One Bite Wonders Beef With Horseradish Food

ROAST BEEF WELLINGTON BITES WITH HORSERADISH DIPPING SAUCE

Steps:

• In a large skillet, heat oil over medium-low heat.
• Add mushrooms and cook for 8-10 minutes, until softened and browned.
• While mushrooms are cooking, remove puff pastry from freezer, and preheat oven to 400°F.
• Lightly grease 2 baking sheets with cooking spray, and set aside.
• Cut each sheet of puff pastry into 9 even squares.
• In a medium bowl, mix together greek yogurt, mayonnaise, horseradish, and black pepper. Refrigerate until ready to serve.
• Add 9 puff pastry squares to each prepared baking sheet, and add ½ tablespoon of mushrooms to the middle of each square.
• Roll each piece of roast beef into a bite-size shape, and add on top of mushrooms.
• Top with a piece of swiss cheese.
• Wet finger tips with water, and fold corners of each puff pastry square into the middle to form a circle.
• Place each pastry with folds facing down on baking sheet.
• Pierce each with a fork, and lightly brush with olive oil.
• Bake in preheated oven for 20-30 minutes, or until golden brown.
• Serve warm or room temperature with prepared dipping sauce.

BITE-SIZE BEEF WELLINGTONS

Steps:

• For the beef Wellingtons: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with 1 teaspoon kosher salt and a generous grind of black pepper. Quickly sear the beef on all sides until well browned, about 4 minutes total. Transfer to a plate to cool.
• Add the shallot to the skillet and reduce the heat to low. Cook, stirring, until softened, about 3 minutes. Add the mushrooms and 1/4 teaspoon salt and cook until the mushrooms have softened, begun to brown and released their liquid, about 5 minutes. Raise the heat to medium and cook until the liquid has evaporated, 5 to 10 minutes more. Stir in the parsley, 1/4 teaspoon salt and a generous grind of black pepper. Remove the skillet from the heat and let cool.
• On a work surface, roll 1 sheet of puff pastry into a 14-by-10-inch rectangle. Put teaspoon-sized mounds of the mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top each mushroom mound with a piece of beef. Brush the tops of the beef with the Dijon mustard. With a sharp knife, cut the pastry into even squares around the fillings.
• In a small bowl, whisk together the cream and egg and brush all four edges of the puff pastry squares with the egg mixture. Working one at a time, pull 2 opposite corners of pastry up over each beef piece, then fold the remaining 2 corners over the top to make a packet. Seal tightly. Invert and arrange the packets seam-side down on the prepared baking sheet and press them lightly to seal the pastry. Repeat with the remaining puff pastry, mushrooms, beef, and mustard.
• Bake the Wellingtons until golden brown, 25 to 30 minutes. Remove to a serving platter and let cool at least 10 minutes before serving.
• For the horseradish cream sauce: Meanwhile, stir together the sour cream, light cream, horseradish and pepper in a small bowl. Serve alongside the beef Wellingtons.

ROSE BEEF BITES WITH HORSERADISH CREAM

Steps:

• 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
• 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
• 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.

SLOW COOKER SHREDDED BEEF TACOS WITH HORSERADISH SAUCE

Steps:

• FOR THE SHREDDED BEEF
• Cut the onions Cut a medium to large onion into 1/4-inch slices and discard the onion ends. Stack the onion slices and cut them in half vertically, creating two half onion stacks. Cut each of those stacks in half and place at the bottom of the slow cooker.
• Brown the beef Trim the roast using a sharp knife and discard any excess fat. In a small bowl, combine the salt, pepper and paprika. Rub the entire chuck roast with 1 tablespoon of vegetable oil and coat with the salt mixture. In a heavy-bottomed pan over medium-high heat, add the remaining oil and brown the roast on all sides. Resist the temptation to turn the meat prematurely; a proper sear is needed to develop full flavor. When the meat is completely seared on all sides, reduce the heat to medium and transfer the roast to the slow cooker (place on top of the onions). You may notice that the roast will have a tendency to stick to the pan. This is normal. Let the meat continue to cook and when the meat is properly seared it will naturally release from the pan. Keep turning the meat until all of the sides have released and the roast is completely browned.
• Slow cook the beef In the same heavy-bottomed pan used to sear the roast (now over medium heat), add the 2 tablespoons of apple cider vinegar to the pan and mix together the vinegar and oil with a spatula, scraping up and incorporating as much of the browned glaze and bits (or "fond") as possible. After 2 to 3 minutes, pour the deglazed vinegar and oil into the slow cooker and over the roast. In the cup of beef broth, whisk in the chili powder and cumin until well combined and pour into the slow cooker. Add the garlic and bay leaves, cover the slow cooker and set to the low temperature setting. Cook for 6 to 8 hours or until the beef can be easily shredded with a fork. Shred the beef using two forks, discarding the garlic cloves and bay leaves as well as any gristle or fat you may find. Optional (but awesome): In the last hour of cooking, remove and shred the beef and return the beef to the slow cooker and let it cook for the remaining time without the lid. The beef will soak up more of the rich broth and the extra sauce will thicken and become much more flavorful.
• FOR THE SOUR CREAM SAUCE
• In a small bowl, combine the sour cream, prepared horseradish, lemon juice, salt and Worcestershire sauce until the ingredients are completely incorporated. Cover and refrigerate until you are ready to serve (refrigerate the sauce for at least 30 minutes for best results).
• FOR THE SHREDDED BEEF TACOS
• Assemble the tacos In batches of four, warm the tortillas in the microwave by covering them with a damp paper towel and cooking 30 seconds at a time until the tortillas are completely warmed through. On each tortilla, place about 3 to 4 ounces of shredded beef with a small spoonful of the beef juices from the slow cooker. Add the shredded cheese, and sour cream sauce. Garnish with the green onions.

ROAST BEEF SANDWICH WITH CREAMY HORSERADISH SAUCE

Steps:

• Slice the baguette and place a small layer of butter on each half.
• Layer bottom half with roast beef, lettuce, and tomato.
• Place a layer of creamy horseradish sauce on top half and place on top of the prepared bottom half.
• Slice in half.

ONE BITE WONDERS: BEEF WITH HORSERADISH

Steps:

• 1. PREP/PREPARE
• 2. HORSERADISH SAUCE
• 3. Gather your ingredients (mise en place).
• 4. Whisk all the ingredients together in a non-reactive bowl
• 5. Season with some salt and pepper (to taste), cover and reserve.
• 6. THE BEEF BITES
• 7. Gather your ingredients (mise en place)
• 8. Chef's Tip: If you having trouble cutting the batard without crushing it, place it in the freezer for about 20 minutes. This will firm it up, and make slicing easier.
• 9. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 10. Brush both sides of the batard rounds with melted butter.
• 11. Place on a parchment-lined baking sheet.
• 12. Add to the oven and bake for 8 - 12 minutes, turning them over halfway through.
• 13. Chef's Note: They should be toasted to a golden color, but not overly browned.
• 14. Remove from oven and allow them to cool.
• 15. Take a slice of the beef, and lay on a flat, dry surface, and thinly coat the beef with half of the softened cream cheese.
• 16. Lightly season with salt and pepper.
• 17. Cover with another piece of beef and press together.
• 18. Coat the next beef slice with the remainder of the cream cheese, then salt and pepper.
• 19. Add another slice of beef on top, and press down.
• 20. Roll the beef into a tube.
• 21. Place in the refrigerator for 30 minutes.
• 22. Remove from the refrigerator and slice into thin rounds.
• 23. PLATE/PRESENT
• 24. Add a dollop of horseradish sauce to the round.
• 25. Add a thin slice or two of cherry tomato.
• 26. Add the beef roll on top, and serve to your hungry guests. Enjoy.
• 27. Keep the faith, and keep cooking.

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN

Steps:

• Combine mustard, crushed peppercorns and horseradish.
• Spread evenly over tenderloin.
• Pat bread crumbs onto mustard mixture.
• Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
• Preheat oven to 350°.
• Unwrap tenderloin.
• Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
• Bake for approximately 2 hour. (Medium - Well).
• Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
• Enjoy!

BEEF CASSEROLE WITH HORSERADISH

Steps:

• Preheat the oven to 170ºC, gas mark 3. Heat 1 tablespoon of the oil in a large flameproof casserole. Add the beef and fry over a high heat until browned all over (you may need to do this in batches), then remove and set aside. Add the remaining oil and fry the white parts of the leeks over a high heat for 2-3 minutes, until soft. Return the beef to the pan and sprinkle in the curry powder, ginger and flour. Gradually blend in the hot stock, stirring constantly. Bring to the boil, then add the Worcestershire sauce. Cover and cook in the preheated oven for about 2 hours, or until the beef is tender and thoroughly cooked. About 30 minutes before the end of the cooking time, add the carrots and the remaining sliced leeks. Return to the oven, cover and continue cooking. Stir in the horseradish, season and garnish with the parsley. Serve with steamed shredded savoy cabbage and mashed potatoes.

HORSERADISH SAUCE FOR STEAK, PRIME RIB, AND MORE!

Steps:

• In a small mixing bowl, stir together the sour cream, horseradish, mayonnaise, chives, dijon mustard, salt, and pepper.
• Transfer it to a small serving bowl and top with extra chopped chives for garnish.

SEARED BEEF FILET WITH HORSERADISH SAUCE

Steps:

• In a small bowl, combine the mayo, horseradish, vinegar, lemon juice, and salt. Stir and set aside, or refrigerate until ready to use. Heat a skillet, preferably cast iron, over medium-high heat. Coat the filets in olive oil, then season generously with salt and pepper. Sear filet on each side until cooked to desire doneness. I do mine 4 minutes per side for medium-rare. Transfer filets to a plate and cover with foil. Let rest for at least 10 minutes. When rest time is complete, slice into thin pieces against the grain. You can either lay the slices flat on a plate, or thread them through small wooden skewers for serving like I did. Top with a small dallop of the horseradish cream sauce. Garnish with rosemary and sprinkle with a little additional kosher salt prior to serving. Enjoy!