Rosemary Beef With Pear Salad Food

ROSEMARY BEEF FILLET

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees.
• Pat tenderloin dry, then coat all sides with salt, pepper and garlic.
• Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
• Transfer beef to a cutting board and let stand 15 minutes.
• Temperature of meat will rise to about 130 degrees.
• Discard string and rosemary sprigs before slicing.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

TEA-SMOKED BEEF TENDERLOIN WITH PEAR SALAD

Steps:

• BEEF:.
• combine tea, rice and brown sugar;place mix in disposable foil pie plate.
• place plate on bottom of large wok, soup pot or deep sauce pan.
• place wok/pot on high heat until tea mixture starts to sizzle and smoke, approx 7 minute.
• place beef on rack that will fit in wok/pot and keep it raised 1 inch above the tea mixture;.
• cover tightly.
• smoke beef 5 min - turn off heat and let stand on burner for 20 minute.
• preheat oven to 450F and cook in oven for 5 minute.
• let rest for 5 min & slice thinly (beef will be rare).
• SALAD.
• place pear, bell pepper, jalapeno, green onion, mint, basil and cilantro in medium bowl.
• in a small bowl stir together mayo, dijon, lemon juice and pepper.
• add to pear mixture, stir gently to combine. Set aside.
• DRESSING:.
• whisk together dressing ingredients.
• TO SERVE:.
• distribute pear mixture on four plates.
• arrange sliced beef on top.
• sprinkle with salt.
• drizzle beef with lime dressing.

BALSAMIC ROSEMARY STRIP STEAK WITH GARLIC HERB TOASTS AND A ROASTED PEAR SALAD

Steps:

• Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut one baguette into ½-inch cubes. Halve and core pear; cut into ½-inch wedges. Place baguette cubes and pear on opposite sides of a foil-lined baking sheet. Toss each with salt, pepper, and a drizzle of oil. Bake until baguette is crisp, 8-10 minutes.
• Meanwhile, halve, peel, and thinly slice shallots. Pick and finely chop enough rosemary leaves from stems to give you 2 tsp. Split remaining baguette in half lengthwise. Place garlic herb butter in a small bowl and microwave on high until melted, about 30 seconds. Drizzle over baguette halves.
• Once pear and baguette cubes have baked 8-10 minutes, remove cubes from sheet and set aside. Flip pear and continue baking until browned, another 10-15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side.
• Remove steak from pan and set aside to rest. Lower heat to medium and heat a drizzle of oil in same pan. Add shallots and cook, tossing, until lightly browned, 5-7 minutes. Add chopped rosemary and cook until fragrant, about 30 seconds. Stir in demi-glace, ½ cup water, and 1 tsp vinegar (we'll use more later), scraping up any browned bits on bottom. Simmer until thickened, 1-2 minutes. Season with pepper.
• While shallots cook, place buttered baguette halves cut-side up on another baking sheet. Toast in oven until golden brown, 6-7 minutes. Meanwhile, toss arugula, baguette cubes, 2 tsp vinegar, and 1 TBSP olive oil in a medium bowl (you'll have vinegar left over). Season with salt and pepper.
• Slice steak against the grain. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with pear and crumble ricotta salata over.

ROSEMARY BEEF FILLET

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.

SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC

Steps:

• Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
• Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
• While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
• Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.

BEEF FILLET WITH FENNEL SALAD & ROSEMARY CREAM DRESSING

Steps:

• Pour the stock into a deep saucepan that will hold the beef. Add the onion, carrot and fennel trimmings plus 2 sprigs of rosemary, all the thyme and the bay leaf, bring to the boil and simmer for 15 minutes. Trim the beef fillet of any membrane or sinew if necessary. There is no need to tie it, so leave it a natural shape. Sprinkle sea salt and black pepper evenly and lightly on a large plate, ready for seasoning.
• While stock is simmering, slice the fennel from the root end using a mandolin (or sharp knife) into wafer-thin slices. Drop the slices into a big bowl of iced water with the lemon juice. Leave for 10-15 minutes then drain, pat dry and toss with 2 tbsp of the vinaigrette. Season and set aside to marinate.
• When ready to cook the beef, roll it in the seasoning on the plate so it is well coated. Submerge the beef in the stock, pushing it down under the veg and herbs so it cooks evenly. Bring it to the boil, then reduce the heat and poach for 18 minutes for rare, 20 minutes for medium rare.
• Lift the fillet out onto a large plate and pour over 2 ladles of stock (about 150ml). Place the poached herb sprigs on top of the beef, then cover with cling film and leave the meat to rest and cool. It will keep warm for up to an hour.
• Meanwhile, strain the stock and return it to the pan. Reheat to boiling. Top and tail the courgettes and slice these into thin shavings using a mandolin or sharp knife. Dunk the courgettes in the boiling stock for about 30 seconds until they wilt, then immediately remove with a slotted spoon and put in a sieve under cold running water to cool down quickly.
• Pour about 4 ladles (300ml) of the stock into a smaller pan, add another sprig of rosemary and boil down to about 100ml. Pour in the cream and boil for another 2 minutes. Remove from the heat. Strip the leaves from the last sprig of rosemary and finely chop. Add half to the rosemary cream as it cools. Then mix in the remaining 4 tbsp vinaigrette.
• Put the Little gem leaves in a bowl and toss with the fennel and courgettes, remaining rosemary and seasoning. Toss the salad with half the rosemary cream dressing. This can now be chilled for up to an hour until ready to serve. Keep back a handful of the salad for garnishing, put the rest on a large platter.
• Uncover the beef, remove the herb sprigs, then cut the beef lengthways into 6-8 long thin slices using a well-sharpened carving knife. Lift these up all together on a palette knife and place on the salad in a neat mound. Top with the reserved salad and shave over some parmesan. Drizzle the remaining sauce over the beef.