Tag Archives: beef

Grilled Tamari Marinated Beef with a Chimichurri Sauce

15 Sep

When I was working at Travers Smith, one of my chef’s signature dish was Peter Gordon’s Beef Pesto. This is an amazing recipe indeed and very easy. Not a last minute one though as you have to marinate the beef up to 1 week!

You can serve that beef with Pesto for example but I tried it with a Chimichurri sauce and it was really great as well.

The Chimichurri sauce is usually served on the side of the grilled beef in Argentina and everybody has its own recipe as we all have our own way to prepare the French Dressing or Mayonnaise in France.

Mine is very straightforward and a little spicy. Have fun and use that recipe as a base for your own Chimichurri.

Ingredients for the Beef Marinade – 6-8 persons:

  • 1 piece of mid beef fillet, about 1,2 kg
  • 500ml of tamari (soy sauce)
  • 250ml of Cider Vinegar
  • 1 red chilli (not too hot)
  • 6 cloves of garlic

1-gordon's beef

Method:

Puree all the ingredients of the marinade in a blender and pour on top of the trimmed beef.

Cover with cling film and turn every 12 hours for at least 2 days.

2-gordon's beef 3-gordon's beef 4-gordon's beef 6-gordon's beef

Cut into 6-8 pieces and grill 3-4 minutes on each side or longer if you like your beef medium to well-done.

1-Grilled Beef

Once the beef is cooked, serve the whole piece along with Chimichurri and the side of your choice or thinly slice it and serve it hot or cold with Chimichurri sauce on the side.

Ingredients for the Chimichurri

  • 1 onion
  • 4 garlic cloves
  • 1 generous bunch of cilantro
  • 6 tbsp of olive oil
  • 3 tbsp of red wine vinegar
  • 1 red chilli
  • 1 green chilli
  • salt

Method:

In a blender, pour all the ingredients and only half of the olive oil.

Process and gradually add the rest of the oil until you reach the consistency you want.

Taste and adjust the seasoning.

You can add lemon or lime juice to adjust the consistency and taste.

2-Chimichurri

  Red Beef and Pesto

 

 

 

Advertisements

Beef Carpaccio & Pistou Sauce

25 Jul

Beef Carpaccio always remind me of a restaurant chain called the Bistro Romain. My sister Sophie used to order some because it was “à volonté” which means unlimited….

Not even was the first plate on the table that she was ordering the next one…. For years, she has enjoyed them until the new management started to give bad quality plates once you started to order your 7th plate….!

The carpaccio can be prepared with anything but the most common element is the beef but you can also use fish, shellfish, duck breast, vegetables or fruits (pineapple with balsamic glaze for example is to die for!)

As we are spending our holidays in the countryside with my family, the only carpaccio they will ask for is the beef one! And as we are lucky to have a professional slicer at my uncle’s house, we will do it ourselves!

NB: if you don’t have one, think about offering one to your beloved one with a nice ham or sausage pack to make it look like a gift when it’s more a investment….! Krups makes small ones, easy to clean and powerful enough.

Ingredients for the carpaccio

  • a good piece of beef fillet with no nerves (70-100g/person)

Ingredients for the pistou sauce

  • a bunch of fresh basil
  • 1-2 lemons zest and juice
  • salt & pepper
  • olive oil

Optional

  • 2 tbsp of grated parmesan
  • 1 garlic clove
  • 2 tbsp of pinenuts

Method

Depending on the shape of your beef, divide it into 2 or 3 long log and wrap them tight with cling film. Twirl both ends to make them look uniform. Place them in the freezer overnight.

The day of the carpaccio, prepare your pistou.

Place the basil leaves and 2 tbsp of olive oil in a blender and pulse. You will obtain a paste.

Add the lemon juice and zest, some salt and pepper and pulse again.

Taste and adjust the seasoning then add more olive oil in order to obtain a pouring consistency. Give it a last pulse and store in the fridge.

If you like it like that, you can add some garlic, parmesan and/or pinenuts. I prefer to keep it simple as I like to have the taste of the meet. The last 3 elements can sometimes be overpowering.

An hour before serving, unwrap the beef and start to slice it almost at the smallest size. Hold the beef with a tea towel to start with then flip it once you have a flat side and finish with the guard to avoid any bad wound!

If you have someone to assist you, ask him to place the slices on a long and flat serving dish as soon as it is cut. It is easier because the beef is still frozen.

If you do it in advance, wrap the beef with cling film and store it in the fridge otherwise, drizzle the pistou sauce on top of the carpaccio and cover with another layer of beef.

I don’t make more than 2 layers of carpaccio and if we are not too many, I just make one.

Once you have drizzled the carpaccio with the pistou, give it a last pinch of salt & pepper and spread a few Parmesan coppers (use the peeler). Serve with lemon slice and a nice rocket salad or french fries!