Beef Carnavon Recipes

BEEF CARPACCIO

Steps:

• Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
• After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

RONALDO'S BEEF CARNITAS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
• Totally wrap the meat in the foil and place in a roasting pan.
• Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

BEEF CANNELLONI

Steps:

• For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
• Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
• To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).

BEEF CARNAVON

Steps:

• Pastry:.
• In a large bowl mix together flour, butter, shortening and salt until mixture resembles coarse meal.
• Pour lemon juice and 10 tablespoons ice water over mixture and toss lightly.
• Gather into a ball;if any crumbs remain add a little more water to form mass and add to ball.
• Wrap and refrigerate until ready to use.
• Beef:.
• Preheat oven to 450 degrees.
• Trim filet well (or have butcher do it).
• Rub meat with butter and pepper.
• Turn ends under if necessary to retain uniform thickness in filet and tie with butcher's twine.
• Place meat thermometer in filet.
• Roast on rack until temperature reads 120 degrees, about 20 minutes.
• Remove from oven; flame with cognac.
• Reserve pan and drippings to make sauce.
• Cool meat on rack,remove string(if used) and then refrigerate.
• While meat is cooling, prepare the duxelles mixture.
• Duxelles:.
• Melt butter in a large skillet.
• Saute shallots until translucent.
• Add mushrooms; cook slowly over low heat until mushrooms loose moisture, turn dark, and develope a dry look.
• Add salt to taste; chill.
• Assembling:.
• Roll pastry out 1/4 inch thick to envelope meat completely,allowing an overlap at bottom and ends.
• There may be excess of pastry depending on size of meat.
• Spread pastry with chilled duxelles.
• Place filet in center; sprinkle with salt.
• Bring edges of pastry together,paint with egg white and secure.
• Place seam side down on a baking sheet.
• Cut small leaves from pastry scraps and fasten to roll with egg white.
• Mix yolk and cream and brush roll completely.
• Let dry 3 or 4 minutes.
• Refrigerate until ready to complete baking.
• Preheat oven to 425 degrees.
• Place filet on a cookie sheet and bake 10 minutes.
• Reduce heat to 375 degrees and continue baking 20 to 23 minutes longer.(At 20 minutes the meat will be quite rare.).
• Remove from oven and let stand 10 minutes befoer carving.
• Garnish with watercress or parsley.
• Serve with Sauce Espagnole.
• Sauce Espagnole:.
• Melt butter in a 1 1/2 quart saucepan.
• Add next 5 ingredients and cook over low heat, stirring constantly, about 12 minutes, or until vegetables are soft and beginning to brown.
• Remove from heat and blend in flour.
• Increase heat to medium and continue cooking, stirring constantly, until roux turns hazelnut brown. (This seems to take a long time, but you must be patient. Once it begins to brown it darkens rapidly so be careful that it does not burn.).
• Stir in broth and wine.
• Bring to boiling point and simmer 30 to 40 minutes.
• Add tomato paste and pepper.
• Taste and add salt,if needed.
• Saute mushrooms briefly in a little butter and add to sauce just before serving.