Ale Glazed Beef Fillet With A Crispy Onion Crust Recipes

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HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

CRISPY ORANGE BEEF



Crispy Orange Beef image

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.

Provided by BEC

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 6

Number Of Ingredients 14

1 ½ pounds beef top sirloin, thinly sliced
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
¼ cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Steps:

  • Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  • Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  • Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  • Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g

ALE-GLAZED BEEF FILLET WITH A CRISPY ONION CRUST



Ale-glazed beef fillet with a crispy onion crust image

Forget traditional turkey - try Tommy's quick beef fillet for an alternative Christmas main. It's a showstopping dish that's easy to make

Provided by Tommy Banks

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 12

100g crispy fried onions (available in some supermarkets or online)
1 tbsp sunflower oil
800g beef fillet, cut from the centre
500ml pale ale
180g malt extract
50g yeast extract
1 tbsp soy sauce
1 tbsp sherry vinegar
400g Chantenay carrots
50g unsalted butter
2 tbsp fennel seeds
200g baby spinach

Steps:

  • To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb.
  • Heat the oven to 180C/160C fan/gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another 10-15 mins - the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins.
  • Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted.
  • To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.

Nutrition Facts : Calories 596 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 3.4 milligram of sodium

BEEF AND ALE STEW WITH A SAVORY CRUST



Beef and Ale Stew With a Savory Crust image

Easy, slow cooked with a savory crust. The dark stout gives this great flavor. Comfort food at it's best. Now I just used crescent rolls for the top of this casserole, but you could use puff pastry if you want. Basically the same result. I just didn't feel like going to the store and the crescents worked great.

Provided by SarasotaCook

Categories     Savory

Time 2h30m

Yield 6-8 Individual Servings, 6-8 serving(s)

Number Of Ingredients 20

1 1/2 lbs stewing beef (cut into 1-inch bite size pieces)
2 cups cremini mushrooms (cut in half depending on the size)
2 large onions, cut in half and thin sliced
1 cup celery root
2 parsnips, peeled and thin sliced in rounds
2 1/4 cups beef stock
12 ounces dark ale i prefer stout beer (1 bottle)
1 teaspoon fresh rosemary
1 teaspoon fresh tarragon
1 tablespoon garlic, minced
1 teaspoon kosher salt, to taste
1/2 teaspoon ground black pepper
1/2 cup flour
3 tablespoons olive oil to saute the meat and the vegetables
2 (14 ounce) cans crescent rolls, I used Pillsbury
2 tablespoons butter
2 tablespoons blue cheese
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley

Steps:

  • Meat -- Now I use a baggie for this, but a small bowl or pan will work fine. I just mix the flour, salt and pepper in a baggie and toss the meat and dredge.
  • Saute -- Now in a large pot heated to medium high, add the olive oil and cook the meat until golden brown. DON'T forget shake off most of the flour before you add it to the oil. The meat should take about 5-7 minutes until brown on each side. Remove to a plate while you prepare the vegetables.
  • Vegetables -- In the same pot as you cooked the meat, add a little more olive oil and saute the onions, parsnips, celery root, mushrooms, and garlic. Cook 10 minutes until they begin to soften.
  • Broth -- Add the beer to deglaze the pan and stir up all the good bits on the bottom of the pan. Add in the beef broth, seasoning and simmer 1 hour covered and 1/2 hour uncovered so the broth reduces a bit. You want a nice thick stew, not too runny. After 1 1/2 hours, the meat should be falling apart.
  • NOTE: If you like your stew a bit thicker, just mix a little corn starch and water to make a slurry and add to a medium heat stew and it will thicken right up. Just a tablespoon or so should be plenty.
  • Topping -- Now transfer the stew to a 13x9 baking dish, sprayed with Pam. Now roll out your crescent rolls (1 can at a time) on a counter top with a little flour so they don't stick or on a cutting board. Press the seams together and then I take my rolling pin and just roll it a couple of times to make a nice flat sheet.
  • Now I like to cut my flat sheet of dough into 8 strips and then lay them across the pie like a checker board. The two crusts make a really pretty presentation. Now if you don't like the checker board pattern, just add it in strips. Anyways you like. Just remember if you put on a solid piece of crust, poke some holes with a fork on the top so the crust can breath. Just like a pie crust.
  • Butter and Cheese Glaze -- The best part, just melt for 10 second in the microwave the butter and blue cheese with the seasoning. Just enough to make it soft but not liquid. Then brush the blue cheese butter on the crust.
  • Bake -- 400 for about 17-20 minutes until the crust is done and golden brown. Then just ENJOY! Rich hearty stew, falling apart with a golden flaky crust.

Nutrition Facts : Calories 864.3, Fat 35.5, SaturatedFat 14.1, Cholesterol 154.4, Sodium 1469.2, Carbohydrate 93.2, Fiber 8.2, Sugar 9.9, Protein 37.7

ROAST BEEF WITH GLAZED ONIONS AND WORCESTERSHIRE GRAVY



Roast Beef with Glazed Onions and Worcestershire Gravy image

Categories     Beef     Onion     Tomato     Roast     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 9

3 large onions (about 1 1/2 pounds), sliced thin
a 14- to 16-ounce can tomatoes, crushed and drained in a sieve
1 tablespoon vegetable oil
a tied boneless 3-pound rib roast at room temperature
1 tablespoon all-purpose flour
1 cup beef broth
1 cup water
2 tablespoons Worcestershire sauce
fresh rosemary sprigs for garnish

Steps:

  • In a roasting pan combine well the onions, the tomatoes, the oil, and salt and pepper to taste and roast the mixture in the middle of a preheated 500°F. oven for 10 minutes. Stir the mixture, put the beef, seasoned with salt and pepper, on top of it, and roast the beef and the onion mixture in the oven for 15 minutes. Reduce the temperature to 350°F. and roast the beef for 12 minutes more per pound, or until a thermometer registers 135°F., for medium-rare meat.
  • Transfer the beef to a cutting board and let it stand for 30 minutes. Transfer three fourths of the onion mixture to a bowl and reserve it, keeping it warm, covered. To the mixture remaining in the roasting pan add the flour and cook the mixture over moderate heat, stirring, for 3 minutes. Whisk in the broth, the water, the Worcestershire sauce, and any juices that may have accumulated on the cutting board and simmer the gravy, whisking and scraping up the brown bits, for 10 minutes. Transfer the gravy to a small saucepan and skim the fat from the top. Just before serving, carve the beef, arrange it on a platter with the reserved onion mixture, and garnish it with the rosemary sprigs. Bring the gravy to a boil, transfer it to a gravy boat, and serve it with the beef.

TILAPIA WITH ONION CRUST



Tilapia With Onion Crust image

Tilapia fillets breaded with a crumb mixture of carmelized onions and fresh herbs. The onions add a sweet flavor to the crust.

Provided by Kathy228

Categories     Tilapia

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

3/4 lb tilapia fillet
1 cup onion, chopped
1 tablespoon olive oil
3 tablespoons herbs, chopped fine
1 cup plain breadcrumbs
2 eggs, beaten
olive oil (for frying)

Steps:

  • NOTE: Use any fresh herb such as basil, sage, rosemary or a combination.
  • Heat the oil in a heavy pan, add the onion and fry until caramelized (brown).
  • In a separate bowl, combine the bread crumbs and herbs.
  • Add the caramelized onions to the crumb mixture and combine well.
  • Sprinkle the fish with salt and pepper.
  • Dip fish into the beaten egg, then into the crumb mixture and pat lightly to help crumbs adhere to fillet. I usually refrigerate the breaded fish for 15 minutes or so, but this is just my preference.
  • Pan fry in olive oil til crust is golden and fish is of desired doneness, about 5 minute per side.
  • Serve with your favorite side dish. I like mine with plain steamed basmati rice and cold sliced cucumbers.

Nutrition Facts : Calories 543.5, Fat 17.5, SaturatedFat 4.1, Cholesterol 296.6, Sodium 556.4, Carbohydrate 47.3, Fiber 3.5, Sugar 7.2, Protein 48.4

BEEF WITH MUSHROOMS AND GLAZED ONIONS



Beef with Mushrooms and Glazed Onions image

Categories     Soup/Stew     Beef     Mushroom     Onion     Tomato     Bake     Sauté     Port     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

3 pounds 1- to 2-inch pieces beef marrow bones
3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port
6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley
Glazed Onions

Steps:

  • Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
  • Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
  • Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.
  • Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.
  • Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.
  • Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.

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