Just in time for the holidays here are some great festive ideas.
5 lb beef filet – trimmed if needed
1 tbsp olive oil
1 tsp salt
1/2 tsp cracked black pepper
2 tbsp Dijon mustard
2 tbsp fresh thyme – chopped
2 tbsp fresh rosemary – chopped
1/2 tbsp cracked black pepper
Preheat grill pan (you can use a saute pan as well) on high heat for 2-3 mins. While that’s getting hot, season beef filet with S&P. Drizzle olive oil into your hot pan and sear filet for 2-3 minutes on each side. You’re aiming for a nice golden brown color. Set aside on sheet pan to cool. Next, grab a small mixing bowl and mix together the thyme, rosemary and cracked black pepper and sprinkle onto a cutting board in an even layer. Once beef has cooled smear Dijon mustard on all sides and then roll the beef in the chopped herbs, making sure all sides are coated.
TIP: This can be done up to 12 hours ahead. Just cover and refrigerate until needed.
Preheat oven to 400°F.
When ready to serve pop beef in the oven for 25 mins approx or until internal temp. of 120°F. This will be medium rare. Let beef rest for additional 10 minutes which will ensure all the juices are redistributed within the meat.
As you can see in my photo at the top I roasted the filet on top of some baby carrots and shallots. I also made some pureed turnip. I grew up eating turnip in Ireland but people are not into it too much over here. I figured I’d introduce it to some of you.
I used a yellow turnip, also known as a Rutabaga, which is what I’m used to. However, over here the main turnip du jour is white. Both types can be cooked the same way and both types are excellent sources of vitamin C.
1 1/2 lb. turnip (yellow or white) – peeled & rough chopped
1/4 cup broth (chicken / veg)
1 tbsp. olive oil
S&P to taste
Place prepped turnip in pot of salted water and bring to a boil on high heat, covered. Once boiling reduce heat to medium and continue cooking for 20 mins. approx or until turnip is fork tender and mashable (a word? Not sure, but you catch my drift). When ready drain in a colander in the sink and return to same pot. Add broth, olive oil and season with S&P to taste. As simple as that. Turnip for me has a very rustic earthy flavor which I love and I think it goes great with steak.
Do yourself a favor this weekend and try this for some friends. I guarantee you’ll come up trumps.
Brussels Sprouts are a good Irish staple. I don’t remember a Christmas dinner across the pond without them. Now the cranberries mixed with them is a new one, but I had left over dried cranberries from the Salmon recipe so I decided to play around with it.
Roasted Brussels Sprouts with Cranberries:
1 lb. (450g) Brussels Sprouts
1/3 cup dried cranberries
3/4 tsp grated ginger
2 tbsp balsamic vinegar
1/2 tsp salt
>1/4 tsp pepper
2 tsp olive oil
Preheat the oven to 400° F (200° C)
1. Begin by trimming the ends of the sprouts, discarding the outer leaves.
TIP: I like to cut a criss-cross into the stalk before boiling. I learned this from my Mum who does this so the heat will penetrate the core of the sprout when boiled.
2. Bring medium pot of water to a boil and on high heat.
3. Once ready, boil sprouts for 3 minutes. This is not to fully cook them, it is just to par-boil them before roasting.
4. Drain in a colander in the sink and let cool, before handling.
5. Meanwhile in a food processor pulse dried cranberries for 30 seconds. You can chop by hand if you don’t have access to a food processor. Just be sure to do a fine chop.
6. Once the sprouts are cool enough to handle, cut in half lengthwise and place in a medium sized mixing bowl along with all other ingredients.
7. Toss together gently and lay on foiled roasting tray.
8. Place in hot oven on middle shelf for 8-10 mins. or until cooked through and caramelized.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.