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Tips for Beef
•
Internal meat temperature*
according to taste preferences:
Rare: 135°F-140°F
Medium-rare: 140°F-150°F
Medium: 150°F-160°F
Well-done: 160°F-170°F
•
Meat should be thawed in the
refrigerator.
•
Cut meat across the grain. If you're
not sure how to do this, consult
your butcher.
•
Inexpensive cuts of meat may be
marinated to promote tenderness.
Beef
34 • NuWave
PIC
Platinum Complete Cookbook
™
®
•
When it comes to searing meat, the
cut is not ready to be flipped if it is
sticking to pan.
•
Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
•
1 pound of raw ground beef equals
2 cups of cooked meat.
* A meat thermometer is essential for
checking internal temperature.
Bistro Beef & Mushrooms
Serves: 4
4 beef sirloin steaks, cut ½-inch thick
1 tablespoon Dijon mustard or coarse
grain brown mustard
¼ cup dry red wine or sherry
1 tablespoon Worcestershire sauce
½ cup beef broth
2 tablespoons butter
2 tablespoon all-purpose flour
2 (4-ounce) packages sliced button,
Shiitake or Portobello mushrooms
2 teaspoons fresh thyme
½ teaspoons salt
½ teaspoon pepper
Directions:
1. Trim fat from steaks. Spread
mustard evenly over both sides.
2. In large sauté pan or grill pan, sear
steak on both sides for 3-4 minutes
on Max/Sear for medium-rare.
3. In medium saucepan, heat red
wine and Worcestershire on
Medium (275°F) heat for 3 minutes
or until au sec.
4. Add broth and butter to sauce.
5. Once butter has melted, in small
increments, pour in flour and stir with
silicone spatula until sauce thickens.
6. Cook for 1 minute or until flour taste
has been removed.
7. Add mushrooms, thyme, salt and
pepper and cook for 2 minutes to
incorporate flavors.
8. Slice beef in ½-inch slices on bias
and add to mushroom sauce
9. Simmer for 5 minutes.
10. Serve with egg noodles or rice.
Tip: Au sec is a French culinary term
meaning nearly dry. The liquid has
been reduced until nearly gone.
You may cut temperature down
to Medium-Low (175°F) heat to
slow down the speed of the liquid
reducing.
Hometown Chili
Serves: 6-8
2 pounds ground beef
1 cup chopped yellow onion
1 cup chopped celery
2 tablespoons chopped garlic
2 cans light red kidney beans
4 (15-ounce) whole tomatoes
3 tablespoons chili seasoning
2 cups cold water
3 tablespoons fresh parsley, minced
½ teaspoon black pepper
½ teaspoon salt
1 cup grated cheese (optional)
½ cup chopped green onions (optional)
1 cup crackers (optional)
Directions:
1. In large stock pot, cook ground beef
and 1 tablespoon chili seasoning on
Medium High (375°F).
2. Drain any fat and add the meat back
to large stock pot
3. Add onions, celery, and garlic. Sauté
with ground beef for about 2 minutes
until onions are translucent, stirring
every 30 seconds.
4. Add kidney beans, tomatoes,
remaining chili seasoning, water,
parsley, salt and pepper.
5. Turn PIC to High (425°F) and bring
to boil.
6. Turn PIC down to
Medium-Low (175°F) and let
simmer for 45 minutes.
7. Serve with cheese, chopped onions,
and crackers.
Tip: If you don't have fresh parsley,
substitute 1 tablespoon dry parsley.
• 35
Beef
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