Ingredients 3 x 350g Rib Eye or Striploin Steaks 400g Cremini Mushrooms (cleaned, trimmed, and sliced) 2 Onions (peeled, trimmed, and sliced) 2 Cloves of Garlic (finely diced) 2 Sprigs Thyme 250ml Chicken Stock 50ml Madeira Wine 75ml Worcestershire Sauce 75ml Rice Wine 2tbsp Soy Sauce 150ml Heavy Cream Small bunch Parsley (washed, trimmed, and … Continue reading Roast Beef with Creamed Onion and Mushroom Sauce
Ingredients: 2 x 225g Filet Steaks (31 Day Dry Aged) 2tbsp Black Peppercorns (lightly crushed, toasted) 1 Shallot (finely diced) 1 Clove of Garlic (finely diced) 3tbsp Worcestershire Sauce 1tbsp Soy Sauce 150ml Chicken Stock 75ml Heavy Cream 1tbsp Brandy or Cognac Instructions: Season your steaks with salt and pepper. Heat your saute pan on … Continue reading Steak au Poivre (Steak with Creamed Pepper Sauce)
Ingredients: 300g Ribeye Steak 50g Butter 3 Cloves of Garlic (skin attached, lightly crushed) 1 Sprig Rosemary 25ml Olive Oil Salt (Kosher or Sea Salt) Instructions: Season your steak with salt the night before, or at least a couple of hours in advance of cooking. Before cooking, remove the steak from the fridge for at … Continue reading Pan Seared Steak with Rosemary and Garlic
Here's a have a well marbled Ribeye roast that's been dry aged for 31 days at home. The process for dry aging beef at home isn't very difficult, but requires a bit of investment and patience in order to achieve good results. You're gonna need to invest in a dedicated mini fridge, a large cutting … Continue reading Dry Aged Beef Process – 31 Day Dry Aged Ribeye Roast
Gourmet Glutton 