Healthy Mediterranean Cooking at Home

Category Archives: Beef

 

 

Butter Basted Rib Eyes

Salt
Two 1-inch thick boneless rib eye filet {petet} steaks
4 tablespoons) unsalted butter
1 large clove of garlic, grated
½ teaspoon dried thyme

Mushroom Sauce
4 oz can of sliced mushrooms, drained
¼ cup red wine
Coarse black pepper to taste

Directions

Heat a medium skillet over high heat.
Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 3 minutes. Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes.

Add the butter to the pan and allow it to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping after 2 minutes and continuing to baste until desired internal temperature is reached, about 2 more minutes for medium rare.
Remove steaks to a platter and cover lightly with foil.

Add the mushrooms and wine to the skillet and simmer on low heat, for about 5 minutes. Add pepper and pour over stacks to serve.

Green Salad With Dried Cranberries And Nuts

Salad
4 cups torn Romaine lettuce
1 tomato, diced
¼ of red onion, diced
¼ cup crumbled blue cheese
½ cup dried cranberries
½ cup toasted walnuts
1cup croutons

Dressing
¼ cup raspberry vinegar
1tablespoon honey
1teadpoon dried Italian seasoning
¼ teaspoon salt
1garlic clove, grated
½ cup avocado oil

Directions
Make the dressing in a jar, Shake well, and set aside.
Arrange salad ingredients in a salad bowl and drizzle with some of the dressing. Toss until well combined and serve with the steaks.


 

 

This sauce has many versions that originated in the Emilia-Romagna province in Italy in the 18 h century. To me, the most authentic recipe comes from Marcella Hazen and that is the version I make.

Classic Bolognese Sauce

Ingredients

1 tablespoon olive oil
3 tablespoons butter plus 1 tablespoon for tossing with the pasta
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound ground beef chuck, not too lean
Salt
Freshly ground black pepper
1 cup whole milk
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
For serving: cooked pasta and grated Parmesan cheese

Directions

Put the oil, 3 tablespoons of butter, and chopped onion in a heavy-bottomed pot and turn the heat to medium. Cook and stir until the onion is translucent. Add the celery and carrot and cook for about 2 minutes, stirring to coat the vegetables with fat.

Add the meat, a large pinch of salt, and some freshly ground pepper. Break the meat up with a fork, stir well, and cook until the meat has lost its raw color.

Add the milk and let it simmer gently, stirring frequently until it bubbles.

Add the wine and let it simmer. When the wine has evaporated, stir in the tomatoes.

(Cooking the meat in milk before adding the wine and tomatoes protects it from the acidic bite of the latter.) When they begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.

 

Cook, uncovered, for 3 hours (or more—she says more is better), stirring from time to time. If the sauce begins to dry out, add 1/2 cup of water whenever necessary to keep it from sticking. In the end, there should be no water left, and the fat must separate from the sauce. Taste for salt.

Toss with cooked, drained pasta and the remaining tablespoon of butter. Serve freshly grated cheese at the table.


 

2 servings

Ingredients

2 All Beef  Knockwurst links, each about 4 oz
2 tablespoons butter
1 small onion, cut into thick slices
⅓ of a small head of cabbage, about 12 oz, cut into thick slices
1 large carrot, cut into 1/2-inch slices
1 medium Yukon gold potato, cut into ½-inch thick slices
1 cup of chicken broth
1 teaspoon whole-grain dijon mustard
¼ teaspoon caraway seeds
¼ teaspoon black pepper

Directions

Combine the chicken broth, mustard, caraway, and black pepper in a small mixing bowl.
In a deep skillet with a cover melt the butter. Brown the knockwurst on all sides over medium heat. Remove the knockwurst to a plate. Add the cabbage and chicken broth mixture. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 30 minutes or until the vegetables are tender.

 

After 15 minutes, place the knockwurst on top of the vegetable, cover it, and cook for the remainder of the time.

 

 


 

Italian Ribeye Steak

Ingredients

2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed

Directions

Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.

 


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook for 3 minutes. Turn steaks over; cook for 3 minutes or until the desired degree of doneness.

 

You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.

Baked Potatoes

Ingredients
2 Russet Baking Potatoes
Olive oil
Kosher salt
Black pepper

Directions

Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.

Sugar Snaps

Ingredients

4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
Pinch sugar
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese

Directions

Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.

Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.


Ingredients

2- 8 oz Angus Beef steakburgers
1 tablespoon butter
Beef and Mushroom Gravy

Beef Broth Gravy Ingredients
2 cups beef broth
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
¼ cup cold water + 3 tablespoons cornstarch
Salt and pepper to taste

Mushroom Gravy Ingredients
8 oz sliced button mushrooms
¼ cup chopped onion
1 tablespoon butter
2 cups Beef broth gravy

Directions

For the Beef Broth Gravy
In a medium saucepan bring beef broth to boil over medium-high heat. Stir in garlic powder, onion powder, and Worcestershire sauce.
In a small bowl whisk together cold water and cornstarch until dissolved. Pour into boiling beef broth and reduce heat to medium-low. Stir until thickened. Season with salt and pepper to taste. Makes 2 cups.

Heat a skillet and melt 1 tablespoon of butter. Add the burgers and brown the meat on both sides. Remove to a plate.

Add 1 tablespoon of butter to the skillet and melt. Add the onion and saute until tender, about 5 minutes. Add the mushrooms and cook until all liquid is absorbed.

 

Season with salt. Add the beef broth gravy. Bring to a simmer. Add the steakburgers. Cover the pan and simmer the burgers in the gravy for 30 minutes.

Serve with mashed potatoes and cooked carrots.
I had leftover potatoes and kale, so I served that dish with the steakburgers and sauteed two diced carrots in butter until tender for a second side dish.

 


Steak
Salt and Pepper to taste
2 tablespoons olive oil
Steak Seasoning
1 T-Bone Steak

Directions
If your air fryer requires preheating, preheat your air fryer.
Set the temperature to 400 degrees Fahrenheit.
Season your steak with salt and pepper on each side.
Place the steak in your air fryer basket. Do not overlap the steaks.
Medium Steak: Set the time to 12 minutes and flip the steak at 6.
Medium Rare: For a medium-rare steak, cook the steak for 10 minutes and flip it at 5 minutes.

Mashed Potatoes

Ingredients

Salt
3 ½ lbs Yukon gold potatoes, peeled and quartered
4 tablespoons unsalted butter
¼ to ⅓ cup heavy cream

Directions

Cook the potatoes in boiling salted water until very soft, about 20-25 minutes. Drain the potatoes and put them into a ricer and press the potatoes back into the cooking pot. Add the butter and just enough cream to moisten. Taste for salt and warm the potatoes.

Caesar Salad

2 servings

Ingredients
1/2 head Romaine lettuce, washed and finely chopped
1 cup croutons, see recipe below
½ cup grated Parmesan cheese
Freshly ground black pepper for garnish

Dressing
1 anchovy, finely chopped or use anchovy paste
3 tablespoons Parmesan cheese
2 tablespoons mayonnaise made with olive oil, if available
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
1/4 cup extra-virgin olive oil

Directions
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic, and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, and croutons. Top the salad with extra cheese and freshly ground black pepper.

Croutons

Ingredients
2 cups cubed bread
1 tablespoon olive oil

Directions

Preheat the oven to 375 degrees F.
In a mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer. Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning. Cool completely before storing in an airtight container or ziplock bag.


 

Ingredients

Stuffing

1/2 cup plain breadcrumbs
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
4 slices prosciutto, chopped

Braciole
1 pound beef round steak, cut into eight 1/4-inch-thick slices, then pounded as thin as possible
½ cup shredded mozzarella cheese
Olive oil

Sauce
2 tablespoons olive oil
One 28-ounce can of crushed tomatoes
1/4 teaspoon crushed red pepper flakes
1 garlic clove. minced
A few basil leaves
Salt and pepper to taste

Directions

Heat the oil in a medium skillet and add the stuffing ingredients. Cook until the onion is tender. Remove to a bowl to cool.

Arrange the beef slices on a clean work surface.

Evenly distribute the stiffing on the steak. Top with mozzarella.

Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Tie with kitchen string.

Heat the olive oil in a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to a plate and brown the remaining rolls.

Add sauce ingredients to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender about 2 hours.
Serve over cooked pasta.


 

Stuffed Eggplant

I served this entree with corn on the cob.

Yield: 2 Servings

Ingredients

2 small eggplant
1/4 cup olive oil
1/2 cup ground beef
2 garlic cloves. minced
1/4 cup breadcrumbs
1/4 cup green pepper; chopped
1/4 cup onion; chopped
4 cherry tomatoes, chopped
Salt and pepper to taste
2 tablespoons chopped fresh basil
½ cup shredded mozzarella

Directions

Cut a thin slice off the top of each eggplant. Set the tops aside. Scoop out eggplant flesh, leaving 1/2 inch shells. Chop the flesh into small
cubes. Lightly salt the inside of the eggplant shells.

Heat the oil in a medium skillet.
Add all the ingredients except the mozzarella and saute until the meat is cooked and the eggplant is tender. Pour the mixture into a small bowl to cool slightly. Stir in the mozzarella. Fill the two eggplants equally with the mixture. Place the tops on. Place the stuffed eggplant in a baking dish coated with cooking spray.

Bake in a 350-degree oven F for 45 minutes or until the eggplant shells are tender.


Beef Brisket Enchiladas

Ingredients

8 flour tortillas
2 cups shredded cooked beef brisket {or any leftover beef}
1 cup fresh corn off the con
1 cup drained canned black beans
1-10 oz package red enchilada sauce
2-8 oz packages of green enchilada sauce
3 cups shredded cheddar cheese, divided

Directions

Preheat the oven to 400 degrees F.

In a mixing bowl combine the beef, corn, beans, 1 cup of cheddar cheese, and red enchilada sauce.
Spray a 9×13 inch baking dish with cooking spray. Pour one package of green enchilada sauce into the bottom of the baking dish.

Place the tortillas on kitchen towels. Evenly distribute the beef mixture onto each tortilla. Roll each tortilla up and place it in the baking dish.

Cover the tortillas with the second package of green enchilada sauce. Cover the dish with foil and bake for 30 minutes. Remove the foil and cover the yop of the tortillas with the remaining shredded cheddar cheese. Return the pan to the oven and bake for 15 minutes. Let sit for 5 minutes before serving.

 


Filet Mignon With Mushroom Gravy

I served this dinner entre with mashed potatoes and spinach.

Ingredients

Steak
2 Filet Mignon steaks, each weighing 5-6 oz
Olive oil
Steak seasoning

Mushroom Gravy
1 shallot, diced
2 tablespoons butter
4 oz mushrooms, shiitake, cremini, sliced
Salt and pepper to taste
¼ teaspoon dried thyme1/4 cup flour
2 cups beef broth

Directions

Pound the steaks so they are both one inch thick. Let sit at room temperature for 30 minutes.
Preheat the air-fryer to 400 degrees F for 5 minutes.
Rub the steaks with olive oil and season with steak seasoning or salt and pepper.
Place the steaks in the air fryer and cook for 3 minutes, turn the steaks over and cook for 4 minutes for medium-rare.

Use an instant-read thermometer to check the doneness. Although this recipe gives suggested times for how long to cook the steaks, it really varies based on the thickness of the steak. The thickest part of the steak should register 125°F for rare, 130 to 135°F for medium-rare and 140°F for medium. If you check the steaks and they’re not at your preferred temp, continue cooking them and check the temperature after two more minutes of air frying.

Remove to serving plates and let rest while you make the mushroom gravy.

For the Mushroom Gravy
Heat the butter in a saucepan until melted. Add the shallot and cook for one minute. Add the sliced mushroom and cook until tender, about 5 minutes. Add salt and pepper to taste. Stir in the flour and cook for a minute. Slowly add the broth and bring it to a low boil. Cook until thickened. Pour some over the cooked steaks.



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