Seared Beef Teriyaki Cubes With Sesame Coating

 

This is a different starter for your evening. On the deck? Even better.

 

  • 1 lb. beef tenderloin
  • 1 tbsp. sesame oil
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 garlic clove minced
  • 2 tsp. hoisin sauce
  • 1 tsp. chili garlic sauce
  • 1/4 cup teriyaki sauce, warmed
  • 1/4 cup toasted sesame seeds

Trim the tenderloin of any fat and silverskin. Cut into 1 inch cubes. In a mixing bowl, whisk together the remaining marinade ingredients, except the warm teriyaki and sesame seeds.

Add the beef and toss to coat well. Cover and marinate in the refrigerator for up to 8 hours.

Preheat broiler and set the rack 6 inches from the element. Line a baking sheet with foil and spray with Pam. Spread the cubes onto the foil. Bake until desired doneness (5 minutes to medium rare; 8 minutes to medium well).

Transfer to a bowl and toss with the warm teriyaki sauce. Skewer with serving picks and dip each one into the sesame seeds to coat. Serve immediately.

 

Individual Mini Beef Wellington

I LOVE Beef Wellington and, while I am trying to get one certain couple to come for dinner in the near future, I mentioned having these to Don. How special can this be? You should see the menu devised so far…never mind. Read on.

  • 1 – 5 lbs. beef wellington, trimmed and halved crosswise
  • coarse salt and freshly ground pepper
  • 2 tbsp. olive oil
  • 1 clove of garlic, peeled
  • 2 full pkgs. buttery puff pastry
  • 8 oz.  pate
  • 2 large eggs

 

Season the beef with salt and pepper and rub the surface of the meat with the garlic. Heat 2 tbsp. of oil in a heavy skillet over a high heat and add half of the beef, turning over until all sides are browned (about 2-3 minutes) Transfer to a cutting board and cook the other piece of beef the same as the first. Cut each half into 4 equal pieces.

Roll out one pkg. of puff pastry to a larger than 16 x 12 size. Trim off the edges and now cut into four 8 x 6 (approx.) squares. Place one piece of meat on each square and top with about 2 tbsp. of the pate, making sure to spread it evenly.

Lightly beat the egg and brush over the edges and fold up the corners to enclose the filling and press gently to seal. With some of the pastry scraps, make a design addition to the top of the wellingtons.

  • If not using same day, Place these, seam side up, on a parchment lined baking sheet, wrap well in plastic and then foil. These can now be frozen for  up to 2 weeks.*

Preheat oven to 425 degrees.

Lightly beat the second egg and brush over the wellingtons. Divide these between 2 parchment lined baking sheets. Bake for 35 minutes until pastry (medium rare) or longer to a medium and is puffed and golden and remove to rest for 15 minutes.

These would be absolutely delicious with sauted mushrooms (in butter of course, perhaps also a drop or two of a good cognac). The alcohol will cook off but will impart a lovely flavour to the mushrooms.  Also, garlic mashed potatoes. YUM!  Oh, before I forget, make sure  you have a bottle of a lovely red…a Malbec would be perfect or even a beautiful Pinot Noir.

OR

Plate with the Wellington in the center, spoon some mushrooms on the side and spoon the salad on the plate with a drizzle of fresh lime juice and olive oil. (This takes the place of potatoes and makes the meal a little lighter). Make sure you have some wonderful red wine to complement the meal. A lovely Pinot Noir or a Sangiovese is perfect.

 

 

Beef Tenderloin With Orange And Smoked Paprika Mayonnaise

If you are looking for another tasty hot Hors d”Oeuvre, this is one to add to your collection.

  • 1 tbsp. coconut oil
  • 1 tsp. orange juice
  • 1 tsp. packed brown sugar
  • 1 tsp. grated orange zest
  • 2 cloves garlic, minced
  • pinch each of cumin and pepper
  • 12 oz. beef tenderloin
  • pinch of salt

In a bowl whisk together the oil, juice, sugar, zest, garlic pepper and cumin. Cut beef into scant I inch cubes. Add to the bowl and toss to coat. Let this stand for 15 minutes.

 

Smoked Paprika Mayonnaise

  • 1/2 cup mayonnaise
  • 1 tsp. smoked Spanish paprika
  • pinch of salt and pepper

In a small bowl, combine all the ingredients. Set aside in the refrigerator.

Place the cubes on a foil lined baking sheet. Broil about 6 inches from the heat until browned but still a little pink inside (about 5 minutes).

Serve with the Paprika mayonnaise.

Napkins, Glass of wine….life doesn’t get too much better than this.

Mini Filet Sandwiches with Horseradish Cream

This will make a perfect appetizer to a barbecue and is easy to make. The ingredients are simple.

 

  • 1 lb. beef tenderloin -( tied into a small roast)
  • 1 tsp. coarse salt
  • 2 tsp. your favourite steak spice
  • 1 fresh baguette
  • 1 tbsp. butter
  • 1 cup watercress leaves or baby spinach leaves, stems removed)**

Rub the meat with your steak spice and let stand for 20 minutes.

Preheat oven to 400 degrees. In a heavy skillet, place the meat and brown on all sides for a minute each. Put in the oven for 20 minutes until it is a medium -medium rare. Remove from the oven and let sit for 20 minutes.

Cut the baguette in half and butter the bottom half. Layer the watercress on the bottom half. Layer thin slices of the beef on top. On the top half,of the baguette, spread the horseradish cream and put the two halves together.

Secure the baguette with toothpicks all along the length in 2 inch spaces and cut between the picks. Perfect little appetizers, all secured with toothpicks. The only things needed are napkins, glasses of a beautiful red wine and you are off to the races – so to speak.

Yummy!

 

** I suggest the watercress because if it quite peppery. If you really don’t like it, go with the baby spinach leaves, making sure all the stems are removed.

Tenderloin With Whiskey Brown Butter

There are times when  something special cries for the absolute unique dish. This one should do the trick. It is easy to do and if you want kudos that will last for eons, try this one.

You will need:

  • 1 1/2 lbs. Beef Tenderloin (whole)
  • 2 tbsp. olive oil
  • 3/4 cup whiskey
  • 1 tbsp. fresh sage, chopped fine
  • 1/4 cup unsalted butter
  • 1/2 cup pecan pieces, toasted, roughly chopped

Preheat oven to 400 degrees.   Heat the olive oil in a  thick bottom saucepan. Season the meat with salt and pepper. Carefully set the meat in the hot oil and brown all sides well (about 8-10 minutes). Do not burn the bottom of the pan as it will be used to the sauce later.

Set the meat in a baking dish and continue cooking in the oven to desired doneness. (Medium is probably the best choice).  Pour excesive oil out of the pan. Remove pan from heat and add the whiskey and sage, reducing in half. Should take about 2 minutes.  Now add the butter and pecans and cook only until butter turns a golden brown. Remove immediately so it doesn’t burn but keep warm.

Remove tenderloin from the oven and rest for about 7 minutes. Slice in 4 pieces and drizzle the sauce over top.

Serve this with garlic mashed potatoes and broccoli and cooked carrot sticks.  Yummy-yummy!

Mini Filet Sandwiches with Horseradish Cream

This makes 6 sandwiches. Wait for company or eat lots…..just kidding! Serve as an Hors d’ Oeuvres.

  • 1 lb. beef tenderloin, tied like you would a roast
  • 2 tsp. steak spice
  • pinch of seasoning salt
  • 1 baguette
  • 1 tbsp. butter
  • spinach or frisee lettuce

 

Brown tenderloin on four sides and place in an oven preheated to 400 degrees. Roast for 20 minutes and remove from heat and rest for 10 minutes.

Cut baguette in half lengthwise and butter the bottom half. Place some spinach or frisee on the bottom half and layer THINLY sliced tenderloin of top. Generously spread horse radish cream on top half of the baguette. Secure the two halves of the baguette with toothpicks, placed 2 inches apart and slice, making mini sandwiches.

Horseradish Cream

  • 1/2 cup sour cream
  • 2 tbsp. horseradish (creamed)
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. lemon juice and zest

(you can add a japaleno pepper if you wish)

 

Mix well and cover. Chill in fridge for about 1 hours to let the flavours blend.