Grilled Beef Filet With Crab Cakes And Caramelized Onion Sauce Recipes

GRILLED BEEF FILET WITH CRAB CAKES AND CARAMELIZED ONION SAUCE

Steps:

• Bring the filets to room temperature and brush with the olive oil.
• Sprinkle with the salt and pepper.
• In a small bowl, mix the crab meat, breadcrumbs, Old Bay Seasoning and egg.
• Make 2 crab cakes and refrigerate for 30 minutes.
• Melt butter in a medium sauce pan over medium high heat.
• Add sliced onion and sautée until the onions are nice and brown, about 20 minutes.
• Add the cream and let this simmer until it reduces by half, about 20-30 minutes.
• Season the sauce with salt and pepper and a little cayenne pepper if using.
• Heat grill to high heat.
• Coat the grade with vegetable oil.
• Grill steaks on high for about 5 minutes on each side or to your desired doneness.
• Let stand 5 minutes before serving.
• Meanwhile, in a medium skillet add enough vegetable oil to fry crab cake over medium high heat (be sure your oil is hot before adding the cakes).
• Cook the crab cakes for about 5-6 minutes on each side or until golden brown.
• For assembly top each steak with a crab cake and coat with the onion sauce.

EGYPTIAN LAHMA BIL BASAL (BEEF IN RICH ONION SAUCE)

Steps:

• Wash the meat well. Put into a saucepan with butter and oil. Cook until all beef lightly browned.
• Add all sliced onions, bouillon cubes, salt and pepper, bay leaf and stir around cooking on medium-low heat for 15 minutes.
• Add water, approximately 1-1/2 cups, turn to low, cover and cook for 2 hours or more.
• Check during cooking, add more water if too dry. But the onions should give enough liquid with initial water you added.
• When finished you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce.
• Serve with rice, pita bread or your favorite pasta, yes pasta; makes a great, different sauce really.

BEEF TIPS AND CARAMELIZED ONION CASSEROLE

Steps:

• In large Dutch oven, heat olive oil over medium-high heat.
• Sprinkle roast with salt and pepper.
• Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.
• In the same Dutch oven, melt butter over medium heat.
• Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender.
• Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored.
• Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.
• Add roast, consomme, broth, Worcestershire, bay leaves and thyme.
• Simmer, stirring occasionally, uncovered, for 1 hour.
• Stir in cream, and simmer, uncovered, for 30 minutes.
• Discard bay leaves.
• Preheat broiler.
• Lightly grease a 13x9-inch baking dish.
• Spoon roast mixture into prepared baking dish.
• Place toasted French bread slices evenly over roast.
• Sprinkle with cheese.
• Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted.
• Garnish with fresh thyme, if desired.
• Serve immediately.

BACON WRAPPED STEAK WITH BALSAMIC ONION SAUCE

Steps:

• Sauce.
• In a large frying pan heat oil over high heat.
• Add onions and lower the heat to medium.
• Add salt& pepper mix thoroughly.
• Sweat onions down for about 15 minutes stirring often.
• You want the onions very soft.
• Add sugar and reduce heat to low.
• Mix well& cook 5-10 minutes or until most of liquid is absorbed.
• Add balsamic vinegar.
• Mix well cook for 20-40 minutes until sauce becomes a dark rich syrup.
• Steak.
• Pre-heat ove to 450 degrees.
• Heat oil in a oven proof skillet.
• Wrap a piece of bacon around each filet, secure with toothpick if needed.
• sprinkle steaks with crushed peppercorns.
• Sear each side of filets about 2 minutes.
• Place skillet in oven and bake 10 minutes.
• Steakes will be medium rare.
• Remove filets from skillet.
• Allow to rest 1-2 minutes Pour warm sauce over top& serve.

BEEF FILET WITH WINE SAUCE

Steps:

• Pour the wine and water into a 4-quart saucepan , and drop in the garlic, onion, carrot, celery, porcini, rosemary, and 1/2 teaspoon salt.
• Bring to a boil, set the cover ajar, adjust the heat to maintain a steady simmer, and cook for an hour or more, until the vegetables have exhausted all their flavors and the liquid level has reduced by half.
• Set a sieve over a bowl, and pour the entire contents of the saucepan into it, straining out the solids and collecting the sauce in the bowl.
• Press the vegetables with a big spoon to release more sauce.
• Rinse the saucepan, pour the strained sauce back into it, and bring to a boil.
• Cook, uncovered, adjusting the heat so the sauce reduces steadily without scorching, until thickened and flavorful, about 1 1/2 cups in volume.
• Season with 1/2 teaspoon salt, and keep the sauce warm.
• Meanwhile, tie loops of kitchen twine tightly round the filet to keep it compact, even in shape, and easier to handle.
• Tie the first loops an inch in from either end of the filet, and more loops at 2-inch intervals along the length.
• When you are ready to cook the filet, sprinkle the remaining teaspoon salt all over its surface.
• Pour the olive oil into a 12-inch saute pan or skillet; set it over med-high heat, and put in the beef.
• Pan-sear the filet for 15 minutes, more or less, depending on how well-done or rare you like it.
• Frequently roll and shift the tied meat in the pan, so it cooks and colors evenly on all sides, until crusty on the outside and med-rare inside.
• Turn off the heat and put filet on a warm plate.
• To finish the sauce, pour it all into the searing skillet, turn on the heat, and bring the liquid to a boil while scraping up all the browned bits from the skillet bottom.
• Stir to incorporate this flavorful glaze into the sauce as it heats.
• While the sauce is boiling, drop in the cold butter, one piece at a time, vigorously whisking each one to incorporate it fully with the sauce before adding the next piece.
• When the last bit of butter has disappeared in the sauce, turn off the heat and stir in the honey until it disappears.
• To serve: slice the meat crosswise into 1/2-inch slices, snipping and removing the twine loops as you cut.
• Drizzle some of the wine sauce on a warm rimmed serving platter, and arrange the beef slices on top of the sauce (or drizzle a couple spoonfuls of sauce on rimmed dinner plates and top with individual portions of sliced beef).
• Serve immediately, with remaining sauce in a bowl to be passed at the table.