BEEF AND LEEK CASSEROLE
Make and share this Beef and Leek Casserole recipe from Food.com.
Provided by Pietro
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Top and tail leek so that you have the white stalk only.
- Slice leek lengthwise and then chop into 1 inch segments.
- Chop carrot into bite size segments.
- Chop onion.
- Place flour and seasoning into a bag.
- Place beef into the bag and shake so that beef is coated with flour and seasoning.
- In a heavy base frypan, place 1 or 2 tablespoons of oil.
- On low heat brown beef, remove and place into a casserole.
- Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
- Remove and add to casserole.
- Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
- Add to casserole.
- Add thyme and 2 bayleaf.
- Place in a moderate oven and cook slowly for about 90 minutes.
- Place a lid on the casserole to obtain best results.
- Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7
SEARED AND CARVED BEEF TENDERLOIN WITH HERB QUINOA, POACHED LEEKS AND WILD MUSHROOM REDUCTION
Provided by Emeril Lagasse
Categories main-dish
Time 3h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place.
- For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate.
- For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
- For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes.
- Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
- Lower heat and simmer gently for 30 minutes.
- Serve the filets with quinoa, leeks and mushroom sauce.
BEEF STEW WITH LEEKS
Provided by Michael Psilakis
Categories Beef Vegetable Braise Sauté Dinner Meat Leek Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6 family-style, with potatoes, rice, or orzo
Number Of Ingredients 19
Steps:
- Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
- Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.
POACHED BEEF WITH LEEKS
The horseradish sauce gives this beef dish its lively flavor.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 14
Steps:
- Cover potatoes with cold water in a saucepan; add 1/4 teaspoon salt. Bring to a boil; reduce heat. Simmer until tender, 10 to 15 minutes; drain. Return to pot; cover.
- Stir together horseradish, vinegar, parsley, oil, and a pinch of salt; set aside.
- Bring stock, wine, celery, and garlic to a boil in a tall, narrow 6-quart pot. Reduce heat to medium-low; add leeks and 3 sprigs thyme. Simmer until vegetables are tender, 5 to 10 minutes. With a slotted spoon, transfer vegetables to a large bowl; cover. Place beef and peppercorns in pot; add water just to cover, if necessary. Partially cover pot; cook at a bare simmer until an instant-read thermometer reads 130 degrees when inserted into center of beef, 20 to 25 minutes. Remove beef, and let rest 10 minutes.
- Carve beef on a carving board into 18 thin slices; add any juices to broth. Pour broth through a fine sieve into bowl with vegetables; discard solids. Divide soup, potatoes, and beef among six bowls; garnish with thyme. Serve sauce on the side.
Nutrition Facts : Calories 462 g, Cholesterol 93 g, Fat 29 g, Fiber 3 g, Protein 28 g, Sodium 559 g
POACHED FILLET OF BEEF WITH WHITE PEPPERCORN SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 18
Steps:
- The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours.
- Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes.
- While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns.
- Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste.
POACHED LEEKS WITH LEMON-AND-PARSLEY OIL
Steps:
- Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 326 milligrams, Sugar 7 grams, TransFat 0 grams
LEEK CASSEROLE WITH MEAT AND POTATOES
I prefer to use a mixture of ground beef and ground pork for this easy casserole with lots of leeks, potatoes, tomatoes, and cheese. I often make it in advance up until the final cheese stage. Just cover and refrigerate and then when you're ready to bake it, sprinkle with cheese and throw it into the oven.
Provided by Schlemmermann
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook potatoes until softened, about 10 minutes.
- Bring a second pot of water to a boil and cook leeks until softened, about 8 minutes.
- Heat oil in a large skillet over medium heat and cook and stir beef, pork, curry, thyme, salt, and pepper until browned and crumbly, 10 to 15 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish with butter.
- Spread ground meat mixture in the casserole dish. Layer potatoes slices on top. Distribute tomatoes over potatoes and season with salt and pepper. Layer leeks on top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 52.7 g, Cholesterol 63.4 mg, Fat 18.8 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 8.2 g, Sodium 230.4 mg, Sugar 12.2 g
BUTTER-POACHED LOBSTER WITH LEEKS, POMMES MAXIM AND RED-BEET ESSENCE
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place 2 tablespoons water in a saucepan. Bring to a boil. Reduce heat to very low, and whisk in butter piece by piece. Continue adding until all butter is emulsified. Set aside, and keep warm (the best way is in a thermos); do not allow to boil.
- Bring a 3-quart pot of water seasoned with 1 tablespoon salt to a boil. Have a large bowl of ice water ready. Add leeks to boiling water, cook 5 minutes until just tender, drain in a sieve and place sieve with leeks in ice water until leeks are cool. Drain, and transfer to a small sauté pan. Place over low heat to reheat. Add tomato, chives, diced carrot, turnip and leek greens. Stir in 1/3 cup emulsified butter. Season with salt and pepper, and cover to keep warm.
- Place beet essence in a small saucepan. Whisk in 3 tablespoons emulsified butter, and cover to keep warm.
- Heat oven to 300 degrees. Place lobster pieces in single layer in a large saucepan or sauté pan. Add remaining emulsified butter. Lobster meat should be just about covered. Place pan over low heat, and cook 5 to 6 minutes, until meat is just heated through. Remove knuckle pieces, drain and fold into leek mixture.
- While lobster cooks, place potatoes in oven 2 to 3 minutes to reheat.
- To serve, place a spoonful of warm beet essence in center of each of 6 plates. Briefly reheat leek mixture, and spoon onto beet essence. Remove lobster tails and claws from butter mixture, draining well; place a tail piece and a claw on each plate, on top of leeks. Break potatoes in six pieces and place on top of the lobster. Serve.
BUTTER-POACHED ASPARAGUS, LEEKS & PEAS
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Provided by Rosie Birkett
Categories Side dish
Time 9m
Number Of Ingredients 6
Steps:
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CHICKEN POACHED WITH THYME AND LEEKS
A covering of parchment paper helps retain moisture in this lovely thyme-scented chicken. Serve the sliced meat in the leek-and-thyme poaching broth, or chilled in a chicken salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat oil in a medium stockpot over medium heat. Cook garlic and leeks for 3 minutes. Raise heat to high. Add stock and peppercorns. Bring to a simmer.
- Cut out a circle of parchment the size of the pot. Reduce heat to low. Add thyme. Season chicken generously with salt, and submerge in broth. Place parchment on surface of broth, and cover pot with lid. Poach chicken, flipping halfway through, until cooked through, about 15 minutes. (Broth should never simmer.) Remove and discard thyme if desired. Slice chicken, and serve in broth or on its own.
POACHED COD WITH POTATOES AND LEEKS
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Provided by Andy Baraghani
Categories Bon Appétit Cod Poach Dinner Healthy Fish Milk/Cream Potato Leek Garlic Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
- Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
- Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.
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Cuisine FrenchTotal Time 1 hr 25 minsCategory MainsCalories 483 per serving
- Peel and roughly slice the onions, and trim and halve the leeks lengthways.Heat the olive oil in a flameproof casserole pan over a high heat and cook the onions for 15 minutes, until browned.
- Add the leeks and cook for 30 minutes. Tie the beef with kitchen string at 2cm intervals, then attach it to each end of a wooden spoon to create a handle – the string should be just long enough so that the spoon can be balanced on top of the pan while the beef is submerged in the stock.
- Lower the beef into the pan and poach over a low-medium heat for 15 minutes for rare (20 for medium, 25 for well done).
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