Sirloin Steak Mushrooms and Truffle Oil

Recipe from Napa Cellars

INGREDIENTS:

3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 Tablespoons olive oil
¼ cup dry red wine
2 Tablespoons red wine vinegar
1–2 thick top sirloin steaks, about 1¾–2 pounds total
½ lb. very large fresh mushrooms (portobello or porcini)
Olive oil for brushing mushrooms
1–2 teaspoons truffle oil
1 Tablespoon fresh tarragon leaves, chopped

INSTRUCTIONS:

Mix first 6 ingredients in a flat non–reactive dish. Add the steak and turn to cover both sides well. Cover and marinate in refrigerator for several hours, turning once.

Bring meat to room temperature while you prepare a medium–hot barbecue fire. Quickly rinse and dry the mushrooms. Drain off marinade from meat and bring it to a low boil for 1 minute in a small saucepan.

Brush mushrooms generously with marinade and cook them and steak on the hot grill, brushing mushrooms with marinade 2–3 times more and turning both as needed. Mushrooms need less heat and will be cooked first; remove them and continue cooking meat until it reaches desired doneness. Remove steak from heat and let it rest with mushrooms in a warm place for several minutes.

Cut the mushrooms in large pieces (quarters if possible) and pile them irregularly on individual warm plates. Slice meat about / inch thick and arrange beside the mushrooms. Drizzle all with accumulated cooking juices and truffle oil; sprinkle with chopped tarragon. Pass sauce separately

Filet Mignon, Coffee and Port Wine Sauce

INGREDIENTS

2 sirloin steaks (180-200 g each)
1 cup of expresso coffee
1 cup of Porto Wine
1 teaspoon of onion, chopped
1 teaspoon of butter
1/2 cup of water
100 g of button mushrooms
Salt (to taste)
Pepper (to taste)

PREPARATION

Place the butter in a standard frying pan (not a non-stick pan) and lightly sauté the steaks on both sides. Lower the heat so as not to burn the butter. As soon as the meat is ready remove the meat and set it aside. It should still be red inside.

Add the onion and Porto and reduce the sauce to half. Add the coffee and then the meat. Add the mushrooms and half a cup of water. Cover and allow to simmer until the meat is cooked to taste. If the sauce is too liquid, reduce over a high heat.

Serve with asparagus and potatoes.

Korean BBQ Beef

Korean barbecue. Korean barbecue refers to the popular method in Korean cuisine of grilling meat, typically beef, pork, or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. – Wikipedia

Short Ribs

A narrow cut of beef containing the ends of the ribs near the breastbone.

Beef Tagine

A North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.

Beef Bourguignon

beef stew braised in red wine, often red Burgundy, and beef stock, generally flavored with carrotsonionsgarlic, and a bouquet garni, and garnished with pearl onionsmushrooms, and bacon. – Wikipedia