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
Ingredients 300g Dry Aged Rib Eye or Striploin Steak 250g White Button Mushrooms (cleaned, trimmed, and sliced) 150g Shiitake Mushrooms (cleaned and trimmed) 25g Dried Wild Mushrooms 2 Shallots (cleaned, trimmed, peeled, and thinly sliced) 1 Clove Garlic 2 Sprigs Thyme 200ml Chicken Stock 50ml Madeira Wine 100ml Rice Wine ½tbsp Soy Sauce 50ml Heavy … Continue reading Dry Aged Steak with Creamed Wild Mushroom Sauce
Gourmet Glutton 