Bourbon & espresso marinated filet of beef recipes (3/8/18)
9:03 AM, Mar 8, 2018
12:07 PM, Mar 8, 2018
Bourbon & Espresso Marinated Filet of Beef
Clean and trim all fat and silver skin of filet loin.
Heat up 1 cup of bourbon to about 120 degree and add 3 cups of espresso. You don’t want the bourbon any hotter because it will release the bitterness from the espresso.
Rehydrating the espresso takes about 2 hours.
Once the espresso is done hydrating mix with room temperature butter. When espresso and butter are completely mixed rub the entire loin with butter mixture.
Pre heat oven to 450 degrees.
Put loin on roast rack and place in the oven and drop temperature to 300 degrees. Cook until 114 for medium rare. 10 degrees more for medium and so forth.
Don’t cut for at least 20 minutes to let the meat rest so the juices don’t run out.
Four Cheese Au Gratin Potatoes
2 Tablespoons butter cut into cubes, more for brushing later in the recipe.
1 clove garlic sliced paper thin.
1/3 Cup mozzarella cheese
1/3 cup Asiago cheese
1/4 cup of Swiss cheese
1/3 cup grated parmesan
2 pounds russet potato peeled and slices 1/8”
Salt and pepper to taste.
2 cups heavy whipping cream
1/4 teaspoon nutmeg
4 bay leaves
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
1 pound of asparagus
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
1 large Spanish onion very thin slices
1/2 teaspoon cayenne pepper
1 teaspoon of Smoke paprika
1 tablespoon of granulated garlic
2 tablespoons of Cajun seasoning
1 cup of all purpose flour
Feel free to experiment with spices. If you like more kick, add some chili powder. There should be enough of it altogether to color the coated onions, at least 1-2 tsp of each.
Put the sliced onions into a bowl and sprinkle with salt, separating into feathers. Leave for a few minutes so that they soften. In another bowl mix flour with the spices. Heat the oil to 350 degrees in a deep fat fryer or a pan large enough to contain your amount of onions.
Toss the onions in the flour mix so that they are all well coated. When the oil is hot enough, fry them until dark brown and really crisp – you might have to do it in batches.
1/4 tablespoon chopped garlic
1 teaspoon soy sauce
2 tablespoon brown sugar
2 tablespoons bourbon
1/8 teaspoon ground black pepper
4oz Demi (buy a high quality brand off amazon)
HEAT garlic, soy sauce, brown sugar, bourbon and black pepper in a small saucepan.
Simmer for 2 minutes.
STIR in Demi until blended.
Bourbon Espresso Martini
1.75oz Buffalo Trace Bourbon
1oz Borgetti Café liqueur
.50oz Simple Syrup
.50oz Buffalo Trace Bourbon Cream Liqueur
Shake all ingredient hard and strain into Martini Glass