Jul 222013
 

Sirloin burgers taste so flavorful with a hint of hickory smoked sea salt! I’m convinced that a splash of Worcestershire sauce and olive oil make these lean sirloin burgers so juicy and yummy.  Hickory smoked salt adds wonderful flavor depth and a potato dinner roll makes for the perfect mini slider bun!

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Hand knead a teaspoon of Worcestershire and extra virgin olive oil with cracked pepper & hickory smoked salt to one pound of lean sirloin. Form small patties to the size of the bun and grill on medium flame for about 4-5 minutes each side.  Get creative with your favorite gourmet cheese or burger topping!

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Apr 202013
 

A tenderloin roast pleases the carnivore in all of is!  A simple olive oil, molasses, kosher salt and cracked pepper marinade was used.  Searing the roast on a high broil for 15 minutes and then turning down the heat to 375 degrees.  This 6 pound whole filet mignon cooked to perfection with the help of a Brookstone’s wireless meat thermometer! 

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Allowing roasts to sit for 20+ minute at room temperature before placing it in a broiling oven is essential.  Refrigerated, cold meat tends to overcook on the outside before the inside is properly cooked.  A roast brought slightly up to room temperature will cook faster and more evenly. Brookstone’s thermometer reveals the actual meat temperature outside and while cooking inside the oven. 

Served Grilled Asparagus & Red Peppers and our favorite loaded baked potatoes! 

 

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Mar 242013
 

A pressure cooker is my best friend when it comes to preparing a ragout or stew quickly.  Mouth watering ragout of beef over mashed potatos done in less than 30 minutes. The meat falls apart in your mouth!

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My pressure cooker plugs in and features a meat browning mode. High presser is 30lbs of pressure and low is 15lbs.  I cooked the stew beef on high and vegetables on low.  This is a delicious meal that will taste like it took you hours to prepare and clean up is a breeze.  If you appreciate crock pots, try a pressure cooker since you can cook melt-in-your mouth meals in minutes instead of hours!

 Ragout of Beef

Ingredients:

  • 1lb Cubed stew beef
  • 1 Med onion (quartered)
  • 1 Cup frozen peas (rinsed\drained\thawed)
  • 3 Large Carrots
  • 3 Celery Stalks
  • 3 Cups beef broth
  • 8oz Tomato Sauce
  • 1 cup white wine (drinking kind!)
  • 2 T flour with 3 parts liquid or butter
  • 3 T Butter
  • Salt to taste

Instructions:

  • Brown meat in pressure cooker or cast iron skillet & set aside with juices
  • Roux of butter and flour was used as a thickener
  • Use meat juices, butter & flour, add a couple T of broth for smooth paste.
  • Add additional broth to roux, beef, wine, tomato sauce & quartered onion to cooker
  • Pressure cook on high for 15 minutes
  • Depressurize & add chopped, 1ā€¯cubed potatoes, carrots sticks and chopped celery.
  • Adding vegetables (except peas) to meat\broth & cook again on low pressure 4 more minutes
  • DONE!  Toss in peas after vegetables cook & serve over mashed potatoes.

 

 

 

 

 

 

 

 

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