Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

stuffed beef terderloin spinach mozarella cheese chorizo peanut crusted whole beef tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Peanut crusted beef tenderloin stuffed with spinach, chorizo, mozarella cheese and spicy gorgonzola blue cheese butter. This recipe is inspired by a from my friend Liz Berg of  Thatskinnychickcanbake.com recipe, Gorgonzola Mushrooms Stuffed Beef Tenderloin Recipe. Instead using crumbled gorgonzola cheese, i add my homemade spicy gorgonzola butter recipe with basil, chili and caramelized shallots for this recipe. Spinach stuffed tenderloin with peanut and mustard crust is looks so fancy and elegant dish, even sounds quite an effort but actually you can easily apply this recipe in your very own kichen. Try this spinach, cheese and chorizo stuffed roasted whole beef tenderloin with crusted peanut layer to impressed your relatives in a special occations gathering party or even on  romantic candle light dinner with your girlfriend, just make sure that she isn’t some sort of tree-hugging vegan chicks.

Recipe peanut crusted beef tenderloin stuffed spinach mozarella cheese chorizo gorgonzola filled whole tenderloin

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

peanut crusted tenderloin oven roasted whole beef tenderloin

Crispy and Crunchy Peanut Crusted Roasted Beef Tenderloin

Peanut crusted tenderloin is the first seducing layer on this dish. The peanut is lighly toasted and roughly chopped,  covering all over the whole beef tenderloin. The peanut crusted spinach stuffed beef tenerloin then popped in into the oven and roasted until got a crusted and nice golden brown color. You may combine or adjust the peanut with your favourite nuts for this recipe, instead peanut, you can use walnut, almond, cashew, Macadamian or Brazilian nuts, or any available nuts nearby your place. Just like my Pistachio Nuts Crusted Lamb Rack with Feta Cheese and Spinach Stuffing Recipe, the crusted nuts layer need some bonding agent to made it stick better to covering the beef tenderloin surface. I’m using a mixture of honey mustard and egg yolk as a glue for the peanut crust layer.

Spinach Stuffed Beef tenderloin fillet filled with cheese gorgonzola butter chorizo sausage

Fully Loaded Butterflied Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter

Now were talking about the stuffing for the whole beef tenderloin, just look at the photograph and you can tell me all the goodness loaded on the butterflied tenderloin. The stuffing for the whole tenderloin is sauteed spinach with garlic and basil, sliced genuin Spanish chorizo, thick sliced mozarella cheese and sliced gorgonzola blue cheese butter. I spread the ttuffing evenly, but not covering about 1 inch from the edge of the flatened beef tenderloin. I did this to k kept the stuffing inside the denderloin and not burst out when you roast in in the over. DO NOT OVERFILLED the beef tenderloin, too much filling might made the stuffed tenderloin explode out from the tenderloin, eventhough it won’t ruined the taste but it’s won’t be plateable.

spinach stuffed roasted beef tenderloin whole beef filet peanut crusted gorgonzola chorizo stuffing

Spinach and Cheese Stuffed Beef Tenderloin, Totally Seducing!

You can adjust the stuffing for the tenderloin as your licking preference, other delicious veggies stuffing for beef tenderloin could be caramelized onion or cabbage, sauteed kale or swiss chard etc.  Plenty of cheese selection instead of mozarella may loaded in to stuffed the beef tenderloin, soft cheese is preferred becauce it’s easier to melt; goat cheese, feta cheese, camembert, brie etc. Another  savoury kick beside chorizo is bacon, anchovies or other dry cured meat or sausage. A few slice of butter added to kept the beef tenderloin stuffing moist and flavoursome.

recipe beef tenderloin stuffed with spinach mozarella cheese gorgonzola whole tenderloin roasted peanut crust

 Stuffed Whole Beef Tenderloin with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter , Served with Roasted Jalapeno Pepper Sauce

Tenderloin is tenderloin and it’s literrary because tenderloin not much taking effort for the cow’s movement. Beef tenderloin cut is lean and least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey beef tenderloin such as US Black Angus, Wagyu, Kobe etc from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour. For any stuffed beef tenderloin recipe, i suggest you choose the regular tenderloin. Regular beef tenderloin is preferred since we add another flavour into it, while the pricey gourmet tenderloin is already flavoursome, lighly seasoned and seared in a sizzling hot skillet is just perfect to prepare it.

whole beef tenderloin recipe stuffed with spinach cheese

Whole Beef Tenderloin

roasted whole tenderloin recipe stuffed with spinach gorgonzola blue cheese chorizo beef filet

Medium Done Roasted Spinach Stuffed Beef Tenderloin with Peanut Crusted

I like my oven roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served medium done. Medium done whole beef tenderloin means the internal temperature when you put the meat temperature gauge in the middle of the thickest part must reach at least 145-155F or about 63-68°C. This temperature enought to melt the blue cheese butter stuffing and also soften the mozarella cheese and the internal meat slighly pink and lighly firm. Your roasted tenderloin would be a fest with the crunchy peanut crust, gooey melted mozarella cheese with a burst of melted spicy gorgonzola cheese butter flavour and it’s all rolled in a tender and juicy beef tenderloin. Just look into the photograph of sagital section of my spinach and cheese stuffed beef tenderloin above, it’s all perfect if you ignored my lack of knive skills.

Recipe Stuffed Beef tenderloin with Spinach cheese chorizo peanut crusted beef loin

My Plate of Medium Done Roasted Beef Tenderloin

Recipe roasted tenderloin with mozarella cheese melted stuffed beef filet spinach gorgonzola butter chorizo

My sister’s feast: well done Roasted Beef Tenderloin with Spinach Stuffing and More Melted Mozzarella Cheese and Toasted Peanut

My sister is pregnant and i insist that she never ever eaten any soft of medium rare or even medium done meat, including this seducing roasted whole tenderloin with peanut crust and cheesy spinach stuffing. So please, to ya’ll mommy to be, stop bitching about pleasing your taste buds, i’m pretty sure you didn’t want to risk your baby with parasites or food poisoning from unsufficient cooked meat either. I even cooked my Balinese Style Grilled Baby Back Ribs Recipe until well done for her.  So then to served this tenderloin well done for my sister, i put the leftover toasted peanut in the bottom of the pan, then put the sliced spinach stuffed tenderloin on top of it and put extra mozarella cheese to cover it, popped it into the oven and broiled until the cheese melted and slighly charred. I eat a tiny bite of the well done tenderloin and it’s incredibly quite moist and tender, i guess the stuffing really paid an effort on it.

roasted beef tenderloin stuffed with cheese spinach beef filet loin peanut crust

Peanut Crusted Roasted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola Butter, Served with Roasted Jalapeno Pepper Sauce Recipe

The roasted whole beef tenderloin with spinach, cheese and chorizo stuffing served with roasted jalapeno pepper sauce. The basic recipe is the same with my previously Roasted Bell Pepper Sauce , i just replace the same amount of sweet bell pepper with deseeded jalapeno pepper. You can enjoy it with any carbs, Mashed Potato, Mashed Sweet Potato, Truffle Oil and Dill Mashed Potato, Saffron Infused Mashed Potato, or even Deep Fried Spicy Cassava, but i prefer mine with red rice salad.

Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

  • 1 whole beef  tenderloin (about 1-11/2 kg)
  • 1 tbsp mix herbs (rosemarry and thyme)
  • 1 tbsp Homemade Garam Marsala
  • salt and pepper to taste
  • 1 tbsp olive oil for pan searing

Peanut Crusted Roasted Beef Tenderloin Recipe:

  • 200 gr peanut, lightly toasted and coarsly chopped
  • olive oil spray
  • salt and pepper to taste

Mustard Coated Beef Tenderloin Recipe:

  • 1 tbsp dijon mustard
  • 1 egg yolk, mixed well as a glue for the peanut crust layer

Spinach and Cheese Beef Tenderloin Stuffing Recipe:

  • 200 gr spinach, sauteed with oil and basil until all excess moisture evaporated, finely chopped
  • 100 gr mozarella cheese, cut into thick julienne cut
  • 1/2 chorizo, thinly sliced
  • 50 gr Homemade Gorgonzola Blue Cheese Butter

How to Make Peanut Crusted Whole Beef Tenderloin, Stuffed with Spinach, Mozarella Cheese, Chorizo and Gorgonzola ButterRecipe :

INSTRUCTION:

  • Clean and then pat dry your whole beef tenderloin, remove the fat and silver skin (thin, pearlescent membrane running along top of tenderloin)
  • Rub half of the spice and herbs to the beef tenderloin, marinade for about 2 hours in the fridge,
  • Preheat oven to 200°C
  • Pat dry the beef tenderloin, carefully butterfly the beef tenderloin and then flatened with meat hammer or use the dull side of your knive.

butterflied beef tenderloin flatened loin stuffed cheese spinach chorizo

  • Season the flatened or butterflied beef tenderloin with the remaining half of the herbs and spices.

recipe beef tenderloin flatened stuffed with herbs spinach cheese blue cheese butter and chorizo rosemarry

  • Spread the sauteed spinach and basil over the butterflied beef tenderloin, and then  arrange the sliced chorizo, mozarella cheese  and Homemade Gorgonzola Blue Cheese Butter over it. let the stuffing didn’t touch about 1 inch from the edge.

Beef Tenderloin Stuffed Spinach Mozarella cheese chorizo blu cheese butter rolled

  • Gently fold and roll the beef tenderloin, make sure all stuffing are sealed with the tenderloin meat

stuffed beef tenderloin with cheese spinach gorgonzola mozarella chorizo rolled whole beef tenderloin

  • Tide the spinach and cheese stuffed beef tenderloin with butcher twine

Tide up stuffed beef tenderloin with string rolled whole tenderloin

  • Meanwhile, heat up the olive oil in the cast iron pan until smoking and sizzling hot
  • Sear the rolled whole beef tenderloin  all over the surface to sealed the juice and fixed the spinach and cheese stuffing

Seared Beef tenderloin stuffed spinach cheese chorizo sausage filled beef loin

  • Let the pan seared whole beef tenderloin rest for about 5 minutes

seared whole beef tenderloin stuffed with spinach mozarella cheese gorgonzola rolled beef loin fillet

  • Discard the butcher twine from the stuffed beef tenderloin and pat dry from the dripping a lil bit more

rolled beef tenderloin remove string stuffed spinach

  • Smear the pan seared whole stuffed beef tenderloin with the mustard coating glue

mustard coated beef tenderloin peanut crusted beef fillet

  • Dip the seared and stuffed beef tenderloin into the lighly toasted peanut mixture

recipe peanut crusted beef tenderloin mustard coated beef fillet

  • Make sure all over the surface of the beef tenderloin covered with toasted beef tenderloin

peanut crusted beef tenderloin recipe mustard coated beef fillet

  • Spray evenly the peanut crusted layer with good quality olive oil, put it into the preheated oven

oven roasted beef tenderloin whole peanut crusted stuffed with spinach cheese chorizo

  • Let the the spinach, cheese and chorizo stuffed beef tenderloin roasted until the internal temperature reach about 65°C for medium done, this take about 30-45 minutes, depend on the size fo your beef tenderloin
  • Take out the pean ut crusted beef tenderloin and stuffed with spinach, cheese and chorizo from the oven, let it reast for about 5 minutes until the meat absorb the dripping evenly
  • Carefully crved the roasted stuffed beef tenderloin and served it with ROASTED JALAPENO PEPPER SAUCE

You May Also Like (Click!)

pistachio crusted lamb chop lamb rach with spinach feta stuffed lambtenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallotswagyu beef steak creamy mushrooms sauce

filet mignon recipe tenderloin wagyu bacon wrappedGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipeseared hokkaido scallops balsamic reduction mushrooms soy sauce pan fried scallops

homemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefresep iga bakar rica rica 1balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manis

recipe wagyu ribeye steak green peppercorn cream saucebarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellyrecipe slow grilled lamb leg steak barbecue lamb

recipe herbs butter roasted chicken crispy skin moist meatrecipe wagyu beef steak roasted pepper saucehomemade bresaola recipe air dry cured beef step by step home curing

recipe pan seared grouper fillet roasted tomato saucesalmon meatball recipe cheese stuffed salmon fishlamb mandi rice recipe arabian mutton basmati rice mandhi goat

tomahawk steak salsa verde recipedry aged sirloin steak with shallots jam balsamic vinegarslow roasted beef ribs garam masala recipe

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedBraised lamb shank with navy bean and red bean recipe how braise lamb recipehow to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumber

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

beef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauce

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipegrilled lamb leg recipe with spicy sauce salsa balinese sambal matahbarramundi fish fillet green peppercorn sauce barramundi recipe

Recipe Beef Tenderloin Steak Blue Cheese Butter with Chili Basil Caramelized Shallots Butter Recipe

 

tenderloin steak with gorgonzola blue cheese butter recipe with chili basil and caramelized shallots

Dry Aged Tenderloin Steak with Spicy Chili Basil Gorgonzola Blue Cheese Butter

Tenderloin steak with spicy gorgonzola blue cheese butter is a hearthy, easy and yet elegant dish for a romantic dinner or other special occation. Sure you can impressed your guess of your love one within, even the preparation is so easy. Take out the tenderloin steak about 30 minutes prior to cooking and let it reach room temperature, meanwhile, prepare the ingredients for the spicy chili and basilblue cheese butter. Obviously, everybody love tenderloin, especially the tips of it that usually called filet mignon in france. I had served tenderloin many ways, Tenderloin Steak with Roasted Garlic Sauce, Tenderloin Filet Mignon with Red Wine Demi Glace Sauce  or even cured it into Homemade Tenderloin Beef Bresaola. This tenderloin with chili basil blue cheese butter is another great option to cook tenderloin steak.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Gorgonzola Blue Cheese Butter over Tenderloin Steak with Pan Fried King Oyster Mushrooms

Tenderloin is a lean muscles or meat which not much taking effort for the cow’s movement. Tenderloin is tender, just like how it’s named. Tenderloin cut is least affected by the fat marbling grading, you should check the cross section of grade 3 marbling point tenderloin to grrade 12 marbling point wagyu tenderloin, you’ll find not much different on the ammunt of of white fat distributes between the muscles on it.  This makes the cheap tenderloin is just as tender as the insanely pricey wagyu tenderloin. The difference between the  pricey wagyu tenderloin from the cheap ones is on the flavour, the pricey beef might be take from a cattle that feed with best selection of whole grain, corn, nuts, fresh grass and stuffs, this made the the meat is got more complex flavour.

tenderloin steak blue cheese butter recipe spicy chili basil butter

Tenderloin Steak with Spicy Chili Basil and Caramelized Shallots Blue Cheese Butter

I love dry aging and curing meats at home, my previously 2 days dry aged Kobe Beef Ribeye with Creamy Mushrooms Sauce using Heston Blumenthal perfect steak method turn out really good. The steak is tender, juice and really beefy, so then i really need to give this home fridge beef aging method to the next level.  Seaching all over the internet for home dry aging beef method made me stumble upon to Seriouseats Complete Guide to Dry-Aging Beef at Home, the author describe that individual steak with a thickness 1 1/2 inches or less that dry aged for a week turn into inedible dried out meat. 7 days dry aged beef at fridge left you about 1 cm thickmess of edible meat after you trimming the hard and moldy layer and this means impossible to cookit lower than well-done.

dry aged beef tenderloin  steak how to trimming dry skin dried aged beef filet loin

14 Days Dry Aged Beef Tenderloin, Trimmed Off, Note the Dark Red Color!

I gotta proved this easy homemade beef aging using fridge theory myself. So then i went to the fresh market and asked the buther to cut 2 tenderloin steaks with about 6-7 cm (2-2 1/2 inches) thickness for each of it. I’m using a regular cattle tenderloin for this project, regular beef tenderloin means the beef even didn’t given any marbling point grading. Nothing to worried about, if the result is compeletely big fat zero i’m not gonna feeling really bad about it anyway. The meat, check! now the fridge must be totally cleaned out from other veggies and herbs, otherwise it’s gonna be ruined the meat. All the fresh ingredients including veggies, potatoes, fruits and herbs is put in a air sealed tupperware. The beef tenderloin got the second rack of my fridge all for itself to let the air surrounding the meat circulates better. I left the beef tenderloin lay in a shallow metal rack for seven days in my fridge without any wrapping and flip it every 2 days. I set the fridge in the “dry mode” and kept the fridge door closed unless i really-really need to get things out of it because to often opening the door made temperature inside the fridge fluctuated and it’s undesireable in dry aging beef.

gorgonzola blue cheese butter tenderloin steak recipe dry aged beef tenderloin with chili basil butter

Dry Aged Beef Tenderloin Steak with Blue Cheese Butter

Right after the tenderloin beef dry aged for 14 days in the fridge, i observed the meat layered by a waxy crust without any spot of white mold in the bottom and it’s pretty normal for dry aged beef. I trimmed the hard waxy layer all over the surfave of the beef tenderloin and left about 4-5 cm (1 1/2-2 inches) thickness of edible meat. The 14 days dry aged tenderloin got a bloody dark red color with a distinct beefy smells. The texture of 14 days dry aged beef tenderloin is more bounchy compare to the fresh ones due to the moisture loss.  The verdict of my dry aged tenderloin according to my taste buds, the steak is really tender and melt in mouth, i really mean it for real. For more complexion of beef flavour on your dry aged tenderloin, you can continue to dry aged beef to 45 or 60 days,  don’t get hesitate that your beef gonna be completely drained out because it wont. Right after the first two weeks of aging, the muscle fibers closely packed and seal the moisture from the inner side meat. In the other hand, the enzyme continued to break down the muscle and developing more complex flavour. The 14 days old and 45 days old dry aged beef  gonna had almost the same thickness of dry waxy layer of meat to be trimmed off.

blue cheese butter recipe gorgonzola chili basil caramelized shallot butter

Spicy Blue Cheese Butter Ingredients

blue cheese  gorgonzola butter how to chili basil butter shallots caramelized recipe

Gorgonzola Blue Cheese Butter with Chilies, Lemon Basil, and Caramelized Red Shallots

The gorgonzola blue cheese butter for my 14 days dry aged tenderloin steak in this recipe is really simple and yet burst with flavour. I mixed roughly chopped basil, sauteed and caramelized chopped  red shallots and chilies, then stir it with gorgonzola blue cheese and clarified butter. The gorgonzola cheese butter got a really complex flavour, sweet from the caramelized shallots, nutty from the clarified butter, spicy hot from the chilies, herbs fragrance of Thai lemon basil and all of that overwhelm with salty and pungent blue cheese. All the ingredients must be chilled before mixed, then after mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping it once more with alumunium foil made it chilled even better in the fridge. The spicy chili and basil blue cheese butter log than cut into a thick coin and place over the tenderloin steak, melt a little bit and there you go to enjoy it.

dry aged tenderloin steak blue cheese butter gorgonzola chilli basil butter caramelized shallots recipe pan fried mushrooms

Dry Aged Tenderloin Steak with Semi Melted Chili Basil Blue Cheese Butter

steak with blue cheese butter recipe tenderloin steak chilli basil butter pan fried mushrooms

Tenderloin Steak with Melted Blue Cheese Butter

This spicy chili and basil gorgonzola butter using clarified butter that really had a lower temperature melting point compare with the regular butter. Blue cheese butter with clarified butter is so easy to melt as you see in the photograph, so i need to keep it chilled before serving instead it’s spreadable rather than plateable. Clarified butter is renderred butter without the milk content, that’s why the clarified butter color is yellow instead of white. Clarified butter got a nutty flavour, a complex combination of almond and peanut. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.

recipe dry aged tenderloin steak blue cheese butter sauce garlic chili basil sauteed mushrooms recipe

Recipe Dry Aged Tenderloin Steak with Spicy Gorgonzola Blue Cheese Butter

Dry Aged Tenderloin Steak Recipe with Spicy Gorgonzola Blue Cheese Butter:

Ingredients :

  • 2 @ 25o gr 14 days dry aged tenderloin stek
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Cook Dry Aged Tenderloin Steak with Heston Blumenthal Method:

  • Take your dry aged tenderloin steaks out of the fridge for a couple of hours until reach the room temperature
  • Rub all the dry aged tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the dry aged tenderloin steak
  • Grill the dry aged tenderloin  steak and let cook it for 15 seconds.
  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 250 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer (135F for medium rare)
  • let it rest for at least 2-3 minutes (i’m using 250 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled dry aged tenderloin steak with the spicy chili basil blue cheese butter.

Gorgonzola Blue Cheese Butter with Chili, Basil and Caramelized Shallots Recipe:

  • 20 gr finely chopped chilies (deseeded first to reduce the hotness)
  • 5o gr finely chopped red shallots
  • 30 gr finely chopped fresh lemon basil leaves
  • 50 gr crumbled gorgonzola blue cheese
  • 100 gr clarified butter
  • lime zest*optional
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil
  • Plastic cling film for wrapping and rolling thegorgonzola butter
  • Alumunium foil for wrapping the gorgonzola butter

How to Make Chili Basil Gorgonzola Butter :

  • Heat up the olive oil in a sauce pan, saute the  red shallots and chilies over medium low heat until browned and  caramelized for about 5 minutes, set aside and chilled in the fridge
  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix all ingredients until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with alumunium foin and let it refrigerate until set
  • Serve the spicy chili basil blue cheese butter  with the dry aged grilled tenderloin steak

 Fun Dentistry Fact:

Cleaning your tonge right after you brush your teeth reduced the amount of bad germs that produce volatil sulphuric compound in your mouth and prevent halitosis or bad breath. You can use tonge scrapper or tonge cleaner and scrapping the rear of your tonge to remove any slimey semi solid saliva.

You May Also Like (Click!)

wagyu beef steak creamy mushrooms saucefilet mignon recipe tenderloin wagyu bacon wrappedGrilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

homemade roasted peking duck recipe chinese pancake from scratch homemade rost duck bebek peking panggang dentist chefresep iga bakar rica rica 1balinese style baby back ribs barbeque pork ribs sweet soy sauce resep babi panggang bali bumbu kecap manis

recipe wagyu ribeye steak green peppercorn cream saucebarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellyrecipe slow grilled lamb leg steak barbecue lamb

recipe herbs butter roasted chicken crispy skin moist meatrecipe wagyu beef steak roasted pepper saucehomemade bresaola recipe air dry cured beef step by step home curing

recipe pan seared grouper fillet roasted tomato saucesalmon meatball recipe cheese stuffed salmon fishlamb mandi rice recipe arabian mutton basmati rice mandhi goat

tomahawk steak salsa verde recipedry aged sirloin steak with shallots jam balsamic vinegarslow roasted beef ribs garam masala recipe

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedpistachio crusted lamb chop lamb rach with spinach feta stuffed lambBraised lamb shank with navy bean and red bean recipe how braise lamb recipe

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

beef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauce

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipegrilled lamb leg recipe with spicy sauce salsa balinese sambal matahbarramundi fish fillet green peppercorn sauce barramundi recipe

 

 

 

 

Homemade Beef Bresaola Recipe (Italian Air Dry Cured Beef From Scratch )

homemade bresaola recipe air dry cured beef step by step home curing

Homemade Bresaola (Italian Air Dry Cured Beef Meat)

Bresaola or beef bresaola is one of the cured meat cold cut or charcuterie. Bresaola, sometimes called brisaola is air-dried, salted and spiced beef, bison or venison deer that has been aged for several months until it becomes hard and turns a dark red. Bresaola usually made from lean and tender meat like eye round or tenderloin. Properly trimming process is essential to the rich taste. The meat of beef are thoroughly defatted and seasoned with a dry rub of coarse salt, spices, and herbs. They are then left to cure for a few days. Air drying period of beef bresaola between one and three months follows, depending on the weight of the particular bresaola. The meat loses about 30-40% of its original weight during aging.

how to make bresaola homemade air dry curing beef meat recipe step by step

Homemade Curing Beef Bresaola

I like home curing, smoking and preserving, eversince i’ve made my Homemade Venison Deer Bresaola Recipe, Homemade Gravlax (Salt Curing Salmon) and Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), i’m obsessed with making homemade cured meat or charcuterie. I even made Homemade Smoked Salmon Recipe, Homemade Tea Smoked Duck Recipeand Homemade Smoked Beef Recipe. Homemade  beef bresaola is away cheaper than the gourmet deli store price tag. Making beef bresaola is actualy effordless since you let the time doing it’s drying and aging process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my homemade bresaola to satisfied my asian descent taste buds and you won’t get any of it in the store.

recipe homemade bresaola beef dry curing pink salt easy step by step instruction

Beef Bresaola with Beautiful Iron Red Color

Beef bresaola is popular among the hunters because it was ancient old meat preserving method. Properly dry cured method of bresaola can save the good amount of hunting harvest. Than they can enjoyed  it for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, bresaola cured with nitrites like salt peter or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

bresaola recipe homemade step by step recipe bresaola tide butcher twines

Cured Beef with Firm Texture and Dark Color, Tide with Butcher Twines and ready to Hung Dry

Home curing beef bresaola is very savety, as long as you had the proper technique and equipments. When you dealing with uncooked meat, you need to made sure that all your equipments is clean and dry. Measure the weight of your beef then calculate the sea salt weight (2-3 %) and the pink salt weight (0,1%) needed to curing the beef .  Right after you finished curing the beef with salts, sugar and spices for about 2-3 days, depend on your beef loin size. The cured beef is washed under cleaned running water, hung in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the cured beef before you hung it and calculate the 30 percent loss from the original weight.  In my case, the cured beef filet mignon weight is 166 grams and the 30% loss is 49,8, which means my bresaola is ready to eaten when it’s weighted 116 grams.  Unfortunately, my cured beef is a little bit forgotten in the fridge and the drying  goes a little bit too far until the bresaola weight reach 110 grams in 16 days (30 Mei-16 June 2014), but since my bresaola made of finest filet mignon cut, the taste is still fine and the texture is still tender.

bresaola homemade recipe dry curing beef meat step by step recipe

Bresaola Air Dry Cured Beef with Firmer and Darker Texture Compare to the Cured Beef Before Hung Dry in The Fridge

The time for maturing or air dry aging the cured beef is depending on the temperature, humidity and the climates. The optimal air drying process made the cured beef aged to develop more umami flavour,  but heat and hight humidity introduce the unwanted mold and bacteries and ruined your bresaola. If you found any greenish mold or wet and icky dripping with strange smells, discard your bresaola and made another ones because i’m sure  you don’t wanna risk your health.  The best enviroment for making cured meat is cold climate with low humidity. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or bresaola.  I’m using my fridge for drying and curing many things, i even using it for drying my duck skin for making Homemade Peking Duck Recipe with Crispy Skin Recipe. Never forget to cleaned out your fridge before using it to hung dry and curing meat and never put any veggies like cabbage, onions, etc unless your bresaola got a funny smells and even worst molded and ruined.

home curing beef bresaola recipe homemade italian dair cured beef meat

The spices and herbs used to curing and flavouring the beef bresaola is different according to the traditions and your personal preferences. For making mine, i’m using a combinations of nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, sage, tarragon, juniper berries, black pepper, bay leaf, cloves, thyme, oregano, and rosemary. For the salt, i’m using homemade wood smoked salt and also salt peter (sendawa). All of the rub then processed in a food processor until form a fine powder to made it penetrate better to the meat.

steb by step making venison bresaola recipe

Spice and Herbs for Flavouring My Bresaola: Nutmeg, Black Peppercorn, Szechuan Peppercorn, Cumin, Cardamon, Fennel, Juniper Berries, Thyme, Sage, Rosemarry, and Tarragon

thinly slice homemade beef bresaola dry cure beef meat at home recipe

Nicely Spiced Sliced Homemade Beef Bresaola

homemade beef bresaola dry cured beef tenderloin

Manually Thinly Sliced Homemade Beef Bresaola: Translucent!

How to enjoy beef bresaola is up to your preference, bresaola usually sliced into paper thin and served at room temperature or slightly cold.  It is most commonly eaten on its own, but may be drizzled with olive oil and lemon juice or balsamic vinegar. I love to serve beef bresaola as a salad or as an appetizer on a top of toasted whole wheat bread with blue cheese, pesto or spicy salsa dressing. Another variation is serving beef bresaola as a pasta or pizza topping. If you ask me about how does beef bressola taste like, i guess it almost the same with beef bresaola, but got a gamey deer flavour within.  Beef bresaola is got more iron-like taste with metal aftertaste, just like you eat your anemia supplement.

homemade bresaola italian dry cured beef recipe step by step making bresaola

Homemade Beef Bresaola Recipe

Homemade Beef Bresaola Recipe:

Ingredient:

  • 1 1/2 pounds beef tenderloin  (replace with beef)
  • 20 gr (about 2-3 percent from the meat) wood smoked seasalt
  • 1/4  tsp of salt peter/ pottasium nitride (you can either use pink salt)
  • 30 gr brown sugar (you can replace with regular sugar)
  • spice : nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, juniper berries, black peppercorn, and cloves
  • herbs : sage, tarragon, bay leaf, thyme, oregano, and rosemary

Instruction:

  • Trim any silverskin and fat from the beef tenderloin, note the weigh  for counting the salt weigth (2-3% sea salt and 0,1% curing salt/pink salt/salt peter)
  • Process all salt, sugar, spice and herbs in the food processor until form fine powder, set aside
  • Put the spiced beef loin in the non reactive airthight container (or using zip lock bag), let it refrigerate in  7-10 days until very firm depending on the size of your meat, flip it every 12 hour
  • Washed the cured beef under running cold water, patted dry and set aside
homemade bresaola beer dry curing weight loss 30 percent step by step instruction

Note The Original Weight of The Cured Beef

  • Tide the cured beef with butcher twines and secure the end, note the date and the weight of your salted and cured beef loin (count and note your 30 percent weight loss of your beef bresaola)
  • Hung the beef bresaola in your clean refrigerator, set it in “dry mode”
how to dry curing bresaola beef recipe with pink salt

The Beef Bresaola already Loss 30% weight fron Hung Dry Aging in the Fridge

  • Watch and weight your beef bresaola until it got ideal 30 percent of  weight lose target
how to make beef bresaola homemade step by step recipe slice thinly with knive

Thinly Slice Your Homemade Beef Bresaola

  • Thinly slice  your bresaola with sharp knive and enjoy your homemade beef bresaola in fresh greens salad or with tomato pizza.

You May Also Like:

duck prosciutto homemade recipe dry cured duck breastsalmon gravlax homemade recipe cured salmon dill weedvenison bresaola recipe homemade cured deer loin

homemade smoked beef woodchips make smoked meatbarbeque pork belly recipe honey coffee glazed roasted pork belly chinese style char siu pork bellybruschetta venison avocado pesto recipe

how to make roasted peking duck wrap in pancake hoisin plum scallion spring onion cucumberrecipe deep fried pumpkin blossom cheese stuffed  batterred squash blossom flowerspinach pasta salad recipe duck prosciutto sumac dressing salad

braised venison ribs wine tomato saffron recipedear meat recipe spicy how cook venison deerroasted lobster butter garlic ginger soy sauce recipe

wagyu beef steak creamy mushrooms saucebeef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beef

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon reciperadicchio risotto cheese recipe grilled mantis shrimprecipe wagyu beef steak roasted pepper sauce

butter poached lobster recipe poach herbs fennelsun dried tomato pesto spaghetti pasta recipe pesto roasted pepperspicy lobster pasta recipe noodle lobster

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedTEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFduck confit de canard recipe crispy duck leg france recipe

homemade ravioli smoked salmon stuffing recipe fresh ravioli pastagoose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chefHomemade smoked salmon how to cook make hot smoked salmon

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce. I’m using 3 little pieces of filet mignon or the tips of the tenderloin. The filet mignon weighed each about 125 grams and cost me totally about 25 USD.  Pretty pricey, but i guess it’s worthed since filet mignon is considered as the most tender cuts of beef. I used to pan seared my steak before, but i guess i’m gonna grilled my tenderloin today to infused the smokey flavour into the flesh even more. I serving my filet mignon with roasted garlic sauce, don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato and it goes well too with the beef steaks.

beef tenderloin steak recipe roasted garlic cheese pesto recipe

Grilled Filet Mignon Tenderloin Steak with Roasted Garlic Sauce

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

dry aged beef tenderloin filet mignon perfect steak fridge aged beef heston blumenthal

Dry Aged Tenderloin (Filet Mignon), note the dry and waxy surface !

I also using Heston Blumenthal perfect steak method to dry aging my tenderloin. My Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe was the first attemp with the Hesto’s method and the result is quite satisfying.  The step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. It’s no needed to peel off the outside layer of the dry aged tenderloin since the waxy layer is so thin. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it.

recipe medium done beef tenderloin steak dry aged roasted garlic sauce pesto

Medium Done Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

The Second step was searing the beef steak. Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking and then seared it in cast iron pan for 15 seconds then turn it over every 15 seconds until the steak reach your preference doness. I adjusting the method and using my grill instead of pan. I rarely grilled my tenderloin steak but i really craving for it today, even the tenderloin is a tad overcooked to medium done (i hope it’s medium rare), but the tederloin still tender and taste very nice. I guess you won’t ever failed with filet mignon. Never forget to resting the meat to allow the juices reabsorbed into the meat.  This is  the secret of juicy tenderloin steak that usually omitted in domestic kitchen. I let  my 125 grams tenderloin steak rest for about 2 minutes, and you needed about 5-7 minutes for larger size of steak.

recipe grilled tenderloin steak garlic sauce cheese dry aged tenderloin heston blumenthal

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce, Tomato Confit, Chopped Garlic Chives, Indian Pennywort Leaves and Crispy Deep Fried Garlic

 It’s been so long that i’ve not updating Dentist Chef, i guess the phrase “love and pasion will find it’s way” sounds to good to be true right now, i’ve been busy catching up my clinical requirement lately. Instead of Roasted garlic sauce, you can choose any kind of my favourite selection of sauces for steak;  Creamy Mushrooms Sauce, Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce,or  Italian Salsa Verde Sauce

recipe beef tenderloin steak garlic sauce recipe roasted garlic pesto cheese sauce beef

Grilled Tenderloin Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 3 @ 125 gr filet mignon or tenderloin
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Grill Tenderloin Steak Recipe:

  • Unwrap your beef tenderloin steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature
  • Rub all the tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the tenderloin steak
  • Grill the tenderloin  steak and let cook it for 15 seconds.

how to grill tenderloin steak barbeque medium done filet mignon griddle recipe

  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 125 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 2-3 minutes (i’m using 125 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled tenderloin steak with the roasted garlic sauce

Roasted Garlic Sauce Recipe:

  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • a pinch of rosemarry
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

How to Make Roasted Garlic Sauce :

  • Put the roasted  garlic and , roasted  tomato in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Serve the roasted garlic sauce with the grilled tenderloin steak

Garnish: Crispy Deep Fried Ginger, Chopped Garlic Chives, Cherry Tomato Confit, Indian pennywort leaves (Centella asiatica Sp)

You May Also Like (Click!)

filet mignon recipe tenderloin wagyu bacon wrappedrecipe wagyu ribeye steak green peppercorn cream saucerecipe slow grilled lamb leg steak barbecue lamb

wagyu beef steak creamy mushrooms saucerecipe herbs butter roasted chicken crispy skin moist meatrecipe wagyu beef steak roasted pepper sauce

salmon meatball recipe cheese stuffed salmon fishrecipe pan seared grouper fillet roasted tomato saucelamb mandi rice recipe arabian mutton basmati rice mandhi goat

tomahawk steak salsa verde recipedry aged sirloin steak with shallots jam balsamic vinegarslow roasted beef ribs garam masala recipe

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedpistachio crusted lamb chop lamb rach with spinach feta stuffed lambBraised lamb shank with navy bean and red bean recipe how braise lamb recipe

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

beef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauce

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipegrilled lamb leg recipe with spicy sauce salsa balinese sambal matahbarramundi fish fillet green peppercorn sauce barramundi recipe

 

Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

wagyu beef steak creamy mushrooms sauce

Kobe Style Beef Ribeye Steak with Creamy Mushrooms

Perfectly Seared Kobe Style Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method. I love beef steak all the way, the best ever beef steak for my licking must be flavoursome, juicy and yet tender, especially when it’s melt in my mouth. My searching of perfection about  how to seared beef steak driven me to Heston Blumenthal Method that combine an easy and  home friendly fridge dry aging method and scientific maillard reaction. When i post my last Grilled Wagyu Beef Steak with Roasted Pepper Sauce Recipe, my friend Eva Taylor from Kitchen Inspirations suggest me about The Perfect Steak- Heston Blumentha Video. Browsing along in the internet driven me to How To Cook The Perfect Steak by Lorraine Elliott from Not Quite Nigella, after reading and watching the video, i think this Heston’s Blumenthal Perfect Seared Steak Method is worth to try.

wagyu ribeye recipe usa kobe style beef steak recipe

16 USD for almost 200 gr USA Kobe-style Wagyu Ribeye Steak, freaking expensive!!!

I’m using Kobe Style USA Wagyu Ribeye from Food Hall Supermarket. This wagyu steak was tagged 16 USD (IDR 162.580= 3 pounds of regular beef) for about ONLY almost 200 gr (83 USD per kilo) of it, sounds incredibly pricey and i though this Heston’s Blumenthal method has to be works unless i’m gonna damn him for ruined my pricey wagyu ribeye . The Kobe-style ribeye beef steak itself was intensly marbled and for sure it’s gonna be tender, how juicy the meat  and how crusted the seared outer layer is all about i’m gonna to prove with Heston’s method.

wagyu steak USA Kobe beef recipe

Heston’s 2 Days Dry Aged Ribeye Steak in My Fridge, Note the Waxy Outer Layer with Intensely Marbled Fat

To make a perfect seared steak, you should follow the steps:

Step 1- First step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it

Recipe beef steak mushrooms cream sauce wagyu ribeye steak creamy mughrooms

Perfectly Seared Ribeye Steak with Crusted Outer Layer

Step 2 – Second step was the searing the beef steak.  Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. Heston even warns that it will feel like you might burn your house down but you won’t. My aunty who lives next to me even asked what i’m doing and i just replied “it’s okey Tante (aunty), i just made steak”. I sprinkle some salt and black pepper (the original recipe didn’t add the black pepeprcorn) on the steak and add a layer of oil to the pan. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds for totally about  2 minutes for my 1  3/4  inches thick (200gr) wagyu ribeye steak.

dry aged beef steak medium rare wagyu with creamy mushrooms steak

Perfectly Medium Rare Seared Kobe Sty;e USA Wagyu Ribeye

Step 3- The third steps was resting the meat. Resting the meat to allow the juices reabsorbed into the meat and it’s the secret of juicy steak. Once you’ve removed the steak from the pan, stick your meat with meat termometer in the thickest part of the stek,  rare should be 45C/113F, medium 55C/131F and well done 65C/149F.  Mine was 49C and i guess it’s perfectly medium rare and exactly what i wanted to. Let the meat rest for 5 minutes before serving. Just look at my perfectly seared Kobe-Style USA wagyu ribeye photograph and you’ll know it was perfectly medium rare steak and don’t forget to notice the melted fat all over the meat and it’s made the damn hell pricey wagyu steak as tender and melted as heaven.

medium rare wagyu beef steak with creamy mushrooms sauce

Perfectly Seared Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

The verdict of the steak with Heston’s Blumenthal method it’s pretty damn works with my US Kobe-style wagyu ribeye. The Maillard reaction or simply caramelization of  amino acids (protein) and reducing sugars that gives browned color and crusted layer on the outer steak produce a desirable umami flavor. The flipping process turn down the heat from the steak outer layer quickly and it’s prevent the inside of the steak get overcooked while the outer layer got properly seared. The meat is totally juicy as i expected because the seared outer layer seal the juice inside the meat.  I’ve try the insanely expensive dry aged beef for my Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe, and i guess this Heston’s blumenthal of home friendly fridge dry aging beef works pretty good too since the beef steak got almost the same beefy flavoursome with the pricey 30 days dry aged beef. I wonder my next project is about blind tasting of comercialized dry anged steak vs Heston’s dry aging method, i hope one of my sisters will be the sponsors, lol

recipe creamy mushrooms sauce cream with beef ribeye steak wagyu

Perfectly Seared Steak with Juicy, Tender and Beefy Flavoursome with Creamy Umami Mushrooms Sauce

recipe ribeye beef steak with creamy mushrooms sauce

Creamy Mushrooms Sauce with Perfectly Seared Ribeye Steak

Creamy mushrooms sauce was the perfectly accompanion for my perfectly seared ribeye steak with Heston’s method. I’m using japanese shimeji mushrooms or Brown Beech Mushroom for this recipe, but you can use any kind of mushrooms that you’re like. I recommended button mushrooms or shiitake mushrooms for making steak sauce. I also served the steak with deep fried sweet potato that i cook according to my Spicy Seasoned Deep Fried Cassava or Yuca Root and some Homemade Roasted Garlic Bulb. Instead of creamy mushrooms sauce, you can choose any kind of my favourite selection of sauces for steak; Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce, Italian Salsa Verde Sauce or Roasted Garlic Sauce

Perfectly Seared Beef Steak Recipe with Heston's Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 2 @ 200 gr beef steak (i’m using Kobe-style USA wagyu ribeye)
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

  1. Unwrap your beef steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  2. Take the steaks out of the fridge for a couple of hours and reach the room temperature
  3. Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  4. Heat up your skillet until as hot as it could be
  5. Set your stopwatch to countdown the time
  6. Just before searing, pour the  olive oil and melted butter to the pan
  7. Put the kobe wagyu steak to the pan and cook it for 15 seconds.
  8. Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  9. Check the wagyu beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 5 minutes
  10. Served the perfectly seared kobe wagyu ribeye steak with the creamy mushrooms sauce
creamy mushrooms sauce for steak recipe

Creamy Mushrooms Sauce For Perfectly Seared Ribeye Steak

Creamy Mushrooms Sauce Recipe :

Ingredients:
  • 1 tbsp  butter
  • 1 tbsp olive oil
  • 150 g  shimeji mushrooms (button mushrooms or shiitake mushrooms would be lovely too)
  • 150 ml heavy cream
  • 1 tbsp chopped garlic*optional
  • 1 tbsp chopped onion*optional
  • 1 tbsp chopped shallots*optional
  • Salt and pepper to taste

How To Make Creamy Mushrooms Sauce Recipe

  1. Heat oil and butter a medium saucepan over medium-high heat.
  2. Add the onion, garlic and shalots and cook for about 1 minute until the mixture  fragrant but not browned
  3. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
  4. Add cream, salt and pepper and bring to a boil.
  5. Simmer until the sauce has reduced by half
  6. Remove from heat and serve over your favourite Perfectly seared Kobe-style ribeye steak.

You May Also Like (Click!)

filet mignon recipe tenderloin wagyu bacon wrappedrecipe wagyu ribeye steak green peppercorn cream saucerecipe slow grilled lamb leg steak barbecue lamb

salmon meatball recipe cheese stuffed salmon fishrecipe wagyu beef steak roasted pepper saucerecipe pan seared grouper fillet roasted tomato sauce

tomahawk steak salsa verde recipedry aged sirloin steak with shallots jam balsamic vinegarslow roasted beef ribs garam masala recipe

grilled ribeye steak with peppercorn crust  saladChicken betel leaves wrapped vietnamese recipepaella valenciana recipe chicken rabbit snails spanish rice

marlin fish steak fillet black garlic lemongrass sauce dentist chef recipesirloin steak recipe how grill sirloin meat saffron mashed potato tempeh saladbruschetta venison avocado pesto recipe

smoked lamb recipe smoked lamb rack chop porcini mushroom crustedpistachio crusted lamb chop lamb rach with spinach feta stuffed lambBraised lamb shank with navy bean and red bean recipe how braise lamb recipe

Schweinshaxe reciperecipe veal scalloppine mushrooms wine cream sauce green peppercornvenison bresaola recipe homemade cured deer loin

roasted lobster butter garlic ginger soy sauce recipepan seared lamb chop tomato concase butteren couscous recipebraised venison ribs wine tomato saffron recipe

beef rendang recipe resep rendang padangbraised beef shank recipe hot and sour beefsweet sour lobster chilli tomato sauce spicy singapore sauce

How Recipe braised beef ribs red curry coconut milkgrilled roasted beef ribs green chilli spicy sauceResep kalio daging sapi rendang padang indonesian beef rendang brown color

milanese risotto saffron recipegrilled lamb leg recipe with spicy sauce salsa balinese sambal matahbarramundi fish fillet green peppercorn sauce barramundi recipe

Buddha Jump Over The Wall Soup Recipe (Shark Fin Soup with Abalone, Dried Scallops, Fish Maw, Ham, Fat Cai & Sea Cucumber)

buddha jump ovet the wall soup shark fin abalome sea cucumber

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe. Buddha Jumps Over the Wall,佛跳墙? or fó tiào qiáng, is an ancient Fujian originally variety of shark fin soup that created during the Qing Dynasty (1644 – 1912). This soup is well known as a chinese delicacy for its rich savoury taste with various high-end quality ingredients and specially prepared within 2-3 days prior to serving. Sinsfully non-vegetarian Buddha Jump Over The Wall Soup aromas even made a meditated Buddha Monk jump off  the Buddhist monastery wall once they smells the festive soup even they were vegetarian and prohibited to eat meat. That’s the phillosophy behind Buddha Jump Over The Wall Soup name. The cheap version called as Poor’s Man Buddha Jump Over The Wall Soup, usually without addition of abalone and shark fin.

Recipe Buddha Jump Over The Wall Soup Shark Fin Abalone Sea Cucumber

Fully Loaded Buddha Jump Over The Wall Soup with Shark Fin, Abalone, Sea Cucumber,  Scallops, Fish Maw, Fat Chay, Dried Oyster and Ginseng

Buddha jump over the wall soup is fully loaded with several high quality product such shark fin, abalone (Pau Hi), dried scallops (Conpoy), sea cucumber (Haisom), fish maw (Hipiaw), hair vegetables (Fat chay), bamboo shoots, beef tendon, ginseng root, Chinese Huan ham, chicken, pork ribs, pork feet and chinese flower mushroom. Sometimes it even extended with more than 30 ingredients including quail egg, taro,cordycepts, ginkgo biloba nuts, lotus seed, lotus root, chicken and many more. You can replace it with beef instead of pork for a kosher or halal version of Buddha Jump Over The Wall Soup

recipe soup buddha jump over the wall shark fin abalone sea cucumber

Buddha Jump Over The Wall Soup, High-end Chinese Delicacy

Buddha Jump Over The Wall Soup is a high end delicacy soup that represent the wealth and status of the Chinese descent family during a special occations like wedding, birthday or Chinese New Year dinner. Some fancy chinese restaurant even tagged fully loaded  Buddha Jump Over The Wall Soup over 150 USD for a single bowl. Even Guinnes world record rewared Buddha Jump Over The Wall Soup as The World Most Expensive Soup. I guess this soup is just perfect to impressed your chinese descent Mother in Law gonna be.

shark fin soup recipe buddha jump over the wall expensive soup

Buddha Jump Over The Wall Soup with Stringy Translucent Shark Fin

Shark Fin Soup Recipe Buddha Jump Over The Wall

Slurrping the Stringy, Chewy and Crunchy Shark Fin on Buddha Jump Over The Wall Soup…..

The using of shark fin and abalone in Buddha Jump Over The Wall Soup implicated in destructive fishing practices, are controversial for both environmental and ethical reasons. Indonesia is one of the coutry that legaly the ethical shark finning practice, ethical shark finning (actually it’s not a cruelty shark finning) means the entire shark body must be landed first with the fins attacheed, which means shark finning with removing the shark’s fin and discarded the carcass to the ocean directly after catched is banned. Instead of discarded to the ocean. the shark fillet is used for making a fish paste, cracker or fish satay (shark fillet kebab) that famous in Bali Island.

homemade buddha jump over the wall soup recipe shark fin double boiled

Homemade Buddha Jump Over The Wall Soup recipe

Making Buddha Jump Over The Wall Soup is actually easy, but i guess it’s require time and energy (LPG or Electric Power) effort  for waiting it done. If you using the dried ingredients, you should rehydrate the dried ingredients first before using it, started with Soaking and preparing dried sea cucumber and then followed by Soaking and preparing the dried abalone. Don’t forget to Deep frying, soaking and preparing the fish maw. Some ingredients need to be soaked hours or minutes before cooking, just counting your  estimated dinner time. One of the most important things is DO NOT DISCARD THE SOAKING LIQUID !!!, except the tasteless liquid for soaking sea cucumber  and shark’s fins. The soaking liquid of dried abalone, dried scallops, dried oyster and dried squid is tasty, make sure you save it for the soup. I guess it’s better be budgeting the ready to use products, either frozen or canned shark fin, sea cucumber and abalone if you don’t want to wasting your time to prepare it from scracth.

shark fin soup sea cucumber abalone soup recipe

Double Boiled Buddha Jump Over The Wall Soup with Abalone, Sea Cucumber, Fish Maw and Dried Scallops

Basic recipe how to make Buddha Jump Over The Wall Soup is simple, the soup is boiled with the roasted bone broth or superior stock first and then transferred into a heat proof porcelaine jar or pot and then the prescious parcell were boiled or steamed in a larger metal container. It’s sounds pretty simple, just like covered au bain marrie; but Buddha Jump Over The Wall Soup required 12 HOURS to mantain the constant low heat. This process called double boiling or double boiled Buddha Jump Over The Wall Soup, just make sure you won’t run out of the LPG once you made it. Don’t forget to check the doness of your soup every 1 hour if it’s  after first 6 hours, mine was ready for about 9 hours, DO NOT OVERCOOKED it!!!.The extensive long simmerring made all the flavour extracted and the ingredients tenderized. Here the picture of the ingredients of Buddha Jump Over The Wall Soup, but before that:

Happy Chinese New Year!!! Xin Nian Kuai Le!!!

Gong Xi Fa Cai, Wan Shi Ru Yi…

shark fin recipe dried processed shark fin

Dried Processed Shark Fin (Sirip Hiu/Hisit)

dried abalone soup recipe buddha jump over the wall

Dried Abalone (Pauhi/ Kerang Mata Tujuh)

dried scallops recipe soup conpoy

Dried Scallops (Conpoy)

sea cucumber ready to cook soaked haisom

Ready to Use Sea Cucumber (Teripang/Haisom)

dried fish maw soup hipio recipe

Dried Fish Maw (Hipio “Malong” & “Manyung”

dried oyster chinese ingredients

Dried Oyster with Smokey Flavour

fat coi fat chay black moss hair vegetables

Fat Coi, Fat Chay Black Moss or Hair Vegetables

pig tail recipe pork tail oxtail

Pig or Pork Tail

Buddha jump over the wall soup sea cucumber shark fin abalone mushrooms pork dried oyster

Buddha Jump Over The Wall Soup Recipe

Buddha Jump Over The Wall Soup Recipe:

Ingredients:

  • 300 gr Dried Shark Fin, soaked 6-12 hours and steamed 30 minutes
  • 12 piece Dried Abalone, soaked 2-3 days
  • 3 piece of dried Sea Cucumber, How to Soaking and Prepare Sea Cucumber
  • 100 gr Dried Scallop (Conpoy), soaked 6-12 hours
  • 50 gr Dried Oyster, soaked 30 minutes
  • 100 gr Beef Tendon
  • 1 Ginseng Root, soaked 30 minutes (use a tiny ginseng root or it’s overpowering the soup)
  • 50 gr Chinese Mushrooms, soaked 20-30 minutes
  • 1 medium size Dried Cuttlefish, soaked 20-30 minutes
  • 1 medium size Bamboo Shoots, cut into pieces
  • 1 medium size Lotus Root, thinly slice
  • 30 gr lotus seed
  • 100 gr Ginkgo Biloba Nuts
  • 100 gr Beef Tendon
  • 10 gr Black Moss(Fat Choy/ Fat Cai)
  • 500 gr Pork Ribs 0r Oxtail (you can replace with chicken)
  • 10 gr Dried Goji Berry (Keichi)
  • 10 Dried Jujube (Angcho)
  • 2 L Roasted Bone Broth or Homemade Superior Stock

How to Make Double Boiled Buddha Jump Over The Wall Soup Recipe:

  • Put all the  Buddha Jump Over The Wall Soup ingredients (plus the soaking liquid) and the roasted bone broth to a large pot, bring it to boil
  • Once it boil, turn off the heat
  • Transfer the Buddha Jump Over The Wall Soup to heat proof pocelain pot or jar, put the cover on
  • Wrap the entire porcelaine jar with aluminium foil
  • Put the prescious Buddha Jump Over The Wall Soup parcell to a larger metal pan or steamer
  • Boil or steam with low heat the parcell for about 8-12 hours, depend on the size of your Buddha Jump Over The Wall Soup ingredients
  • Adjust the level of water during the double boiling  Buddha Jump Over The Wall Soup
  • Check the doness of your Buddha Jump Over The Wall Soup within every 1 hours after first 6 hours, DO NOT OVERCOOKED IT!!!
recipe homemade bone broth roasted bone stock

Roasted Bone Broth or Stock Recipe Ingredients

Homemade Roasted Bone Broth Recipe:

  • 2 Beef Bones, crack in the middle
  • 500 gr beef oxtail (i’m using pork tail)
  • 6 cloves garlic, bruised
  • 3 shallots, cut into big chunck
  • 1 thumb size piece of ginger, thinly slice
  • 2 scallions. cut into 3 inches
  • 1 lemongrass*optional, bruised
  • 1/2 nutmeg, bruised
  • 3 green cardamon
  • 2 inches cinnamon
  • 3 cloves
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 3 L water

How to make Homemade Roasted Bone Broth Recipe:

  • Preheat oven in 250 C
  • Put all ingredients in a baking tray, season with salt and pepper
  • Drizzle olive oil over it
  • Roasted for about 30-45 minutes until the bone is charred and browned
homemade bone broth recipe roasted bone stock

Roasted Bone for Making the Buddha Jump Over The Wall Soup

  • Put all the roasted bone mixture and water to the sauce pan, don’t forget to scrapped the bottom of the baking tray with wooden spoon
  • Bring it to boil and simmer until the liquid is reduced into half amount, it’s requires about 4 hour or more
  • Sieve the liquid through a fine cheese cloth and save the oxtail
  • Now you can use the homemade bone broth

You May Also Like:

braised sea cucumber abalone duck feet web recipe braised duck with haisombraised shark fin soup chinese shark fin fish maw fish stomachsteamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEFclaypot chicken mushrooms recipe sea cucumber haisom claypot chicken braised chinese restaurant chicken tofu recipebraised beef shank recipe hot and sour beef

steam crab lotus leaf recipe spicy black bean paste chili garlic sauceDried Scallop Rice Porridge or Chinese Conpoy Congee Recipesweet sour lobster chilli tomato sauce spicy singapore sauce

abalone porridge recipe korea rice porridge  abalonebeef rendang recipe resep rendang padangmantis prawn shrimp deep fried with butter garlic cereal salt and pepper

scallop steamed scallop blackbean tausi sauce glass noodle vermicelli recipebuddha jump over the wall soup chinese new year recipeSTEAMED CLAMS GARLIC GINGER RECIPE CLAM CHILI CHINESE SOY SAUCE

chicken wrap betel leaves wrapped vietnamese recipe grilled lolot peppercrab salted egg yolk stir fry recipe cheese sauceSchweinshaxe recipe

roasted squab pigeon dove chinese style recipe crispy skin tender meat tipsrecipe crab thai green curry hot spicydeep fried fish chilli sauce lemongrass vietmanese spicy sauce

black garlic recipe how to cook scallop seared asian korean styleBraised abalone oyster sauce recipe CNY chinese new year abalone recipesteamed fish with egg white ginkgo biloba nuts rice wine hongkong style steam fish