Beef In Parchment With Olive Sauce Food

BEEF IN PARCHMENT WITH OLIVE SAUCE

Steps:

• Heat oven to 400 degrees. Rub meat with 1 tablespoon oil and season with salt and pepper. Wrap securely in a large sheet of parchment paper and tie like a package with butcher's cord so it can be opened from the top. Place in a baking dish and roast 30 minutes for medium-rare. Test at 25 minutes by inserting an instant-read thermometer into the middle of the meat, right through the paper; it should register 120 degrees; at 125 degrees it will be done. Remove from the oven and transfer meat, still wrapped, to a cutting board to rest for 30 minutes to 1 hour.
• While meat is roasting, heat remaining oil in a skillet. Add shallots and sauté on medium-low until soft and barely starting to color. Finely chop half the olives and add them, along with the rosemary. Stir. Add wine and cook a few minutes on medium, until starting to reduce. Stir in mustard, then add whole olives. Remove from heat.
• After meat has rested at least 30 minutes, remove string from the package and carefully open the parchment so as not to lose any of the juices inside. Lift the meat out with tongs, then pour all the juices from the parchment into the skillet with the sauce.
• Simmer the sauce mixture about 5 minutes, until slightly thickened. Remove rosemary. Season with salt and pepper. Slice meat about 1/2-inch thick and arrange on a platter. Garnish with rosemary sprigs and serve sauce, just warm, alongside.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

OLIVE GARDEN BEEF FILETS IN BALSAMIC SAUCE

Steps:

• Sauce:.
• Heat oil and butter in large saute pan over medium heat.
• Add sliced onions, salt and pepper; cook 10 minutes or until caramelized (softened and golden browned), stirring frequently.
• Add wines, broth, vinegar and bring to a boil.
• Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
• Beef:.
• Lightly rub filets with oil; season with salt and pepper.
• Grill to preferred temperature.
• Place onions and sauce on a platter and top with steaks.
• Garnish with parsley and rosemary.

PARCHMENT LEMON DILL SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Fold the parchment paper in half, then open up.
• On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
• Lay the salmon on the asparagus, and add more oil, salt, and pepper.
• Place the onion, lemon, and dill on the salmon.
• Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
• Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
• Enjoy!

BEEF & BROCCOLI STROGANOFF

Steps:

• Lay beef between two sheets of parchment paper and tenderize with a rolling pin. Slice into thin strips or bite-sized pieces and season with salt and black pepper to taste.
• In a large skillet over high heat, heat 1 tablespoon of olive oil. Add half the beef, brown on all sides, then transfer to a plate. Repeat with the remaining oil and beef.
• Turn the heat down to medium-high, add 3 tablespoons butter, 1 tablespoon paprika, and 1 thinly sliced onion and cook for 1 minute.
• Add 200 grams sliced mushrooms and cook until caramelized, scraping the bottom of the skillet as they cook.
• Add 2 tablespoons flour and cook, stirring for 1 minute.
• While stirring, add 1 cup beef broth. Once combined, add the remaining 1 cup broth and 3 tablespoons tomato paste if using.
• Mix in 1 teaspoon mustard and ⅔ cup yogurt. It will look like it has separated, but that's OK - it will combine as it heats up. Bring to a gentle simmer, then reduce the heat to low and simmer until the sauce thickens. Now you can either add in the broccoli to the sauce as it thickens or cook the broccoli in the water with pasta. Add the broccoli 3 minutes before the end of pasta cooking time.
• Meanwhile, cook the pasta according to packet instructions until al dente.
• Season with salt and black pepper to taste and add the beef back in. Simmer for another minute, then remove from the heat.
• Serve over pasta. Sprinkle with fresh chopped parsley and enjoy!

BEEF OLIVES

Steps:

• Preheat the oven to 175C.
• Fry the onions, garlic, mushrooms until soft. Add to the raw bacon and set aside.
• Place the beef on a flat surface and beat with a rolling pin or food hammer until very thin (approx 1cm thick). Spread each beef slice with the mustard. Fill with the prepared stuffing.
• Cut the leek in half and blanche for 30 seconds in boiling water/cold water so that the leek is stringy. Cut the leek in thin strips long ways.
• Roll the beef slices over the stuffing and use the leek strings to secure the beef. Fry the beef on all sides until brown and place in an oven proof dish.
• Fry the remaining onion, carrot and celery in a pan for 5 minutes. Add passatta, red wine and beef stock and stir. Pour over the beef olives and cook in the oven with a lid on for 3 hours.
• Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Served with seasonal vegetables.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

BEEF FILETS IN BALSAMIC SAUCE (OLIVE GARDEN COPYCAT)

Steps:

• HEAT oil and butter in large saute pan over medium heat. Add sliced onion, salt, and pepper.
• COOK 10 minutes or until caramelized (softened and golden brown), stirring frequently.
• ADD wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.
• RUB beef filets with oil, then season with salt and pepper. Grill to preferred temperature.
• PLACE grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary.