Peppered Rack Of Lamb With Minted Fig Compote

(Serves 2)

1 - lamb rack, boneless, trimmed from an 8 bone-rack with 1/8" fat covering

Lamb Seasoning:

1 tbsp. sweet paprika
2-1/2 tsp. kosher salt
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. dried rosemary, crushed

Compote:

4 tbsp. chopped fresh mint
2 tbsp. lemon juice
4 tbsp. extra virgin olive oil
2 tbsp. apple cider vinegar
2 tsp. honey
zest of 1 lemon
12 black mission figs, quartered
fresh mint for garnish

Lightly oil the lamb Rib Rack with 2 tbsp. of olive oil. In a small bowl, mix together all the lamb seasoning ingredients, and rub evenly over the surface of the lamb.

In a heavy sauté pan, heat the remaining oil and sear the lamb loin on all sides until evenly browned and medium rare, about 7 - 9 minutes. Cool to room temperature.

For compote, combine the mint, lemon juice, oil, vinegar, honey and lemon zest. Place figs in a non-corrosive bowl and toss with enough dressing to coat evenly.

To serve: Slice lamb on the bias and arrange around the compote.

Garnish with fresh mint.

Grilled Top Sirloin With Herb Butter & Garlic

(Serves 2)

2 each 12 oz. Seasoned butt steaks
2 each garlic cloves, peeled
1 tbsp. fresh thyme
1 tbsp. chopped fresh parsley
1 tbsp. shallots, chopped
2 tbsp. lemon juice
dash Worcestershire sauce
1/ 2 lb. unsalted butter, melted
salt & fresh black pepper to taste
fresh thyme for garnish

Sprinkle steaks with salt and pepper, then set aside.

Poach garlic cloves in boiling water until tender, about 15 minutes. Drain well and puree in a mortar and pestle. Season with salt and pepper, set aside.

Mix thyme, parsley, shallots, lemon juice, and Worcestershire sauce with the butter. On a sheet of parchment paper, form butter into rolls and refrigerate until ready to use.

Preheat grill or broiler. Brush steaks with clarified butter and cook until desired doneness. Place garlic puree and thyme leaves on each plate, top with a steak, and then place two slices of herb butter on top. Serve.

Rib Eye Steak With Three Peppercorn Sauce

(Serves 2)

2 - 12 oz. rib eye steaks
1 tbsp. butter, clarified
1/2 cup cognac
1/2 cup dry white wine
2 cups heavy cream
1 cup veal demiglace
1 tbsp. each: green, pink, cracked black peppercorns
1 tbsp. unsalted butter
salt & freshly ground black pepper

Season steaks with salt and pepper.

Heat clarified butter in a skillet over high heat. When hot, add the steaks. Cook at high heat until medium rare, about 8 minutes. Remove steaks from pan and keep warm.

Pour any fat from pan and deglaze with white wine and cognac. Reduce by two thirds and add heavy cream. Bring to a boil. Add demiglace and reduce by half.

Stir in peppercorns, and whisk in butter. Pour over steaks and serve.

Filet Of Beef With Bleu Cheese

(Serves 2)

1/4 lb. Maytag Bleu (or other quality bleu cheese)
2 - 8 oz filet mignon
1 tbsp. clarified butter
2 tbsp. unsalted butter
12 each fresh morel mushrooms (or other exotic mushrooms)
3/4 cup ruby or tawny port
3 tbsp. shallots, finely chopped
1/2 cup demiglace
4 tbsp. minted chives
salt & pepper to taste

Beat the cheese with a spoon until smooth. Place on parchment paper, roll, and refrigerate until hard, at least one hour.

Season filets with salt and pepper. Heat clarified butter over high heat. Sear filets and cook to desired doneness.

Sauté morels, add shallots, and cook until soft. Deglaze with port. Reduce and add demiglace. Cook until mixture coats back of spoon. Top each steak with slice of cheese and morel sauce.

Grilled Veal Rack Chop With Smoked Tomato Sauce

(Serves 4)

4 - 1 Rib Veal chops
12 -14 tomatoes
3 each bay leaves
1 bunch fresh thyme
1/2 tsp. Creole seasoning
2 1/2 tbsp. paprika
1/4 tsp. minced garlic
1/8 tsp. crushed red pepper
4 oz. chicken stock or veal stock
1/3 cup rice wine vinegar
1/3 cup heavy cream
1 1/2 lb. cold, unsalted butter
1 bunch fresh fennel
salt & pepper to taste

Season tomatoes and smoke in a commercial smoker. Let cool. Peel and seed tomatoes and save all juice. Place in saucepan with bouget garni (thyme, bay leaves). Add Creole seasoning, paprika, garlic, and red pepper. Reduce over medium heat until slightly thickened. Puree, return to heat, and add stock and rice wine vinegar. Reduce until thick. Add heavy cream and whisk in butter.

Season veal chop with salt and pepper and grill until medium rare, about 10 - 12 minutes.

Spoon sauce onto plate. Top with grilled veal chop and garnish with grilled fennel hearts and sprig of fresh fennel.

Carpaccio With Truffles

(Serves 6)

4 - 8 oz. portions of filet mignon
1 bunch arugula
1/2 head frisee
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
fresh ground black pepper
2 ea. whole truffles - sliced paper thin
4 ea. celery hearts - white part only, 1/2" slices

Cut sirloin into 1/2" slices. Place between 2 sheets of plastic wrap and gently pound until paper thin.

Mix oil and vinegar together. Season to taste with salt and pepper, then lightly toss with greens.

Arrange greens on the plate and top with beef slices. Garnish with truffles, celery, and fresh ground pepper. Drizzle with remaining oil and vinegar mix.

Tenderloin Of Beef In A Potato Crust

(Serves 4)

12 oz. spinach, washed
salt and pepper
olive oil
4 - 8oz. filet mignon
3 ea. Idaho potatoes, peeled
3/4 cup red wine
2 ea. shallots, peeled and chopped
1 sprig fresh thyme
3 whole black peppercorns
3/4 cup veal stock
1 tbsp. butter

To prepare the tenderloins, season spinach with salt and pepper and wilt in olive oil. Cool and drain. Lay the tenderloin pieces on a work surface and top with wilted spinach.

Shred potatoes, season with salt and pepper and squeeze dry. Lay 12 inch square of parchment on work surface. Place a thin layer of shredded potatoes down center of parchment. Lay a spinach topped tenderloin on top of the potato and top with more shredded potato to cover. Pull up parchment to completely envelope tenderloin in shredded potato.

Remove parchment and immediately place tenderloins in a hot skillet and brown on all sides.

Finish cooking tenderloin in a 400 degree oven.

For the sauce, combine wine, shallots, thyme and peppercorns in a small saucepan. Reduce by 3/4, add veal stock, and summer.

Strain and reserve. Just before service, whisk in the butter.

Roasted Rack Of Lamb With Gremolata

(Serves 4)

1 full rack of lamb, Frenched
3 ea. large porcini mushrooms, cleaned and sliced
1 ea. shallot, peeled and minced
1 clove garlic, peeled and minced
1 cup red wine
1 1/2 cups veal glaze
salt and pepper to taste

Season lamb racks and sear in hot sauté pan until brown. Finish in the oven, roasting until medium rare (12-15 minutes).

Set lamb aside and set pan over medium heat. Add porcini mushrooms, shallots, and garlic. Sauté until soft. Deglaze pan with red wine, reduce and finish with veal glaze, reducing slightly.

Gremolata:

zest of two lemons
2 cloves garlic, peeled and minced
1/4 cup chopped fresh parsley

Combine ingredients and set aside until service.

Slice lamb racks into three bone sections. Service with mashed potatoes and sautéed mushroom au jus.

Sprinkle with Gremolata and serve.

COOKING SCHOOL SEARCH

Barbeque Season Is Here. I Have Some Ideas To Share. You Can Use Them Next Time You Want To Use Your Grill and Eat Fast.   

Do you Need Help Grilling Poultry? I can help you if visit my page on this subject.

Do you Want to learn how to be successful Grilling Beef? Visit my page on this subject.

Below are some Pages that are contained within this section. They will help with your indoor and outdoor cooking. I've gone all out on these Pages:

The Butcher

Storage of Meat

Handling Produce

Dry Aging

Nutrition

Food Surveys

Food Safety

Handling Meat

Questions About Meat

  Prime Rib Recipes From BeefTips.com