MARINIERTER SCHWENKBRATEN (MARINATED PORK STEAKS)
This German pork steak is marinated for at least 24 hours and grilled over a wood fire. It was developed in Saarland, southwest Germany. Recipe: germanfood.about.com Photo: www.kuechengoetter.de
Provided by Ellen Bales
Categories Steaks and Chops
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, mix the oil with the garlic, mustard and the rest of the spices. Add the steaks and the onions and turn to coat.
- 2. Layer all the meat and the onions in the bowl, cover with plastic wrap or foil and refrigerate for 8 - 24 hours, mixing a few times to redistribute the oil.
- 3. Remove meat from the refrigerator about 1/2 hour before grilling, to take the chill off. Place pork (without onions) in a single layer over direct heat, salt a little and grill for 8-10 minutes on each side.
- 4. Serve with potato salad, dandelion salad, beer, and grilled vegetables.
SCHWEINSTEAK - GRILLED PORK FILETS
Make and share this Schweinsteak - Grilled Pork Filets recipe from Food.com.
Provided by Anne Edgell
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In heavy plastic ziplock bag mix vinegar, ketchup, oil, onion, garlic, mustard, pepper and sugar.
- Add herbs and Tabasco.
- Marinade steaks for at least 4 hours, then grill 4-5 minutes each side. Serve on hard-crust Broetchen.
- Try this one with Dijon, or Duesseldorf Mustard (available in German delis, sometimes in a good grocery store)
Nutrition Facts : Calories 252.6, Fat 14.8, SaturatedFat 5.1, Cholesterol 73.7, Sodium 74.6, Carbohydrate 4.9, Fiber 0.6, Sugar 2.8, Protein 23.6
SEARED BEEF TENDERLOIN FILETS
From Cuisine at Home. This is so easy and delicious you may never eat out again. Serve with Bearnaise Sauce and Boursin Creamed Spinach, per the article. Both recipes are posted here.
Provided by LMillerRN
Categories Meat
Time 25m
Yield 6-8 steaks
Number Of Ingredients 3
Steps:
- Preheat oven to 425 with a rack in the center.
- Trim the tenderloin and cut into filets; season with salt and pepper.
- Heat an ovenprood pan over medium-high heat for 5 minutes.
- Sear filets in oil on one side for 4-5 minutes. Turn the over, place in the pan
- in the oven and roast to desired doneness.
- Allow filets to rest 5 minutes before serving.
- Doneness Chart.
- Rare: Sear for 5 minutes, Roast for 5 minutes, and Rest for for 5 minutes.
- Medium Rare: Sear for 5 minutes, Roast for 7 minutes, and Rest for 5 minutes.
- Medium: Sear for 5 minutes, Roast for 9 minutes, Rest for 5 minutes.
Nutrition Facts : Calories 1358.9, Fat 96.3, SaturatedFat 36.7, Cholesterol 389.8, Sodium 267.5, Protein 114.5
GRILLED MARINATED PORK FILLET
Steps:
- Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
- About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 degrees.
- Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
- Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.
SCHWEINSTEAK
Make and share this Schweinsteak recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Pork
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Set out a heavy skillet and a roasting pan having a tight fitting
- cover.
- Cut the ribs into serving-size pieces.
- Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper.
- Pour the cooking oil in the heavy skillet. Add the ribs to the oil and brown slowly on both sides.
- While the meat is browning, prepare the meat broth.
- Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture. Finely chop the onion.
- Put the meat into the roasting pan.
- Pour the broth mixture over the browned ribs.
- Add the chopped onion.
- Cover and put in a 350 degree F.
- oven for about 1-1/2 hours, or until the ribs are tender.
- With a slotted spoon, remove meat from pan to a warm serving platter.
- Set aside to keep warm while preparing the sauce. For Sauce: If necessary, skim excess fat from cooking liquid.
- Strain the liquid and pour into a small saucepan.
- Mix the 1/4 cup of water and 2 tablespoons of flour in a screw top jar.
- Cover jar tightly and shake until mixture is well blended.
- Bring liquid in saucepan to boiling; stirring constantly, slowly pour 1/2 of the flour mixture into the cooking liquid.
- Bring to boiling.
- Gradually add the remaining flour mixture. Bring sauce to boiling after each addition.
- Cook 3 to 5 minutes.
- Spoon or pour about 1/2 of the hot sauce over spareribs on the platter.
- Serve remaining sauce in a gravy boat if desired.
- Serve ribs with Spaetzle.
Nutrition Facts : Calories 1587, Fat 118.3, SaturatedFat 41.5, Cholesterol 438.9, Sodium 1686.2, Carbohydrate 16.4, Fiber 0.8, Sugar 4.9, Protein 107.2
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- In a small bowl, whisk together oil, mustard, salt, garlic, paprika, juniper berries, thyme, oregano, and cayenne pepper. Add in onion and steak and toss to thoroughly coat. Transfer to a large Ziploc bag, seal, removing as much air as possible, and place in refrigerator overnight to two days.
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