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Mini Beef Wellingtons with Red Wine Sauce
This beef Wellington with red wine sauce recipe was given to me by a dear friend. It's perfect for a special occasion, and is as good as you'll get from any restaurant. The filets are topped with a mixture of liver pate (pâté de foie gras) and mushrooms and wrapped with puff pastry and served with a red wine sauce!
Grilled Balsamic Beef
This grilled balsamic beef would be one of my signature dishes if I were a chef at a barbecue restaurant. The aged balsamic vinegar-based marinade is perfectly balanced, and grilling over high heat creates a beautiful sear.
Herb Rubbed Sirloin Tip Roast
This sirloin tip roast is intensely flavored with a homemade herb rub paste that will please the entire family.
Beef and Green Bean Stir Fry
For this beef and green bean stir-fry, you'll want to have all your ingredients ready to go, because once you start cooking, you'll need less than 10 minutes!
Easy Barbeque Beef Tenderloin Steak
This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce - just the steak and a little garlic.
Blue Cheese Crusted Filet Mignon with Port Wine Sauce
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Japchae
Japchae is a famous Korean noodle dish and one of my favorite things to make. It's a colorful combination of sweet potato glass noodles, veggies, and juicy marinated beef with a sweet soy and sesame dressing. It is absolutely delicious!
Garlic Steak with Garlic
If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face.
Sous Vide Steak
Learn how to cook sous vide steak with this recipe. The meat comes out beautifully tender when cooked this way. Throw it on the grill afterward for extra flavor and color.
Bistecca alla Fiorentina (Tuscan Porterhouse)
This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!
Chef John's Individual Beef Wellingtons
Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.
Beef Tenderloin With Roasted Shallots
The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
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