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Meatloaf
Ground or chopped meat, usually beef, with added seasonings, molded into the shape of a loaf and baked.
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
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.
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.
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Havarti or cream havarti is a semisoft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. – Wikipedia
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