Category Archives: Beef

BEEF TENDERLOIN & Horseradish Sauce

Happy New Year!

From a tiny BEACH kitchen:

New Year’s Eve is our favorite night to stay home.   The following dinner entree post was my contribution to the 2012 kick off meal.  We cooked the tenderloin in the oven, but this could have just as easily been done on a grille.  The accompanying horseradish sauce was a big hit!- as was the ’96 Chateau Souverain from Alexander Valley ~ thanks to Brian and Ellen Russo.  Friends relaxing in front of a roaring fire with Dan and Amy playing guitar and fiddle in our living room made it a special night to remember.

Ingredients:

Mustard Horseradish Sauce:

  • 3/4 cup good mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1/2 tablespoon prepared horseradish
  • 2 tablespoons sour cream
  • Kosher salt
Simply mix well and refrigerate up to a day ahead of serving.  This sauce is also wonderful served on a roast beef sandwich with crusty bread, arugula, tomato and thinly sliced red onion.

For the BEEF:

  • 2 to 3 pounds fillet of beef, trimmed and tied
  • 1 tablespoon unsalted butter, at room temperature
  • 1 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper

Preheat the oven to 500 degrees F.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 15 minutes.  Turn the oven down to 375 and cook beef to 140 degrees for medium rare or 150 degrees for medium.  An instant read thermometer is perfect for this.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 5 minutes. Remove the strings and slice the fillet thickly.

Note: This recipe was adapted from Barefoot Contessa, one of my favorite Food TV chefs.

~Sheryl

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Rita’s Greek Meatloaf

From Rita:

I was invited to compete in a meatloaf contest at our yacht club.   Growing up in a Greek home with a YiaYia (aka: grandmother), as well as a mother who only cooked mostly Greek cuisine,  meatloaf was NEVER made.. really and truly NEVER! Not being sure about how to  make a meatloaf,  I decided to take the flavors that I loved best and create my own meatloaf recipe.  I must say it came out tasty and I actually placed in the top 3–  I was elated!  You can also use this same recipe to form patty’s to make Greek burgers.  Either way, you will WOW your friends with a flavor I can guarantee they will love.

  • 1 pound ground beef (85% variety)
  • 1 pound ground lamb
  • 1 medium onion finely minced
  • 15 pitted Kalamata olives, finely chopped ( supermarket olive bar)
  • 1 cup crumbled Feta cheese
  • 2 level tablespoons dried oregano ( rub the dry leaves in the palms of your hands before dropping into the bowl to awaken the flavor)
  • 2 level tablespoons dried granulated garlic powder( not garlic salt)
  • 1 teaspoon salt ( do not overdo as the Feta will add salt to the meatloaf)
  • 1 tablespoon pepper ( freshly ground is best)
  • 2 large eggs lightly beaten
  • 1/2-3/4 cup seasoned bread crumbs
  • 1  15 oz. can unseasoned petite diced tomatoes, drained really well
Preheat oven to 375 degrees.  Place all ingredients in a large bowl and mix well.  Do not mix it to death,  just enough to bring it all together evenly.
Lay a long piece of foil on a counter and rub olive oil on it.   Pour the mixture on the foil. (See below)  Here is where you will form the loaf.   It goes into the oven to cook through – about 50 minutes.  Remove.   Let meat rest for 10 minutes before cutting.

OLD FASHIONED BEEF STEW

From a tiny BEACH kitchen:

Here is another classic crockpot recipe…… I don’t have a picture of the finished dish.  Oops!  We ate it all before I realized I didn’t get the finished shot- the stew was THAT GOOD!   (Use your imagination.)

I did, however, take a shot of the actual beef stew recipe I have been using forever.    The recipe booklet came out of the crockpot box many years ago.

INGREDIENTS

  • 2 pounds beef stew meat
  • 4 potatoes, peeled and diced
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp worcestershire sauce
  • 1 1/2 cup beef broth
  • bay leaf
  • 1/4 cup flour
  • paprika
  • salt and pepper

CLASSIC BEEF CHILI

From a tiny BEACH kitchen:

Have you felt a chill in the air since Labor Day?  Time to get out the crockpot! 

Making chili is “ALL in the cans” … a friend recently told me.  This simple recipe is great to whip together in the morning before leaving for the office.   Your house will smell amazing when you return.  Or, get a crowd together and enjoy this simple, hearty meal with those you love and watch some football!    ~ Sheryl

 INGREDIENTS:

  • 2 pounds ground sirloin (or ground turkey)
  • 2 sweet onions diced (or buy the bag of frozen diced to make it even easier)
  • 2 cans Pastene Kitchen ready crushed tomatoes (28oz)
  • 2 cans Dark Kidney Beans (16oz,) rinsed well and drained
  • 1 can petite diced tomatoes (16oz)
  • 1 can tomato paste (6oz)
  • 2 teaspoons Cumin
  • 1/4 cup Chili Powder
  • small can diced chili peppers (optional)
  • 3 cloves diced garlic
  • 2 tablespoons EVOO

GET OUT THE CAN OPENER!  Open all the cans and pour them into a Crockpot.  NOTE:  Rinse the kidney beans in a strainer and drain well before you put them in the crockpot. 

Saute the garlic in 2 tablespoons of Extra Virgin Olive Oil.   Add ground sirloin and saute until brown. Drain off any fat.  To the sirloin in the saute pan, add the cumin and chili powder and stir, stir, stir to coat the sirloin very well with the seasonings.  Transfer cooked, seasoned sirloin into the crockpot and stir thoroughly.  This recipe can hang out in your crockpot all day on LOW.    Or on HIGH for 4 hours.

You can now head off  to work knowing you have a great meal to come home to.   Garnish cooked chili with fresh oregano, sour cream, taco cheese or “FRITOS”.          ~~GO PATRIOTS!

TIP!:    If your eyes water when you are dicing onions, bite on a wooden matchstick with the sulfer side facing out- do NOT light!- and your eyes will not water!  Try it, it works like MAGIC.

~

Mixed Grille Dinner

From Rita:

An evening of mixed grill has been a long time favorite of mine.  Although I am trying to eat more vegetarian these days, every once in a while I break out and enjoy a taste of all these lovely things at one sitting.  To have guests to enjoy this with makes it special.   This was my evening dinner party and we all had fun tasting all the different flavors.

The key to enjoying this meal is to have bites of all the offerings so you are not stuffed and have had a fun time enjoying all the flavors. There you have it…. A complete meal with each item complimenting the next.  A great time was had by all and why not?

THE MEAT SOURCES:

1. I opted for apple chicken sausage and oven roasted them at 375 degrees on a cookie sheet lined with non-stick foil until they were browned beautifully.  I accompanied them with jarred sliced hot cherry peppers.  A super combination that you need to taste to believe.

2. In the same oven on another cookie sheet lined with non-stick foil I roasted the chicken drumsticks.  They were seasoned with salt, pepper,  garlic powder, oregano and fresh lemon juice.

3.  Petite filets of sirloin was the real meat lovers part of the mixed grill.  Rubbed with olive oil and seasoned simply with a little salt and pepper and grilled to perfection.

THE SIDES:

BAKED SWEET POTATO FRIES

I scrubbed these sweet potatoes really clean.  Leaving the skins on, I sliced them into a french fry size, placed them in a bowl and drizzled them with olive oil.  The spices were salt, pepper and garlic powder.  Place them on a non-stick foil lined baking sheet in a 400 degree oven, turning them periodically for approximately 35 minutes.

BABY ORGANIC KALE:

You can find this in some markets.  The brand is Olivia’s and I find her organics are always fresh and wonderful.  Simply wash and pick through them for any that may be yellowing. I spin them till they are dry leaving only traces of water.  Place a fry pan over med-high heat and add a little olive oil and as much garlic as you feel you would like.  I used jarred garlic as the taste is sweeter and not to strong as to not over power the baby kale’s flavor.  Stir fry till wilted which happens very quickly so this should be done at the very last minute before dinner is served.

THE APPETIZER:

First a healthy appetizer of sliced cucumber with a dollop of roasted red pepper hummus and topped with a drizzle of extra virgin olive oil, salt and fresh cracked pepper.

THE SALAD:

 Next  is a very simple salad made with sliced garden tomatoes, crumbled feta, fresh basil leaves from the plant outside my door (makes a world of difference) and a few Kalamata olives.  I always dress this salad with extra virgin olive oil and balsamic vinegar.

Evening Dinner & Sail on WHISPER

The traditional farewell (or toast) of a Mariner is wishing a friend  “fair winds and following seas.”  

Last weekend, we had the blessing of being all together for a sunset dinner sail on the Whisper.  The wind was fair, the seas were calm and the food was just delicious. 

Thank you Captain Dave Rubbo and all your mates for yet another memorable evening sailing under a summer sky.   And love to my dear friends for a fun birthday celebration filled with wonderful foodie treats, laughter and really, really, good wine!~ Sheryl

Beachpeach Gals

Menu for an evening sail…

 “Keep the moon on the right”!

SIMPLE CROCK POT ROAST RECIPE

FROM a tiny BEACH kitchen:

This dinner can feed a hungry crowd and makes for great leftovers.  Don’t have a crockpot? Go buy one.  Definately a  must have in a busy kitchen.  This recipe is just for the roast and gravy.  (You can add potatoes and carrots to the crock pot if you like).  Simple.   

You can assemble this meal in 15 minutes in the morning. Go about your day.    When you come home, your house will smell amazing!   We were home all day while it was cooking and dinner could not come fast enough.   Some great sides….. mashed potatoes, roasted carrots, green beans.  Don’t forget the Cabernet Sauvignon.  Enjoy!

Ingredients

  • 3 pound chuck roast
  • cup of beef broth
  • 1/2 cup flour
  • 2 cloves chopped garlic
  • 1 medium onion
  • package of baby portabello mushrooms
  • 2 tbsp olive oil
  • 2 bay leaf
  • salt and pepper

Wash chuck roast.  Season generously with salt and pepper and crushed garlic.  Coat with flour.  Place in oiled skillet and brown lightly on all sides.

While browning roast.  Add diced onions to skillet and saute until tender. 

NOTE:  When dicing onions, peel onion but leave the “stem” on the onion.  Put slices in onion but  do NOT slice all the way thru to the stem- turn onion halfway and add more slices- again, do not slice all the way thru to the stem.  The STEM will hold the onion together until you dice top to bottom.   I saw this trick on the food channel and it has changed my life.   Onion is diced in seconds and I don’t have to grab for the  kleenex to wipe my teary eyes.  I used to have to wear swim goggles dicing an onion.  Quite a sight!

Transfer roast and onions to crock pot sprayed with Olive Oil.  Toss in garlic and bay leaf.   Add mushrooms.  Pour in the beef broth, and add salt and pepper.   Cook on low 8- 10 hours. 

The crockpot will be full of tasty beef broth.  You can serve broth as is, or put a cup of the broth in a saucepan with a tablespoon or 2 of cornstarch to thicken into a gravy. Stir. Stir. Stir!   

~SHERYL

 

 

  

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