Food recipes
Bootlegger's Beef
Bootlegger's Beef Ingredients: beef, grass-fed, ground, raw oil, olive, salad or cooking onions, raw carrots, raw spices, thyme, dried soup, beef broth or bouillon canned, ready-to-serve alcoholic beverage, distilled,...
Bootlegger's Beef
Ingredients:
beef, grass-fed, ground, raw
oil, olive, salad or cooking
onions, raw
carrots, raw
spices, thyme, dried
soup, beef broth or bouillon canned, ready-to-serve
alcoholic beverage, distilled, whiskey, 86 proof
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
Directions:
Preheat oven to 400 degrees F. Pat beef tenderloin dry with paper towels.
Sprinkle with salt and pepper.
Heat vegetable oil in heavy large ovenproof skillet over medium heat.
Add beef to skillet and cook until brown on all sides, about 8 minutes.
Add chopped onions, carrots, and thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120 degrees F for rare, stirring vegetables occasionally, about 30 minutes.
Transfer beef to platter.
Tent with foil to keep warm.
Place skillet with vegetables over medium-high heat.
Add canned beef broth and whisky and bring to boil, scraping up any browned bits.
Boil until liquid is reduced to 2/3 cups, stirring occasionally, about 7 minutes.
Strain sauce and return to same skillet.
Mix flour and butter in small bowl until smooth paste forms.
Add to sauce in skillet and whisk until well blended.
Add whipping cream, crushed black peppercorns and any accumulated juices from beef.
Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes.
Season sauce to taste with salt.
Cut beef into thick slices and arrange on platter.
Spoon sauce over.
Ingredients:
beef, grass-fed, ground, raw
oil, olive, salad or cooking
onions, raw
carrots, raw
spices, thyme, dried
soup, beef broth or bouillon canned, ready-to-serve
alcoholic beverage, distilled, whiskey, 86 proof
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
Directions:
Preheat oven to 400 degrees F. Pat beef tenderloin dry with paper towels.
Sprinkle with salt and pepper.
Heat vegetable oil in heavy large ovenproof skillet over medium heat.
Add beef to skillet and cook until brown on all sides, about 8 minutes.
Add chopped onions, carrots, and thyme to skillet.
Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120 degrees F for rare, stirring vegetables occasionally, about 30 minutes.
Transfer beef to platter.
Tent with foil to keep warm.
Place skillet with vegetables over medium-high heat.
Add canned beef broth and whisky and bring to boil, scraping up any browned bits.
Boil until liquid is reduced to 2/3 cups, stirring occasionally, about 7 minutes.
Strain sauce and return to same skillet.
Mix flour and butter in small bowl until smooth paste forms.
Add to sauce in skillet and whisk until well blended.
Add whipping cream, crushed black peppercorns and any accumulated juices from beef.
Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes.
Season sauce to taste with salt.
Cut beef into thick slices and arrange on platter.
Spoon sauce over.