I loved doing this recipe, to be honest I was never a fan of beef until I started working with Chef Andy, also I have learned through the Grill guys (Sous Chef Curtis & Line Cook William), everytime they let me touch and understand the Filet, the Ribeye or the Skirt Steak I’m grateful. Other proteins as well, Salmon, Scallops (I cook these!), etc.
And though at the restaurant we are more on the side of the Alsatian cuisine you can really see his British flavours coming through all the menu.
Chef shared these recipes with me and I’m sharing them with all of you, I hope some of you try it and if you have any questions please send me an email to littleladycook@gmail. or DM on twitter or Facebook.
The recipe of the Yorkshire Pudding it’s on the restaurant’s Facebook page –> Lyon Hall Facebook
So here we go:
Beef Sauce Recipe
1 lb. butter
5 lbs beef trimmings and/or scraps
10 shallots
1 heads garlic
2 carrots
1/2 bunch celery
1/2 bunch basil
1/2 litre red wine vinegar
1 1/2 litres red wine
2 litres veal stock (or Beef Stock)
1/2 tbsp. black peppercorns
1 bay leaf
small bunch thyme
2 pieces star anise
Directions:
1. In a rondeau, brown 1/2 lb. of butter w/ grapeseed oil. (I used canola)
2. Add beef scraps (from cheeks & sirloin); cook until thoroughly browned.
3. Caramelized, remove pot, set beef aside and discard the fat.
4. Put Pot back and add 1/2 lb. fresh butter, mirepoix (carrots, cerely & shallots), and basil; cook out and add the browned
meat scraps.
5. Continue to caramelize together for 5 minutes
6. Deglaze with the red wine vinegar; reduce to au sec (almost dry, don’t let it burn!).
7. Add red wine; reduce by 2/3.
8. Add meat, vegetables and veal stock to cover mixture.
9. Reduce until a sauce-like consistency is reached.
On this step if you are cooking the sauce and Roasting the Beef at the same time is the moment to star working on the Beef Recipe! let the beef rest and when 5-10 mins before serving bake your Yorkshires!
Melting Butter
Brown Butter
Caramelized beef scraps
Fresh butter w/ mirepoix & beef scraps
Sauce reduction in the works
—–
Roast Beef Tenderloin
Serves 4 – 5 portions
1 3-4 lbs Beef Tenderloin
1/2 tsp salt
1 tsp fresh black pepper
3 tbs garlic confit paste (or regular garlic)
3 tbs chopped fresh thyme
1 tbs canola oil
Directions:
1. Rub the Tenderloin with the salt, pepper, garlic and thyme
2. Marinate beef overnight or 6 hours minimum
3. Pre-heat oven 450F (Curtis the Sous mentioned the smaller the meat the hotter you need your oven so it’s ready without over cooking it!)
4. Tie up the meat with the twine (this is a video by Epicurious, pretty helpful)
5. Heat cast iron w/ oil really HOT almost fumes coming out of the oil
6. Sear the meat on all the sides, top and bottom.
7. Take the skillet to the oven (I put a piece of foil on top so it wouldnt burn, it all depends on your oven!)
8. It took mine less than 23 minutes and it was Medium Well, (if you want yours medium let the thermometer get to 110F, remove and let the meat rest 15 minutes before slicing it).
OK I admit it I was never a girl scout
Sear that baby well!
A little too much brown butter, a little piece will do it
Results! (who ate it? ask the Boy)
At this point then I baked the yorkshires, made sure my sauce was ready to go, (you can definitively serve a salad with this dish, at the moment I didn’t crave it; it was me, the yorkshires, the beef & the sauce, I will never forget that snowy day and now when people usually crave soup on cold days I will crave roasting beef and baking yorkshire pudding.
¡a comer!