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Archive for the ‘Beef’ Category

Beef,Recipes

August 16, 2010

Burger

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300px Flickr   cyclonebill   Burger Burger

Hamburger is paradise!

The perfect American diner hamburger hails from France. Say what!

Burger. Hamburger. Call it what you want but it is well known throughout the world. Just the name alone brings to mind moist and delicious ground beef with a slight charred crust encasing the patty (which adds a nice texture). Usually topped with onions, cheese and ketchup (or mayonnaise). Serve on a sesame or poppy seed roll. Most of the time they are cooked on a grill but not this recipe. This one hails from France and was pickup by most American diners, dives and drive-in’s.

This recipe is reminiscent to most griddle/skillet-cooked burgers cooked in your local diner. The burger will have a nice crust and yet be very moist and tender inside. Topped with a fantastic sauce made from the pan juices and charred morsels clinging to the pan.

Did You Know?

The French call the hamburger “bifteck hache”. According to Julia Child, “the French hamburger is an excellent and relatively economical main course for an informal party.” In France? Hamburgers with red wine at a party? What about the French haute cuisine? SACREBLEU!

The below recipe is a spin off of Julia Child’s ground beef with onions and herbs recipe. I hope you enjoy it.

Hamburger

For six burgers

For this recipe get the leanest ground beef you can find. Usually it’s sirloin beef.

Ingredients

1 ½ lbs. lean, ground beef

1 medium yellow onion, sliced thin

5 Tbsp. softened unsalted butter

1 ½ tsp. kosher salt

¼ tsp. fresh ground black pepper

¼ tsp. dried thyme

1 large egg

½ cup all purpose flour

¼ tsp. dried thyme

1 Tbsp. olive oil

½ cup dry vermouth

6 poppy or sesame rolls

In a mixing bowl, add the ground beef, 2 Tbsp.’s of butter, kosher salt, black pepper, thyme and the egg together and mix well with your hands. Blend thoroughly. Form into patties ¾ inch thick. Cover with wax paper and refrigerate until ready to use.

Slowly sauté the sliced onion with 2 Tbsp.’s of butter over medium heat until they are tender but not brown. Cover and set aside in a small bowl to serve later.

Remove the burgers from the refrigerator.

Pour the flour into a plate and dredge the patties in the flour just before sautéing. Shake off the excess flour.

Place 1Tbsp of butter and 1 Tbsp. of olive oil in the skillet (cast iron preferably) over medium high heat

When you see the butter foam begin to subside (this indicates it is hot enough to sear the burgers to form the crust), sauté the patties for 3 – 4 minutes each side. Set the burgers in a platter and loosely cover with tin foil (if you like, you can add cheese to the burgers while they are covered)

Pour all but 1 tsp. of the remaining pan juices from the skillet. DO NOT SCRAPE OFF ANY PIECES CLINGING TO THE SKILLET. This is pure flavor. Over medium high heat pour the remaining 1 tsp. of pan juices and the ½ cup of dry vermouth into the skillet and scrape up the pieces clinging to the skillet for a minute. This is called deglazing. Be careful! Bring to a boil and reduce the liquid down to 3 Tbsp (or by half if your not comfortable reducing that far down). DO NOT BURN THE SAUCE!

Remove the skillet and swirl in the remaining butter by half-tablespoons until fully melted. Season to taste.

Place the burgers in the rolls. Top with the sautéed onions and drizzle the sauce over the hamburgers. No ketchup is needed. Trust me.

Enjoy!

 Burger

Beef,Recipes

October 17, 2009

Truffled Filet Mignon

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3695953969 739e25c80b m Truffled Filet Mignon

Perfect Cooked Filet Mignon

“After a good dinner one can forgive anybody, even one’s own relations”. – Oscar Wilde, playwright


I received a Truffled Filet Mignon recipe from Jack in West Brighton and it can certainly fit the bill for the above quote. It will soothe the savage beast in anybody. I was very happy to try the dish and see how it would come out. This is a superb dish and it did not disappoint. Like any good recipe it is simple and let’s the natural flavor of the meat shine. The truffled oil, a rich balsamic or port wine glaze makes this dish outstanding. This is an extremely easy dish. So guys and girls make this for your loved one and be prepared to blow their mind. Even if you can’t make toast you can do this. Please make any suggestions as to how to pair this recipe with a wine or a side dish.

Truffled Filet Mignon (Filetto Tartufato)

Serves four

Ingredients

8 oz. field greens or lettuces of your choice

6 Tbsp. extra-virgin olive oil

2 Tbsp. red wine vinegar

salt & freshly ground pepper

2 oz. parmigiano-reggiano wedge

four 5-6 oz. filet mignon steaks

white truffle oil to drizzle ( see the below recipes for other topping)

Pre heat your grill to 450 degrees. Wash and dry the lettuce. Whisk together olive oil, vinegar, salt and pepper. Set aside. Shave the Parmigiano-Reggiano wedge with a vegetable peeler. Set the shaving to the side. Mix the olive oil and red wine vinegar together, set aside.

Grill the steaks carefully over direct heat. Check with a meat thermometer and remove the steaks once they hit 135 degrees for medium rare. This will take about 3 minutes each side (this varies on the thickness of the steak, trust your thermometer). Remove the steaks from the grill and let them sit for 5-10 minutes.

While the steaks are “resting” toss the salad greens with vinegar and oil mixture. Divide salad among the plates and center a steak on top. Salt and pepper to taste. Drizzle each steak with white truffle oil. DO NOT SOAK EACH STEAK! Top each steak with the Parmigiano-Reggiano slivers and serve immediately.

This dish can replace the white truffle oil with either a balsamic or port wine glaze. Below is a link to Cooking.com that has two very easy and delicious recipes.

http://www.cooking.com/Recipes-and-More/recipes/Balsamic-Glaze-or-Port-Wine-Glaze-recipe-4447.aspx

I told you it was easy. Your guests will think you are a gourmet chef!  Please comment and let me know how you do.

Thank you Jack for this simple and elegant dish.

Thanks for reading.

NOTE TO SINGLE PEOPLE

Make this dish for a date and you can walk away as a cooking genius. Set the right atmosphere, dim lights, nice table setting (that means no paper plates and definitely no sporks), candles (if your luck is like mine keep a fire extinguisher near by) and Sinatra as background music and you will get lucky. Good luck!





 Truffled Filet Mignon