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Reply
| | From:  Genie· (Original Message) | Sent: 4/28/2008 6:05 PM |
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Reply
| | | From: Genie· | Sent: 9/9/2008 5:17 PM |
| Beef Patties with Mustard Cream Sauce
Yield: 6 servings
2 pounds ground beef
1 tablespoon butter
1 tablespoon olive oil
2 green onions, chopped
2 garlic cloves, minced
1/4 pound mushrooms, sliced
Salt and pepper, to taste
Mustard Cream Sauce:
2/3 cup white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
2 tomatoes, peeled and chopped
2 tablespoons capers
Shape beef into 6 oval patties. Melt butter in large
skillet and add oil. Heat until foaming. Add green
onions and sauté until softened; stir in garlic and
sauté for 30 seconds. Add beef patties and cook to
desired degree of doneness. Season with salt and
pepper. Set beef patties aside to keep warm on a hot
platter.
In same skillet, sauté mushrooms until limp and add to
the warm beef patties.
To prepare Mustard Cream Sauce, deglaze pan with dry
white wine. Reduce volume by half. Add Dijon mustard,
heavy cream, tomato and capers. Heat slowly until hot
but do not boil.
Pour Mustard Cream Sauce over beef and mushrooms.
Sprinkle parsley over top to garnish, if desired.
Per Serving: 509 Cal (63% from Fat, 32% from Protein,
4% from Carb); 39 g Protein; 34 g Tot Fat; 5 g Carb; 1
g Fiber; 35 mg Calcium; 4 mg Iron; 197 mg Sodium; 146
mg Cholesterol
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:13 AM |
| Bacon Cheeseburgers with Sauteed Mushrooms
(Low Carb)
8 slices thick, center-cut bacon
1-1/2 lb. ground beef sirloin
Worcestershire sauce, for brushing
Olive oil, for drizzling
Montreal Seasoning by McCormick, or salt and ground black pepper
2 TB extra virgin olive oil
1 clove crushed garlic
1 lb. crimini (baby Portobello) mushrooms, sliced
3 or 4 sprigs fresh sage
Salt and ground black pepper
1/4 cup dry drinking sherry (NOT cooking type)
8 oz. fontina or Swiss cheese, thinly sliced
Grainy, stone ground prepared mustard, for passing at the table
Preheat 2 nonstick skillets over medium high to high heat.
Place the meat in a bowl and score it into 4 equal sections and form the meat
into 4 patties.
Season each patty with grill seasoning. Pour a few tablespoons of
Worcestershire sauce into
a small dish and using a pastry brush, lightly baste the burgers with sauce.
Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not
move the meat for 2 minutes.
Turn and sear the reverse side to caramelize the meat. Lower the heat
slightly and cook 5 minutes
longer on each side.
Place bacon slices in the other skillet and cook for 3 minutes on each side,
until crisp. Drain fat and
reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil,
the garlic and mushrooms to
the pan. Thinly slice sage leaves, then add to the mushrooms and season with
salt and pepper. Sauté
the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with
dry sherry and scrape
up the pan drippings.
Pile the mushrooms on top of burgers, then top with bacon and cheese and
cover with lid or foil to
melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the
table.
Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:27 PM |
Roast Beef with Firecracker Sauce
6 lb Roast Beef, use Tenderloin Roast or Tip Roast for best results
Pre Roast Rub:
4 Tbs. Paprika
2 Tbs. Onion powder
2 Tbs. Garlic powder
4 tsp. Splenda artificial sweetener (type which measures equal to sugar)
2 tsp. Chili powder
1/2 cup Oil,
Barbecue Sauce:
4 Tbsp. Oil
2 small Onion, chopped finely
6 cloves Garlic, crushed
1 tsp. Chili flakes
2 Tbsp. Paprika
3 cups Tomato paste
1/2 cup Cider vinegar
2/3 cup Equal Brown Sugar, or Splenda
4 Tbsp. Dijon mustard
2/3 cup Worcestershire sauce
Mix all the rub ingredients together in a bowl. Add the oil last making a paste. Rub all over roast to include the fat side. Cover and refrigerate overnight. (I made this mix to cover a 6 lb roast beef.)
To make Barbecue sauce:
Put the oil in small saucepan over medium heat. Add the onion, garlic, and chili flakes, and cook them for about 5 minutes. Once onions are soft, add all the other ingredients plus 1/2 cup of water. Let the sauce simmer for 20-30 minutes. It will thicken, season that to finish the taste.
To Cook in the Oven:
Set your roast into a pan, fat side up, but put something under it, such as cut up onions, or potatoes that your guest will eat! The purpose of this is to make sure that it cooks evenly - this allows the air to flow all around the roast instead of just blasting the top.
To Cook on the Grill:
Preheat the grill at medium for 10 minutes. Place the meat on grill, searing all sides, then drop one burning (reduce heat) or move the meat to the edge away from charcoal if using a charcoal grill, making it an indirect heat. Throughout your cooking time, you should baste the roast with the Barbecue you made. I recommend basting every 20 minutes.
Cooking time will vary depending on what you are cooking but without a bone, cook your 6 lb roast for 3 hours at 325ºF/170ºC for medium. If you what it well done, add time. Internal temp should be 170ºF.
Per Serving: 72 Calories; 3 g Fat; 0.28 g Sat Fat; 0 mg Cholesterol; 14 mg Sodium; 12 g Carb; 2 g Fiber; 2 g Protein. Yield: 12 Serving
Cooking Time: 3-3.5 hours | |
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:28 PM |
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Beef Tenderloin with Fresh Herbs
Notes: Up to 4 hours ahead, prepare meat to roast.
Ingredients
1 center-cut beef tenderloin (3 to 4 lb.)
2 tablespoons Dijon mustard
6 fresh basil leaves (about 4 in.)
6 fresh sage leaves (about 3 in.)
1 tablespoon fresh thyme leaves
3 to 6 cloves garlic, minced
Fresh-ground pepper
2 tablespoons butter or margarine, at room temperature
Sage,basil, or thyme sprigs
Salt
Preparation
1. Trim any excess fat from meat and discard. Cut through tenderloin
lengthwise to within 1/2 inch of other side. Lay meat open like a book.
2. Spread meat with mustard. Lay basil and sage leaves on mustard.
Sprinkle with thyme leaves, garlic, and pepper.
3. Bring cut sides together and tie roast with cotton string at about
1-inch intervals to secure. Coat surface of beef with butter and
sprinkle with more pepper. Lay roast, cut to the side, on a rack in a
12- by 17-inch pan.
4. Bake in a 425° oven until a thermometer inserted in center of
thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let
rest in a warm place up to 20 minutes.
5. Transfer meat to a platter. Remove strings. Garnish with herb
sprigs. Slice and add salt and pepper to taste.
Yield
Makes 8 servings
Nutritional Information
CALORIES 241(52% from fat); FAT 14g (sat 5.9g); PROTEIN 26g;
CHOLESTEROL 86mg; SODIUM 177mg; FIBER 0.1g; CARBOHYDRATE 0.6g
Sunset, DECEMBER 1998
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:32 PM |
| Beef Tenderloin with Fresh Herbs
Notes: Up to 4 hours ahead, prepare meat to roast.
Ingredients
1 center-cut beef tenderloin (3 to 4 lb.)
2 tablespoons Dijon mustard
6 fresh basil leaves (about 4 in.)
6 fresh sage leaves (about 3 in.)
1 tablespoon fresh thyme leaves
3 to 6 cloves garlic, minced
Fresh-ground pepper
2 tablespoons butter or margarine, at room temperature
Sage,basil, or thyme sprigs
Salt
Preparation
1. Trim any excess fat from meat and discard. Cut through tenderloin
lengthwise to within 1/2 inch of other side. Lay meat open like a book.
2. Spread meat with mustard. Lay basil and sage leaves on mustard.
Sprinkle with thyme leaves, garlic, and pepper.
3. Bring cut sides together and tie roast with cotton string at about
1-inch intervals to secure. Coat surface of beef with butter and
sprinkle with more pepper. Lay roast, cut to the side, on a rack in a
12- by 17-inch pan.
4. Bake in a 425° oven until a thermometer inserted in center of
thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let
rest in a warm place up to 20 minutes.
5. Transfer meat to a platter. Remove strings. Garnish with herb
sprigs. Slice and add salt and pepper to taste.
Yield
Makes 8 servings
Nutritional Information
CALORIES 241(52% from fat); FAT 14g (sat 5.9g); PROTEIN 26g;
CHOLESTEROL 86mg; SODIUM 177mg; FIBER 0.1g; CARBOHYDRATE 0.6g
Sunset, DECEMBER 1998
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:35 PM |
| Beef Tenderloin With Beaujolais Jus
We recommend using a fairly good wine for the best flavor. If you have
leftover beef, serve it on sandwiches with horseradish cream, which
you can make by combining 3/4 cup fat-free sour cream and 3
tablespoons prepared horseradish.
Ingredients
1 (2 1/4-pound) beef tenderloin
5 teaspoons minced fresh thyme, divided
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (750-milliliter) bottle Beaujolais or other light, fruity red wine
1 (14 1/4-ounce) can fat-free beef broth
2 garlic cloves, minced
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon olive oil
Cooking spray
Preparation
Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and
pepper; rub evenly over tenderloin. Cover and chill 2 hours.
Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a
large saucepan, and bring to a boil. Reduce heat, and simmer until
reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch,
and stir into wine mixture. Bring to a boil, and cook 1 minute,
stirring constantly. Remove wine mixture from heat; set aside, and
keep warm.
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Add
tenderloin, browning on all sides, about 12 minutes. Place tenderloin
on a broiler pan coated with cooking spray. Insert meat thermometer
into thickest portion of tenderloin. Bake at 400° for 20 minutes or
until thermometer registers 145° (medium-rare) to 160° (medium). Place
tenderloin on a serving platter, and cover with foil. Let stand for 10
minutes. Serve with Beaujolais jus.
Yield
8 servings (serving size: 3 ounces beef and 3 tablespoons jus)
Nutritional Information
CALORIES 201(39% from fat); FAT 8.6g (sat 3.2g,mono 3.5g,poly 0.4g);
PROTEIN 25.7g; CHOLESTEROL 71mg; CALCIUM 17mg; SODIUM 372mg; FIBER
0.3g; IRON 3.6mg; CARBOHYDRATE 3.7g
Cooking Light, NOVEMBER 1997
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:39 PM |
| Beef Tenderloin with Mustard-Tarragon Cream Sauce
Serve with quartered red potatoes tossed with olive oil, minced
garlic, pepper, and salt, and cooked covered in the microwave for
about 15 minutes.
Ingredients
Cooking spray
6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup dry white wine
1 1/2 teaspoons sugar
1 tablespoon Dijon mustard
1/4 cup fat-free sour cream
1 1/2 teaspoons finely chopped fresh tarragon
Tarragon sprigs (optional)
Preparation
Heat a large nonstick skillet coated with cooking spray over
medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and pepper.
Add steaks to pan; cook 3 minutes on each side or until desired degree
of doneness. Remove from pan; keep warm.
Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil.
Cook 1 minute, stirring constantly. Remove from heat. Stir in 1/4
teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm
steaks. Garnish with tarragon sprigs, if desired.
Yield
6 servings (serving size: 1 steak and 1 tablespoon sauce)
Nutritional Information
CALORIES 213(46% from fat); FAT 11g (sat 4.2g,mono 4.3g,poly 0.5g);
PROTEIN 23.8g; CHOLESTEROL 73mg; CALCIUM 27mg; SODIUM 318mg; FIBER
0.0g; IRON 3.1mg; CARBOHYDRATE 3.2g
Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2002
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