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Himalayan Salt Seared Steak

Himalayan Salt Seared Steak

A Perfect Father’s Day Meal

Posted on June 12, 2017
Father’s Day is coming and your Father deserves something delicious and unique to eat. Make him a Himalayan Salt Seared Steak this year; he will be overjoyed from the delicious flavor. Subtle salt brings out the beefiness of the sirloin steak making for a most tender bite. This will win you uber-points and makes the perfect gift for Dad, much better than a BBQ themed tie for sure!
Posted in: Beef
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Sous Vide Rump Roast

Sous Vide Rump Roast

with Scotch Gravy

Posted on January 24, 2017
After visiting Scotland, I knew it was time to celebrate Robert Burns Day as only I could, by grilling up something delicious. This Sous Vide Rump Roast with Scotch Gravy paired perfectly with my Grilled Haggis(LINK) and brought the whole meal together. Using my Joule, by ChefSteps I was able to cook a rump roast to the perfect temperature, then finished it on a hot grill for some pretty succulent beef. Rump Roast is usually reserved for slow cooking due to its tough nature. That’s why using the Joule to cook this meal was ideal. The gravy I made using the juices from the cooked beef, with the addition of a healthy splash of Scotch made for one very delicious Robert Burns Supper. Don’t forget the Neeps and Tatties. 

Posted in: Beef
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Skirlie

Skirlie

Savory Scottish Oatmeal

Posted on October 21, 2016
While in Scotland I tried loads of different and wonderful foods including haggis, black pudding, white pudding, mealies and Skirlie. My favorite out of all of them was Skirlie, a Savory Scottish Oatmeal side dish that is usually served with beef – particularily mince and tatties, (think shepherd’s pie). This is probably due to the fact that one of the main ingredients for this recipe is suet, the raw hard fat found on beef and mutton. Don’t let that strange ingredient phase you. Skirlie is incredible. It’s fragrant, and intensely satisfying! 
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The Best Prime Rib Ever

The Best Prime Rib Ever

You will never cook it another way again

Posted on February 03, 2016

Prime Rib is a luxury cut of beef. The worst possible thing to happen would be for you to overcook it. You won't have to worry about that with this recipe. When you serve The Best Prime Rib Ever off the grill, you will never go back to whatever way you were cooking it before. A beautiful crisp crust, meat grilled to the perfect medium rare, succulent, tender, fragrant. This will be the best Prime Rib you have ever had. 

Posted in: Beef
Comments: 0
Rustic Slow Roast Beef

Rustic Slow Roast Beef

Succulent and savory

Posted on October 27, 2015
To be honest, I wasn't entirely sure what to expect from this recipe. It was a mystery cut of beef that was wrapped and had been lurking in the freezer for a while. When it was finished I wouldn't have been surprised to find either a succulent roast, or some sort of pulled beef-ness. We ended up with an amazing Rustic Slow Roast Beef dinner, cooked to a perfect medium rare. I have chills just thinking about when I sliced this mystery meat. In the end this cut was nearly as tender as a tenderloin, but not quite. Due to the low and slow nature of the recipe, I recommend using charcoal. 
Posted in: Beef
Comments: 0
Peppercorn Crusted Steak

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on October 21, 2015
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
Posted in: Beef
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Grilled Beef Wellington

Grilled Beef Wellington

Beef Was Never So Good

Posted on October 07, 2015
I've been wanting to try making Grilled Beef Wellingtons for a very long time. Like since I started this blog. But time, bravery, money, there were a lot of factors that prevented me from just doing it. This Thanksgiving, however, I wanted to do something  different, special, spectacular. This is my first time hosting Thanksgiving for the family, they deserve it after helping my husband and I into the new house. So, emboldened by my incredible kitchen, and with uber support from everyone, I did it. 

Wellingtons are expensive. Beef is getting more and more pricy, and tenderloin is through the roof. But if you're going to do this, you want to spend the money on quality. It is worth it. This meal shut the mouths of 8 people. They were so in awe of the flavors, I can't believe how speechless they were. Among these guests was my younger sister. If she is telling you about something, there is no stopping her! This did. 

You want to impress? Make this. It's not nearly as scary as you would think. I did not make up the recipe, but instead gained inspiration from Chef Gordon Ramsay's infamous recipe. You know the one. I took a few liberties when it came to the preparation, but followed his guidelines. He's actually a great teacher. 
Posted in: Beef
Comments: 0
Lebanese Beef Shawarma

Lebanese Beef Shawarma

With Tahini Sauce

Posted on August 25, 2015
The success of the Chicken Shawarma recipe made me realize how delicious Shawarma can be. I wanted to make it again, but I also wanted to make a meal that was just a little different too. Lebanese Beef Shawarma With Tahini Sauce fit the bill exactly, using some traditional spice combinations you can take beef to a whole new level. The only thing we didn't have was the fries to go in the pita. But man was this  ever some good food. 

Actually, having just moved into our new home, my husband and I have had some issues with appliances and unfinished stuff (new build), so having nowhere to put our dishes for the most part left us in kind of a pickle. A pickle that is solved by making food that is portable. I know, all my pretty dishes seem to be making it onto the site okay, and I guess I could use paper plates and what not, but there's no fun in that! I want to make the food work for me! So we did. 
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Bacon Wrapped Filet Mignon

Bacon Wrapped Filet Mignon

With Sweet Potato Fries

Posted on August 11, 2015
An elegant meal that is perfect for your next special occasion, Bacon Wrapped Filet Mignon With Sweet Potato Fries was tender and delicious. The first official meal that I grilled at our new house, I thought it was about time to celebrate. It also happens to be Filet Mignon Day on August 13th - hey my lucky number! Sure you can just grill up a filet and be done with it, but I wanted to do something a little bit special. When you go to the butcher, ask for the cut you like the look of best, thickness and color is important. Then season up those beauties on all sides before wrapping with bacon and a secret ingredient. 
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Asian Beef Tenderloin

Asian Beef Tenderloin

With Tempura Onions And Gyoza Sauce

Posted on August 05, 2015
This is the recipe for my first ever video recipe. Asian Beef Tenderloin With Tempura Onions And Gyoza Sauce, it's elegant, yet easy. And boy does it taste good too. The beef nearly melts in your mouth, and the tartness from the sauce makes it sing. The Tempura Onions are a nice crunchy offset to the tender beef. All in all a very successful meal. You need to try it yourself. Video equipment and crew not required.  
Posted in: Beef
Comments: 0
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