Resep Sup Konro Bakar Iga Sapi Khas Makassar (Indonesian Spicy Beef Ribs Soup, Barbequed with Peanut Sauce)

resep konro sop iga sapi khas makassar beef ribs soup

Sup Konro Iga Sapi Masakan Khas Makassar

Resep Sup Konro Masakan Khas Makassar. Sup Konro derived from the Indonesian word sup means  soup  and  konro means ribs in Buginese languange. Sup konro is  Indonesian spicy beef rib soup originally from Buginese cuisine, Makassar of South Sulawesi. Sup konro made with quartered whole meaty beef ribs and served within the long ribs bone bent outward from the broth.   The konro soup is spicy, rich, creamy with blackish-brown  color.

resep sup konro iga sapi karebosi makassar beef ribs peanut sauce

Sup Konro Spicy Beef Ribs with Peanut Soup

Resep bumbu  halus sup konro  or spice paste of kondro soup contain garlic, red shallots and red chilies pepper. The  blackish  color broth derived from Kkuwak or keluak (Pangium edule). Keluak or black nut is a common ingrediets to give a nutty and creamy flavour in Indonesian cuicine, just like my Resep gabus Pucung (Spicy Stewed Snake Head Fish with Keluak). Keluak or back nut used to be soaked first in a cold tab water to soften it before mmashed within other spices. The spicy and strong-tasting soup is made from a mixture of various spices, especially toasted coriander, nutmeg, cloves and white peppercorn.

beef ribs soup peanut resep sup konro masakan makassar sop iga sapi kacang tanah

Sop Konro Iga Sapi

Cara membuat sup konro or how to make spicy beef ribs with peanut soup is easy. Select the fresh beef ribs and ask the butcher to cut the whole beef ribs into quarter because  a single portion of sup konro contain two long meaty beef ribs.  The beef ribs boiled with tab water for about 30 minutes until half done, meanwhile the spice paste sauteed until caramelized and fragrant. The sup konro spice paste and other herbs then added into the soup and the heat turned down into simmer for another 30 minutes. The boiled peanut pasted then added into the sop konro and the soup boiled until tender for about 15 minutes. Sop konro usually served with chopped scallion, chilli sambal and drizzled with lime juice. Sup konro usually eaten either with burasa (soft and grainy rice cake) or bite size ketupat (dense rice cake).

resep konro sup makassar iga sapi kuah sop kacang tanah

Sup Konro Iga Sapi Khas Makassar

Sup konro got a creamy color from the addition of peanut within the broth. The spicy beef ribs soup within peanut on it’s broth bring a special nutty and creamy flavour;  similiar with coconut milk in thin curry soup. The peanut usually boiled and then mashed into paste priorly added into sup konro broth that already boiled with spice paste.

resep konro bakar iga sapi karebosi barbequed beef ribs peanut sauce

Konro Bakar Saus Kacang 

Authentic and originally sup konro served as spicy rich soup, however today the innovative  version of konro is the grilled or barbequed konro. Konro bakar or barbequed konro is actually a derivatived recipe pf konro; the beef ribs drained from the soup then glazed with special peanut barbeque sauce and then grilled over charcoal grill. The konro bakar or barbequed beef ribs then served with peanut sauce, chili sambal and the konro broth in another bowl.

resep sop konro bakar masakan makassar bugis sulawesi selatan iga sapi bakar bumbu kacang

Konro Bakar & Saus kacang

resep iga bakar konro karebosi makassar saus kacang

Peanut Sauce Glazed Barbequed Beef Ribs

The peanut barbeque sauce for glazing the grilled beef ribs or konro bakar is similiar with  satay sauce.  Konro bakar saus kacang got a slighly different taste within the satay sauce because the peanut sauce for the grilled beef ribs din’t contain any kecap manis or Indonesian sweet soy sauce and kencur (Sand ginger or Kaempferia galanga). The peanut sauce  for konro bakar also contain more cillies and  less palm sugar.

recipe konro bakar iga sapi barbeque kacang grilled ribs with peanut butter sauce

Tender Barbequed Bone-in Ribeye with Spicy peanut Sauce, Damn Delicious !!!

Barbequed bone-in beef ribeye is meaty and tender or konro iga sapi bakar with a hint of smokey aromas, even i just grilled it over my gas stove. I guess my barbequed beef ribs or konro bakar got more intense flavour if i grilled it over charcoal flame. Konro bakar or grilled beef ribs with spicy peanut sauce is one of my favourite dish. I’m using bone-in beef ribeye for making konro bakar,it’s obvious the result is stunning!

resep sup konro karebosi iga sapi sulawesi selatan makassar sup sapi kacang tanah

Resep Sop Konro Iga Sapi Khas Makassar

Resep Sop Konro Iga Sapi Khas Makassar (Spicy Indonesian Beef Ribs Soup with Peanut)  :

Ingredients :

  • 3 kg meaty beef ribs  or 2 long bone-in beef ribeye (1/2 iga sapi utuh dibagi 2)
  • 6 L air  (water)
  • 3 sdm minyak goreng untuk menumis (vegetable oil for stir frying()
  • 6 lembar daun jeruk (kaffir lime leaves)
  • 4 sereh, memarkan  (lemongrass, bruised)
  • 3 cm  lengkuas, memarkan(galagal,bruised)
  • 2 lembar daun salam (Indonesian bay leaves)
  • 5 cm kayu manis  (cinnamon)
  • 50 g kacang tanah mentah, rebus dan haluskan (raw peanut, boiled andmashed)
  • salt for taste

Resep Bumbu Halus Sup Konro (Spice Paste):

  • 12 butir  bawang merah (red shallots)
  • 12 buah cabai merah besar (red chili pepper)
  • 8 siung bawang putih (garlic)
  • 2 buah keluak, rendam dalam air (black nut, soaked in water)
  • 2 1/2 sdm ketumbar (tbsp corriander)
  • 1 sdt lada (tsp white peppercorn)
  • 1 sdt cengkih (tsp cloves)
  • 1 buah pala (whole nutmeg)

Resep Bahan Pelengkap Sop Konro (Garnish):

  1. Bawang daun, iris halus (Chopped scallion)
  2. Jeruk nipis (limes wedges)
  3. Chili Sambal

Cara Membuat Sop Konro Iga Sapi:

  1. Rebus iga di dalam air, masak hingga setengah matang.
  2. Di tempat terpisah, panaskan minyak di atas wajan. Gunakan api sedang, tumis bumbu halus hingga harum.
  3. Tambahkan daun jeruk, serai, lengkuas, daun salam, dan kayu manis, tumis sekitar 5 menit
  4. Masukkan bumbu yang telah ditumis ke dalam rebusan iga.
  5. Kecilkan api dan masukkan kacang tanah rebus yang telah dihaluskan, rebus sampai iga sapi empuk
  6. Sajikan dengan taburan bawang daun,  air jeruk nipis, dan sambal.

How to make Spicy Beef Ribs with Peanut Soup:

  1. Boil the bone-in beef ribeye for about 30 minutes until the beef ribs half done
  2. Meanwhile, saute the spice pate with medium high heat until fragrance
  3. Add the lemongrass, galagal, bay leaves and cinnamon stick, saute another 5 minutes
  4. Put the sauteed spice paste into the boiled ribs
  5. Lower the heat then add the mashed boiled peanut and simmer until the beef ribs is tender
  6. Served the konro soup with chopped scallion, lime wedges and chili sambal.
konro bakar resep iga bakar karebosi saus kacang grilled beef ribs with peanut sauce barbeque

Resep Konro Bakar Bumbu Kacang

Resep Konro Bakar Bumbu Kacang (Barbequed Beef Ribs with Peanut Sauce):

Ingredients:

  • Cooked ribs or sop konro matang
  • peanut sauce
  • Butter or margarine

Resep Bumbu Kacang (Peanut Sauce):

  • 2 tbsp vegetable oil
  • 200 gr peanuts, deep fried, drained
  • 6 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tsp dry shrimp paste (terasi)
  • 6 red chilli pepper, chopped
  • 1 tbsp palm sugar
  • 1 tsp tamarind paste
  • 1 tbsp dark soy sauce
  • 2 cup water
  • salt n pepper to taste

How to make Indonesian peanut sauce :

  • Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
  • Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
  • Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
  • Reduce the heat and simmer until the peanut sauce  thicken.

Cara Membuat Konro Bakar:

  • Tiriskan daging iga dari sop konro, sisihkan
  • Oleskan bubmbu kacang dan margarin
  • Bakar diatas bara api sampai iga sapi konro bakar sedikit kering
recipe barbequed ribeye bone-in peanut sauce grilled whole beef ribs ribeye

Grilled Bone-in Ribeye Beef Glazed with Peanut Sauce

How to Make Barbequed Bone-in Ribeye with Peanut Sauce:

  • Drain the beef from the broth, set aside
  • Drizzle and glaze the cooked bone-in beef ribeye with the peanut sauce
  • Grill the bone-in beef ribeye until the peanut sauce slightly charred and the meat smokey.

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Recipe Homemade Bratwurst Sausage with Natural Pig Intestine Casing Sausages, Braised in Spicy Balsamic Vinegar

recipe bratwurst sausage braised balsamic vinegar reduction beef sausage grilled

Homemade Bratwurst Sausage Braised in Balsamic Vinegar

Homemade Bratwurst Sausage Recipe. Bratwurst  is a Bavarian/Germany sausage made of ground pork and-or beef (veal). Bratwurst is derived from  German Brätwurst, from brät-, means ground meat and Wurst means sausage.  Bratwurst is usually grilled or pan fried, and sometimes cooked in broth or beer, but this time i like to braised my homemade bratwurst with sweet and spicy aged balsamic vinegar.

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Braised Homemade Bratwurst Sausage in Spicy Balsamic Vinegar

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Braised Homemade Sausage in Spicy Balsamic Vinegar

Making my homemade bratwurst sausage in my very humble amateur kitchen is one of my obsession. Eversince i start making Lap Cheoung Air Dry Cured Chinese Sausage, i was curious about homemade fresh sausage. Store brought bratwurst sausage  may contain tons of preservatives, color dying agent, and msg (monosodium glutamat) or other flavour enhanced agents. The ratio beetween the emat and filler content is incredibly low, trust mea you won’t eat it if you know what it made of.  I didn’t added any msg on my homemade bratwurst, instead i’m using palm sugar to enhance umami balance flavour with the salt, simply magic as what happen to salted caramel.

recipe braised homemade sausage balsamic vinegar bratwurst pork veal meat in pig intestine sausage

Homemade Bratwurst Sausage Baraised in Spicy Balsamic Vinegar, Fresh Chilies and Celery Leaves

How to make bratwurst sausage without fancy  sausage maker is another question, eversince i din’t really want to investing pretty much $$$ for it, which mean i have to do is manually. Using my chopper or food processor is not a good option, because it’s too powerfull and can easily overdo the sausage stuffing grinding, beside the heat possibly melt the fat even i freeze it out priorly. So then i using my old school meat mincer knive and properly clean wood cutting board to finely diced the pork and beef meat and a regular knive to diced the pork back fat, freshly ground meat can made you life easier actually.

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Braised Bratwurst Sausage in Finger Licking Good Sweet, Salty, Tangy and Spicy Balsamic Vinegar Reduction

recipe sausage braised balsamic vinegar homemade bratwurst beef pork pig intestine casing

Homemade Bratwurst Sausage in Sticky Spicy Balsamic Vinegar Reduction

Before making your homemade bratwurst or other fresh sausage, you should know about the savety about handling the ingredients first. All the utensil must be clean and the meat ingredients must be kept cold (about 4°C) to ensure the meat in the prime condition. Improper prepared  fresh bratwurst sausage can be derived to botulism, a serious, potentially fatal and lethaly disease. Botulism is an intoxication usually caused by ingestion of potent neurotoxins in contaminated foods. You should know first that the neurotoxin excrete by Clostridium botulinum bacteria. The  neurotoxin  destroyed by heating  more than 85°C (185 °F) for more than 5 minutes, but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely  important because it’s an effective agent agains Clostridium botulinum.  Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So, did salpetre or curing salt it essensial for making fresh bratwurst ? it’s a tricky question, If you made a small quantity like mine and cooked it directly in a fresh state without any further dry aging process i guess it’s not really essensial.

recipe homemade bratwurst sausage pork intestine veal beef homemade sausage

Bratwurst Ingredients: Fresh Pig Intestine for Casing and Ground Pork and Beef for Stuffing

I’m made my homemade bratwurst sausage with pork and beef meat,  commercially bratwurst sausage using 20-30 percent of beef but i’m using 1:1 beef and pork ratio for my bratwurst sausage. The seasong for my homemade bratwurst sausage consist of  marjoram, parsley, nutmeg, celery seed, ginger, mace, cardamon and splash with red wine. Most bratwurst sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then  salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.

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Stuffing The Pig Intestine Casing Bratwurst Sausage with Plastic Tunnel

I’m using plasting funnel to stuffed the bratwurst sausage stuffing into the pork intestine, just like my previously Homemade Lap Chong or Dry Cured Waxed Chinese Sausage. Clean hand fingers or even chopstick is much more effective and fungtional toplug the bratwurst sausage stuffing, just made sure you’re wearing a sterile gloves and sterilized chopstick otherwise it’s gonna be a mess. The end of the the pig intestine tie out after you finished stuffing to let the air released, slightly different with commonly people did because my plasting funnel tube didn’t long enought to be slipped with the intestine.

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Prick The Fresh Pig Intestine Casing Bratwurst Sausage with Metal Pin to Remove The Air Bubbles

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After you stuffed your homemade bratwurst sausage stuffing into your pork intestine, the stuffing a little bit slippery on the instenstine because so many air bubble on it. The stuffing can be plugged better with your hand too, just squeese the stuffing out with the intestine tube to the end, then divide the sausage link by twisting and then tiding  it to made individual homemade fresh bratwurst sausage

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Braised Bratwurst Sausage in Spicy Balsamic Vinegar

How to braised bratwurst sausage with balsamic vinegar is the easy part. The homemade bratwurst sausage pan fried in a butter until the casing slightly charred, cut into bite pieces and then set aside. The balsamic vinegar infused with spicy caramelized onion, shallots and garlic and chilies. Brown sugar then added to made the balsamic vinegar reduction sweet and sticky and glazed the bratwurst sausage evenly. Just before serving the balsamic vinegar braised bratwurst sausage then garnished with chopped chilies and clery leaves.

homemade bratwurst sausage pig intestine pork veal beef sausage

Recipe Homemade Bratwurst Sausage Recipe

Recipe Homemade Bratwurst Sausage with Pig Intestine Casing

Ingredients: (i’m using half of the recipe)

  • 500 gr pork loin
  • 500 gr beef topside
  • 200 grams pork back fat
  • 2-3  pig intestine, cleaned (2-3 m sausage casing)
  • 2 tbsp salt
  • 1 tbsp freshly ground blackpeppercorn
  • 4 tbsp brown/palm sugar
  • 2 tbsp red wine
  • 2 tbsp of fresh chopped herbs (marjoram, parsley &thyme)
  • 1 tsp Homemade Garam Masala Powder
  • 1/4 tsp ground celery seed
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground nutmeg

How to Make Homemade Bratwurst Sausage :

  • Clean out and sterilize all of the utensils
  • Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
  • Meanwhile, dice the beef and pork meat and fat with a knife into a very fine diced
  • Combine all the seasoning in a large mixing bowl.
  • Add the meat and fat and mix well
  • Stuffed the bratwurst sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
  • Tie off one end of bratwurst sausage casing and then plugged out the stuffing to the tie
  • Tie the casing into 15cm links.
  • Prick the links and the sausage all over with a sterilized metal pin to allow the  air bubbles to escape from the sausage.
  • You can directly cooked the fresh bratwurst or vaccum packed then freeze it, it last about 1 month in the frezzer
recipe braised bratwurst sausage balsamic vinegar reduction sticky sweet glaze

Braised Fresh Homemade Bratwurst Sausage in SPicy Balsamic Vinegar

Braised Sausage in Balsamic Vinegar Recipe:

  • 1 kg of bratwurst sausage (or any kind of fresh sausage)
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
  • 3 large fresh ripe tomatoes/ Tomat,  deseeded, chopped
  • 1/2 tsp Homemade Garam Masala Powder
  • a pinch of mixed italian herbs
  • 2 tbsp chopped red chilies
  • 1 large onion, diced
  • 6 small red shallots, diced
  • 6 cloves garlic, finely chopped
  • 1/2 cup chicken stock
  • 3 cups stock/kaldu
  • 2 tbsp vegetable oil/minyak
  • salt and pepper to taste
  • Freshly chopped chili and celery leaves for garnish

Instruction :

  • Heat up 1 tbsp oil  until sizzling hot, sear the sausageall over until got a nice golden brown color, set aside and cut into bite pieces
Homemade sausage bratwurst recipe pork beef veal pig intestine sausagean fried butter

Pan Fried Bratwurst Until Golden Brown

  • Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, red chilies, shallots and garlic with a low heat until slightly brown
  • Add the tomato and saute another 5 minutes
  • Put the bratwurst sausage into the pot
  • Pour the balsamic vinegar, stock and white wine, season with salt,brown sugar, pepper and herbs,
  • Reduce the heat and simmer until the balsamic vinegar is thicken  for about 30 minutes. Add more wine or stock if necessary.
  • Served it immediately with freshly chopped chilies and parsley leaves.

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Coffee & Chili Crusted Dry Aged Beef Ribeye Steak with Savoury Chocolate Sauce

coffee chilli crusted steak rubbed pan fried ribeye

Coffee Chili Crusted Steak with Savoury Chocolate Sauce

Recipe Coffee and Chili Rubbed Steak with Savoury Chocolate Sauce.  Can you imagine coffee and chocolate flavour paired with beef steak ? sounds odd, but i guess you should try it first then made your own verdict. This post is the answer for the challenge from one of my fellow colleagues. She ask me to made a delicious steak with a US choice a.k.a cheap steak eversince she only know that most of my beef steak recipe made of US Prime Beef or Japanese Wagyu Beef. Well, actually i already made dry aging tenderloin from a local beef and cook it into Dry Aged Tenderloin Steak with Spicy Blue Cheese, Chili, Basil and Caramelized Onion Butter. Eversince she’s favourite cut of beef is ribeye, i made this recipe with it.

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Recipe Chili and Coffee Rubbed Ribeye Steak with Savoury Chocolate Sauce

perfect medium rare ribeye steak coffee and chilli crusted savoury dark chocolate sauce

Medium Rare Perfectly Seared Coffee and Chili Rubbed Dry Aged Ribeye Steak

The coffee rubbed steak didn’t taste bitter at all, that’s for damn sure ! Since it was my first hesitation once i read my fellow friend post Coffee Crusted Steak Recipe, i guess i’ll probably regret if i didn’t gi it a shoots then. The acid content on the coffee works as a natural tenderizer for the steak, it also infused a pleasant coffee aromas and tangy flavour into it.  To accompany my chili and coffee rubbed ribeye steak, i paired it with savoury chocolate sauce.

coffee chili rubbed stek beef ribeye savoury chocolate sauce recipe

Coffee & Chili Crusted Dry Aged Beef Steak with Savoury Chocolate Sauce

recipe perfect ribeye steak coffee chilli rub crust savoury chocolate sauce

Recipe Perfectly Seared Coffee and Chili Crusted Fridge Dry Aged Beef Ribeye, No One Recognize It’s From Cheap Piece of Steak!

The perfect ribeye steak must be fullfilled my check list. The texture of perfect steak must be tender and bounchy with slighy chewy once you had your first bite. The meat must be moist  and juicy on the inside while the outside of the beef charred and seared to lock out the beef juice. The perfect medium rare steak got a deep red color and the grey area is less than 3 mm from the edge.  Perfecly medium rare steak just cooked until the marbled fat within the flesh renderred and melted in the mouth. The perfect beef steak must have intense and deep beefy flavour too, can i had this all perfect steak requirements from the supermarket cheap individual  steak ?

recipe coffee chili steak rubbed ribeye crusted savoury chocolate sauce beef

Perfect Coffee and Chili Rubbed Ribeye Steak with Savoury Dark Chocolate Sauce

The real question is can i made the perfect ribeye steak with a regular or cheap US choice cut of steak. Now the pressure point, my friend is quite a cheap lady, but she wanted something taste fancy on her plate without paying quite an effort and cost for it. Well, i guess my refrigerator dry aging is the answer to had a delicious steak from a cheap ribeye steak. Unfortunately, my previously Dry Aging Beef Tenderloin in The Home Refrigerator recipe takes 14 days to change a relatively cheap local beef tenderloin into a prime steak house quality tenderloin steak taste a like. Commercially dry beef aging is the whole cut of beef placed in a controlling enviroment in 1– 4°C (33 – 39°F) temperature, and 80–85% relative humidity and some air velocity. It works with my cheap whole tenderloin beef, but would it works with individual steak cut regular ribeye? Can i dry aging individual steak cut in my fridge ? Seriouseats say No, but i said YES!!! i tried it myself. The princip of this home refrigerator dry aging individual steak is to let some moistures evaporated from the steak for consentrate the flavour without completely drying it off and let the microbial organism and natural enzyms works jut enought to break down the meat collagen and tenderize the beef  without further rotten it.

how to dry aging beef ribeye steak in refrigerator perfect steak coffee crust

How to Dry Aging Individual Beef Steak in The Fridge

How to dry aging the individual steak (about 1-2 inches thickness with 300-500 grams weight beef steak) in the fridge is done by placing the unwrapped sliced steak above metal wire rack and left it undisturbed for commonly 2 days in the ideal fridge temperature (about 1– 4°C or 33 – 39°F) and the fridge humidity in “dry mode”. Unfortunately this procedure didn”t change much of the beef flavour and the texture instead slighly drying and consentrate the beef flavour. Simply by adjusting the refrigerator temperature from ideal to 6-10°C (42 – 50°F) by rotate the temperature console in the refrigerator until without changing the humidity setting.

This temperature allow the decomposition microbial bacteria and fungi and also the natural enzymes works better. To make sure the air circulating well surround the beef,  i let it sit in the middle fridge rack for itself. To observed your refrigerator temperature is ight, put digital thermometer and abandoned it 50 minutes inside the fridge (just where you place your beef) then adjust the console until your ideal 8°C termperature is reached. Never set higher temperature than 10°C because the beef will be spoilage due to excessive microbial growth. The beef  collagen break down process by the friendly microbial organism ideally take only 2-3 day , at this period some of the steak cut beef ribeye moisture evaporated and made the flavour consentrated while the collagen is break down but not yet spoilaged.

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

Dry Aged Beef Ribeye Individual Steak in 8°C Refrigerator and Relative Dry Humidity for 3 Days

This is how individual ribeye steak look a like after dry aged 3 days in the home refrigerator in about 6-10°C (42 – 50°F) temperature with a relatively dry humidity.  The fridge dry aged ribeye steak outer layer turn into waxy and firmer texture when you touch it. The dry aged beef got a dark red color. Strong beefy aromas comes from the dry aged beef  once you smells it. No need to trimmed off the  waxy outer layer layer, because it’s quite thin and yet still edible without any slime, mold or bizzare smells on it’s surface, so i can tell you this steak is still good to eat.

I even try to prolonged dry aged another individual steak in the 6-10°C (42 – 50°F) fridge for 4 and 5 days and it turn into a bizzare and unpleasing smells once it cooked even there’s no trace of mold on it. Prolonged periode (more than 5 days) of dry aging using individual steak cut beef  made the steak outer layer unedible thought and dry, unless the microbial organisms rotten and molded the steak, the remaining edible meat is too thin after the unedible layer trimmed off.

recipe coffee chili rubbed steak beef  ribeye cofee crusted

Coffee and Chili Rubs For Beef Steak Ingredients

The coffee and chili crusted seasoning for the beef steak made of ground coffee, smoked paprika powder, dry chili flakes, freshly ground black peppercorn and Homemade Garam Masala Powder. I also add some brown sugar and salt on the coffee rub mixture to season and marinade the beef steak for at least 45 minutes prior to cooking. I’m using  genuine Indonesian civet cofee for this steak recipe, it has very pleasant tangy fruity body and it goes well to seasoned my Grilled Pork Belly with Coffee Glaze Recipe. The chili flakes, garam masala, black peppercorn and smoked paprika made complex flavour of spicy, coffee, peppery, hot and smokey for the beef steak.

coffee chili beef steak recipe civet coffee rubbed marinated ribeye dry aged

Coffee and Chili Marinated Beef Ribeye Steak

The ribeye steak rubbed goodly with the civet coffee powder, chili flakes, smoked paprika powder, brown sugar and salt mixture and then drizzled with olive oil. The dry aged ribeye steak then left in the room temperature for at least 45 minutes prior to cooking. The salt driven out the moisture from the beef and made the salt dissolved and infused the dripping with the coffee crust mixture. The dripping  then penetrated again into the meat after 1 hours marinated. The osmosis process infused the tangy civet coffee flavour, spicy chili, garam masala and black peppercorn alongside with smokey paprika powder, just perfect to seasoned my dry aged ribeye steak.

coffee chili ribeye steak rubbed crust with savoury dark chocolate sauce

Perfectly Seared Coffee and Chili Crusted Beef Ribeye with Savoury Dark Chocolate Sauce

How to perfectly seared the ribeye steak util the steak outer layer charred and middle cooked it into medium rare. I like to  use Heston Blumenthal method, but i guess the  the coffee and chilli rubs gonna be burned in seconds, so i wipe out the marinade a little bit. After i heat the 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. 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 until the middle temperature reach 130 to 135 F. (55 to 57  C.)

recipe savoury chocolate sauce recipe for beef steak coffee chili rubbed ribeye

Savoury Chocolate Sauce with Bacon, Chili Flakes, Caramelized Onion and Shallots

recipe savoury chocolate sauce steak beef ribeye coffee chilli rubbed marinade

Savoury Chocolate Sauce with Dry Aged Beef Ribeye Steak

The recipe of savoury chocolate sauce for beef steak is quite simple too. First you should know that dark chocolate is more preferred because milk chocolate or over-swetened chocolate turn into funny taste sauce. I’m using 70 percent cocoa dark chocolate block (Gourmet chocolate, yes this is pricey! just don’t let my friend know about it). To add the savoury taste to the bitter sweet dark chocolate, i add salted butter and finely chopped bacon for it. Beside,  some caramelized onion, shallots and garlic add to complexion of sweet  flavour and the last ingredients is too obvious for my Indonesian licking, chili flakes!  Hot and spicy made everything taste even better.

recipe ribeye steak coffee chili crusted with savoury chocolate sauce

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef

Recipe Coffee and Chili Crusted Steak with Dry Aged Ribeye Beef:

Ingredients:

  • 2 @300 gr ribeye steak with 1.5 inches thickness (dry aged in relatively dry 8°C refrigerator for 3 days)
  • 2 tbsp melted butter
  • 2 tbsp olive oil

Recipe Coffee and Chili Rubs for Marinating  Beef Steak:

  • 2 tablespoons ground civet coffee
  • 1 tablespoon chili flakes
  • 1 tablespoon smoked paprika powder
  • 1 tablespoon ground black peppercorn
  • 1/2 teaspoon Homemade Garam Masala powder
  • 1/2 teaspoon dark brown sugar
  • Salt to taste
  • olive oil for drizzling

How to Make Coffee and Chili Rubbed Dry Aged Beef Ribeye Steak Recipe:

  • Unwrap your ribeye steak and pat dry, put it above wire rack in the middle of your fridge rack
  • Set  the refrigeraor in a “dry mode” and adjust the temperature console until the refrigerator temperature between 6-10°C (42 – 50°F)
  • Let the steak dry aging  and sit undisturbed for 2 days (prevent to open the door since the temperature will fluctuated)
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature prior to cooking
  • Rub all the dry aged ribeye steak with the coffee and chilli rub mixture
  • let the cofee and chili rub marinade the steak for about 1 hour
  • Heat up your skillet until as hot as possible
  • Set your stopwatch to countdown the time
  • Scrap off some of the coffee and chili rubs mixture from the beef steak surface just before cooking
  • Just before searing, pour the  olive oil and melted butter to the pan
  • Put the coffee and chili marinated ribeye steak to the pan and cook it for 15 seconds.
  • 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
  • Check the dry aged wagyu beef steak doneness (medium rare is preferred) with meat thermometer until reached about 55°C and let it rest for at least 5 minutes
  • Served the Coffee and Chili Crusted Ribeye Steak with Savoury Chocolate Sauce

savoury chocolate sauce recipe steak ribeye coffee chili crusted beef

Recipe Savoury Chocolate Sauce:

Ingredients:

  • 100 grams 70% Cocoa Dark Chocolate Block
  • 50 gr Bacon or prosciutto, finely chopped
  • 1/2 cup Worchestershire Sauce
  • 1/2 cup Superior Beef Stock or Broth
  • 1 medium size Onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 Shallots finely chopped
  • 1 tbsp Chili Flakes
  • 2 tbsp Salted butter
  • Salt and Pepepr to taste
  • 1 tbsp Olive Oil

Hor to Make Savoury Chocolate Sauce Recipe:

  • Heat the olive oi and butter in the sauce pan
  • Add the onion, shallots and garlic, saute until browned and caramelized
  • Add the bacon and saute until the fat renderred then add the chili flakes
  • Pour the broth and worchested sauce, then put the dark chocolate sauce
  • Bring to boil and simmer until thicken
  • Served the Savoury Chocolate Sauce with Coffee and ChiliCrusted Dry Aged Beef Ribeye Steak

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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

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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.

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Spicy Blue Cheese Butter Ingredients

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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.

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

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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.

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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.

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

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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.

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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.

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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.

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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.

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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.

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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.

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

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Nicely Spiced Sliced Homemade Beef Bresaola

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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.

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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
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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”
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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
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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.

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