Pork Chicken Beef

Pastrami Dutch Baby

Ingredients

• Room temperature 1 teaspoon Dijon mustard
• ½ cup all-purpose flour
• Kosher salt
• 4 ounces coarsely grated Swiss cheese (preferably Jarlsberg)
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 8 ounces thinly sliced pastrami

• divided Sauerkraut (for serving)

Instructions

 Place a 10" cast-iron skillet in oven; preheat to 425°. Whisk eggs, milk, and 1 tsp. mustard in a medium bowl until smooth. Whisking constantly, gradually add flour, whisking until smooth; season with salt. Stir in half of cheese and ½ tsp. pepper.

 Carefully remove preheated skillet from oven and add butter; swirl skillet to coat. Drape half of pastrami into skillet (it’s okay if it bends and folds over itself); season with salt and pepper. Pour egg mixture over. Return skillet to oven and bake until Dutch baby is puffed and golden brown, 12–15 minutes.

Remove skillet from oven and heat broiler. Drape remaining pastrami over Dutch baby; top with remaining 2 oz. cheese. Broil until cheese is melted, about 3 minutes.

  Top with sauerkraut and mustard before serving.

Roast Beef Tenderloin

      

• 2 tablespoons prepared horseradish
• ½ teaspoon finely grated lemon zest
• 3 tablespoons unsalted butter Flaky sea salt (for serving)

Instructions

 Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.

 Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.

  Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.

 Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.

 Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.

Ingredients

• Room temperature 1 teaspoon Dijon mustard
• 2 garlic cloves
• 2 tablespoons rosemary leaves, plus sprigs
• 1 4-pound trimmed center-cut beef tenderloin
• Kosher salt, freshly ground pepper
• 1 tablespoon vegetable oil
• 1 cup plain whole-milk Greek yogurt
• ¼ cup sour cream

Italian Meatballs

Ingredients

• 1 lb ground beef
• 2 eggs
• ¼ cup milk
• ½ cup breadcrumbs
• ½ teaspoon salt
• 1 tablespoon fresh parsley
• 1 teaspoon garlic power
• ½ teaspoon fresh ground pepper
• ½ cup grated locatelli cheese

Instructions

 Mix all ingredients in a large bowl by hand. Use your bare hands for best results. Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).

 Drop raw meatballs into large (I use a stock pot) pot of sauce. Simmer for about 3 hours.

Home Appetizers Meat Seafood Rice or Noodle Desserts Contact Me

Food News

    © simplyonedish.com 2017

Sitemap

Pork Chicken Beef