Roast Beef With Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

 

 

Roast Beef with Creamy Peppercorn Sauce

2 lb top round roast

1 T Montreal Steak Seasoning

1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)

2 t olive oil

3 garlic cloves minced

1/4 cup minced shallot or onion

1/4 c brandy

2 T corn starch

3/4 c heavy cream

1 t Dijon mustard

Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)

In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.

Roast Beef with Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

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Summer Crock Pot Recipe: Chicken with Sun Dried Tomatoes, Lemon and Goat Cheese

Chicken with Sun Dried Tomatoes, Lemon and Goat Cheese

I like the ease of my crock pot / slow cooker especially in the Summer when we are busy and I don’t want to get the house any hotter by turning on the oven. The problem is most slow cooker recipes are heavy and not that appealing in the warm Summer months. So here is a lighter recipe for the crock pot based on my love for the Chicken Bryan at Carrabbas

Chicken with Sundried Tomatoes, Lemon and Goat Cheese

Chicken with Sundried Tomatoes, Lemon and Goat Cheese

6 boneless skinless chicken thighs ( or 4 Breasts)

1 shallot chopped

zest of 1 lemon

juice of 2 lemons

1 t chopped garlic

2 T butter

2 c chicken broth

1 t salt

1/4 t pepper

1 t dried basil

1/4 c chopped sun dried tomatoes ( dried, not in oil)

4 oz goat cheese

1 T chopped fresh basil

Add chicken, shallot, lemon juice and zest, garlic, butter, chicken broth, salt, pepper, dried basil, sun dried tomatoes and 2 oz of the goat cheese to your slow cooker, cover and cook on high for 4 hours or low for 6 hours. Serve over pasta, noodles or rice and top with remaining 2 oz of goat cheese and fresh basil.

Leftover Wine Beef Stew

Left Over Wine Beef Stew

 

Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.

Leftover Wine Beef Stew

1 1/2 lbs stew meat ( cut into chunks)

6  larger potatoes peeled and cut into 1/8s

2 carrots chopped

1 T corn starch

1/2 t salt

1/8 t pepper

2T oil

1/2 c chopped shallot

1 T chopped parsley

4 sprigs of thyme

1 c red wine ( I used a Cabernet)

1 c beef broth

1 t Dijon mustard

1 T red wine vinegar

Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.

Left Over Wine Beef Stew

Left Over Wine Beef Stew

Left Over Wine Beef Stew