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Geez, I posted a couple of recipes last night here: Slow-Roasted Top Loin and Mushroom Gravy, wonder where they went? I'll try again:
* Exported from MasterCook *
Mushroom Gravy
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Butters-Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil -- divided
1 lb. trumpet royale mushrooms -- halved lengthwise
1 lb. button mushrooms
1/2 cup onion -- diced
2 T. garlic -- thinly sliced
1 T. tomato paste
1 T. unsalted butter
Stir in -- Deglaze with:
2 T. all-purpose flour
1/3 cup dry red wine
1 1/2 cups beef broth
2 t. soy sauce
1 t. Worcestershire sauce
Salt and pepper to taste
Saute trumpet mushrooms in 2 T. oil in a large saute pan over medium-high heat until golden. Remove from pan, add another 2 T. oil, and saute button mushrooms. Add onion, next 3 ingredients, and sauteed trumpets; cook 3 minutes.
Stir in flour until mushrooms are coated. Deglaze with wine and cook until evaporated. Add broth, soy sauce, and Worcestershire; simmer until thickened, 3-4 minutes. Season with salt and pepper.
Source:
"Cuisine at home, December 2006, Issue 60, p. 22"
* Exported from MasterCook *
Slow-Roasted Top Loin
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
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3 T. ground dried rosemary
3 T. soy sauce
2 T. freshly ground black pepper
1 T. granulated garlic
1 t. red pepper flakes
1/2 t. kosher salt
1 egg white
Trim and Rub with:
1 boneless beef top loin roast -- from the rib end (7 lb.)
3 T. olive oil
Prepared rosemary paste
Preheat oven to 450° with the rack on the bottom. Line a baking sheet with foil; place a cooling rack on the baking sheet and coat with nonstick spray.
Combine the first 7 ingredients in a bowl, mixing to form a paste.
Trim the meat, then pat dry with paper towels. Transfer roast to the rack on the baking sheet; coat beef with oil. Rub the paste onto the top and sides, then roast 15 minutes. Decrease oven temperature to 250° and slow-roast the beef until a thermometer reads 135° (medium-rare) when inserted into the center, 2-21/2 hours. Remove roast from oven and let rest for 30 minutes before carving into thin slices.
Source:
"Cuisine at home, December 2006, Issue 60, p. 19"
Don't wait too long to tell someone you love them.
Billy