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Posts tagged ‘beef’

Duckspotting @ Felix Restaurant, NYC

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Cote de Boeuf Pierre Landet Painted Hills

Where: Felix Restaurant

What: Chef Piere Landet’s Côte de Bœuf

How: Felix Restaurant is at 340 West Broadway, NY, NY 10013  |  for reservations, call (212) 431-0021

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com

Go Wild for Wagyu with 25% OFF!

We’re have a sale on Wagyu beef this week!  For a limited time only, save 25% off our entire selection of Wagyu. Choose from gold-standard cuts like Boneless Strip Steak, buttery Beef Tenderloin or ultra-marbled Striploin. Buying a whole Wagyu Ribeye doesn’t just save you money – roasting on the bone gives you more flavor. And it gives you a lot of meat cred.

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Elevate your burgers with Wagyu Beef Patties. The 80/20 blend makes burgers so juicy, you won’t need condiments. And for something truly luxurious, try our Ultimate Burger Kit.

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Is your mouth-watering? Don’t delay, sale ends Thursday, July 31st at Midnight EST.

St. Patrick’s Day SALE

They say everyone is Irish on St. Patrick’s Day… even the French! We’re just happy to eat like the Irish (and maybe quaff a few beers) on this saint’s day.

We’d like you to do the same. This week, enjoy 10% off a selection of beefy, lamby and porky items that will help you to celebrate all things Irish this March 17. Erin go bragh!

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If you are looking for recipes, you can always check our site for inspiration. We like this Irish Stout Lamb Loin with Colcannon for a traditional meal. Of course, there’s always Corned Beef. And then, a meat pie is so satisfying  - this Wagyu Beef  Shepherd’s Pie is especially so.

If a hand pie is what you crave, try these Dingle Pies from The Country Cooking of Ireland by Colman Andrews. They are a savory, rustic staple at Ireland’s oldest festival, Puck Fair.

Saucy Series, Part VII: Sauce Béarnaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Béarnaise

One of the most ostentatious parties of the 19th century was the Bradley-Martin Ball. It was noted that some the costumes cost more than a worker made in their lives (although Mrs. Martin noted that she arranged the party on short notice, so costumes would be made in New York and not Europe so as to employ out-of-work garment workers). Clergy gave sermons about the excesses causing some guests to bow out.

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The menu was elegant and had Filet de Boeuf Jardinière as one of its show-stopping dishes. It was a huge favorite during the gilded age and meant to impress. Aside from beef and vegetables, it always had a sauce Béarnaise to spoon over the delicious beef.

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Ah Béarnaise sauce –– as part of my sauce series, Béarnaise is one of Escoffier’s mother sauces (that I wrote about HERE). History says the sauce was probably invented by Chef Collinet, for his restaurant Le Pavillon Henri IV (opened in 1836). Henri IV was from Béarn. It is essentially a hollandaise with shallots and tarragon that uses wine vinegar instead of lemon. It is fabulous with both beef and vegetables… if you add a bit of meat glaze to the sauce it becomes Sauce Foyot, very delicious with your beef. It’s also a breeze to make.

Although you can make the whole tenderloin, I decided that I would do little filets in the style and make cabbage cups of Béarnaise with the vegetables strewn about under the sauce. You can do an old style garnish if you wish ––cauliflower encased in gelée. It’s fun and delicious.

It doesn’t get better than this. Honestly, it can be ready in ½ an hour (if you don’t get fancy with the gelée).

19th century beef was much leaner than ours, so had to be larded. Not a problem today. I used D’Artagnan’s pasture-raised filet mignon –– a magnificent piece of meat. It has a buttery, cut-with-a-spoon texture and rich, deep flavor. Party like a plutocrat, you won’t be disappointed.

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Filet Mignon a la Jardiniére

serves 4

4 D’Artagnan’s pasture-raised filet mignon (6-8 oz each)
salt and course ground pepper to taste
2 T butter (or a bit of lard or bacon fat for the flavor of the original larding)
4 T demi-glace
4 t madeira
1 c cooked peas
1 c cooked green beans
2 cooked carrots, sliced into thin sticks
1 cup cooked cauliflower (plus another cup if you want to make the gelée)
4 small cooked onions
4 – 8 leaves of cooked cabbage cut to make small cups
*cauliflower in gelée garnish (optional)

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After cooking them, keep the vegetables warm.

Put the butter (or lard) in a hot pan (preferably cast iron). Salt and pepper the meat. Brown on top and bottom and on the sides, if the meat is very thick. It will be rare when you are done with this. Cook a few minutes longer if you want it medium-rare. Tent and let rest for 5 minutes. Warm the demi-glace and madeira and pour over the meat.

Place the vegetables on the plate and put the cabbage leaf like a cup. Add some Béarnaise to the cup, place the cauliflower gelée and the meat.

Béarnaise Sauce

8 T butter
2 egg yolks
1 shallot, minced
pinch of nutmeg
1 – 2 t chopped fresh tarragon
1/4 c white wine vinegar (tarragon vinegar if you have it) plus 1-2 T
salt and pepper

Put the shallots in a heavy pan if you have it with 1/4 c vinegar and a pinch of pepper and reduce till nearly dry. Let cool.

Add the egg yolks, stirring to blend and put on low heat. Add a few tablespoons of butter and stir to dissolve, removing from the heat from time to time and continue adding butter till all of it is used up. Never let it get too hot or it will separate. Just enough to melt the butter. Add the remaining vinegar to taste and salt and pepper and the chopped tarragon.

You can add a bit of the meat glaze from the beef when you have finished cooking it if you would like. Keep warm. If you need to reheat it, do it gently, it will separate if it gets too hot.

Gelée

3 cups stock
3 envelopes gelatin
2 egg whites and shells, crushed
3 T tomato, chopped
dark green top of 1 leek, chopped
1 sprigs parsley
1/3 c chopped celery leaves
a few slices of carrot
salt and pepper to taste

Put 1 cup of stock in a pot. Add 3 envelopes of gelatin to the stock and let sit for 2 to 3 minutes.

Stir in the rest of the solids and egg whites and shells and add the stock. Bring to a heavy boil then immediately turn down to a low simmer for 20 minutes. Remove from heat and pour through double thickness of WET cheesecloth… DO NOT PRESS ON SOLIDS!!!! Let it drip slowly and you will have perfectly clear, golden stock. You can make it before you need it and refrigerate, just warm it to return it to a liquid state. It freezes beautifully

Put thin slices of cooked cauliflower in a dish of choice and pour the warm gelée over it. refrigerate and serve as a garnish. It is very forgiving. If you don’t like the way it looks in the gelée, just warm and start over.

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that is true or not, this recipe bears his name, and it is as decadent, rich and satisfying today as it was when Rossini demanded it his way. Though it’s fairly easy to make, the ingredients are luxurious enough to make this a special-occasion meal. tournedos rossini1 INGREDIENTS

 PREPARATION 1. Preheat oven to 375 degrees F. Butter 2 large ramekins. Cover the bottom of each ramekin with potato slices, brush with softened truffle butter and add another layer of potato. Repeat until all potatoes are used. Weigh down each potato cake with a smaller ramekin, then bake in the oven until edges are crisp and the center is cooked through, about 10 minutes. Using an offset spatula, remove potato cakes to paper toweling. 2. In a small bowl, combine the demi-glace, truffle juice and chopped truffles, set aside. 3. Season filets with salt & pepper. In a large skillet over medium heat. Melt the duck fat in a large skillet over medium-high flame. Sear the filets until desired doneness, about 5 minutes each side for medium-rare. Remove to a cutting board to rest, tent with foil to keep warm. 4. Discard all fat from the skillet. While the pan is still hot, add the Madeira, scraping up all the beefy bits on the bottom. Add the demi-glace mixture, cook until reduced, then remove from heat and stir in the truffle butter. Taste for seasoning and add salt & pepper, if necessary. Keep warm. 5. Heat a small, dry skillet over high flame. When hot, sear the foie gras slices until golden brown, about 60 seconds on each side. Remove to paper toweling. 6. On each of two plates, place the potato cake in the center and top with the filet mignon then foie gras. Spoon the sauce over and around. Top with freshly shaved truffle.  

Braising Essentials

Because we are offering 15% off our favorite cuts for braising this week, we thought it was the perfect time to share some tips for this technique.

Braising is comfort cooking at its finest, and it’s surprisingly easy. And while you may be inclined to keep the dishes all to yourself, braising is a great option for entertaining. With most of the hands-on work completed before the dish even goes into the oven there is ample time to spend with guests, and as the braise cooks it warms your home with an enticing, rich perfume. A larger batch is no more work, yet leaves enough for leftovers, no sharing required. Here are some of our braising basics.

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Equipment
There is really only one piece of special equipment needed for braising – the vessel. You should always use a high-quality, non-reactive, heavy pot with a tight-fitting lid. Your pot should be deep enough to hold all of your ingredients while allowing about two inches of space at the top for evaporation and condensation, or self-basting, as we like to call it. If in doubt, always go up a size. Some specialty pots have features that enhance this moisture up/moisture down process, like a cocotte which has small spikes on the underside of the lid allowing for continuous self-basting, or a doufeu, a pot with a recessed lid to which you add ice to speed up condensation. These features are nice but often come with a hefty price tag. For basic braising, we recommend a simple Dutch oven made from enameled cast iron as it conducts and holds heat evenly and can be used to both brown the meat stovetop, then finish braising in the oven for true one-pot cooking.

The long & short of it
There are two basic types of braising: short and long. Short braising, or cuisson à l’étuvée in French, is great for vegetables, small birds and lean, tender poultry such as chicken or rabbit. It’s a fast process by which you quickly brown the ingredients in fat then add a flavorful liquid and barely simmer until just cooked through. The entire process is finished in less than an hour. Long braising or, braisage, uses similar techniques but achieves something different entirely. Tough cuts of meat such as short ribs, shoulders, shanks and briskets are browned in fat, then liquid and aromatics are added and the dish is cooked at very low temperature, staying below a simmer, for a long period of time. Cooking meat slow and low breaks down the sinewy connective tissue, first into collagen, then melting into gelatin. The cooking liquid reduces to become the accompanying rich and complex sauce.

Browning Basics
When browning meat for braising, there are a few things to keep in mind. First, never skip this step as browning the meat is an essential part of the braising process and your dish will lack flavor without it. Lean or tender cuts should be patted dry for a more intense browning effect. Fatty cuts should be dusted with flour pre-searing to develop a nice crust that will help to hold juices in. Heat your oil (duck fat works beautifully!) over high flame until quite hot then add your meat. Get the meat evenly brown and crusty on all sides. Be mindful not to crowd the pan, working in batches if necessary.

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Get Saucy!
The fork-tender meat may get top billing in braised dishes but the rich, luscious sauce is just as important. This long gentle method of cooking does most of the sauce work for you. There are some subtle tweaks you can make at the end of cooking to adjust the final product and really make your dish shine. If your sauce is thinner than you’d like, simply move some of the liquid to a small saucepan and reduce over medium-high heat. When thickened, add back into the pot. If your sauce is too thick, add some hot broth or wine and simmer. If you were over-generous with your seasoning, add a peeled potato or two during cooking. The starch will absorb a bit of the salt. Discard them before serving. Not enough flavor? Add freshly chopped herbs, citrus zest or spices at the very end of cooking and offer a bit at the table for garnish. Not enough body? At the end of cooking, shave in a small amount of bitter chocolate! It’s a professional kitchen secret that few chefs will reveal. A light hand will yield spectacular results. If your dish is too fatty, simply chill the whole pot in the refrigerator overnight. The fat will rise to the top and solidify, making it easy to discard. The extra time allows the flavors to marry and concentrate too. If you’re short on time, you can also let it rest for a half hour then skim the top with a shallow spoon.

Quick Tips

When reheating, remove the meat from the thickened sauce and bring it to a low boil then toss the meat back in just to heat through.

Braised dishes freeze beautifully – make a big pot, freeze individual portions in airtight containers and enjoy on a cold, rainy day.

Braised meats also make fantastic leftovers. Try adding to tacos or burritos, shepherd’s pie, pasta, sandwiches or salads.

Regional American BBQ

Ah, America the beautiful. Mom, apple pie, baseball, purple mountains majesty. There’s much to be culturally proud of, if you’re an American, even though our dear nation is relatively a baby compared to other countries around the globe. And while many of the things we love to eat in these United States have been borrowed from other countries — particularly the hamburger (Germany) and the hot dog (also Germany), and the pizza pie (Naples, Italy) — there is one type of food that everyone will agree is uniquely American: Barbecue.3733778

While the concept of roasting meat over low heat for a long time is as old as history itself, American barbecue evolved, over the years, to become something of its own, independent character. Sure, you can get a spit-roasted lamb in Greece, barbacoa in Mexico, or a whole suckling pig in Spain. But try to get a rack of “fall-off-the-bone” beef ribs smothered in thick, tangy, spicy mustard-based BBQ sauce anywhere else in the world, and you’ll either come away empty-handed or disappointed.

The first thing that anyone should know about barbecue (or “barbeque” or “BBQ” as it’s also often known), is that it is never a verb. One does not “barbecue.” Similarly, a “barbecue” is not an event, nor is it a type of grill. The term “barbecue” means, quite simply, meat. Specifically, it is meat that has been cooked “low and slow” over charcoal or wood. Purists will never allow gas-cooked meat to be considered real “barbecue.” And “vegetarian barbecue”…well, let’s not get silly, shall we? That said, the different types of barbecue to be found in the USA are as varied as its regions and people. Although there are some outliers in Yankee states, most barbecue – and what many feel is the best to be found in America – comes from the southern states.

So, who does what kind of barbecue, and how? Exploring the regional variations is as fascinating as it is delicious. If you happen to live in Texas, the land of the long horn, you’re going to go straight for the beef brisket, sliced and served with a light brown, mustard-based sauce. Famous versions of classic Texas barbecue can be found at places such as Austin’s The Salt Lick, or Kreuz Market in Lockhart, Texas.

But not all barbecue is beef, of course. In the western parts of Kentucky, for example, they use neither beef nor pork to make their barbecue, but rather mutton, which is an older sheep. “Why not use lamb,” you might wonder? Because lamb is soft and tender and wonderful when cooked rare or medium rare. With mutton, because it’s older and has more connective tissue, you need to cook it for a long time to get those tough tissues and fatty muscle to break down, much like you would do with braised meat. In the rest of Kentucky, instead of mutton, you’ll find some wonderful sliced pork butt, from the shoulder of the pig.

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Sweet Sticky Ribs, recipe by Ray Lampe

Then, of course, is the matter of sauce, which is likely the best way to differentiate the regional barbecue styles in the US. In Memphis, Tennessee, you’re definitely going to want to tuck into some dry-rubbed pork or beef ribs, although they can be served dry or dripping with sauce. Tennesseans also like their sauce nice and smoky, whereas in Georgia, you can have your barbecue either sweet or spicy. Similarly, BBQ enthusiasts in Arkansas enjoy a kind of grab bag of different meats and sauces, although many prefer it to be spicy, as do most of those who love to dig into barbecue in Louisiana. If you happen to be in the midwest, you’re best off if you love your meat covered in lots of sauce, because that’s how you’ll get the best barbecue in places like Kansas City and St. Louis.

Vinegar is also an important factor in barbecue; sauces made from vinegar as the base are popular in North Carolina, home of the “pig pickin,” and in Mississippi, where they love their meat nice and vinegary. But perhaps the two most interesting types of BBQ sauce can be found in South Carolina, where you’ll discover a yellow sauce made from mustard, and Alabama, where, believe it or not, the barbecue sauce is white, derived from a mayonnaise base. Note, if you’re going to try to replicate this kind of sauce and have a good recipe, make sure to mop it on your barbecue only after it’s off the grill, since the mayonnaise will separate if it gets too hot, and no one wants that.

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Babyback Ribs with Coffee Barbecue Sauce, recipe by Susan Spungen

Whichever barbecue you enjoy best, always make sure you get your meat from a trusted source, and make sure to keep those coals from getting too hot. And, at the end of a long day cooking barbecue, you’ll be rewarded not only with some of the best meat found on the planet earth, but that also carries that wonderful, indispensable trademark: Made in the U.S.A.

Happy National Filet Mignon Day

Yes, that’s a thing. And August 13 is the day to celebrate the tenderest cut of beef.

Filet Mignon DaySliced from the short end of the tenderloin, this succulent little morsel of beef (filet mignon means “dainty filet” in French) is often the most expensive on restaurant menus.  This cut is commonly used in the classic recipe Steak Tartare, where the buttery texture and delicate flavor of the beef is at its best. With our simple recipes you can enjoy it at home.

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Steak Tartare recipe by Lobel Brothers can be found at dartagnan.com

Another recipe from the old guard is Tournedos Rossini, in which ample amounts of truffle shavings augment the exquisite nature of filet mignon. The slice of seared foie gras doesn’t hurt either. Marie-Antoine Carême is credited with creating this decadent dish for (and under insistent direction of) the composer Rossini, who was one of the great gastronomes in history.

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Tournedos Rossini recipe at dartagnan.com

If you can find a way to enjoy a filet mignon today, go for it. If that’s not an option, just celebrate with these photos and make a note for next August 13. It’s a great excuse for a little party.

Wagyu Beef is 25% off!

Go wild for Wagyu beef! It’s the peak of grilling season, time to show off your skills. We’ll help with 25% off our entire selection of Kobe-Style Wagyu beef. The rest is up to you.

Sale ends July 31, 2013 at 12:00 PM EST.  

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Try our Ultimate Burger: a Wagyu patty topped with foie gras & a dollop of truffle butter.