Tag Archive for: beef

Stir-Fry with Beef and Asparagus

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  • ¾ – 1 lb. flank steak
  • ¼ c. soy sauce
  • 2 Tbsp. sugar
  • 2 Tbsp. aji-mirin
  • 1 Tbsp. sesame oil
  • 2 cloves garlic, minced
  • 10 large asparagus spears
  • 2 scallions
  • 3 Tbsp. sherry
  • 1 tsp. cornstarch
  • 1 ½ tsp. peanut oil
  • Cooked rice for serving

Slice flank steak across the grain.  In a medium bowl, whisk together soy sauce, sugar, aji-mirin, sesame oil, and garlic.  Add beef, stir to coat; marinate 30-60 minutes at room temp. Cut asparagus into 1” pieces.  Slice scallions on the diagonal.  Whisk together sherry and cornstarch.  Heat oil in a wok or saute pan.  Use a slotted spoon to add beef, reserving marinade.  Stir fry until almost cooked through.  Add asparagus; stir fry 2-3 minutes more.  Whisk sherry/cornstarch mixture into remaining marinade; add to wok.  Cook, stirring, until sauce thickens.  Serve over rice.  Garnish with scallions.

Accompany with Cooper-Garrod F6F Hellcat

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Doris Cooper’s Chili

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  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 clove garlic, pressed
  • 15 oz. can chili beans with sauce
  • 15 oz. can petite diced tomatoes
  • 15 oz. can tomato sauce
  • 3 Tbsp. Williams chili seasoning
  • 6 oz. can tomato juice (Can use 2 cans)
  • 15 oz. can beef broth, as needed

In a large pot, cook crumbled ground beef with onion and garlic until beef is no longer pink.  Remove from heat and discard fat liquids.  Add chili beans, diced tomatoes with juices, tomato sauce, chili seasoning, and tomato juice.  Stir to combine.  Return to simmer and cook down so flavors meld.  Add beef broth as needed for desired consistency.  Recipe can be doubled or tripled!  Enjoy as is or serve with your favorite toppings.

Accompany with Cooper-Garrod F-7U Cutlass

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Beef Tenderloin with Cherry/Pepper Sauce

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Serves 4

  • 4  6-oz. beef tenderloin steaks
  • 1 ½ tsp. flour
  • 2 tsp. black peppercorns, crushed
  • 2 Tbsp. dried cherries, strip sliced
  • 14 oz. can low salt beef broth
  • 14 oz. can low salt chicken broth
  • 2 c. Madeira
  • 1 shallot, finely chopped
  • 2 ½ Tbsp. butter, divided

In a large saucepan, sauté shallots in 1 Tbsp. butter 2 minutes, until soft.  Add Madeira; boil 15 minutes or until reduced to ½ c. Add broths, cherries, and peppercorns.  Simmer 30 minutes or until reduced to 1 ¼ c.  Mix 1 ½ tsp. melted butter and flour in small bowl. Gradually whisk into sauce; simmer until slightly thickened.  Salt and pepper to taste.  Heat 1 Tbsp. butter in heavy skillet over high heat.  Add steaks and cook as desired, about 5 minutes per side for medium-rare.  Transfer to plates, spoon sauce over, and serve.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Filet with Merlot Reduction

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Serves 2

  • 1/2 c. beef broth
  • 1/4 c. Cooper-Garrod
  • Merlot
  • 1 tbsp seedless raspberry jam
  • 1/4 tsp. freshly ground pepper
  • 2 slices bacon
  • 2 beef filets

In a saucepan over high heat, whisk together broth, Merlot, jam, and pepper. Bring to a boil and reduce to about 1/3 cup. Meanwhile, wrap one slice of bacon around the side of each filet, securing with a toothpick as necessary. Preheat a skillet and sear the bacon sides; continue with the top and bottom of the filet, about 3-4 minutes per side, or longer for desired doneness. Put steaks on warmed plates and spoon sauce over to serve. Salt and pepper to taste.

Accompany with Cooper-Garrod Merlot

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Sauce “Marchand de Vins”

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  • 1 Tbsp. butter
  • 3 Tbsp. minced shallots
  • 1 c. red wine
  • 1 tsp. flour
  • ½ c. beef stock, warmed
  • 2 Tbsp. minced parsley
  • 1 Tbsp. butter
  • ½ tsp. lemon juice
  • Salt and pepper to taste

This sauce graces a well-browned cut of beef, such as rib-eye steaks. Brown the meat to desired doneness in a sauté pan; remove to a plate and tent with foil to keep warm. Pour the cooking fat out of the pan. Melt 1 Tbsp. butter in pan and cook shallots, stirring, about 2 minutes until softened. Add wine and cook over high heat until reduced by 2/3. Whisk flour into warmed beef stock; add to reduced pan mixture, stirring to cook down again. When reduced and thickened, remove from heat. Whisk in 1 more Tbsp. butter to thicken. Add parsley and lemon juice; salt and pepper to taste. Serve over prepared steaks.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Wine Braised Short Ribs

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Serves 4

  • 2 Tbsp. vegetable oil
  • 2 1⁄2 lbs. boneless short ribs
  • Flour for dredging
  • Salt and pepper
  • 2 Tbsp. unsalted butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 Tbsp. tomato paste
  • 2 Tbsp. flour
  • 750 ml. dry red wine
  • 2 c. chicken stock

Preheat oven to 300 degrees; place rack in lower third. Salt and pepper meat. Dredge in flour; shake off excess. Heat oil in 5-quart Dutch oven and brown meat. Remove; discard cooking oil. Melt butter in Dutch oven. Add onion, carrot, and celery. Cook until lightly browned, stirring frequently. Add tomato paste, then 2 Tbsp. flour; cook 1 minute, stirring. Add wine and chicken stock, stirring to loosen browned bits. Return meat to Dutch oven; stir to cover in liquid. Cover and braise in oven for 2 to 2 1⁄2 hours, turning meat twice, until tender. Remove meat and tent with foil to keep warm. Strain solids from sauce; skim off fat. Return liquid to Dutch oven; boil until reduced to 2 cups. Return meat to sauce and simmer until heated through.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Skewered Beef and Red Onions

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Serves 4-6

  • 2 lbs. top sirloin, cut into
  • 2-inch cubes
  • 4 Tbsp. olive oil
  • 1 Tbsp. ground cumin
  • 2 red onions, cut into eighths

Toss beef cubes with olive oil in a large bowl. Sprinkle with ground cumin and mix well to coat. Let marinate at room temperature 45 minutes. Alternate beef cubes and red onion wedges onto grilling skewers. (If using wooden skewers, soak 30 minutes prior to this step.) Brush prepared skewers with oil mixture left in bowl. Grill over hot coals, turning occasionally, until well browned and done, about 10-15 minutes.

Accompany with Cooper-Garrod Syrah

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Tirolean Cordon Bleu

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Serves 4

  • 1 1/2 lbs top sirloin steak
  • 1 garlic clove, halved
  • 1/4 tsp. each: marjoram, salt, and freshly ground pepper
  • 8 thin slices Black Forest ham
  • 6 oz Gruyere, thinly sliced
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. chopped parsley
  • 1/2 cup red wine
  • 1/4 cup beef stock

Cut meat into 4 serving pieces and make a pocket slit in each. Rub cut side of garlic over steaks; rub with the mixed spices. Insert a slice of ham and several slices of cheese into the pocket. Melt butter in a large sauté pan over medium heat; brown the steaks nicely on the first side, turn and repeat on the second side. Place several slices of cheese atop the steaks, top with a slice of ham. Carefully flip the steaks and cook until ham is browned and cheese melted. Remove to warmed platter, ham side up, and tent with foil. Deglaze the pan with wine, scraping up any browned bits. Add beef stock and reduce by half. To serve, sprinkle steaks with parsley and spoon sauce over.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet

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Plank-Roasted Beef Medallions with Rosemary Sauce

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  • 6 beef tenderloin medallions (approx. 5 oz. each)

Marinade:

  • 1 c. olive oil
  • 1⁄2 c. dry red wine
  • 1 Tbsp. garlic, finely chopped
  • 2 tsp. Dijon mustard
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground pepper

Sauce:

  • 2 c. beef broth
  • 1 sprig fresh rosemary
  • 2 tsp. finely chopped garlic
  • 1⁄4 c. dry red wine
  • 2 tsp. cornstarch, dissolved in 1 Tbsp.
  • water
  • Salt and freshly ground pepper to taste

Soak a cedar roasting plank. Mix marinade ingredients in large Ziploc. Add the beef; turn to coat. Refrigerate for 1 hour. Heat oven and plank to 350 degrees. Remove beef from marinade; arrange in center of heated plank. Roast 20-25 minutes until desired doneness or internal temperature reaches 160 degrees.

Prepare sauce in a medium-size saucepan. Combine beef broth, fresh rosemary, garlic and wine; bring to a boil, then reduce heat to low. Partially cover and cook 20 minutes. Bring sauce back to a boil; whisk in dissolved cornstarch and cook until slightly thickened. Salt and pepper to taste. Strain through a fine mesh sieve. Spoon sauce over tenderloin when plated and garnish with fresh rosemary to serve.

Reprinted by permission: “Savory Flavors with Wood” – www.naturescuisine.com (out of print)

Accompany with Cooper-Garrod Merlot

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Beef Medallions with Sun-Dried Tomato Béarnaise

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Serves 4

  • 1⁄4 c. white wine vinegar
  • 1⁄4 c. vermouth
  • 1 Tbsp. minced shallots
  • 1⁄2 tsp. tarragon
  • Salt and pepper
  • 1 Tbsp. sun-dried tomatoes, chopped
  • 3 egg yolks
  • 4 oz. butter, melted
  • 3 Tbsp. tomato paste
  • 1 1⁄2 lbs. beef tenderloin
  • 2 Tbsp. butter

For the Bernaise: combine vinegar, vermouth, shallots, tarragon, salt and pepper in small saucepan. Reduce over medium heat to about 2 Tbsp. liquid. Set aside. Whirl egg yolks at high speed in a blender about 1 minute. With machine running, pour in reduction; add tomatoes. Still running, slowly pour in melted butter. Incorporate tomato paste last for smooth mixture. Season to taste.

For the Beef: slice tenderloin into 8 pieces, about 1” thick. Season to taste. Melt 2 Tbsp. butter in sauté pan until foaming. Add beef medallions and brown both sides over high heat. Plate two medallions for each serving, spooning Bernaise over and garnishing with sun-dried tomato as desired.

Accompany with Cooper-Garrod Cabernet Sauvignon

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