| Moroccan Spiced Tenderloin Steak |
| w/Roast Tomato Sauce |
Chef Stuart Tracy |
| 4 (6 oz.) tenderloin steaks |
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| 2 TBLS. fresh ginger, chopped |
1 TBLS. fresh jalapeno, fine diced |
| 1 1/2 TSP. curry powder |
1 TSP salt |
| 2 TBLS. olive Oil |
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| In a small bowl, combine ginger, jalapeno, curry, salt and olive oil. Spread on both sides of tenderloin steaks and let marinate for 2 - 3 hours minimum or over night. Prepare charcoal grill or preheat gas grill to med-high. Cook for 5 - 6 minutes per side for medium rare. Serve with roasted tomato sauce. |
| Roast Tomato Sauce |
"The Rivery", Linton, ND
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Chef Stuart Tracy |
| 6 Each Roma Tomatoes |
2 Cloves garlic |
| 1/2 Cup onion, rough cut |
1/2 TSP. black pepper |
| 1/2 TSP salt |
1 TBLS. olive Oil |
| 1/2 Cup chicken stock |
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Toss tomatoes, garlic, onion, pepper, salt & oil. Roast in 425 degree oven for 20 - 30 minutes until tomatoes are charred with good color. Remove from oven and let cool. Puree with chicken stock, taste and adjust seasoning as desired.top
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Filet with Classic Mushroom Sauce
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4 (6 oz.) Filet Mignons, grilled to the desired degree of doneness
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2 LG. shallots, minced
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2 TBLS. brandy
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| 1/2 C heavy cream |
1/2 Cup beef stock
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| 1/2 LB. fresh shitake, chanterelle or button mushrooms sliced |
Dakota Trails
Seasoning
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| Saute' shallots in olive oil until transparent, about 3 - 4 minutes. Remove from heat. Add brnady and ignite with a match. When flames subside, return skillet to heat, stirring occasionally until thickened (about 15 - 20 minutes). Add mushrooms and continue to simmer 15 minutes longer. Season to taste with Dakota Trails Seasoning. Serve over grilled steaks. 4 servings.top |
Peppered Sirloin Steaks
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2 (8 oz.) Boneless center cut top sirloin butt steaks
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3 TBLS. white & black peppercorns, cracked
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1 TBLS. butter
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2 TBLS. fresh chives, chopped
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Dakota Trails Seasoning
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Press cracked pepper into both sides of the steak, working it well into the meat. Melt butter in heavy pan and pan-broil steaks to desired doneness. Set steaks aside and keep warm. Add chives to drippings and heat gently over low flame. Pour sauce over hot steaks and serve. 2 servings.top
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Steak Teriyaki
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4 (9 oz.) boneless center cut New York Strip steaks
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1 1/2 cups light brown sugar, lightly packed
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1 1/4 Cups Soy Sauce
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1 1/2" piece of fresh ginger, peeled & grated
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1/8 Tsp. sesame oil
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| 1/2 garlic clove, crushed |
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| Place steaks in shallow baking dish. Combine brown sugar, soy sauce, ginger, garlic and sesame oil. Blend well. Pour over steaks. Cover and marinate in refrigerator at least 4 hours or overnight, turning occasionally. Broil or grill to desired doneness. 4 servings.top |
Steak A L'Estarragon
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2 (8 oz.) boneless ribeye steaks
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3 TBLS. butter
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1/2 Cup dry red wine
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1 TBLS. flour
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Dakota Trails Seasoning
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1 TBLS. tarragon leaves, chopped
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Brown the steaks quickly in 2 tablespoons of butter and set aside. Melt remaining butter in pan and add flour, slowly stirring until brown. In a separate saucepan, combine 2 teaspoons of tarragon with red wine and simmer for several minutes. Slowly add the wine mixture to flour and stir until creamy. Season with Dakota Trails Seasoning to taste. Pour over hot steaks and sprinkle with remaining tarragon leaves. 2 servings.top
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Beef Tenderloin Steaks with Blue Cheese Topping
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4 beef tenderloin steaks, cut 1" thick (about 1 pound)
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Topping:
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Dash of ground white pepper |
2 TBLS. cream cheese
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4 tsp. crumbled blue cheese
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4 tsp. plain yogurt
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2 tsp. minced onion
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1. Combine topping ingredients in small bowl.
2. Rub beef steaks with 1 LG. clove garlic, halved
3. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 - 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping.
4. Season with 1/2 tsp. salt and sprinkle with 2 tsp. chopped fresh parsley.
Cook's Tip:
To grill, place steaks on grid over medium, ash covered coals. Grill, uncovered, 13 - 15 minutes for medium rare to medium doneness, turning occasionally. One minute before steaks are done, top evenly with topping.top
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Roast Beef RibEye with Root Vegetables
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1 well-trimmed beef ribeye roast, small end (aoubt 4 lbs.)
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Seasoning:
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2 TBLS. minced fresh rosemary OR 2 teaspoon dried rosemary
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4 cloves garlic, minced
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1 tsp. salt
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1 tsp. dry mustard
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1 tsp. cracked black pepper
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1. Heat oven to 350 F. Combine seasoning ingredients; press1/2 onto beef roast. Combine remaining seasoning with 2 TBLS. oil in large bowl. Add 3 medium baking potatoes, quartered and 4 small onions, halved; toss.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350 F oven 1 3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender.
3. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Tent with foil. Let stand 15 to 20 minutes. (temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium). Carve roast. Serve with vegetables.top
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