Peppered Lavender Beef Recipes

PEPPERED LAVENDER TENDERLOIN ROAST RECIPE:

Steps:

• Trimming the Tenderloin Roast:
• Bring the tenderloin roast to room temperature before cooking.
• Trim the tenderloin of fat and silverskin. Silverskin is a silvery-white connective tissue. It does not dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. If you ask, your butcher will do this for you.
• Trussing the Tenderloin Roast:
• Once the tenderloin roast is trimmed, it no longer has any structure and will start to flatten out. As you want the meat as round as possible for even cooking and also for presentation, trussing is the key.
• Using individual pieces of kitchen twine/string to truss the roast. Tie the kitchen string around the tenderloin roast with equal spacing between each truss. Tie the meat firmly, but not too tight. NOTE: I usually have my butcher do this for me.
• Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil the outside of the roast.
• In a small spice or coffee grinder or a mortar and pestle, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).
• Searing the Tenderloin Roast:
• By browning the meat's proteins and sugars, you are enhancing the meat's flavor even more. The tenderloin roast that I cooked was approximately 5 pounds and would not fit in my fry pan. I used my large cast-iron iron griddle to sear it. It worked great!
• Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes each). Resist the temptation to constantly turn the beef from side to side and you'll be rewarded with a beautifully browned crust. When browned, immediately remove from heat.
• Roasting the Prepared Tenderloin Roast:
• Preheat oven to 450 degrees F.
• Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather than baked at lower temperatures. Flavor comes from the browning, not from fat slowly melting into the meat.
• Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired internal temperature (see below). NOTE: Turn tenderloin over halfway through cooking for even browning.
• What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is OK if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
• When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board. Cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
• Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve immediately with any accumulated juices.
• Makes 6 to 8 servings.

GARLIC AND LAVENDER CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 450 degrees. Rub beef with olive oil, salt and black pepper. Brown on all sides in a large non-stick pan over high heat. Place beef on a wire rack in roasting pan. Place vegetables on bottom of pan. Mix all herbs in a bowl with the crushed pink peppercorns. Brush the tenderloin on all sides with Dijon mustard. Place herb mix on all sides of the tenderloin. Roast for 40 to 45 minutes, medium rare. Internal temperature is 125 degrees. Transfer to platter and let rest for 10 minutes. Then slice and serve with Red Wine Sauce.;
• FOR SAUCE: Sweat vegetables in olive oil until deep brown in color. Add red wine and reduce by 75 percent. Add stock and reduce by 30 percent. Strain through a fine-mesh strainer and reserve. In a separate pan heat olive oil and caramelize pearl onions until golden. Add quartered mushrooms and continue cooking until mushrooms wilt. Add red wine sauce and bring to a boil. Season to taste with salt and pepper. Finish sauce with 2 ounces of unsalted butter.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

PEPPERED LAVENDER BEEF

Steps:

• Bring the tenderloin roast to room temperature before cooking.
• Trim the tenderloin of fat and silverskin.
• Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. If you ask, your butcher will do this for you.
• Once the tenderloin roast is trimmed, it no longer has any structure and will start to flatten out. As you want the meat as round as possible for even cooking and also for presentation, trussing is the key.
• Using individual pieces of kitchen twine/string to truss the roast. Tie the kitchen string around the tenderloin roast with equal spacing between each truss. Tie the meat firmly, but not too tight. NOTE: I usually have my butcher do this for me.
• Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast.
• In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).
• Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes each). NOTE: Resist the temptation to constantly turn the beef from side to side and you'll be rewarded with a beautifully browned crust. When browned, immediately remove from heat.
• Preheat oven to 450°F.
• Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather than baked at lower temperatures. Flavor comes from the browning, not from fat slowly melting into the meat.
• Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired temperature (see below). NOTE: Turn tenderloin over halfway through cooking for even browning.
• Rare - 120°F
• Medium Rare - 125°F
• Medium - 130°F.
• When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
• When ready to serve:
• Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve immediately with any accumulated juices.