Sliced Sirloin Smothered In Onions With Roquefort Potato Pie And Spinach Salad With Bacon Dressing Food

TARTIFLETTE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Grease a 10-inch cast-iron pan with butter and set aside.
• Add the sliced potatoes to the boiling water and cook until just tender, about 10 minutes. Carefully drain and set aside.
• Add the bacon to a large cast-iron pan over medium heat and allow the bacon to begin browning and rendering fat, about 5 minutes. Add the sliced red onion and continue to cook to soften the onions, for another 5 minutes. Add the Swiss chard, season with salt to taste and cook until wilted, about 5 minutes.
• Layer the greased cast-iron pan with a third of the potatoes, half of the gruyere, then half of the bacon-onion-chard mixture. Repeat. Finally, top with the remaining potatoes and the cream. Decorate the top with the reblochon cheese in an even layer covering the potatoes. Bake until golden brown, about 20 minutes.

SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA

Steps:

• Preheat the broiler.
• Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
• Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
• In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
• Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
• Cut into wedges and serve with warm crusty bread or whole-grain toast!

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.