Tag Archives: entrée

Grilled Tarragon Mustard Flank Steak

Our vegetable garden was brimming with an assortment of aromatic herbs and one of them that exploded recently was the tarragon. We often pair tarragon with chicken but thought perhaps steak might make a good companion for a change.

Never used tarragon? It is a leafy green herb that is highly aromatic with a subtle licorice flavor. It adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, fish, chicken, and in this case, a steak dish. In France, it is referred to as “the king of herbs” because of its ability to elevate a dish, and is one of the four herbs in the French mixture fines herbes, a combination of parsley, tarragon, chervil, and chives.

While the cooking time for this recipe is minimal, you want to make sure you leave ample time to marinate the meat so that it gets all happy in those flavors of mustard, white wine, scallions and of course, tarragon.

From mid- to late-summer we often pair our grilled entrées with fresh picked corn and locally grown tomatoes, and this was no exception. The basil was just plucked from our herb garden for the caprese salad, which is also where the tarragon came from.

Grilled Tarragon Mustard Flank Steak

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 2-lb. flank steak
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 1/4 cup mustard (Dijon or grainy Dijon mustard work really well for this)
  • 3 scallions, chopped
  • 3 Tbsp. chopped fresh tarragon, plus extra for garnish
  • Coarse salt and fresh ground pepper

Directions

  1. Combine oil, wine, mustard, scallions and chopped tarragon in a zipper plastic bag. Add steak, seal bag and rotate until steak is coated.
  2. Marinate in refrigerator for 2 hours and up to overnight, turning the bag over occasionally.
  3. Heat grill to high. Reserve some marinade for basting, discard the rest. Grill steak for 5 minutes per side for medium rare, 125° on an instant-read thermometer.
  4. Rest steak on a moated carving board under foil for 10 minutes (don’t skip this step) and then thinly slice at an angle and against the grain. Arrange on a platter and drizzle any accumulated juices over meat. Serve at once.

http://www.lynnandruss.com

Adapted from recipe for FramedCooks.com

Pan-Seared Steak with Mustard Seeds, Black Pepper, and Rosemary

Super simple, and fabulously flavorful, this riff on pan-seared steak found in Milk Street magazine, is just the ticket to take a dinner from hum-drum to over-the-top! With Father’s Day coming up, it might be just the change your man is looking for. Of course, if he’s hell-bent on grilling, this recipe only works on the stove top because you need to make the fantastic sauce in a pan—which I guess you could improvise on an outdoor grill…

The secret is to build on the spicy mustard seed used as a steak seasoning by making that quick pan sauce with whole-grain mustard, plus a little shallot and butter. Cooking alert: Be sure the pan is off the burner when the butter is whisked into the sauce at the end so the butter doesn’t “break” and become watery. That would be a real bummer…

With our side of Roasted Sweet and Spicy Squash, another flavor-packed recipe, my man exclaimed this might be his new favorite steak meal!

Pan-Seared Steak with Mustard Seeds, Black Pepper, and Rosemary

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. yellow mustard seeds
  • 1½ tsp. black peppercorns
  • 1 Tbsp. fresh rosemary
  • Kosher salt and ground black pepper
  • 2 1-lb. beef sirloin strip steaks, trimmed
  • 2 Tbsp. neutral oil
  • 3 Tbsp. salted butter, cut into 1-Tbsp. pieces, divided
  • 1 medium shallot, finely chopped
  • 2 Tbsp. whole-grain Dijon mustard

Directions

  1. In a spice grinder, pulse the mustard seeds, peppercorns, rosemary and 1 tablespoon salt until coarsely ground. Season the steaks on all sides with the mixture.
  2. In a 12-inch skillet, heat the oil over medium-high until barely smoking. Add the steaks and brown on both sides until the centers reach 120°F (for medium-rare). Transfer to a platter.
  3. To the skillet, add 1 tablespoon of the butter and the shallot. Cook over medium, stirring, until the shallot is softened. Add ⅔ cup water and the Dijon mustard. Cook, stirring, until slightly thickened.
  4. Off heat, whisk in the remaining 2 tablespoons butter and the accumulated steak juices. Taste and season with salt and pepper.
  5. Slice the steaks, return to the platter and pour the sauce over them.

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Adapted by Calvin Cox for Milk Street

Roasted Fish and Fennel with Grapefruit Salsa

Looking for a vibrant fish dinner combination? This Roasted Fish and Fennel with Grapefruit Salsa from Better Homes & Gardens caught our attention immediately. And if you lean toward low-carb, keto-friendly dishes, you may want to put this meal in your rotation.

Choose a firm whitefish option like cod, grouper, or hake. These varieties hold up well to oven-roasting—and topping with a tangy, refreshing fruit salsa. Our original intention was to purchase hake, but the local supermarket didn’t have it and we were to lazy to drive to the other side of town to the Asian fish market and get it, so cod it was.

The recipe calls for four fish fillets, but with only the two of us at the dinner table, we simply bought a one-pounder fillet and split it. As far as the fennel, once roasted, it not only dissipates the licorice flavor (which deters some people from eating it), but it takes on a subtle, sweet flavor, which makes a great counterpoint to the grapefruit salsa.

Roasted Fish and Fennel with Grapefruit Salsa

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 medium fennel bulbs, halved, cored, and cut into thin wedges, plus 2 Tbsp. chopped fronds
  • 3 Tbsp. olive oil, divided 
  • Coarse salt and freshly ground black pepper
  • 4 1-inch thick firm white fish fillets, such as cod, grouper, or hake
  • 1 large pink grapefruit, peeled and sectioned
  • 2 Tbsp. coarsely chopped Italian parsley
  • 2 Tbsp. finely chopped shallot
  • 1 Tbsp. white wine vinegar

Directions

  1. Preheat oven to 425°F. Line a shallow baking pan with foil. Add fennel wedges. Toss with 1 tablespoon olive oil; season with salt. Arrange in a single layer. Roast 12 to 15 minutes or until starting to brown.
  2. Turn fennel and push to sides. Add fish. Drizzle with 1 tablespoon olive oil. Season with salt and black pepper. Bake 10 to 12 minutes or until fish flakes easily with a fork.
  3. Meanwhile, in a small bowl combine chopped fennel fronds, grapefruit, parsley, shallot, vinegar, and 1 tablespoon olive oil; season with salt and black pepper. Serve fish with roasted fennel and the salsa.

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Recipe from Better Homes & Gardens

Ham Braised in Madeira with Rosemary & Peppercorns

It’s not often we serve a large ham, but when we do, it’s nice to make it a bit special, such as this Ham Braised in Madeira with Rosemary & Peppercorns by Molly Stevens. After 11 months of still dealing with all of the pandemic restrictions and social isolating, we took a plunge and had good friends Rosanne and Gary over for dinner.

One of the main changes we made to this recipe was the use of our homemade ham stock in place of chicken or veal stock. Whichever you choose, make sure it’s homemade and not the bland canned or boxed varieties.

I want to give a shout out to our company Rosanne and Gary for starting the party with a beautifully plated appetizer and a good bottle of red.

After a first course of Cream of Clery and Celery Root Soup, our sides included Carrots with Maple and Cider Vinegar, and Potato Gratin with Bacon, Gruyere and Leeks. The White-Wine Poached Pears with Lemon and Herbs was just the right light touch to end the feast.

Ham Braised in Madeira with Rosemary & Peppercorns

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 2 carrots, coarsely chopped
  • 2 medium yellow onions, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 heaping Tbsp. green peppercorns, in brine, rinsed and drained
  • 2 garlic cloves, peeled and smashed
  • 4 3-inch leafy fresh rosemary sprigs
  • 2 small or 1 large bay leaf
  • 1 cup dry madeira wine
  • 1 cup chicken or veal stock, preferably homemade
  • 1 6 to 8 lb. bone in ham, fully or partially cooked, preferably shank or rump

Directions

1. Heat the oven to 300 degrees.

2. The aromatics: In a large dutch oven or deep braising pan large enough to hold the ham, heat the oil over medium high heat. When the oil is shimmering, add the carrot, onions, and celery. Sauté, stirring a few times, until the vegetables brown on the edges and begin to soften, about 10 minutes. Add the peppercorns, garlic, rosemary and bay leaf, stir and sauté for another 2 minutes.

3. The braising liquid: Pour in the madeira and bring to a boil. Lower the heat to medium and simmer for 10 minutes to meld the flavors and reduce the liquid somewhat. Pour in the stock, bring to a simmer and simmer for another 5 minutes.

4. The braise: Whether you bought a fully cooked or partially cooked (sometimes labeled “ready to cook”) ham will affect the cooking time. Lower the ham into the pot, setting it either flat side down or on its side, whichever fits best. Cover tightly with the lid or heavy duty foil and slide the pot into the lower part of the oven. For a fully cooked ham, braise until fork tender and heated all the way through, about 1 hour and 45 minutes. For a partially cooked ham, braise until the ham is fork tender and an instant-read thermometer reads 155 degrees when inserted in the thickest part of the ham, closer to 2 1/2 hours. (Be careful that the thermometer does not hit the bone, which will give you a falsely high reading.)

5. The finish: Transfer the ham to a platter and cover loosely with foil to keep warm. Strain the braising liquid, and discard the vegetables as they will be too salty. Skim as much fat from the surface of the braising liquid as you can without losing patience. Taste, if the liquid tastes a bit weak, pour it into medium saucepan and simmer to reduce until it tastes like a mild broth, 10 to 15 minutes. If the liquid is already tasty as is, set if over a low burner to keep warm. The sauce will not need any salt, in fact, if you do reduce it, be careful not to go too far, as it can quickly become too salty.

6. Serving: Carve the ham into think slices and serve warm or at room temperature with a bit of the warm sauce spooned over the top.

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Recipe from “All About Braising” by Molly Stevens

Red-Wine Braised Short Ribs with Rosemary and Porcini

A sense of satisfaction comes from the way the spice-infused red wine permeates the beefy ribs and provides a backdrop for the earthy porcini mushrooms and fresh piney taste of rosemary. Truly a cool weather, down-home meal if there ever was one.

Molly Stevens

Thanks to Molly Stevens, we obtained this Red-Wine Braised Short Ribs with Rosemary and Porcini recipe from her “All About Braising” cookbook.

A classic trio for braising beef—red wine, tomatoes and mushrooms—there’s no cut more suited to this treatment than beefy short ribs. No need to break the bank when choosing the wine, just look for a big red that can hold its own without too much tannin or bitterness, such as Shiraz, Zinfandel (which we used), or a Rhone blend.

DO AHEAD: Keep in mind that the ribs need to marinate for 12 to 24 hours, so you may want to do this step a day (or two) ahead of the planned dinner (or very early the morning of). In addition, the flavor of the short ribs improves if they are braised 1 to 2 days before you serve them. In this case, complete the recipe through Step 6, and after braising, let them cool to room temperature in their braising liquid. Once cool, transfer ribs and sauce to a glass container, cover tightly and refrigerate.

When ready to cook, scrape off almost all of the solidified fat from the surface. Arrange the ribs in a shallow baking dish, along with the sauce; discard spice pack. Cover with foil and bake in center of oven at 375° for 15 minutes. Remove foil, taste sauce for salt and pepper, and baste ribs with sauce. Place back in oven uncovered, to heat for another 10 minutes before serving.

BTW, beef short ribs should not be confused with back ribs or beef spareribs. These two cuts (one from the back and one from the belly) are what are referred to in the trade as “scalped” ribs, meaning nearly all of the meat has been stripped from the bone and there is very little left to eat—not exactly a hearty meal for company.

You’ll want a bed of creamy polenta or silken mashed potatoes over which to ladle the beef and sauce when ready. Our choice was a potato, celery root mash combo along with roasted carrots and cauliflower.

Red-Wine Braised Short Ribs with Rosemary and Porcini

  • Servings: 6
  • Difficulty: easy
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Ingredients

MARINADE:

  • 2 bay leaves
  • 1/4 tsp. allspice berries, coarsely crushed
  • 8-10 black peppercorns
  • 3-4 whole cloves
  • 2 Tbsp. evoo
  • 1 large onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 2 cloves garlic, crushed1 1/2 tsp coarse salt
  • 1 bottle dry robust red wine, such as Zinfandel or Shiraz
  • 3 1/2-4 lbs. meaty beef short ribs, thick fat trimmed away and silver skin

AROMATICS & BRAISING LIQUID:

  • 1/2 oz. dried poricni mushrooms
  • 3/4 cup warm water
  • 3 Tbsp. evoo
  • 1 large onion, julienned
  • 2 cloves garlic, minced
  • 14 1/2 oz. canned whole tomatoes, chopped and juice reserved or 1 lb plum tomatoes, peeled and chopped w/ juice
  • 2- 3-4″ sprigs fresh rosemary

Directions

  1. Marinade: place bay leaves, allspice, peppercorns and cloves wrapped up in a piece of cheesecloth; tie up.
  2. Sauté onion, celery, carrot and garlic; add wine and cheesecloth bundle. Bring to a boil and simmer 10 minutes; set aside to cool.
  3. Place ribs in a baking dish, season and pour over marinade. Cover and marinate 12-24 hours.
  4. Just before braising, soak mushrooms 20-30 minutes.
  5. Remove ribs from marinade and strain marinade into a bowl. Reserve liquid and cheesecloth bundle; discard vegetables. The ribs will have absorbed a lot of the marinade so you should have about 1 cup marinade.
  6. Make sure ribs are dry and season. Sear until deeply browned on all sides; remove to a plate.
  7. Preheat oven to 375°
  8. Drain mushrooms and squeeze dry; reserve liquid. Coarsely chop mushrooms and strain liquid through a coffee filter to catch any dirt or grit; reserve liquid.
  9. Sauté onions; add garlic, tomatoes with juice and mushrooms. Add mushroom and wine liquids and boil until reduce by half. (Since we had no liquid left at the end, we recommend not reducing this liquid.) Return short ribs to pot with any juices. Tuck spice bundle in between ribs and cover with parchment, pressing down.
  10. Cover with a lid and braise on lower rack of oven for 2 1/2 to 3 hours. Turn every 40-45 minutes. After 20 minutes, remove lid and see if liquid is simmering too fast, if so turn down heat.
  11. Remove ribs from pot and discard spice bundle. Remove top layer of fat from liquid. Season remaining liquid. Spoon over ribs.
    NOTE: We had no liquid left in the pot, just fat and veggies. So we first spooned off as much fat as possible. Then we added a cup of warm water, scraped down the browned bits from the side, covered and let the mixture meld, with a few stirs in between.

http://www.lynnandruss.com