reserve whatever marinade doesn’t cling to the steaks.

Cook for about 5 – 7 minutes and turn. Place the rest of the sauce on top of the steaks. Cook for another 5 – 7 minutes for medium rare.

Remove the pan from the oven and place the steaks on a cutting board. Let them rest for a few minutes. While they are resting add the water to the pan 1 tablespoon at a time whisking to create a sauce. Use more water if needed but don’t make the sauce too thin.

Slice the steaks and place it on a plate and top each with half of the sauce.

Preheat the oven to 450°F. Place a 12 inch non-stick skillet in the oven.

Mix the minced herbs together and place on a plate.

Pour the maple syrup onto a second plate.

After the steaks are trimmed and you are ready to begin cooking, sprinkle the meat with the salt and pepper. Dip one side of the steak in the maple syrup and then turn to coat thoroughly.

Dip the coated steak in the herbs, turning to coat completely. Pat the herbs in place. Repeat for each steak. If there is left over maple syrup or herbs, recoat the steaks.

Remove the hot pan from the oven and spray lightly with oil. Immediately add the steaks to the hot pan so that they sear well. Return the pan to the oven and cook for about 4 minutes on the first side. Turn the steak to sear the other side and return to the oven.

Cook on the second side for about 6 minutes for rare.