Vicky’s Filet Mignon Party special

March 23, 2014

Ingredients

  • 1 whole Filet Mignon from Costco
  • Dry Steak Spices from Costco
  • 1 tablespoon Olive Oil
  • 1 table Worsestershire Sauce
  • Butter

 

  1. Cut/Half the Filet steak horizontally into two 1″ thick steak
  2. Mix the olive oil and Worcestershire sauce together
  3. Dip each steak into the oil/sauce mix, coat thoroughly
  4. Rub each steak with the steak spices
  5. Leave steak to marinate if still chilled, it should only be cooked when it has reached room temperature
  6. Heat pan, melt the butter and cook steak on high for about 1 minute each side.
  7. Cover with foil to keep warm to rest the Filet Mignon until ready to serve

* Hot Tip – add a little olive oil to the butter to stop the butter turning brown

 

 

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Fillet Steak Rub – Best BBQ’d Fillet Steak Ever

March 18, 2012

My friend Linda who also has a  Recipe Website made us a delicious Fillet Steak Dinner the other evening. The Fillet steaks had been rubbed with the three ingredients below for a few hours before BBQ’ing on a gas grill and it was the best steak I have truly ever had.

For the Rub

  • Lemon Pepper
  • Pressed Garlic
  • Olive Oil
  1. Sprinkle on the lemon pepper
  2. Press on the crushed garlic
  3. Rub on the olive oil
  4. Cover and refrigerate for a few hours, but remove an hour or so before BBQ’ing to bring to room temperature.
  5. Grill
  6. Rest then slice and arrange on a serving platter
Linda served it with sauted Shitake mushrooms, runner beans, Baked Potatoes (Potatoe filling mashed with sour cream and chives and topped with melted cheese) and a fabulous garden salad.

 

 

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BBQ’d Burgers with herbs and spices

January 15, 2012

This recipe produced really tasty burgers, moist and light, and full of flavor. The trick is to prepare the mixture in advance to let the herbs and spices soak well into the meat. Make the patties just before grilling with a little flour on the hands to avoid a sticky mess and brush both sides lightly with olive oil just before placing on the grill to avoid sticking. Cook for 5 minutes each side at the lowest setting on a gas grill with the lid down for medium, and 6 minutes each side for well done. Top with a slice or two of Jalepeno Chedder Jack cheese and serve when melted.

Serve in a bun with gherkins, lettuce, tomato and onion, or just on the plate with a healthy salad.

Ingredients

  • 1 pound                            Organic minced meat (ground beef)
  • 3 cups                              bread cubes (from fresh bread)
  • 1/2 cup                            milk
  • 1 pack                              HOT taco spices (or mild if preffered)
  • 2 tablespoons                 (heaped) of finely chopped herbs – Rosemary, Thyme, Oregano, Sage
  1. Soak bread in milk until all the bread is thouroughly wet
  2. Squeeze bread by hand to extract excess milk
  3. Discard milk
  4. Put wet bread into a large mixing bowl
  5. Add the herbs and Taco mix and mix well until mushy with a glove or hand inside a plastic bag
  6. This mix should not be wet just moist
  7. Crumble in the meat and mix very well by hand until mushy
  8. With your hand still in the plastic bag gather the mixture into your hand, invert the plastic bag and close.
  9. Refridgerate for at least 4 hours for best results
  10. Roll out mixture (still in plastic bag for cleanest results) into a large thick roll
  11. Divide with a knife into even size pieces large enough to make patties about 3/4″ thick and about 3 1/2″ diameter
  12. Make round, flat patties with bare hands covered in flour to avoid sticking.
  13. Cook when at room temperature for best results.
  14. When ready to Grill or BBQ patties brush lightly with olive oil to them avoid sticking
  15. Turn once at 5 or 6 minutes for medium or well done, respectively

Note: the second time making this I substituted the whole pack of HOT Taco seasoning mix with only half a pack of Mild Chilli seasoning mix (Mc Cormacks) plus a teaspoon of dried chillies – will state favorite shortly

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Robins’ Beef in Ale Casserole

September 25, 2011

Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef  in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.

This recipe serves four.

Ingredients

  • 2 tablespoons sunflower oil
  • 700 grams Diced Beef (Waitrose Mini Diced Beef)
  • 2 large onions,  sliced thickly
  • 2 tablespoons light brown sugar
  • 1 tablespoon plain flour
  • 2 tablespoons balsamic vinegar
  • 500ml  Strong Pale Ale
  • For the accompaniment
  • 2 tablespoons creamed horseradish sauce
  • 1 tablespoon fresh thyme leaves, finely chopped
  1. Pre-heat oven to 150C
  2. Using a large ovenproof and flameproof casserole dish with a lid
  3. Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
  4. Transfer each batch onto a plate and set aside
  5. Heat 1 tablespoon of oil and add the thickly sliced onions
  6. Saute over a low heat for 6-7 minutes until softened
  7. Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
  8. Pour the ale over the onions  and stir until it reaches the boil
  9. Add the beef to the the onions
  10. Season to taste
  11. Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
  12. Stir the  creamed horseradish sauce and the chopped thyme leaves for an accompaniment
  13. Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉

 

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Beef Burgers

January 25, 2011
Ingredients
  • 1 lb Organic Ground Island Beef
  • 1 bread roll crumbed
  • 1/2 onion
  • 1 clove garlic garlic
  • 1/2 red peppers
  • 1 or 2 seeded chillies
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh basil
  • few dashes of  Worcestor Sauce
  • 1 whole egg
  1. Blend all the ingredients except for the breadcrumbs and the meat in a blender
  2. Put the ground Beef in a large bowl, break up and add the blended mixture
  3. Mix the mixture well into the beef by hand
  4. Add the breadcrumbs still mixing by hand
  5. Make into small Balls and Bake or into Patties and grill
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Giles’s Beef or Lamb BURGERS

January 25, 2011
Ingredients
  • 750 g Minced Beef (or Lamb)
  • 1 Bread roll,  crumbed
  • 1/2 onion, blended
  • 2 carrots, blended
  • 1 whole egg
  • 1 teaspoon fresh oregano, finely chopped
  • 1 teaspoon fresh sage, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • S+P
  1. Blend the onion and the carrots
  2. Add to the meat
  3. Mix by hand
  4. Add the egg and mix well
  5. Add the breadcrumbs, herbs and seasoning
  6. Make into Patties and Grill on the BBQ

Absolutely delicious !

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Pennys Beef and Guinness STEW

January 21, 2011

Ingredients

  • 1kg brasing steak
  • 1 tablespoon seasoned plain flour
  • 2 tablespoons oil
  • 25g butter
  • 2 onions sliced
  • 2 carrots diced
  • 290 ml or 1/2 pt Guinness
  • 425 ml or 3/4 pt beef or veg stock
  • 1 tablespoon tomato puree
  • 2 teaspoons ready made mustard
  • 1 bouquet garni (rosemary thyme parsley bay leaves)
  • 2 teaspoons light muscovado sugar
  • 100 g or 4 oz pitted ready to eat prunes
  • handfull fresh parsley chopped
  • salt and pepper to taste
  1. Cut steak into large chunks and toss into seasoned flour.
  2. Saute onions in oil, add steak until brown all over
  3. Add carrots then stir in Guinness gradually, add stock puree and mustard, garni, sugar and salt and pepper
  4. Bring to boil, stir well then cover tightly and simmer (slow cook) 1 1/2 hours+
  5. Add prunes and simmer for another 1/2 to 1 hour until the meat is tender
  6. Serve sprinked with parsley.
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Beef MEATBALLS in Tomato Sauce on Mash with Leaf Spinach

January 17, 2011

Serves 4

Ingredients

  • For the MEATBALLS
  • 2lbs – Organic Ground Beef at room temperature
  • 1 pack – Hot Chilli Spices
  • 2-3 tablespoons – Olive oil
  • ground sea salt
  • For the SAUCE
  • Saute
  • 3  – Maui Onions
  • 3 large – Garlic cloves
  • 1 tablespoon – Butter
  • Blend next four ingredients in a blender
  • 1 can  – Diced Tomatoes, Organic
  • 1 can   – tomatoe Puree
  • 1 cup  – Roughly chopped Basil
  • 1 teaspoon – light cane sugar
  • 1 cup  – White wine (Pinot Grigio)
  • For the MASH
  • 3 large   – Russet Potatoes, peeled and chunked, then rinsed and drained
  • 1/2 cup –  Milk (not heated)
  • 1 tablespoon – Butter
  • Salt to taste
  • For the SPINACH
  • 1 pack  – Frozen Leaf Spinach
  • 2 tablespoons – Sauted Onions and Garlic from above
  • Season to taste
  1. Pre-Heat the oven ( and a large shallow ovenproof dish )to 420 degrees
  2. Peel and chop then rinse and drain the pototatoes and microwave them for 10-15 minutes, turning at least twice, until cooked
  3. Saute onions and pressed garlic in butter on medium heat, turn heat down when starting to brown, remove 1/3 for spinach and remove from heat when translucent
  4. Put ground beef into large mixing bowl, sprinkle in the pack of hot chilli spices while mixing in by hand, and leave to blend flavors
  5. Blend Sauce ingredients in a blender until smooth, and to Sauted onions in the pan.
  6. Add wine to blender and give it a quick whizz to rinse the sauce, and add that to the sauce, stir well.
  7. Cook sauce (with lid) on low heat until ready to add to semi cooked meatballs later (max 20mins)
  8. Remove dish out of the hot oven, add the Olive oil, and sprinkle in gound sea salt
  9. Use hands to make meatballs about 1 1/2″ diameter. Place them into the prepared hot dish. Space them evenly
  10. Place meatballs into oven for  15 minutes or until cooked half through, basting once after about 10 minutes.
  11. Add sauce around the meatballs, and cook for a further 10-15 minutes. Turn heat down to 400 if they are browning too fast.
  12. Remove Pototatoes from microwave when cooked, and replace with the spinach, and cook about 5-8 minutes until cooked
  13. Meanwhile add the butter and 1/2 the milk to the pototoes and use Mixer to make the Mash adding the remaining milk (more if needed)
  14. Before serving : Blast Mash in Microwave for at least 2 minutes and the Spinach for 1 minute if cooled
  15. Add the saved sauted onions to the hot spinach
  16. Remove meatballs from oven, turn off oven and hob…
  17. and serve…
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