Beer Marinated Tri Tip With Blue Cheese Wild Mushrooms And Onions Food

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

BEER MARINADE

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

BEER MARINATED TRI-TIP

Steps:

• Add beer, pomegranate molasses, garlic and red pepper flake to a large bowl, stirring to combine. Submerge tri-tip into the marinade. Cover and refrigerate overnight. Flip tri-tip in the marinade halfway through the waiting period (in the morning). If you are using a charcoal grill, be sure to spread your briquettes into a slope. Half of the grill will be used for direct cooking (to get a nice crust on the outside) and the other half will be used for indirect cooking (to fully cook the meat without burning it). About 30 minutes before you plan on putting the tri-tip on the grill, take the meat out of the refrigerator. Remove the tri-tip from the marinade and set aside to bring to room temperature. Pour the marinade into a small, heavy bottom pot and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the mixture has reduce by half (you can simply simmer the sauce until you are ready to use it - see below). Season the steak generously with kosher salt and freshly ground black pepper. Once the tri-tip has come to room temperature, place it on the hottest part of the grill. Cook for 5 minutes on each side, then move to the cooler part of the grill. Baste with reduced marinade. Cover and cook until thermometer inserted into the thickest part of the beef reaches 135°F (for medium-rare), turning occasionally and basting with marinade (15 - 30 minutes depending on the thickness of your tri-tip). Transfer the meat to a cutting board and let stand for 5 minutes. Slice across the grain and serve immediately. Makes 6 servings. - See more at: http://www.kitchenkonfidence.com/2011/06/beer-marinated-tri-tip-with-housemade-fries#sthash.nnlJIhwt.dpuf

BEER BRAISED ONIONS

Steps:

• Melt the butter in a pan. Add the onions and cook until tender.
• Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown.
• Add the remaining beer and simmer gently.
• Serve warm to accompany burgers.

MARINATED BLUE CHEESE ONIONS

Steps:

• Mix/whisk the oil, lemon juice, sugar, salt and pepper together.
• Mix in the blue cheese to combine.
• Add in the onions; mix/coat well to combine.
• Cover and refrigerate for 6 or more hours.

MARINATED MUSHROOMS

Steps:

• Combine all ingredients to make marinade.
• Pour over mushrooms and stir gently to coat.
• Cover container and refrigerate overnight.
• Stir or shake mushrooms occasionally, to ensure contact with marinade.
• Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.

BEER-MARINATED TRI-TIP WITH BLUE CHEESE, WILD MUSHROOMS, AND ONIONS

Steps:

• For beef:
• Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
• For mushrooms and onions:
• Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
• Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
• Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
• Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
• *A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com.