Cooking for two has become a new learning experience, as the quantity of product I put out in the kitchen seems to go so much farther then when I was I was cooking for 4. A roast beef now lasts a week instead of just two meals, so it becomes necessary to find more ways to serve up a dinner. Of course the obvious method would be to buy smaller cuts of meat or less produce, but what fun would that be?
So with an abundance of beef leftover what to do? One nights version was a beef hash. Taking a small amount of leftover beef and running it through the food mincer on the Kitchenaid. To this I added a small white onion diced and one clove of garlic diced, and a can of diced potatoes. Mixed thoroughly and place in a large enough frying pan and cooked with butter, turning occasionally until potatoes and onions are done.
In a separate pan with a little butter place the artichoke hearts in a single layer flat side up and salt and pepper and cook to heat, then turn flat side down reseason and cook on medium heat till done and slightly browned .
Once hash is cooked, in a separate pan cook the eggs to you liking. Add hash to plate surround with artichoke hearts and sliced tomato and place the egg on top. Can be served with your choice of condiment such as left over gravy or ketchup.
I have for a very long time now butchered a lot of my own steaks and meats. From the local bulk market, I buy a whole Top Sirloin and make my own steaks and chop meat from it. On the top of this piece of meat under a layer of fat is a beautiful triangular piece of meat called a Tri-Tip. It is a perfect grilling piece of meat and I liked to marinate it, and then broil it. Sliced on a bias, against the grain, the slices of this cut are tender and moist and delicious.
Tri-Tip Steak Marinade
1 bottle San-J Szechuan Hot & spicy marinade
1/2 cup soy sauce
Lawry’s seasoning salt
2 -4 Tbs Demerara or raw sugar
1- 2 Tbs grated fresh ginger
I love to experiment with different marinades and tonight I found a great one. I started with a bottle of San-J Szechuan hot & spicy marinade and Sauce. To this I added soy sauce. To the steak I sprinkled a little Lawry’s seasoned salt, Demerara sugar and spread a little freshly grated ginger over both sides. Rotating the piece of meat about every 1/2 hour I marinated it for 3 -4 hours. I also use my carving fork, which is very pointed, and I “Jacquard” the piece of meat by puncturing it all over and then ladling the marinade over the top.
Another little trick I have perfected is to limit the clean up. Since we weren’t grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.
Broil Tri-Tip Steak
Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.
It’s a steak, what else can I say, I love it forever and a day! 5 paws for this recipe
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sprinkle the Lawry's salt the sugar and the ginger on both sides of the steak and place into the spicy marinade and soy sauce turning it every 30 minutes, Marinade it for about 4 hours.
Take the marinated steak place on you grill or broiler pan and cook. If using oven, place the rack in the top third of the oven, but not on the highest rung. When cooked to your desired doneness, remove from oven and place on a cutting board or plate, and let rest for about 10 minutes. Slice against the grain on a slight bias.
Notes
I also use my carving fork, which is very pointed, and I "Jacquard" the piece of meat by puncturing it all over and then ladling the marinade over the top.
Another little trick I have perfected is to limit the clean up. Since we weren't grilling outside I had to use the broiler in the oven and this method certainly soils the broiler pan. Simple remedy to make a lighter clean up is to line the top and bottom of the broiler pan in aluminum foil.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
With very little practice Filet Mignon and Bearnaise Sauce makes a great start to a romantic Valentine’s Day dinner, or for that matter a great dinner any time!
Fool Proof Blender Bearnaise Sauce:
I found the idea for this recipe in the New York Times Heritage Cookbook by Jean Hewitt, 1980 Ed., I’ve changed it a little but it never fails to come out great.
Ingredients for Bearnaise Sauce
3 egg yolks
1½ sticks of butter melted
1 tsp lemon juice
Dash of salt & pepper
2 to 3 dashes of Tabasco sauce
1 tbs tarragon
3-4 tbs red wine vinegar
Blender Bearnaise Sauce
In a small fry pan place the tarragon and the red wine vinegar , bring to a boil and continue to cook until vinegar as been completely reduced.Put tarragon into a small bowl and set aside.
Tarragon and red wine vinegar completely reduced
In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
Bacon Wrapped Filet Mignon
Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness. Plate; add a vegetable and a potato ,spoon some Bearnaise over the steak and put the rest of the sauce in a gravy boat. Serve with a nice bottle of wine and you’ll have a dinner to remember.
Filet Mignon, there really is nothing else to say except “YUMMIE”, a 5 paw recipe, paws down!
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
Bacon Wrapped Filet Mignon
Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
