Sunday Startup Boiled Fillet Of Beef And Steamed Vegetables Recipes

Steps:

• In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.

Steps:

• In a medium pot add the vegetable consomme and bring to a boil. Add the diced carrot, celery root, and leeks. Cook for 2 to 3 minutes and add the grated horseradish. Let the consomme simmer for 15 minutes.
• Next add the tenderloin, cover the pot and cook until the desired temperature. Approximately 9 minutes for medium. Remove the tenderloin and allow to rest for at least 10 minutes. Meanwhile, strain the consomme and continue to reduce over high heat.
• When ready to serve, add the creme fraiche, season with salt and pepper, and incorporate the 2 ounces of the butter. The sauce should coat the back of a spoon. To present the dish, slice the tenderloin, and serve with the reduced sauce.

Steps:

• To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat. Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes. Add the bay leaves, peppercorns, allspice, and beef stock. Bring to a boil, skimming away the froth that rises to the surface. Add the beef and reduce the heat to a simmer. Season with salt and pepper. Cook the beef until tender, 2 to 3 hours.
• Remove the beef from the stockpot and let it rest for 15 minutes. Cut the meat crosswise, against the grain, into 1/2-inch-thick slices. Spread a thin layer of mustard on one side of each slice of beef. On a plate, stir together the breadcrumbs and minced parsley. Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs.
• In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin. In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat. Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute. With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more.
• To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate. Arrange 2 to 3 slices of beef on top, crumb-sides up. Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds. Garnish with alfalfa sprouts or micro greens. Serve immediately.
• To make the Pickled Vegetables: In a large saute pan, heat the olive oil over medium heat. Add the onions and shallots and sweat them for 1 to 2 minutes. Add the red and yellow bell peppers and zucchini and cook until the onions are translucent, 3 to 4 minutes more. Add the vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.
• To make the Pickled Pumpkin: In a large saute pan, heat the olive oil over medium heat. Add the shallots and sweat them for 1 minute. Add the pumpkin and cook for 2 minutes more. Add with vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently, and simmer just until the squash cubes are al dente, about 15 minutes. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.

Steps:

• Fill a large pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Alternatively, use a pasta pot with the steamer insert.
• Add the broccoli, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the green beans, cover and cook until bright green and still crisp, 3 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the cauliflower florets, cover and cook until tender yet still crisp in the middle, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the carrot slices, cover and cook until tender yet still crisp, 4 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the sweet potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the butternut squash, cover and cook until soft and yielding when pierced with the tip of a knife, about 10 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.
• Add the potatoes, cover and cook until soft and yielding when pierced with the tip of a knife, about 15 minutes. Carefully remove from the pot, spread in a single layer on a baking sheet and let cool to room temperature. Transfer to an airtight container and refrigerate up to 5 days.

Steps:

• For the sauce: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
• For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the sauce.