Archive for the ‘Beef’ Category

Thai Beef Salad (Nam Tok – Waterfall)

Sunday, September 15th, 2013
Thai Beef Salad (Nam Tok - Waterfall)

Thai Beef Salad (Nam Tok - Waterfall)

Home made.

See also: Note on photo-only posts

Bacon-wrapped Filet Mignon

Sunday, April 4th, 2010

Bacon-wrapped-fillet-mignon

While visiting the Asian grocery store I saw some nice pieces of Filet Mignon and suddenly got hungry :). I also wanted to try out the roasted cauliflower puree I had seen somewhere recently.

Beef: I cut the filet mignon into some nice 1.5 inch thick slices and wrapped them with bacon securing the bacon with a tooth pick. After adding a little salt & pepper I seared the assemblies in a pan and then put them in the oven for about 15 minutes at 400 F.

Sauce: While the beef was in the oven I sauteed some Bunapi (White Beech) mushrooms with some butter and salt/pepper. Then I poured some water into the pan I had used for the beef and used this as the base for the sauce. Now I combined the content of the two pans to make the sauce.

Puree: I cut up a head of cauliflower into florets and a tart apple into medium sized cubes. I placed everything on a baking pan, drizzled some olive oil over it and sprinkled salt & pepper over it. First I placed the pan for 20-25 minutes in the oven at 400F. Then I added half a can of chicken broth and put it back into the oven until the liquid was evaporated. Finally I put it all into the food processor and pureed it.

For plating I made some nice, round bases from the puree, placed a piece of filet mignon on top, added some sauce and topped it off with some chopped parsley from the yard.

We enjoyed this meal with a nice glass of wine!

T-bone steak with grilled vegetables

Saturday, February 27th, 2010

T-bone steak with grilled vegetables (Click image to enlarge)

There was some T-bone on sale, so I brought some home and put it on the grill. In fact I did the whole meal on the BBQ on the patio.

I put the beef and slightly oiled (olive) vegetables (onion, bell pepper, king oyster mushrooms) on the grill.
While waiting I prepared some Chimichurri sauce: fresh cilantro, fresh Italian parsley, some olive oil, a clove of garlic, a little red wine vinegar, a little water, crushed pepper, some salt. For a hint of sweetness I added a tiny bit of agave sweetener.

When the vegetables were soft I took them off the BBQ and cut them. Once the beef was ready I plated and we enjoyed a good meal. What looks like sour cream in the picture is actually kefir cheese.