Classic Steak de Burgo

Prep 30 minutes
Cook 10 minutes

1/4 cup butter, softened
3 Tbsp. snipped fresh basil
4 4-oz beef tenderloin steaks
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
1 Tbsp. olive oil
2 cups fresh mushrooms, quartered (about 6 oz.)

1. In a small bowl comibue 3 Tbsp. butter and 2 Tbsp. basil; set aside. Sprinkle steaks with salt and pepper.

2. In a large skillet cook and stir garlic in hot olive oil and ramining 1 Tbsp. butter over medium-low heat 4 to 6 inutes or until just rbown. With a slotted spoon remove garlic from skillet. Increast heat to medium-high; add remianing 1 Tbsp. basil. Cook steaks in skillet, truning once. Allow 10 to 13 minutes for medium-rare (145 degrees) to medium (160 degrees) doneness. Transfer to serving platter; top each with butter-basil mixture.

3. Add mushrooms to skillet. Cook and stir until tender and brown, about 3 minutes. Spoon mushrooms over steaks. Makes 4 servings.

Each Serving: 336 cal, 25 g fat, 102 mg chol, 214 mg sodium, 2 g carbo, 25 g pro.

Beef Bourguignon

Total Time: 3 hours 15 minutes

• Serves: 8
• 
  
• Ingredients
• 3 tablespoons olive oil
• 8 ounces button mushrooms (trimmed), quartered if large
• 3 pounds boneless beef rump roast, cut into 1-inch pieces
• Coarse salt and ground pepper
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 3 cups dry red wine
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1 garlic clove, smashed and peeled
• 4 carrots, peeled and cut into 1-inch pieces
• 10 ounces pearl onions, peeled
• 1 tablespoon butter, cut into pieces
• 2 tablespoons fresh parsley, chopped (optional)

Directions

1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
2. Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 1/2 hours. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired

Pot Roast

Beef pot roast recipe, slow cooked on stove top or in oven with onion, garlic, carrots, and red wine. Slow cooking on low heat practically ensures a tender pot roast from the tougher beef chuck or shoulder roast cut.

In order for this recipe to work properly, let the roast sit (wrapped) for one to two hours outside of the refrigerator so that it comes to room temperature (between 65 and 70°F) before cooking. Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
• Cook time: 4 hours

INGREDIENTS

• 3 1/2 lb of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
• 2 Tbsp olive or grapeseed oil
• Salt, pepper, italian seasoning to taste
• 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
• 4 cloves of garlic, peeled
• 1/2 cup of red wine
• 1 bay leaf
• Several carrots, peeled and cut lengthwise

METHOD

1 Use a thick-bottomed covered pot (oven-proof if you intend to cook in oven), such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.




2 When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions. Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 300°F for 15 minutes, then drop it to 225°F.

3 Cook for 3 1/2 to 4 hours, or longer, until meat is tender. (If you are using a pressure cooker, cut the time by half).


After cooking 3 1/2 hours. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.

Suggest serving with green beans and potatoes

*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If you have one of those high BTU ranges, I recommend cooking the roast in the oven instead.

Yield: Serves 4-5.

Sliced Steak Provencal

3 lbs fillet split or London broil
1/2 tsp fine sea salt, divided
1/2 tsp freshly ground black pepper, divided
nonstick cooking spray
2 large tomatoes, seeded, finely chopped
6 cloves fresh garlic, finely chopped
1/4 cup fresh parsley leaves, minced
1/4 cup fresh basil leaves, minced
1/3 cup evoo
1/2 tsp balsamic vinegar

(1) Season both sides of the meat with 1/4 tsp each salt and pepper.

(2) Coat a grill pan or skillet with nonstick cooking spray. Heat over medium until very hot, but not smoking. Sear the meat for 7 minutes per side, longer for the thicker London broil. Do not move it around once it hits the man until it is time to flip it with tongs. Sear the second side. Remove to platter and allow to stand for 10 minutes.

Meanwhile, in a medium bowl, mix the tomatoes, garlic, parsley, basil, oil, vinegar, and remaining salt and pepper.

Pat an even coating of the tomato mixture over the steak. Slice the steak thinly on the diagonal and serve.

London Broil

2 -3 lbs london broil beef
1 (1 1/4 ounce) package onion soup mix
4 cups fat free low-sodium beef broth
1 vidalia onion
3 stalks celery (Angled Cut)
4 carrots (Angled Cut)
5 white potatoes (Quarters)

Directions:
1. Place London Broil in Slow cooker.
2. Spread Onion Soup Mix evenly on top of London Broil.
3. Quarter Onions Place On Top Of Meat.
4. Cut Celery On Angle Put On Top Of Onions.
5. Cut Carrots On Angle Place on Top Of Celery.
6. Cut Potatoes In Quarters Place On Top Of Carrots.
7. Pour 2 Cans (14-1/2ozs) Of Fat Free- Low Sodium Beef Broth On Top.
8. Place Slow Cooker Lid And Cook On Low for 8hrs.
9. Serve London Broil And Vegetables Over Egg Noodles.Enjoy!