This dish is about as umami packed as it gets – mushroom rubbed beef with a miso butter sauce (essentially a play on a beurre blanc, without the wine).
You’ll have extra porcini salt left over. It’s a great rub for steaks or mix-in for burgers!
2 Grass-Fed Beef Teres Majors
1/2oz Dried Porcinis
1 t Smoked Salt
1 T Red Miso
¼ C Chicken Stock
4 T Unsalted Butter
Salt & Lemon Juice to Taste
- Preheat your oven to 325 degrees.
- Use a spice grinder to grind the porcinis and smoked salt together into a fine powder.
- Use butcher’s twine to tie each teres major with a series of loops, folding the thin end under the meat beside it to create a piece of even thickness. Rub each teres major with some of the porcini salt.
- Sear the beef on all sides in a hot, oiled, oven safe frying pan until the teres majors develop a browned crust.
- Move the pan to the oven and roast the beef to an internal temperature of 120 degrees (for rare/medium rare). When it reaches temperature, remove it from the oven and put the teres majors on a plate to rest, loosely covered with foil.
- While the beef is cooking, combine the miso and chicken stock in a small sauce pan over low heat, whisking until the miso thins. Whisk in the butter a tablespoon of at a time, until it’s all incorporated. Add porcini salt and lemon juice to taste.
Keep the butter warm until you’re ready to serve.
- Slice the teres majors and serve them with the miso butter & your choice of sides.
Leftover beef tenderloin is a delicious salad mix in. Here we’ve paired it with avocado, charred tomatoes, bibb lettuce and a creamy chervil & dill dressing.
1.5# Grass-Fed Beef Tenderloin
1 T Dijon Mustard
1 T Champagne Vinegar
1 T Sour Cream
½ T chopped Chervil
½ T chopped Dill
½ t Honey
¼ C EVOO
¼ t Salt
2 heads Bibb Lettuce
1 pint Cherry Tomatoes
High Heat Oil (canola, safflower, etc)
- Roast or sous vide the tenderloin to your desired level of doneness, then chill it completely.
- Preheat your oven to 450 degrees.
- Toss the tomatoes in high heat oil and put them in a large-oven safe skillet or roasting pan. Move the pan/skillet to the oven and roast the tomatoes for 15 minutes.
- Cut the tenderloin in half lengthwise, then slice it into bite sized pieces.
- Whisk together the Dijon, sour cream, vinegar, extra virgin olive oil, herbs, honey and salt in a bowl, until a smooth dressing forms.
- Tear the leaves off the bibb lettuce heads. Pit, peel & slice the avocado.
- Serve the tenderloin with the lettuce, avocado, charred tomatoes & dressing.
This lighter, easier take on a beef Wellington uses sous vide to cook beef tenderloin to a perfect rare-medium rare (increase the water bath temperature for more doneness), then shredded potatoes to make a golden brown crust.
1.5# Grass-Fed Beef Tenderloin
Small Yukon Gold Potato
One Egg White, beaten until loosened up
1 T Dijon Mustard
¼ C Crème Fraiche
1 C Beef Stock
2 T Minced Combined Fresh Sage, Thyme & Dill
1 C Red Wine
2 T Butter
- Set your sous vide machine to 122F (for rare) or higher for more doneness.
- Rub the tenderloin with salt & pepper, then vacuum pack it in a sous vide bag.
- Once the sous vide bath reaches temperature, lower in the tenderloin bag and let it cook for three hours.
- Remove the bag from the water bath and cut it open. Take out the tenderloin, reserving the juices inside the bag.
- Pat the tenderloin dry, then rub it all over with the mustard.
- Peel the potato, then coarsely grate it using a box grater into long strands. Mix these strands with the egg white until well coated.
- Press the potato onto the tenderloin on all sides.
- Oil a large cast iron skillet with the canola oil. Get it quite hot, then carefully put the tenderloin in.
- Cook until one side of the potato has browned, then gently turn the roast to sear another side. Repeat until the potato is browned on all sides.
- Remove the tenderloin from the pan and move it to a plate. Loosely cover it with foil.
- Pour the red wine, beef stock, and juices from the sous vide bag into the skillet. Bring the mixture to a simmer and simmer until it reduces by two thirds.
- Add the mixed herbs and crème fraiche. Stir, then taste & add salt if necessary.
- Continue to cook until the sauce is thick enough to coat the back of a spoon, then stir in the butter and remove the sauce from the heat.
- Serve the roast with the sauce and your choice of sides.
Merino loin served atop a creamy, herby citrusy cashew puree, finished with a prosciutto orange sauce.
1 Merino Loin Fillet
1oz Prosciutto, diced
½ C Beef Stock
¼ C Pine Nuts, toasted
2 T minced Mint Leaves
2 T minced Shallot
Supremes from 1 Orange (How to Cut Citrus Supremes)
Cashew Cream Base:
2 C Unsalted, Unroasted Cashews
1 ½ C Water
1 t Salt
Citrus Cashew Cream:
1 C Cashew Cream
2 T Orange Juice
1 T minced Fresh Mint
1 T Lemon Juice
- Make the cashew cream: Combine all the base ingredients and let the cashews soak for an hour. Then move the cashew-water mixture to a blender and blend to a smooth puree.
Stir together one cup of the cashew cream with the orange juice, mint and lemon juice. Reserve in the fridge until the rest of the dish is ready.
Reserve the rest of the cashew cream for other recipes.
- Trim the fat cap and silver skin off the loin fillet.
- Tie the loin fillet with butchers twine to draw the meat together into a uniform thickness.
- Get an oiled frying pan or skillet hot over medium high heat. Salt the merino fillet and sear it in the pan on one side until it develops a brown crust.
- Turn the heat down to medium and flip the loin. Add the minced shallot and the stock, continuing to cook the merino until it reaches your desired doneness.
- Remove the merino from the pan & place it on a plate, loosely tented with foil. Simmer the stock left in the pan until it coats the back of a spoon. Add the prosciutto and orange supremes.
- Once the lamb has cooked, remove it from the pan to rest. Continue to simmer the stock in the pan, until it has reduced to a sauce consistency. Add the orange supremes and prosciutto.
- When you’re ready to serve, stir the toasted pine nuts and remaining mint leaves into the sauce.
- Remove the butcher’s twine and slice the merino. Spread a layer of cashew cream on each plate, then shingle lamb slices above it. Drizzle the plate with the sauce to finish.
Tender seared merino medallions brightened with sour sumac, and a tangy-sweet hibiscus gastrique.
1# Merino Medallions
1oz Dried Whole Hibiscus Flowers
2 C Hot Water
1 T Honey
1 T Sherry Vinegar
1 T Sumac
1 t Salt
2 + 2 T Brown Sugar, divided
Zest of 1 Lemon
A squeeze of Lemon Juice
Salt and pepper
High Heat Oil (Safflower, Canola, Grapeseed)
- Rinse the hibiscus flowers and rehydrate them in two cups of hot water, waiting at least 15-20 minutes for them to infuse the water with color and flavor. Strain the flowers out of the liquid, reserving both the liquid and flowers separately.
Use paper towels to gently dry the flowers.
- Pour the hibiscus tea into a small saucepan. Add two tablespoons of the brown sugar along with the honey. Bring the liquid to a boil to dissolve the honey and sugar, then reduce the heat and simmer until the mixture reaches a syrup consistency.
Keep the gastrique warm until you’re ready to serve it.
- Use a spice grinder to grind together the teaspoon of salt, remaining two tablespoons of sugar, lemon zest, sumac and lemon juice into a fine powder.
- Dry the medallions and season them with salt & pepper. Sear them in a hot oiled frying pan or skillet until they reach your desired doneness (try 3 minutes per side before checking with a thermometer for medium rare).
Move the cooked medallions to a plate and loosely cover them with foil, let them rest for 5-10 minutes before slicing.
- Heat 1-2 cups of high heat oil in a small pot to a temperature of 350-375 degrees. Fry the hibiscus flowers for about 30 seconds, removing them from the oil to paper towels before they start to turn black. Sprinkle them with salt.
- Pour a small amount of the gastrique on each plate, partially cover it with slices of Merino medallion, then finish with a few hibiscus flowers and some of the sumac salt. Serve.
Simple yet delicious, this recipe produces fork-tender hindshanks with very little mess.
6 Merino Shanks
8 cloves Black Garlic (could substitute roasted garlic)
½ tsp Salt
3 sprigs Fresh Rosemary
Salt & Pepper
- Preheat your oven to 250 degrees.
- Strip the leaves off the rosemary stems and finely mince them. Peel the shallots and slice them into very thin rings. Peel the black garlic.
- Get an oiled skillet or frying pan very hot. Season the shanks liberally with the salt & pepper and sear them in a large skillet) until the meat is browned on all sides.
- Mash together the black garlic, rosemary and half teaspoon of salt.
- Cut slits into the shank meat and fill them with the black garlic mixture.
- Tear off six large sheets of aluminum foil. Put some of the sliced shallot in the middle of each, then put a shank on top of the shallots. Wrap the foil around the shank tightly so that it’s completely enclosed.
- Put the foil wrapped shanks in a baking dish and roast until tender (about 1 1/2 to 2 hours).
- Unwrap the shanks and serve them with the shallots from the foil and your choice of sides.
Merino boneless shoulders make excellent stew meat when cubed. Their more delicate flavor means you can use a wider variety of pairings than common lamb. Here we’ve paired them with tomatoes slow roasted until their sugars are concentrated and ras el hanout, a classic North African spice blend.
3# Merino Boneless Shoulder, cubed
2 Celery Stalks, diced
2 small Carrots, diced
1 qt Beef Stock
2 + 2 T Vegetable Oil
1 Onion, diced
2 T Ras el Hanout
1 C White Wine
2# Roma Tomatoes, each cut into six wedges
3 T Olive Oil
1 t Salt
1 t Balsamic Vinegar
1 t Sugar
6 sprigs of Thyme
½ cup Yogurt
1 tsp Lemon Juice
Salt to Taste
Optional Garnish: Chickpeas fried in oil
- Preheat your oven to 275 degrees.
- Spread the roma tomato wedges out on a baking sheet and sprinkle them with the tablespoons of oil, teaspoon of balsamic, salt and sugar. Toss to coat.
- Add the thyme sprigs, evenly distributed across the pan, then roast the tomatoes in the oven until their flavor is concentrated and very sweet (about 1 ¾ hours).
- Salt the Merino pieces and sear them in two tablespoons of the vegetable oil. You may have to work in batches.
- Sprinkle the ras el hanout into the pan and toss the merino cubes to coat, continuing to cook for another 30 seconds to toast the spices. Deglaze the pan with the white wine and pour the contents into a Dutch oven or stock pot.
- In a separate frying pan saute the vegetables in the remaining 2 tablespoons of vegetable oil. Once they’ve caramelized, add them to the pot with the Merino.
- Pour the beef stock over the vegetables and Merino. Heat the pot until the liquid boils, then reduce the heat to a simmer. Simmer the mixture until the meat is fork tender, around 1 ½ to 2 hours.
- Use a spider or strainer to remove the meat and vegetables from the liquid. Bring the liquid back to a boil and cook until it has reduced down to your desired thickness.
- Stir together the yogurt, lemon juice and salt to taste.
- Serve the merino & veggies in the reduced broth with the tomatoes and (if desired) with fried chickpeas. Finish each plate with some of the yogurt.