Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

I know I’m going to sound like a big fat blubbering baby when I say this. Especially to my friends who live in places where it actually gets COLD. But the last few days have been freaking freezing in “sunny” southern California.

It’s the kind of cold where all you want to do is sit by a blazing fire, wrapped up in an amazing blanket eating a hearty bowl of the most amazing braised beef ever.

At this moment, I’m not doing too bad. I’ve got the fire and the amazing blanket in the mix. The only thing missing is this dish.

On a cold day where all you want to do is snuggle on the couch, throw this bad boy in and after a few hours of cozy relaxation, you will be rewarded with something perfectly warming and bold.

You will need…

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole (you can sub pearl onions if you can't find cipollini)

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours.

When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes.

Love and Beer Floats

Angela 

Wine Braised Beef Tips with Cipollini Onions, Mushrooms and Carrots

2 tablespoons olive oil

2 lbs beef tips or short ribs

10 garlic cloves, roughly chopped

2 roma tomatoes, diced

½ onion, diced

2 cups cipollini onions, peeled and whole

2 tablespoons tomato paste

2 cups crimini mushrooms

2 large carrots, sliced in ½ inch pieces

4 cups chicken stock

3 tablespoons beef demi glace

2 cups red wine (something you don’t mind drinking)

1 sprig fresh oregano or marjoram

Salt and pepper to taste

Start by preheating your oven to 350 degrees F.

In a large oven safe pot, heat the oil over medium high heat until it is hot. Pat down the meat with a paper towel so that it is very dry and season it well with salt and pepper.

Place the meat in the hot oil and sear on all sides until browned. About 8 minutes.

When the beef has been browned, remove it to a baking sheet and cover with aluminum foil.

In the same pot, add in the diced onions. Swirl and scrape the onions around until it gets all the good beef drippings and leftovers off the pot. Cook the onions until they are soft and slightly browned. About 7 minutes.

Stir in the tomatoes and cook until the juices are starting to evaporate.

Add in the tomato paste, carrots, mushrooms and cipollini onions and stir until everything in the pot is lightly coated with the tomato paste.

Place the meat back in the pot in an even layer and pour in the chicken stock, wine and oregano.

Whisk in the beef demi glace and season the sauce well with salt and pepper.

Place in the oven and let braise, stirring every hour or so, for 4 to 5 hours. When the meat is fall apart tender and the carrots are cooked through, serve hot over some tasty mashed potatoes or these roasted potatoes. 

Blue Cheese Stuffed Filets with Cherry Red Wine Sauce

When I went to the audition for the Food Network last weekend, I found myself waiting in a corner surrounded by raw food chefs. They all went on and on about energy cooking, Whole Foods vegan presentations and what they would do if they made it on the show and they had a challenge where they had to use meat.

I’m pretty sure I saw one of them flinch when I confessed that I eat red meat.

But you know what, I’m nothing if not myself. And I love meat. Nothing could keep me away from a perfectly prepared filet. Not all the energy in the world. I’m all about health and clean eating, but I’m also about everything in moderation and everything includes steaks like these.

You will need…

4 filets of beef tenderloin, about 6 ounces each

8 ounces blue cheese, sliced

3 tablespoons olive oil

1 large shallot, finely chopped

2 garlic cloves, minced

8 ounces dried cherries, roughly chopped

4 sprigs thyme

8 ounces dried cherries, roughly chopped

4 tablespoons demi-glace

2 ounces cold water

2 tablespoons cornstarch

2 tablespoons butter

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

Make a large slit in each filet and stuff the hole with 2 ounces of cheese. Brush the steaks with 2 tablespoons of the olive oil and heat the 3rd tablespoon of oil in a large skillet over medium high heat. 

When the oil in the skillet is hot, add in the steaks and sear until there is a nice crust. About 2 minutes. Flip and sear the other side. 

Remove the steak from the pan and place it on a rack over a pan or rimmed baking sheet. Finish in the oven till the steak is 140 - 150 degrees F more rare to medium rare. 

When the steak is cooked to your liking, remove from the oven and cover with aluminum foil to rest for 7 to 10 minutes. 

While the steak is finishing, add the shallots and garlic to the pan. Cook the onions down until they are softened. 

Add in the cherries and thyme and stir to combine. 

Deglaze the pan with the wine and continue to slowly simmer the liquid until it reduces slightly. 

Whisk together the water and cornstarch and stir it into the sauce to thicken it. 

When the sauce has thickened, turn off the heat and whisk in the butter and demi-glace.  

Drizzle the sauce over the filets and serve hot. 

Love and Beer Floats

Angela 

Blue Cheese Stuffed Filets with Cherry Red Wine Sauce

4 filets of beef tenderloin, about 6 ounces each

8 ounces blue cheese, sliced

3 tablespoons olive oil

1 large shallot, finely chopped

2 garlic cloves, minced

8 ounces dried cherries, roughly chopped

4 sprigs thyme

8 ounces dried cherries, roughly chopped

4 tablespoons demi-glace

2 ounces cold water

2 tablespoons cornstarch

2 tablespoons butter

Salt and pepper to taste

Start by preheating your oven to 400 degrees F. 

Make a large slit in each filet and stuff the hole with 2 ounces of cheese. Brush the steaks with 2 tablespoons of the olive oil and heat the 3rd tablespoon of oil in a large skillet over medium high heat. 

When the oil in the skillet is hot, add in the steaks and sear until there is a nice crust. About 2 minutes. Flip and sear the other side. 

Remove the steak from the pan and place it on a rack over a pan or rimmed baking sheet. Finish in the oven till the steak is 140 - 150 degrees F more rare to medium rare. 

When the steak is cooked to your liking, remove from the oven and cover with aluminum foil to rest for 7 to 10 minutes. 

While the steak is finishing, add the shallots and garlic to the pan. Cook the onions down until they are softened. 

Add in the cherries and thyme and stir to combine. 

Deglaze the pan with the wine and continue to slowly simmer the liquid until it reduces slightly. 

Whisk together the water and cornstarch and stir it into the sauce to thicken it. 

When the sauce has thickened, turn off the heat and whisk in the butter and demi-glace.  

Drizzle the sauce over the filets and serve hot. 

Filet Mignon with Chanterelle Red Wine Sauce

 

Here I am. Sitting in a hotel room in Dallas, Texas. All on by lonesome.

You know, I’ve never been much of an alone person. When Lish was getting hitched to her hubby, I decided I would rather live at home with good old Mom and Dad than live alone. I don’t even like to spend the night alone at my parents house. There are way too many doors and windows for intruders!

I’m really just not an alone person. I spend so much time running around, spending time with family and friends and Mr. Wesley, that I can’t really remember the last time I had a night to myself.

Never have I been one of those people who enjoy being alone. I much prefer the company of another. But here I am, eating room service and sipping a glass of Malbec. Loving it.

A night alone feels so decadent. And the only thing missing is a really decadent meal. Sure my pasta and salad did the trick, but they have nothing on my deliciously grilled filet with chanterelle mushroom and red wine sauce. Lip licking good.

You will need…

4 filet mignon, about 6 to 8 ounces a piece 

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot.

Love and Beer Floats

Angela

Filet Mignon with Chanterelle Red Wine Sauce

4 filet mignon, about 6 to 8 ounces a piece

3 tablespoons olive oil, divided

½ lb chanterelle mushrooms, roughly chopped

2 cups dry red wine

2 tablespoons butter, at room temperature

2 tablespoons flour

2 tablespoons beef demy glace

Salt and pepper to taste

Start by preheating your grill to a high heat.

Brush the steaks with 2 tablespoons of olive oil and season well with salt and pepper.

In a medium saucepan, heat the remaining olive oil over medium heat. When the oil is hot, add in the mushrooms. Season well with salt and pepper and cook the mushrooms down until they are softened and browned. About 5 minutes.

Add in the wine and bring the liquid to a simmer. Simmer the wine until it has reduced by at least half. About 10 minutes.

While the liquid is simmering, place your steaks on the grill. Sear them in a hot spot on the grill. About 4 minutes a side, until you have good grill marks. When you have a good sear, move to a slightly cooler part of the grill and continue to cook until the meat is cooked to your liking. About 8 to 10 more minutes for medium rare.

When the meet is cooked to your liking, remove from the heat and cover with aluminum foil so it can rest.

While the meat is resting, combine the flour and butter in a small bowl until it is like a paste.

Whisk the butter and flour mixture as well as the demi glaze into the wine and mushroom sauce.

Continue to stir and simmer the sauce until it is thickened and is completely combined.

When the meat has rested for about 10 minutes, drizzle each filet with a couple tablespoons of sauce and serve hot. 

Pinot Noir Butter with Garlic and Sage

So, tonight is technically the sixth night of the Twelve Days of Treats.

I was really excited because I found a recipe for the elusive Girl Scouts of America’s Thin Mint cookies.

But guess what?

The cookies blew.

They were absolutely terrible.

So bad that not even my vulture brothers would eat it.

Bad enough that I just threw them all away.

So butter is going to have to make the cut for the sixth day of treats.

I mean, butter goes in most of my treats anyway, so it is kind of the same right?

You will need…

½ cup unsalted butter (1 stick), softened

1 ½ cups pinot noir

½ tablespoon olive oil

3 garlic cloves, minced

1 tablespoons sage, finely chopped

2 pinches salt

pinch of black pepper

Start by heating the olive oil over medium heat in a small saucepan.

When the oil is hot, add in the garlic and sage and sauté just until the garlic is fragrant. About 30 seconds.

Add in the wine and bring the liquid to a boil.

Reduce the heat to a simmer and cook until it has reduced to just about ¼ cup liquid. About 20 minutes.

Remove from the heat and allow it to cool to room temperature.

In a bowl, combine the softened butter and cooled wine reduction and season with salt and pepper.

Wrap up the butter in plastic wrap and refrigerate for 30 minutes to 1 hour. 

Just so that has hardened.

Slice and serve on yummy bread or steak.

Love and Beer Floats

Angela

Pinot Noir Butter with Garlic and Sage

½ cup unsalted butter (1 stick), softened

1 ½ cups pinot noir

½ tablespoon olive oil

3 garlic cloves, minced

1 tablespoons sage, finely chopped

2 pinches salt

pinch of black pepper

Start by heating the olive oil over medium heat in a small saucepan.

When the oil is hot, add in the garlic and sage and sauté just until the garlic is fragrant. About 30 seconds.

Add in the wine and bring the liquid to a boil.

Reduce the heat to a simmer and cook until it has reduced to just about ¼ cup liquid. About 20 minutes.

Remove from the heat and allow it to cool to room temperature.

In a bowl, combine the softened butter and cooled wine reduction and season with salt and pepper.

Wrap up the butter in plastic wrap and refrigerate for 30 minutes to 1 hour. Just so that has hardened.

Slice and serve on yummy bread or steak. 

Duck and Fig Ragu

Lets skip all the bullhonky and get right down to business.

This dish is possibly the best thing I’ve ever made. I mean I didn’t really take a survey of those eating it or anything, but I am fairly certain this might be an all time favorite.

Top three, at least.

When my family decided to have a non-traditional Thanksgiving, I was giddy at the idea that I had all day to be in the kitchen to do cook WHATEVER I want.

And I’ve been DYING to make my take on duck ragu. I’ve had duck ragu a couple times at different restaurants and it really hit the mark every time.

So I decided to take all the things I liked about the different recipes and make it my own.

Oh what a perfect Thanksgiving bird it was.

You will need…

4 large duck breasts (If you have the option to get them with the skin on, do it. You will want to remove the skin, but you can cook the dish with skin in it so it gets some of that great duck flavor.)

3 tablespoons olive oil

1 yellow onion, chopped

1 medium carrot, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 cups red wine (Chianti preferred)

1 large can (28 ounces) whole peeled tomatoes

8 ripe figs, chopped

1 ounce dried porcini mushrooms

2 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees F.

Then, in a large oven safe pot (that has lid) or Dutch oven, heat the oil over high heat.

When the oil starts to smoke, season the duck with salt and pepper and add it to the oil. 

Cook on all sides until nice and browned. If you have the skin, fry it up with the duck. If your pot isn’t big enough for all the duck to fit comfortably, do it in batches.

After the breasts have been browned, remove from the oil and set aside.

Add the onion, carrot, celery and garlic to the pot and sauté until the onions have become translucent. About 5 minutes.

Pour in the wine, the tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a boil.

Once the liquid has boiled, add in the duck and bring back to a boil.

After the liquid has boiled again, cover and pop in the oven.

Cook the ragu for 3 to 4 hours. Checking every hour to make sure that the liquid is reducing but not gone.

When almost all the liquid has reduced from the ragu, remove from the oven.

Remove each duck breasts from the ragu and shred using two forks by gently pulling the meat apart.

Add the duck back to the sauce, stir and cover. Place it back in the oven and cook for an additional 30 minutes.

When the ragu is done, it should be thick.

Serve over your favorite pasta.

Love and Beers

Angela 

Duck and Fig Ragu

4 large duck breasts (If you have the option to get them with the skin on, do it. You will want to remove the skin, but you can cook the dish with skin in it so it gets some of that great duck flavor.)

3 tablespoons olive oil

1 yellow onion, chopped

1 medium carrot, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 cups red wine (Chianti preferred)

1 large can (28 ounces) whole peeled tomatoes

8 ripe figs, chopped

1 ounce dried porcini mushrooms

2 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees F.

Then, in a large oven safe pot (that has lid) or Dutch oven, heat the oil over high heat.

When the oil starts to smoke, season the duck with salt and pepper and add it to the oil. Cook on all sides until nice and browned. If you have the skin, fry it up with the duck. If your pot isn’t big enough for all the duck to fit comfortably, do it in batches.

After the breasts have been browned, remove from the oil and set aside.

Add the onion, carrot, celery and garlic to the pot and sauté until the onions have become translucent. About 5 minutes.

Pour in the wine, the tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a boil.

Once the liquid has boiled, add in the duck and bring back to a boil.

After the liquid has boiled again, cover and pop in the oven.

Cook the ragu for 3 to 4 hours. Checking every hour to make sure that the liquid is reducing but not gone.

When almost all the liquid has reduced from the ragu, remove from the oven.

Remove each duck breasts from the ragu and shred using two forks by gently pulling the meat apart.

Add the duck back to the sauce, stir and cover. Place it back in the oven and cook for an additional 30 minutes.

When the ragu is done, it should be thick.

Serve over your favorite pasta.