Beef

Instructions

WHAT TO DO

potatoes

1.    In large skillet, bring duck fat to medium-high heat

2.   add potatoes in pan, spreading out evenly

3.   when potatoes sear golden brown on bottom, flip over each potato slice

4.   when other side sears evenly golden remove potatoes from skillet and transfer to blotting paper

5.   place 6-8 slice as first layer on plate

filet

1.    preheat oven to 400 degrees

2.   season filet with salt and pepper

3.   in high heated pan bring olive oil/canola blend to high heat

4.   sear filet on both sides then place in oven to finish until medium-rare (4-5 minutes)

5.   serve on top potatoes on plate

liver

1.    In small saucepan, bring butter to medium-high heat and place scored liver in pan

2.   sear on both sides until golden

3.   drizzle with honey

4.   place on top filet

5.   place dollop of fig chutney on top liver on plate before serving

demi-glace sauce

1.    in medium saucepan, add oil blend and shallots and garlic in pan

2.   when shallots caramelize, add wine (careful of flames)

3.   after wine reduces for about 30 seconds, add chicken stock to and bring to simmer

4.   add veal demi-glace concentration and whisk until dissolved evenly

5.   add butter and whisk until it cooks down to a thicker, sauce like viscosity

6.   drizzle onto plate 

Ingredients
  • 2 Yukon gold potatoes sliced thin
  • ¼ cup duck fat
  • 4 tablespoons canola/olive blend oil
  • 1 6- ounce filet mignon
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons veal demi glace
  • 1 tablespoon honey
  • 1 tablespoon fig chutney
  • 1 minced shallot
  • 1 duck liver (kept cold and sealed until right before searing, then diamond scored)
  • 1 teaspoon minced garlic
  • ⅓ cup merlot wine
  • 1 teaspoon minced thyme leaves
  • ½ cup chicken stock
  • 2 slices butter
The Back Story

WHAT TO GET

2 Yukon gold potatoes sliced thin

¼ cup duck fat

4 tablespoons canola/olive blend oil

1 6- ounce filet mignon

½ teaspoon salt

½ teaspoon pepper

2 tablespoons veal demi glace

1 tablespoon honey

1 tablespoon fig chutney

1 minced shallot

1 duck liver (kept cold and sealed until right before searing, then diamond scored)

1 teaspoon minced garlic

⅓ cup merlot wine

1 teaspoon minced thyme leaves

½ cup chicken stock

2 slices butter

 

WHAT TO DO

potatoes

1.    In large skillet, bring duck fat to medium-high heat

2.   add potatoes in pan, spreading out evenly

3.   when potatoes sear golden brown on bottom, flip over each potato slice

4.   when other side sears evenly golden remove potatoes from skillet and transfer to blotting paper

5.   place 6-8 slice as first layer on plate

filet

1.    preheat oven to 400 degrees

2.   season filet with salt and pepper

3.   in high heated pan bring olive oil/canola blend to high heat

4.   sear filet on both sides then place in oven to finish until medium-rare (4-5 minutes)

5.   serve on top potatoes on plate

liver

1.    In small saucepan, bring butter to medium-high heat and place scored liver in pan

2.   sear on both sides until golden

3.   drizzle with honey

4.   place on top filet

5.   place dollop of fig chutney on top liver on plate before serving

demi-glace sauce

1.    in medium saucepan, add oil blend and shallots and garlic in pan

2.   when shallots caramelize, add wine (careful of flames)

3.   after wine reduces for about 30 seconds, add chicken stock to and bring to simmer

4.   add veal demi-glace concentration and whisk until dissolved evenly

5.   add butter and whisk until it cooks down to a thicker, sauce like viscosity

6.   drizzle onto plate 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Beef Noodle Soup

Recipe Provided by Chef Stan Ho

 

Ingredients

·      Garlic

·      Green onions

·      Basil

·      Star anise

·      Cloves

·      Peppercorn

·      Tree Bark

·      Dried orange peels

·      Szechuan peppers

·      Rock candy sugar

·      White pepper

·      Coriander seeds

·      Salt

·      Beef shank or flank

·      Bok Choy

·      Noodles

·      Chili sauce

·      Rice wine

·      Soy sauce

·      Oyster sauce

Ingredients
Instructions

Method

-      Heat 1 tablespoon of olive oil over medium-high heat and sauté onion, garlic and green bell pepper for 1 to 2 minutes

-      Add turkey and pinch of salt & pepper and cook for 5 to 10 minutes and set aside

-      Drizzle 1 tablespoon of olive oil and spread over Naan flatbread and toast in a pan over medium-high heat for 1 minute per side and set aside

-      Heat remaining olive in pan over medium-high heat and add remaining onion, garlic, Pomí chopped tomatoes, chicken broth, oregano, mustard, brown sugar and basil and cook for 2 to 3 minutes.

-      Emulsify the tomato mixture until consistency is smooth and set aside for pizza sauce

-      Spoon pizza sauce onto Naan flatbread, then add ¼ cup of shredded cheddar cheese

-      For next layer add Turkey mix

-      Add ¼ cup of shredded cheddar cheese and shredded iceberg lettuce to serve

 

Ingredients
  • 1 pound ground turkey
  • 1 jalapeno, charred and diced
  • ¼ cup charred and chopped green bell pepper
  • ½ cup chopped onion
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 ½ cups Pomí chopped tomatoes
  • 1 package of Naan flatbread
  • ½ cup chicken broth
  • ¼ teaspoon oregano
  • ¼ teaspoon mustard powder
  • ½ tablespoon brown sugar
  • ½ teaspoon diced basil
  • ½ cup shredded cheddar cheese
  • Shredded iceberg lettuce
  • Salt and pepper to taste
The Back Story

Method

-       Generously season steak with salt, cayenne spice and pepper. Pack seasoning into the meat using your fingers, and coat steaks in oil

-       Place the steak on a hot grill and cook for 4 minutes on each side for medium-rare to medium or 5 minutes on each side for medium-well to well

-       Drizzle steaks with jalapeno steak sauce

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Joe and Nancy Cavender | @

Nancy and I really enjoyed doing the show with Chef Jeff and being around the whole Flip my Food team. Lots of fun!  

(full profile)
Chef Dudley | @

I am a native of Louisiana and grew up cooking.  The majority of my recipes are either my own or from my friends back in Louisiana.  I opened the café in June of 1992 in Longview, TX.  The Longview  Daily News conducts a once a year opinion poll by subscribers to the newspaper and readers on what is the best in East Texas.  I am proud to say a big thank you to all who voted us the best Cajun Food in East Texas for 22 years in a row.  We have also been mentioned in Texas Monthly... (full profile)

Instructions

Method

-       Pound out the flank steak using a mallet unit it is a ½-inch thick

-       Season steak with salt and pepper to taste

-       Combine garlic powder, paprika, cayenne, salt and pepper and flour in a bowl

-       Drizzle meat with 1 teaspoon of oil, and coat the steak with the flour mixture

-       In a cast iron skillet, heat oil to 350 degrees. Use a deep fry thermometer to gauge temperature

-       Slowly drop the floured steak into the oil, and fry for about 6-7 minutes or until golden and crispy

-       Remove, and place on a paper towel to drain excess oil

Ingredients
  • 9 oz. flank steak, pounded
  • 2 cups grapeseed oil
  • 3 tablespoons all purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • ½ tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
Beef Short Ribs with Mashed Potatoes | 3 Comments
From Beef Short Ribs , Aired on Mon 12/29
Chef Jeff Henderson, Beef, Mashed Potatoes, Ribs
Instructions

Method For Short Ribs

-      In a Dutch oven, heat 3 tablespoons of olive oil

-      Rub sugar and ¼ cup of garlic into ribs, and season with mustard powder, salt, pepper and oil

-      Place short ribs in the bottom of the Dutch oven

-      Sear short ribs on each side, and then remove from heat

-      In the same Dutch oven, add celery, onion and bay leaf

-      Add in 1 tablespoon of garlic

-      Add in diced and stewed tomatoes

-      Add in beer

-      Add short ribs back to Dutch oven, and cover with beef broth

-      Sprinkle with parsley

-      Let simmer on low heat for 2½ to 3 hours

Mashed Potatoes

Ingredients

·      4 potatoes, diced

·      2 tablespoons blue cheese

·      1 tablespoon olive oil-butter blend

·      1 teaspoon parsley

·      1 teaspoon pepper

Method

-      Boil potatoes until fork tender

-      Remove potatoes from water, and add butter blend

-      Using a fork, mash potatoes

-      Stir in blue cheese, parsley and pepper

 

Ingredients
  • 4 beef short ribs
  • 3 cups low-sodium beef broth
  • 1 cup stewed tomatoes
  • 1 cup craft beer
  • ½ cup chopped celery
  • ½ cup chopped onion
  • ¼ cup plus 1 tablespoon minced garlic
  • ¼ cup brown sugar
  • ¼ cup olive oil
  • 1 tomato, diced
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons mustard powder
  • 2 teaspoons parsley
  • 1 bay leaf
  • 4 potatoes, diced
  • 2 tablespoons blue cheese
  • 1 tablespoon olive oil-butter blend
  • 1 teaspoon parsley
  • 1 teaspoon pepper
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