Herb N Mustard Crusted Tri Tip Roast
I'm HomeCookin a Herb N Mustard Crusted Tri Tip Roast! Here's a great way to use your leftover Corned Beef liquid! I like to make a big trip to the grocery store and stock the freezer with meat and veggies so I can have options for meals for a few weeks. I defrosted a tri tip Roast and crusted it with mustard, dried thyme, rosemary, parsley, herbs de Provence, black pepper, cumin, paprika, fresh onion and tomato. Then I roasted it in the oven with my corned beef liquid for 2.5 hours, basting it every hour and added some corn on the comb. You can let it cook without worrying about it and you have a juicy, gourmet meal fit for royalty when you're done! Happy HomeCookin! #tritip #meat #protein #lowcarb #paleo #keto #glutenfree #fitness #healthy #roast #herbs #corn #cumin #paprika #juicy #mustard #sanfrancisco #nomnomnom #dinner #food #foodie #foodporn #thefword #fancy #foodlover #homecook #cooking #followme #homec00kin
Beef Tenderloin With Mushroom Sauce | Filet Of Beef Recipe
Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BEEF TENDERLOIN INGREDIENTS:
►2 lb beef tenderloin
►1 1/2 tsp salt
►1 tsp black pepper
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced
►2 Tbsp oil
MUSHROOM SAUCE INGREDIENTS:
►2 Tbsp butter
►1 Tbsp olive oil
►1/2 cup onion, finely chopped
►16 oz baby Bella mushrooms, thickly sliced
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
►1/2 tsp salt, or to taste
►1/2 tsp black pepper, freshly ground
►1/2 cup dry red wine (Pinot Noir, Merlot, Cabernet, Sauvignon)
►1 cup beef broth
►1/2 cup heavy whipping cream
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Selecting tenderloin roast
1:09 How to twine beef
1:55 Making garlic herb rub
2:58 How to apply rub to tenderloin
3:23 How to bake beef tenderloin
4:06 Prepping mushroom sauce ingredients
4:56 How to make the mushroom sauce
6:40 How to slice and plate beef tenderloin
9:13 Taste test
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MUSTARD & HERB CRUSTED RACK OF LAMB | KITCHEN CAPTAIN | EPISODE 5
Mustard & herb crusted RACK OF LAMB from my personal recipe arsenal! Cooked to perfection and coupled with cauliflower mash and sautéed asparagus! COME ON!?!
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Featuring: Ian Walsh
MUSTARD CRUST RACK OF LAMB RECIPE
Servings: 3 | Prep time: 10 mins | Total Time: ~35 mins
INGREDIENTS
Rack of lamb
Salt and pepper to taste
3 garlic cloves (minced)
3-4 sprigs of rosemary
Extra virgin olive oil
1/4 cup / yellow mustard
1/4 cup / onions (chopped)
1/2 cup / breadcrumbs
DIRECTIONS
1. Set oven to 450 F while you sip that beautiful red wine.
2. Lay your rack of lamb on a plate or cutting board and season with salt and pepper. Don't be shy.
3. In a medium size sauté pan, turn heat to medium-high. Pour in olive oil so it thinly layers the entire bottom of your pan. Once the oil is hot, add your minced garlic and the rosemary needles removed from 1 of your sprigs.
4. Now we're gonna sear this baby on all sides. And by all sides, I mean ALL sides! With tongs gently lay your rack of lamb in your well oiled lubed up hot pan, and cook for about 30 seconds on each side or until they start browning.
5. Remove your rack of lamb from sauté pan, and transfer to baking sheet. Now baste this rack with mustard, and don't hold back! With a knife spread mustard all over your rack so it's nice and even and completely covered.
6. On top of your rack, layer your chopped onions, chopped garlic, rosemary needles removed from 1-2 of your sprigs (depending on how much you love rosemary), and a little more salt and pepper. Last but not least, coat this whole bad boy with a decent layer of breadcrumbs, and then gently pat down that coating on all sides.
7. With tongs carefully place rack of lamb in an oven-safe pan, in your pre-heated oven at 450 F, cook for about 15-18 mins. Check internal temperature and aim for 145 degrees.
8. Remove from oven and let rest for ~10 minutes before cutting. Serve up with your sides of choice and top with some extra rosemary needles.
CAULIFLOWER MASH RECIPE
Servings: 5 | Prep time: 5 mins | Total Time: 30 mins
INGREDIENTS
1 large head cauliflower (cut into florets)
3 tbsps unsalted butter (I used grass fed butter)
3 tbsps coconut aminos
3 tbsps chicken stock
6 cloves garlic (minced)
3 tbsps onions (chopped)
2 tbsps olive oil
Salt and black pepper to taste
DIRECTIONS
1. In a large pot of boiling water, steam cauliflower for about 15 minutes or until fork tender. Remove and drain. Transfer to a baking sheet with paper towels and pat dry florets until most of the water is absorbed.
2. In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute). You know that smell! Dammit it's good! *You can also skip this step and use raw garlic if you prefer.*
3. In a Vita-mix or food processor on a high setting, blend cauliflower, garlic, butter, coconut aminos, chicken stock, onions, olive oil, and salt/pepper until smooth. It might take a few blender side crape-downs to get everything involved.
4. Transfer blended cauliflower mash into pot, and keep warm on stove until the ready to serve.
About KITCHEN CAPTAIN
Ian Walsh is an award and major event winning professional surfer who enjoys scaring the sh!t out of himself in 50-70 foot surf. This also creates a unique opportunity to push himself. Which is what he is really after.
But let's get to the real reason you're here... KITCHEN CAPTAIN! On this channel, you're going to be thoroughly entertained while learning how to cook at home. Weekly cooking episodes will be served up and there might be a sprinkle or two of high-quality surfing videos. This is not a Michelin star chef show. This is the everyman cooking show in your own kitchen. If Ian can learn to cook it, then so can you. Cooking doesn't need to be hard, but it does need to taste good. There will be mistakes, there will be laughs, and there will be some damn good recipes learned! Put your helmet on, hit that SUBSCRIBE button, and buckle up! Let's go!
Herb Crusted Roast Beef Recipe | Eye of Round Roast | White Thunder BBQ
This was by far one of the best things I have eaten in the past couple months. This recipe is perfect for a Sunday Roast! Or any holiday for that matter. The mustard brandy sauce really kicks this roast beef up a notch! I really hope you give this recipe a try!
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The steak accordion (I did something bad)
The steak accordion (I did something bad)
Maximizing the crust on a steak is always a priority. The most effective method I’ve found is to dry brine. Salt the steak several hours or ideally a day before cooking and place on a rack in the fridge - the salt will fully absorb leaving the exterior completely dry. With less moisture on the surface of the steak, the crust becomes stronger and more flavorful.
Another way to maximize the crust is to increase the surface area. It’s the same reason why I strongly prefer regular French fries to thick potato wedges. Fries have more surface area per volume, leading to more crunch and seasoning per bite.
This is what I was going for in this video. The surface area of the steak exposed to the grill is significantly higher, which means more seasoning and crust per bite. There is however a major drawback.
The accordion shape leads to a steak that has become “thinner” and thus cooks faster. This means less time on the grill. So despite the greater surface area, it has less time for the crust to develop. I found that dry brining and an extremely hot grill will help. Whether you consider it to be practical or not, it’s definitely a fun process to try!
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#applewood #nystrip #steak #striploin #accordion #mediumrare #crispypotatoes #potatoes #grilling #foodart