PORCINI-RUBBED BEEF RIB ROAST
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.
Provided by Anna Stockwell
Categories Christmas Christmas Eve Beef Roast Mushroom Wheat/Gluten-Free
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
- Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
- Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
- Do Ahead
- Rub can be made 1 day ahead; store in an airtight container at room temperature.
PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE
Provided by Alexis Touchet
Categories Beef Mushroom Roast Christmas Dinner Meat Beef Tenderloin Winter Christmas Eve Butter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
- Heat oven to 350°F with rack in middle.
- Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
- Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
- Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
- Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
- Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
- Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
- Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
- Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
- Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
PORCINI BUTTER
Categories Condiment/Spread Dairy Mushroom Easter Vegetarian Father's Day Winter Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
- In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
- Variations:
- Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
- • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
- • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
- • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
PEPPERCORN ROAST BEEF
We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
- Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g
BEEF TENDERLOIN IN CREAMY PORCINI SAUCE
This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!
Provided by Cynthia Russell
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, soak dried mushrooms in hot water.
- Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
- Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
- Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g
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