CookTeaser

You’re looking at what is usually one of the most pricey cuts of Beef. But this month we discovered it in a Sam’s Club holiday brochure. A package of two, 1-1/2 LB pieces, priced at about $12.00. When I asked the butcher “how are they?”, he answered “they’re awesome”. A slight exaggeration, but they were quite good. Plated with the Mustard Peppercorn sauce was even better.

INGREDIENTS

A 1-1/2 Pound Fillet of Beef
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB for the pan

METHOD

1. Heat the oven to 425F degrees.

2. Heat a well-seasoned cast iron grill pan to high heat & add the TB of EVOO. Thoroughly sear the Beef on all sides. To sear it properly might take as long as 20 minutes, but well worth it.

3. Move the grill pan to the oven & roast for 10 minutes, or until an internal instant thermometer registers between 115 & 120 degrees. That is if you like your Beef pink & on the rare side.

$. Allow to rest for 5 to 10 minutes before slicing.
Plate & spoon on any accumulated juices.

RECIPE Mustard Green Peppercorn Sauce

INGREDIENTS

3 Shallots (finely minced)
2 TB of Butter
1/3 cup of dry White Wine
2 TB of dried Green Peppercorns (Hydrate in a small amount of hot water for 1 hour)
1 cup of Heavy Cream
2 TB of Dijon mustard
¼ tsp of Salt (or to taste)

METHOD

1. Cook the Shallots in the Butter in a small saucepan over medium-low heat until they are soft & translucent, about four minutes. Increase heat to medium-high, add the Wine & Peppercorns (drained). Cook until mixture reduces by half, about five minutes.

2. Stir in the Cream & Dijon Mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about three minutes. Season with Salt.

A CookTale

Cathie asked, “What’s for dinner”? “How about that Rabbit in the freezer”. By the time it defrosted, I had gathered and prepped the necessary ingredients. Guanciale, Onions, Garlic, Mushrooms, Rosemary Leaves, Thyme and all else. The actual preparation began before noon, and by dusk it was still simmering in the oven. By the time we sat down, about 7PM, the seven hour cooking marathon was just winding down. So we asked each other, “was it worth all that effort”?. It was a satisfactory dinner, but far from something I’d quickly embark on again.

INGREDIENTS

1- 3 pound Rabbit, (cut into stew sized pieces)
4 Ounces of Guanciale (1/4″ dice)
3 Garlic Cloves (sliced)
1/2 Cup of EVOO (more if needed)
3 TBs of Butter
2 Red Onions (finely sliced)
2 Cups of Sherry + 2 Cups of Chicken Broth
2 Ounces of Glace de Viande (diluted in broth or water)
1 Cup of Mushrooms (sliced or quartered as required)
Kosher Salt & Black Pepper
3 Bay Leaves
2 Additional cups of Sherry + 2 Cups of Chicken Broth
1 tsp of Cornstarch dissolved in 1/2 cup of water
3 Rosemary Branches + 3 Thyme Branches
1/4 Cup of Flat Leaf Parsley (finely chopped)

METHOD

1. Heat the oven to 350F degrees.

2. Heat a 3.75 quart Le Creuset type casserole, add the EVOO, the Guanciale & the Garlic. Saute until the Guanciale has taken on color & the Garlic slices are tender. Remove to a bowl.

3. Add the Red Onion slices & saute until they’re quite tender. Add them to the bowl. Add another TB of EVOO, add the Rabbit pieces in small batches & sear them all until they are extremely browned on all sides. Remove to the bowl. Add the Mushrooms & saute until tender, these also go into the bowl.

4. Deglaze the casserole with 2 TB of the Sherry & Broth scraping up as much as of the dried ingredients as possible. Return all the contents of the bowl to the casserole, add the remaining Sherry & Broth. Add the Bay Leaves, the Branches of Rosemary & Thyme. Cover & bake in the oven for 2 hours.

5. Once the Rabbit & the vegetables are cooked & tender, remove them to a bowl. Strain whatever liquid remains in the casserole, discard the greasy fat. Add the 2 more cups of Sherry & Broth. whisking them together over medium heat. Add the Glace deViande. Add the Cornstarch & water to thicken the sauce.

6.Adjust the seasonings, sprinkle with the Parsley & serve.