Beef Ragout
This is an old Italian meal called a peposo due to the fact that it requires great deals of pepper.

If you double the recipe, double the cooking time – 24-HOUR rather of 12.

2 1/2 pounds lean stewing beef, reduced right into 2-inch dices
12 whole cloves garlic, peeled
2 to 3 tablespoons fresh split (not ground) black pepper
4 mugs tinned diced tomatoes in juice (3 14 1/2 ounce containers).
1 cup hearty red wine, such as red wine.
1/2 mug cut fresh basil leaves.
Salt to taste.

Preheat oven to 275 levels F.

Location beef, garlic, pepper, tomatoes, wine and also basil in a hefty pot, preferably ceramic or enamel. Bring blend to a gentle boil in addition to the range. Cover snugly, place in stove and also cook for 12 hours. Do not attempt to cook this in any less time. It takes precisely 12 hrs for the meat to crumble as well as the pepper to mellow. Taste and include salt at the end.

6 portions.

Each offering: calories: 414 (46% from protein, 16% from carb, 38% from fat); healthy protein: 50 grams; total fat: 17.1 grams; hydrogenated fat: 6.5 grams; cholesterol: 124 mg; salt: 742 mg; carb: 10.2 grams; nutritional fiber: 1.8 grams.

Exchanges: 11/2 veggie, 1/2 fat, 6 meat.

ACTIVE INGREDIENTS:

3 lb Beef tenderloin
2 tb Corn starch
Veggie cooking spray
MARINATE
2 c Cabernet Sauvignon or various other
completely dry red wine
2 ts Dried out marjoram
1 ts Salt
8 Squashed black peppercorns
6 Whole cloves
4 Cloves garlic; halved
1 pt Beef brew

PREPARATION:

Trim fat from tenderloin, layer under 3″ of tiny end and connection with string at 2″ periods.

Combine sauce ingredients in a ziploc bag and season tenderloin in fridge 2 hours,
transforming bag sometimes.

Prepare tenderloin in sprayed Dutch stove till browned on all sides. Transfer to sprayed rack in
roasting frying pan and also roast at 400? till a meat thermometer signs up 140? for rare or 160? for
medium.

Location meat on serving plate and also cover with foil for 10 minutes. Get rid of strings prior to cutting.

Combine 1/4 mug marinade and corn starch; established apart.

Bring remaining sauce to steam in Dutch stove; chef 2 mins. Include corn starch blend, offer a boil and also chef, stirring, till slightly enlarged.

Serve with tenderloin.

Beef Medallions with Brandy Sauce
From the cooking area of Martin James? Copenhagen, Denmark

Serve Cabernet Sauvignon with the steaks.

2 tablespoons (1/4 stick) unsalted butter
1/4 mug cut shallots
1 tsp (jam-packed) brownish sugar
1 mug tinned low-salt hen brew
1/2 cup canned beef brew
1/2 mug Brandy or brandy
1/4 mug whipping cream
2 (4- to 5-ounce) beef tenderloin steaks (each about 1 inch thick).
Fresh chives.

Melt 1 tablespoon butter in hefty tool saucepan over medium warm. Add shallots as well as sauté until tender, about 4 mins. Include brown sugar; mix 1 min. Add chicken brew, beef broth as well as Cognac. Simmer until sauce is minimized to 1/2 cup, concerning 20 mins. Add lotion. (Can be made 1 day ahead. Cover; chill.).

Sprinkle steaks with salt and also pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high warmth. Add steaks; chef to desired doneness, about 4 mins per side for rare. Transfer steaks to plates. Include sauce to frying pan; offer boil, scuffing up any kind of browned little bits. Season to taste with salt and also pepper.

Slice steaks; fan pieces on plates. Top with sauce as well as garnish with chives.

Offers 2.