Tag Archive for: beef

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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Filet avec Béarnaise

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  • 4 pieces filet mignon
  • 1-2 cloves garlic
  • 1 Tbsp. butter + 1 Tbsp. olive oil
  • 2 Tbsp. minced shallot
  • 1 tsp. tarragon
  • 2 Tbsp. red wine vinegar
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 c. melted butter, still warm

Cut garlic in half and rub cut side over filets. Melt 1 Tbsp. butter with olive oil in skillet over medium high heat. Cook filets to desired doneness, 3-4 minutes per side. Meanwhile for béarnaise, combine shallot, tarragon, and vinegar in small saucepan; cook over medium heat, stirring often, until liquid is almost evaporated. Transfer to blender; add egg, Dijon, and lemon juice. Whirl to mix well before adding melted butter, a few drops at a time to begin, then a thin steady stream. To serve, place filet on plate and spoon béarnaise sauce over.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Beer Balls

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Serves 6-8

Meatballs:

  • 1 lb. ground beef
  • 1 small onion, finely chopped
  • 1 egg ½ cup bread crumbs
  • Salt and freshly-ground pepper

Sauce:

  • 1 cup catsup
  • 1 cup beer
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 3 tablespoons Worcestershire
  • Salt and pepper

Combine meatball ingredients.  Shape into miniature meatballs and brown in a small amount of shortening.  Drain on paper towels. Boil sauce ingredients for 10 minutes. Pour over meatballs and simmer 3 hours. Serve hot. It’s easy to make up a multiple batch. Freeze meatballs and sauce in separate containers.  Take out only what you might need and simmer at that time.

The recipe is from A Cooking Affaire, Butcher Block Press, PO Box 6, Medicine Lodge, KS67104.

Serve with Cooper-Garrod Cabernets

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London Broil Marinade

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Serves 6-8

  • 1/4 cup salad oil
  • 1/4 cup bourbon
  • 1/4 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground pepper
  • 1 London broil, about 2 lbs.

Whisk together marinade ingredients. Pour over London broil and refrigerate overnight, turning occasionally.  Drain before grilling or broiling meat, about 7 minutes on first side and 5 minutes on second for medium rare.  Cooking times will vary based on meat thickness and heat source.

Accompany with Cooper-Garrod Cabernet Sauvignon

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