Beef

Steak Au Poivre

4 x 8 oz (250 g) New York strip loin steaks
2 1/2 tbsp (40 mL) coarsely ground peppercorns
Kosher salt to taste
Grape seed oil
1 cup (250 mL) red wine (cabernet or pinot noir)
1/4 cup (50 mL) cubed cold butter


Preparation:


Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. In a heavy bottomed sauté pan add just enough oil to just coat the pan.
Heat oil over high until very hot, add the steaks, cooking until browned about 4 minutes per side for medium rare. Transfer the steaks to a warm plate and tent with foil. With a spoon, remove any fat from the skillet. Put the pan back on the burner and heat to medium-high. Deglaze with the wine and cook until it's reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon. Whisk in the butter one piece at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.

Involtini de beef

Ingridients

1/4 cup olive oil
2 tablespoons unsalted butter
1 1/2 cups finely chopped peeled carrots (about 3)
1 cup finely chopped onion
2 cloves garlic, minced
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper
8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
All-purpose flour, for dredging
1/2 cup dry white wine
1 bay leaf
1 (14 1/2-ounce) can diced tomatoes
1/4 cup frozen peas
1-ounce thinly sliced prosciutto, coarsely chopped

Preparation:

Heat 1 tablespoon of oil and 1 tablespoon butter in a heavy large skillet over medium-high heat. Add the carrot, onion, and garlic and saute until the carrots are tender, about 10 minutes. Season with salt and pepper. Remove from the heat and cool slightly. Stir in the Parmesan. Season beef with salt and pepper. Using 2 tablespoons for each, divide the carrot mixture among the beef slices. Roll up the beef slices to enclose the filling, tucking in the ends. Secure the rolls with toothpicks.
Heat the remaining oil and the remaining tablespoon of butter in the same large frying pan over medium-high heat. Dredge the beef rolls in flour to coat lightly. Add the beef rolls and cook until brown on all sides, about 8 minutes. Add the wine and stir to scrape up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and the bay leaf. Cover and simmer until the beef is cooked through, about 5 minutes. Transfer the beef rolls to a platter. Remove the toothpicks, then cover the beef rolls with foil to keep warm. Add the peas and prosciutto to the sauce in the skillet and stir until the peas are heated through and the sauce reduces slightly, about 5 minutes. Season the sauce, to taste, with salt and pepper. Drizzle the sauce over the beef rolls and serve.