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The beef is cut into rounds and put in cold water with a little salt for 15 minutes.
After that it is seasoned and greased with mustard, on one side and on the other. Put the pieces in a bowl, cover the dish with cling film and refrigerate for an hour.
Put the tablespoons of oil in a pan and place the meat in the pan. Cut the garlic cloves into meat slices, pour and place the bay leaves.
Cover the pan with aluminum foil and place in the oven, which has been preheated. Leave it on low heat for an hour and then put the cup of beer. Put the aluminum foil back on after I put the beer.
Leave the fire on medium and leave for about another hour or an hour and a half.
Serve hot with a garnish of rice, potatoes or any other vegetables.
Beef steak with beer
2. Put 2 tablespoons of olive oil in a pan and sauté the garlic, then remove. Fry the muscle slices and season with salt and pepper. Grease a pan with oil and place the meat. Each slice of meat is covered with a slice of smoked ham.
3. Pour over the beer and then sprinkle with chopped spices and a teaspoon of oregano. Cover the tray with aluminum foil and bake for 60 minutes.
4. After 60 minutes, remove the foil and leave for another 30 minutes. Serve hot.
This recipe is recommended by Antonio Passarelli.
Beef steak with beer
The best electric grill for the best steak.
However, this is not just any electric grill, but a high-performance, durable and very good quality one. It is specially designed for perfect steaks and has a sensor that automatically detects the thickness of the piece of meat. So that each beef steak with flavored butter will come out perfectly. In addition to the sensor, the Tefal Optigrill grill also has a thermostat with sound and light signals that show us exactly when the meat is cooked in blood, medium or well done. So it is impossible to make a mistake. But don't think that this grill is only good for beef steak. With it you can cook any other kind of meat: fish, chicken, sausages, burgers.
In addition, the grill for beef steak also has a function for frozen meat, one for sandwiches and a manual one with which you can cook vegetables, for example. So it is a complete appliance that helps me a lot in the kitchen. I have been using it for more than half a year and I am extremely happy with it. To return to the beef steak with flavored butter, we have shown you all three ways it can be cooked. I prefer it in blood or medium, but my husband prefers it well made. The best part is that the well-made steak is juicy and does not come out dry at all. Serve the steak with flavored butter and a simple salad and have a delicious dinner. We definitely had!
How to cook beef tenderloin in the oven with herbs
Beef is a special (and expensive) meat, so it is very important to cook it properly. The recipe below helps you get a delicious meal without knowing too complicated cooking techniques.
Required equipment: you will need a kitchen thermometer and a butcher's string.
Tie it with a butcher's string:
It is very likely that the beef tenderloin you bought is uneven in thickness at the edges. To get the same thickness of steak, but also a tender and well-penetrated meat on its entire surface, bend the thinner end and tie it with a kitchen thread.
Season the meat well
Beef is a tender meat, but it does not have a special taste. If you do not choose the right spices and do not put them in the required amount, you will get a fairy steak. Cover the entire surface of a whole muscle with a thin layer of salt, herbs and crushed garlic.
Pay attention to the preparation time
Beef is very good in rare and medium rare versions (in blood and medium cooking). If you cook it too much, you risk turning it into dry, hard meat. Normally, it is kept in the oven for about 30 minutes, but if it is thinner, after 18-20 minutes you should check. To make sure you get the perfect steak, insert a thermometer into the thickest part of the meat: it should be 49-51 degrees Celsius for a meat in the blood and 51-57 degrees Celsius for medium rare.
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Sorin Bontea recipe - Beef muscles with Anna potatoes, Choron sauce and Creamy Spinach
Sorin Bontea's dish was replicated, in the May 22 edition, by four of the MasterChef competitors. They all passed the test with flying colors and two of them, Petru and Liliana, impressed so much that they were named team captains.
We need spinach, butter, onions, garlic, pepper, sweet cream and Parmesan. The spinach is cleaned, washed and drained. In a pan, sauté the onion and finely chopped garlic in butter. Add the whole spinach leaves, pepper and sour cream, and finally the Parmesan cheese.
The beef is given with pepper, then it is dressed in very subtitled slices of raw prosciutto, it is put in a well-heated Teflon pan (without oil or butter), it is turned on all sides to take color. Then bake at 220 degrees for 5, 6 minutes. Before being served, the meat is left to rest for 3 minutes. It is only salted when it is ready.
Peel a squash, grate it and slice it. Fry in a pan with butter, fry on both sides over low heat. When they are ready, season with salt and pepper (after the potatoes have been cut, do not wash them, so they have more starch and will stick).
Beat the egg yolks, put them in a bain-marie and cook for about 2 minutes, then gradually add the clarified butter (60 degrees C), set aside, add the tomato paste, tomato cubes, juice of lemon and salt.
Place the spinach on a plate, place the meat on top, the potatoes on top of the meat and then the sauce. The sauce can be put on a plate, according to everyone's imagination, or it can be served separately
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I took it out of the bag and wiped it well with paper towels. I placed it on a shredder and evaluated it. It's nice, partially covered by a thin layer of fat and thin membranes. That's it! I don't bother with his shaping because I like all those fat membranes and because I cook it for us, for the family. If it was a beef muscle, I had to shape it because its membranes are very dense and become rubberized when cooked.
At this point I set the oven to 180 C (medium to high for gas).
Okay, the muscle is shattered.
I bent its thinner end (tail) and fixed it in position by tying it with a string. I thus obtained a cylinder with a somewhat constant thickness. I haven't seasoned it yet !!
Theoretically, the muscle is fried in a pan that goes in the oven (with metal handles, not plastic or wood). I fry it in a normal pan and quickly move it into a Teflon cake pan, exactly the size of it. I also did the test to see if it is calibrated to its size. Also now, until it is in shape, I sprinkled it with a little olive oil and massaged it well. Why grease the chopper or other dishes when it enters the oven with this form anyway?
I let it sit for about 5 minutes & # 8211 during which time a large frying pan with a thick bottom (no oil) was heated. I took the muscle out of the mold and placed it in a well-heated pan. I fried it over high heat for a fixed 2 minutes on one side. I turned it over and left it for another 2 minutes on the opposite side, then for 30 seconds on each side left uncooked. This operation makes serious smoke so I recommend you start the hood at full speed or open the kitchen window. Now would be the time for a possible flare-up with fine cognac or armagnac or other fragrant alcohol. Today I jumped over & # 8211 I went for the & # 8222natur & # 8221 variant.
Bake simple pork tenderloin
No more frying. I quickly moved the muscle in the shape of a cake (along with the juices from the pan), I salted it and peppered it on all sides. So NOW I seasoned it. What color does it have!! Now would be the time to be greased with mustard or sprinkled with cumin seeds (or powder) or thin slices from a clove of garlic. I jumped on them today.
Also now I put a few pieces of butter on top and put it directly in the oven heated to 180 C (medium to high for gas).
Huh! You need to move quickly at this stage so that the meat does not cool down. I set the oven timer to 10 minutes. If you think you like it a little better done, I recommend 13-15 minutes but not more.
I recommend using a meat thermometer stuck in the piece of muscle and choosing 63 C for a medium steak and 72 C for a well-done one. Source here.
If you have emotions about Trichinella spiralis (which causes a disease called trichinosis) you should only buy meat checked by veterinarians & # 8211 as it is from the trade (either from the supermarket or from authorized butchers). However, trichinella is neutralized at temperatures starting at 63 ° C source here.
This is what it looks like after sitting in the oven for 10 minutes. The butter melted and gave it a dream flavor! I took it out of the oven and sprinkled a few fresh thyme leaves on top of it and immediately covered it lightly with aluminum foil. I let him breathe for 10 minutes before cutting and serving.
Pork steak ingredients with beer:
- 1 piece of 1.5 kg pork shoulder, cleaned of skins and surface fat (there may be another piece, neck, flesh, etc.)
- 1 bottle of 0.33 l. Of good beer
- 1 large onion
- 3-4 small carrots
- 2 celery stalks (celery)
- 3 cloves of garlic
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons oil
- 1 teaspoon coarse salt
- spices: 1 teaspoon grated pepper, sweet paprika, ground allspice and ground cumin
- 2 bay leaves
- 1 sprig of rosemary
- optional: 1 tablespoon of honey
Preparation Pork steak with beer:
First, the meat must be shaped so that it has no pieces (plugs) that hang around it and the skin and excess fat are cleaned with a sharp knife.
Prepare a spice paste with which to grease the meat, it is best to use a mortar: put in the mortar the cleaned garlic cloves, salt, pepper, paprika, allspice and cumin and toast for a few minutes with the pistil, until the presence of garlic is evident only by smell. Add the 2 tablespoons of balsamic vinegar and mix well.
Grease the meat with this paste everywhere, you can even make small incisions with the tip of a meat knife in which the dough is stuffed, so that the spices penetrate the meat as well as possible.
Wrap the meat so seasoned and let it marinate for an hour at kitchen temperature or a few good hours (even overnight) in the refrigerator. Proceed as time allows, for me it was in a hurry so an hour at kitchen temperature had to be enough (and it really was).
Meanwhile, prepare the vegetables (onions, celery stalks and carrots), which are cleaned, washed and cut into cubes.
After the marinating time has passed, put a cast iron or heat-resistant ceramic pan on the fire, with a lid and heat it. Add the oil and immediately the piece of meat, which is fried quickly, over high heat, for a few minutes on all sides, so as to form a crust that closes the juices from the meat inside it.
Remove the browned meat and add the diced vegetables to the remaining fat. Reduce heat and cook for 3-4 minutes, stirring constantly, until slightly softened.
After the vegetables soften, put the piece of meat back in the pan and quench everything with the beer.
Add the bay leaf, rosemary and tomato paste in the pan, fill with hot water as long as the liquid level in the pan reaches about half the height of the piece of meat, put the lid on and from this moment two approaches are valid:
1. first: put the dish in the preheated oven at 180 degrees for 2 hours
2. second: cook the meat on the stove, under the lid, over low heat, for 1 hour and a half-2 hours, ie until stinging with a toothpick in the thickest part of the steak will release clear juices (in principle , about 45-50 minutes / kg of meat).
I chose the second option because I did not feel any enthusiasm to turn on the oven at this heat. I watched from a distance, returning to the kitchen for about 15 minutes (it is important not to leave the meat dry on the ground, if the liquid evaporates it is filled with a little hot water). In the middle of the cooking period, I turned the meat and that's it.
When ready, remove the steak on a plate and cover with aluminum foil or a lid. Let it rest for 10-15 minutes before slicing it.
For the sauce, remove the bay leaf and rosemary from the pan, then pass the vegetables finely in the sauce (with the hand blender or pass everything through a sieve). If the sauce is too thick, dilute it with hot water or a little soup and bring it to a short boil and if, on the contrary, it is too fluid, put it in a saucepan and boil it until it decreases to the desired consistency. . Optionally, the taste of the sauce can be balanced with a tablespoon of honey added at the end (I did so), creating a perfect balance between the salty and spicy taste of spices, the bitter tint of beer and the sweetness of carrots accentuated with honey.
The steak is served hot, with your favorite garnish (I made a mashed potato with butter) and the creamy sauce.