72-Hour Beef Wellington
I usually make this once a year since it takes a while, but I think it's quite fun! Costco also had a sale on beef tenderloin, which made me very excited.
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I don’t have an exact recipe for this, but here are some wonderful beef Wellington recipes from people who are a lot more knowledgeable and talented in the kitchen than I am:
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Joshua Weissman:
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Thank you all for watching!
Classic Comforting Beef Stroganoff with Buttered Noodles
Beef Stroganoff is one of those comfort foods that's also really fun to make. So much fun technique!
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BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
6.75qt LE CREUSET DUTCH OVEN:
INSTANT READ THERMOMETER:
-- RECIPE --
▪2lbs/1kg thin cut sirloin
▪50g or 3Tbsp soy sauce (for marinade)
▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce)
▪200g/1 med white onion, medium diced
▪450g/1lb crimini or button mushrooms, sliced
▪4-5 large garlic cloves, minced/pressed
▪High smokepoint oil (canola, grapeseed, avocado, etc)
▪Salt
▪175g/1 glass dry white wine
▪25g or 1.5Tbsp tomato paste
▪15g or 2Tbsp ap flour (or substitute with GF flour)
▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
▪25g 1 2/3Tbsp dijon mustard
▪3g or 1.5tsp black pepper
▪450g/1lb Campanelle pasta (bronze die cut if you can find it)
▪65g/.5 stick unsalted butter, cut into chunks
▪75g or 1/3c heavy cream
“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.
Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F/53-55C.
Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.
Stir in heavy cream.
Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)
When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
--
TO FINISH THE BEEF STROGANOFF
Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
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CHAPTERS
0:00 Intro
0:23 marinating and tenderizing the beef
1:36 prepping the veg
2:34 searing the beef
3:48 mushroom wine sauce & boiling pasta
7:17 Tippsy sake (ad)
8:27 Buttering the noodles and slicing the steaks
9:48 Finishing the sauce and plating
11:30 Let’s eat this thing
#beefstroganoff #stroganoff
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Eugene McSweeney - Filet of Beef
Waddell
Garlic and Herb Crusted Roast Beef
Happy New Year! Here is my recipe for this Garlic and Herb Crusted Beef Roast!
1 Eye round roast of beef
2 whole heads of garlic
McCormick herb and garlic Grill Mates seasoning
some extra virgin olive oil
Cut into the rost and insert the smaller cloves of garlic. Use the rest of the garlic with some of the seasoning blend and about 1/4 cup of olive oil to make a loose paste. Cover the outside of the roast and cook until you obtain an internal temperature of 125 degrees. Let the roast rest for 15 minutes, slice serve, and enjoy!
Roast beef all'inglese
Roast beef all’inglese è un piatto di carne bovina, lo si trova anche già pronto nei banchi gastronomia. ma perché non provare a fare il Roast beef all’inglese fatto in casa non è difficile anzi, basta seguire dei semplici consigli e il risultato sarà perfetto. Lo potete poi tagliare finemente se avete un’affettatrice, oppure tagliarlo con un coltello bene affilato. La caratteristica principale del roast beef è che al centro la carne è rosata. In molte parti del mondo il roast beef viene usato anche per farcire panini accompagnato da salse diverse da zona a zona e delle verdure. Per ottenere un roast beef dalla cottura perfetta bisogna seguire dei tempi di cottura ben precisi e non a caso, altrimenti non otterrete il classico color rosato centrale. Dovete tener conto che 1 kg di carne dovete cuocerlo 30 minuti ed aggiungere 20 minuti per ogni kg successivo. Ad esempio se il vostro pezzo sarà di 1,5 Kg il tempo di cottura in forno sarà di 40 minuti. Se il pezzo fosse meno di un kg magari sui 700–800 g cucinatelo circa 25 minuti. I tagli più usati e consigliati per preparare questo piatto sono il filetto, la noce, lo scamone ed il roast-beef. Lo potete servire sia caldo magari accompagnato da patate al forno, oppure anche servito freddo. Se volete che il vostro pezzo stia più in forma lo potete anche legare con dello spago. Vedrete che seguendo i miei consigli avrete un ottimo risultato. Ora andiamo vedere come fare il Roast beef all’inglese e se lo provate fatemi sapere. Barbara
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INGREDIENTI :
1 kg Roast Beef
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Olio extravergine d’oliva
1 rametto Rosmarino
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Perfect Smoked Beef Tenderloin
#beef #beeftenderloin
Don't be intimated by this pricey cut of beef, the tenderloin is a super easy and simple cut to make for your holiday dinner. In this recipe, the tenderloin is gently smoked then seared in a hot cast iron pan and basted with butter and herbs for maximum crust and flavor.
For the Beef:
2 ½ LB – Beef Tenderloin, Center Cut
2 T – Olive Oil
½ C – BBQ General SPG Rub
2 Sprigs – Fresh Thyme
2 Sprigs – Fresh Rosemary
Basting:
2 T – Olive oil
6 Cloves – Garlic
2 Sprigs – Fresh Thyme
2 Sprigs – Fresh Rosemary
3 T - Butter
Full Recipe: