Rib Eye Steaks With Mushroom Sauce

This is my absolute favorite steak recipe. Great served with a little grilled or roasted vegetables, and it goes well with roasted garlic. Note: You can make this sauce ahead and rewarm just before serving.

Ingredients:
4 pcs Rib eye steaks 12oz each
chicken fat oil
1 spring of fresh rosemary
1 spring of fresh sage
rock sea salt
black pepper 

For The Mushroom Sauce:

3-4 tbsp butter

250g  Shitake (sliced)
150g chopped yellow onions
1 cup pork or beef broth
½ cup red wine

4 tbsp A- Steak sauce
½ tsp dried tarragon
½ tsp fresh or dried parsley
1 tbsp corn flour mix with 3 tbsp water

salt & pepper
Preparation:

1. In a copper pan or skillet, melt the butter over medium heat, add the onions and stir for a minutes. Then add the mushroom cook and stir-fry until they are translucent, then season with salt and freshly ground pepper.

2. Stirring frequently, until the mushrooms are tender.

3. Add the A- steak sauce, stir well until combined.

4. Add the red wine and broth. Stir, cover with a lid and bring to a boil and until the liquid is reduced to about half. Stirring occasionally.

5. Add the tarragon, parsley and stir, follow by the flour mixture, stir well and simmer until the sauce is thickened. Season with more salt if desired. Set aside and keep warm.

6. Meanwhile, sprinkle the steaks evenly with salt, ground pepper, rosemary, sage and fat chicken oil or olive oil.

7. Rub into the entire surface of the steak. Repeat this process on the other side of the steaks. 

8. Spray or rub the heavy grill pan with oil over medium-high heat. Add the steaks, in batches if necessary.

9. Cook for 5 minutes per side or until desired degree of doneness. Take the steaks out of grilled and let stand for a minutes.

10. To serve; Lay the steak on each plate along the roasted vegetables or mashed potato or anything you want to compliment your steak. Top the steak with mushroom sauce and enjoy!

Beef Bourguignon

This classic french dish "boeuf bourguignon" It tasted better after 1 day in the fridge, and is one of my whole family favorite dish is perfect for weekend meal.
Ingredients:
3 lbs beef meat, chunk or cut into cubes
1 bottle Bordeaux red wine
200g chopped leeks
1 medium size carrot, chopped diced
15 pcs white button mushrooms
2 medium size of yellow onions, cut into quarter
1 beef cube
2 garlic cloves, minced
1 tsp sugar
125g sliced bacon
1 tsp dried thyme
3 tsp cognac
1 tbsp butter
1 tbsp flour
extra virgin of olive oil
garni: mixed of spring sage, parsley, 2 bay leaves wrapped in leek leave
salt and pepper
Preparation:

1. Preheat oven to 150°C. Season the beef with salt and pepper. Heat the copper casserole or Dutch oven at medium heat, add the butter and 2 tbsp olive oil. Fry the beef and working with batches into pan without over crowding, and brown on all both sides. Transfer into a plate and fry the remaining beef and set aside.

2. Add the bacon, fry and until crisp. Remove into a paper towel, set aside.

3. At the same casserole, saute the leek, carrot, then add the tomato paste, flour, cognac and stir to combine.

4. Add the beef back into the casserole.

5. Pour the whole bottle of wine into pot.

6. Then stir with the beef cube.

7. Add the fried bacon, stir everything together. Cover with the lid bring to a boil.

8. Meanwhile, In a small skillet, over medium heat, heat 2 tbsp of olive oil. Add the mushrooms and onion, cook until start to brown. When the mushroom and onion heated through. Add the sauteed mushrooms and onion into the pot. Stir with the dried thyme and sugar(if desire) to balance the flavor of wine. Season with salt and pepper then stir well. Add the bouquet of garni, cover with a lid and bring into a gentle simmer. When its start boiling turn off the gas.

9. Place in preheated oven . Cook for 1 hour and 30 minutes. Note that I am braising my beef stew in a Mauviel copper casserole that I can cook than a normal cooking time (3-4 hours in the oven). When the beef is done. Remove the garni and strain some fat oil on the button side of the pot. Stir in fresh chopped parsley. If necessary season with salt again according to your liking.

10. Transfer to a serving dish and enjoy with mashed potato. Bon appetit!

Beef Kare Kare

This dish is a very popular Filipino dish that we call Kare-Kare stew with a peanut-based sauce. The whole dish is rich and creamy for sure. Usually served on special occasions like barrio fiesta  particularly in the province of Pampanga.
Ingredients:
1.5 lbs beef stew meat or shin beef, cut into big chunks or tripe (optional) ox tail
2 litres water
¼ cup rice
4 tbsp annatto or atchuete powder
1/2 cup peanut butter
4 tbsp roasted peanut for extra nutty flavor
3 tbsp vegetable oil
pinch of salt
fish sauce
2 large garlic cloves, crushed or minced
1 medium onion, chopped
160g eggplant, sliced 1 inch thick
1 small banana blossom, cut similar to eggplant slices
1 bundle pechay (bok choy)
150g long beans, cut to 5 cm (2 inch) length
1/2 cup cooked bagoong alamang (fermented shrimp paste) or barrio fiesta shrimp paste
Preparation:

1. In a copper pot or heavy pot, boil beef in water over medium heat. When the water is boiling, skim and discard all the floating scum. Once the meat is cooked and tender, transfer to a plate on a slotted spoon and keep the both.

2. Mix the achuete powder with ¼ cup water, stir and let the color bleed through. Annato powder needs to be mixed in a little water before adding because it is water resistant and will clump if you just add it straight to the pot. Place the rice in a skillet over medium heat. Toast, stirring constantly, until lightly browned for about 5 minutes. Let it cool, then finely grind in a mortar and pestle.

3. Grind the roasted peanut in a mortar pestle similar to the rice.

4. Heat oil in a saute, wok or deep pan. Sauté garlic and onions until lightly browned and aromatic. Add the meat and stir with 2-3 tbsp of fish sauce for 1 minute.

5. Then add the broth, peanuts, annatto, rice and stir to blend the ingredients.

6. Bring to the boil, then cover pan and simmer on low heat for 30 minutes.

7. While boiling the kare kare stew, blanch the banana blossom for about two minutes in boiling water and drain.

8. When the gravy gets a bit thick (not too thick but not too soupy) just the right consistency then season with salt. Add the long beans, eggplant including the blanch banana blossom and pechay.

9. Cover and cook until tender, about 10 minutes. Do not overcook the vegetables. Once the stew is cooked, turn off the heat and serve with rice and bagoong.

Beef Caldereta

I've learned how to cook this dish from my aunt Lourdes and it brought me back the days I live with her in San Fernando Pampanga. This comforting beef stew is popular on the menu list during fiesta or ordinary day in the Philippines.  This stew recipe originated from Spain uses goat meat, tomato sauce, potatoes, spices, liver spread, red bell peppers, red wine, sherry and green olives. Originally adapted from the Spanish during their occupation of the Philippines. It can be cooked with beef, pork or chicken, I used beef instead of goat. I guess you perceive the difference the way it cooked and every family has its own version. But this Caldereta from my aunt will still taste good. 
Ingredients:
1 kilo diced beef
2 meadow carrots, sliced
4 small potatoes, slice
1 small red bell pepper
3 hot chili
4 garlic clove, minced
1 medium red onion, chopped
200g tomato sauce
1½ or 2 tbsp tomato paste
2 tbsp fish sauce
3 tbsp soy sauce
600ml sprite or 7-up
3 cups water
½ cup green peas
3 basil leaves
2tbsp soda cracker, finely crushed
salt and pepper
2 tbsp vegetable oil
Preparation:

1. In a deep cast iron sauce pan, combine 2 cups of water and beef, bring to a boil. Skim foam as it rises to the top of the water, add sprite helps beef become more tender. Cover and simmer until the meat is tender, about 1½ hour.

2. In a cast iron saute pan, heat oil and fry carrots, potatoes and chili until medium done, set aside.

3. In the same saute pa, saute garlic and onion on the remaining oil until carmelized. Add beef and toss on the pan, add bay leaves and chopped bell pepper, fish sauce, soy sauce and stir.

4. Add tomato sauce and tomato paste then pour the beef stock, stir well and bring to a boil. Cover and simmer to a low heat. Stir occasionally during cooking.

5. Add green peas, potatoes, carrots, chili and cook for another 5 minutes. Lastly add the crushed soda cracker and season with salt, lots of ground black pepper. Simmer for more 5-10 minutes for flavors to meld or until it’s the consistency of sauce. Turn off the gas, serve hot and enjoy.

Thai Red Beef Curry

This spicy beef curry is best served with steamed Thai jasmine rice. I was inspired this heavily spiced dish at Thai Town Restaurant. Somehow that keeps us coming back for more almost twice a month. I got addicted this exotic flavor of curry, spicy and sweet with coconut cream flavor. I decided to cook for lunch and I was surprised how easy and quick way to make a delicious and authentic Thai curry dish.
Ingredients:
800g beef tenderloin, cut into strips
2 cups coconut milk
10pcs.  kaffir lime leaves, fresh or dry one
1 long red chili, seeded and thinly sliced
3 tbsp red curry paste
2 tbsp fish sauce
1½ tbsp asian brown sugar (muscovado)
3 tbsp tamarind (tamarindo) puree
salt to adjust the seasoning, if desired
2 tbsp vegetable oil
Preparation:

1. Heat the oil in saute pan  and stir fry the curry pasted over moderate medium heat for 1 minute or until fragrant.

2. Add the meat to the pan and cook, stirring, for 2-3 minutes.

3. Add the coconut milk, sugar, fish sauce, tamarind puree and lime leaves.

4. Uncover; Stirring occasionally and bring to boil, simmer for at least 5 minutes or until juices are slightly thickened. In between you can add salt and blend it well. Spoon the beef into a serving dish, spoon the sauce over the beef with the lime leaves sprinkle the chilli slices. Serve with rice.

NOTE:
Soak 250g brick of dried tamarind in 1 cup warm water and squeeze it using your fingers or spoon until dissolved. Strain and discard the seed, and use the tamarind paste as required by your recipe.

Filet Mignon in Burgundy Mushroom Sauce Serve With Dauphinoise

This richness and the pureness wine sauce is paired with filet mignon. We think it is just as delicious finished with a dauphinoise.
Ingredients:
4 pcs (8oz) Japanese wagyu beef tenderloin
dauphinoise
salt and pepper
freshly chopped parsley for garnish
For The Sauce:
300g white button mushroom, thinly sliced
2 cups of burgundy or red wine
1 thinly sliced beef meat
1 spring rosemary
1 spring marjoram
1 spring thyme
1 garlic clove, minced
1 tbsp shallots, finely chopped
1 tsp pink peppercorns
1 tsp sugar, if desired
2 tbsp demi-glace
salt and pepper to taste
1 tbsp cornstarch
¼ cup cream
1 tbsp butter
1 tbsp grapeseed oil
Preparation:

1. Heat the butter in a small saucepan. Saute the garlic and shallots over a gentle heat until translucent then add the beef stir until browned.

2. Add the beef stock, wine, pink peppercorns, thyme, marjoram and rosemary. Simmer and uncovered for about 20 minutes and allow this mixture to reduce. When the wine mixtures had been reduce turn off or remove from the heat and set aside.

3. Heat the oil in another small saucepan over medium-high heat. Add the mushrooms and gently stir for a few minutes.

4. Cover and cook until they release their juices and soften.

5. Return the wine broth to the saucepan, strain out and discard solid ingredients.  Bring to a boil the wine broth and mushroom together until reduced by half. 

6. Add the demi-glace and sugar, combine the cornstarch and cream together then pour into the sauce. 

7. Bring to the boil, stirring constantly until thickened. Season with salt and pepper, once you have reduced the liquid to the required volume. Remove from the heat and allow to rest in a warm place.

8. Season the beef with salt and pepper, sprinkle with some good olive oil coating all sides.

9. Meanwhile, place a cast iron grill pan over a medium high heat until it is almost smoking hot. Sear the steaks on both sides until the desired doneness.

 10. Plate a portion of dauphinoise in the serving plate and place with the filet mignon.

11. Spoon the sauce over and around and garnish with chopped parsley.