Wednesday, June 3, 2015: Summertime Beef Dishes by Chef Eddie Matney

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Summertime Beef Tenderloin Salad

2-6 oz filet of beef

1 hd. Iceberg lettuce

2 vine tomatoes

1/2 cup diced red onion

1/2 cup mushrooms ( sliced)

2 cloves chopped garlic

1tbl. Olive oil

1 TBL . Worcestershire

1 split Serrano chilies

1/2 cup bleu cheese

Salt n pepper to taste.

1-Heat a sauté pan for 2 min. On medium heat.

2-add oil, onions, mushrooms, chili and sauté for 4 min.

3- season meat with salt, pepper, Worcestershire place in pan.

4-cook for 2 min. On each side.

5. Let rest for 2 min.

Salad

1- cut iceberg in a 2 inch slice.

2- top with sliced tomatoes,

3- top with filet of beef and all that is in pan.

4- dress with truffle oil, fresh squeezed lemon, and bleu cheese.

5- salt and pepper and enjoy

Shaved Coffee Mo'rockin Beef Tenderloin

1-6 oz filet of beef

2- 2 TBL coffee grounds

3- 2 TBL mo'rockin spice

4- 2 TBL olive oil

5- salt n pepper to taste

Procedure

1/ combine all of the above and rub the beef well.

2/ grill or pan sear until rare and cool in in the fridge.

3/ when ready to serve... Shave very thin.

Atomic Sauce

1 cup sour cream

1 TBL atomic horseradish

1 tsp Dijon mustard

Pinch granulated garlic

Salt n pepper to taste

1/ combine all of the above in a bowl and mix well.

2/ place shaved beef on a potato chip, top with sour cream, garnish with chopped chives . Makes a great appetizer!

The Ultimate Beef Kabob

1- 1# of large cubed beef tenderloin

2- 1 red onion cubed

3- 6 whole mushrooms

4- 6 slices if prosciutto

5- 1 TBL. Fresh thyme ( chopped)

6- 1 Tbl. Olive oil .

Procedure

1- combine all of the above and mix well.

2- make you kabobs , season with salt and pepper.

3- grill until MR.