BEEF AND HORSERADISH BONBONS
Make and share this Beef and Horseradish Bonbons recipe from Food.com.
Provided by Noo8820
Categories Meat
Time 28m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Cut each slice of beef into 8 strips.
- Combine butter, herbs and horseradish. Brush a sheet of phyllo with the butter mixture, top with another sheet of phyllo and brush with more butter mixture.
- Cut the pastry into quarters and each quarter into quarters again.
- Top each quarter with a strip of beef; roll up from narrow sides and pinch ends to form bonbon shapes.
- Repeat with the remaining pastry, butter and beef.
- Place bonbons on a lightly greased tray and bake in a hot oven for about 8 minutes until crisp and brown. Serve hot.
Nutrition Facts : Calories 27.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 6.8, Sodium 28.2, Carbohydrate 1.3, Fiber 0.1, Protein 1.1
SPICY BEEF AND HORSERADISH BITES
Steps:
- 1. Preheat grill or broiler.
- 2. Grill steak for 15 minutes or until desired tenderness.
- 3. Let stand for 5 minutes and thinly slice.
- 4. Meanwhile, combine cream cheese, scallions, horseradish,TABASCO® Chipotle Sauce, garlic powder and salt in medium sized bowl; stir to mix well.
- 5. To serve, spoon some cream cheese mixture onto each bread round. Top with sliced steak. Garnish with scallions.
THE BEST CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM
Our recipe for corned beef and cabbage is so delicious, we'd like to eat it year-round. The whole spices included in the braising liquid are our secret ingredients (the tangy horseradish cream doesn't hurt, either!). Cabbage and potatoes are cooked in the same pot as the brisket, so everything comes out perfectly tender and infused with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
- Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
- Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
- Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
- For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.
BEEF FILLET WITH HORSERADISH & PROSCIUTTO
Wrapping this alternative Christmas roast or Sunday dinner in ham adds flavour and protects the meat, resulting in a really tender cut of beef
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat the butter in a large frying pan and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool. Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl. Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée.
- Meanwhile, pour the red wine and stock into the pan with the remaining shallots. Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened. Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve.
- Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs. Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook.
- Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it. (To test how done the beef is, insert a digital thermometer into the centre - it should read 50C for rare, 55C for medium rare and 60C for medium.) Leave to rest for 10-15 mins, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF
When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York
Provided by Taste of Home
Time 5m
Yield 10 servings.
Number Of Ingredients 3
Steps:
- In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.
Nutrition Facts :
BEEF AND HORSERADISH SAUCE SANDWICH
Copyright 2005, Ina Garten. Delicious! My daughter made these for me one evening this summer and it was just wonderful! Didn't include resting time of 20 minutes.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- TO COOK THE BEEF:.
- Preheat oven to 500ºF.
- Place the beef on baking sheet and pat the outside dry with a paper towel.
- Mix the unsalted butter and mustards 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 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin).
- SAUCE:.
- Whisk together all ingredients in a small bowl. Serve at room temperature.
- TO MAKE THE SANDWICH:.
- Cut the bread into 1/4" thick slices.
- Spread 4 of the slices thickly with the Mustard Horseradish Sauce.
- Top with slices of beef and arugula and sprinkle with salt and pepper.
- Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef.
- Enjoy, they are divine!
Nutrition Facts : Calories 485.2, Fat 22.5, SaturatedFat 5.4, Cholesterol 22.2, Sodium 1824.3, Carbohydrate 62.7, Fiber 3.1, Sugar 7.5, Protein 8.8
ROAST BEEF HORSERADISH SAUCE
This is an amazing dipping sauce for roast beef. It's got a kick to it, but it's creamy and delicious. Garnish with additional fresh dill, if you like.
Provided by Annie's Recipes
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 27
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 1.3 g, Cholesterol 10.6 mg, Fat 10.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 68.1 mg, Sugar 0.3 g
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