Filet with Cognac
• 12 oz. beef fillet (cut in half)
• 3 - 4 cloves of garlic, crushed
• ½ onion, quartered
• 2 – 3 sprigs of rosemary
• Salt, pepper to taste
• 4 – 5 tablespoons oil
• ½ glass cognac
• ½ glass water
• Fresh, whole mushrooms (washed)
• Potatoes (peeled and cubed)
Cut fillet in half. Salt and pepper both pieces and top with garlic.
Pour oil into the baking dish and add the fillet halves.
Top with more garlic and rosemary. Add cognac, water, onions and potatoes. Cover with aluminum foil.
Bake at 375 degrees Fahrenheit for an hour.
Add the mushrooms and cook another hour.
Uncover and cook another ½ hour.
When fully cooked and slightly cooled, slice the fillet and put the pieces back into the juices. When ready to serve, plate the meat along with vegetables and pour the remaining sauce on top.
• 1 lb. thinly sliced chip steak
(or any meat/poultry)
• Salt, pepper to taste
• Chopped parsley, to taste
• Crushed garlic, to taste
• Sliced cherry tomatoes
• ½ cup white wine, beer, broth or water
Cut meat into several smaller pieces. Sprinkle with salt and pepper.
Add parsley and garlic. Roll up each one and secure with toothpicks.
Place rolled meat into a pan with olive oil. Brown meat on each side,
then add in sliced cherry tomatoes and your choice of liquid.
Cover and let simmer for about an hour.
If water has evaporated after an hour, it’s done!
Involtini can be stuffed with whatever you like.
For example, jalapenos, mushrooms, hard boiled eggs, spinach, etc.
The process is the same, just the stuffing changes!
• Veal Shanks
• Peas (no set amount, as much as you like)
• 3 cloves fresh chopped garlic
• 1 teaspoon tomato paste
• 1/2 bottle of beer
• 1/2 small glass of water
• Salt & pepper, to taste
• 3 Tablespoons oil
In a deep skillet, add oil and garlic and slightly saute.
Add veal shanks, salt and pepper on both sides.
Add beer, water and tomato paste.
Cover and allow to simmer on low heat for 45 minutes
to an hour. Poke the veal with a fork after 45 minutes to
see if it's tender. If not, cook another 15 minutes.
Add peas, uncover and allow all the liquids to dry up.
When dry and you see the oil on the bottom, your cooked!
• Chunk of beef your choice
• 5 tablespoons oil
• 4 cloves of garlic-2 cloves chopped fine, 2 cloves
• 4 medium potatoes
• 3 large carrots
• 3 celery stalks
• 1 large onion
• 1 large beef bouillon cube
• ½ cup water
• Splash of cognac or whiskey
• 2 thick slices of butter
Preheat oven to 375 degrees Fahrenheit.
In a deep oven pan with a lid, sauté the finely chopped garlic in the oil
on the stovetop. Add the meat, salt and pepper on each side.
Add the water, splash of liquor and bouillon cube.
Continue cooking on stovetop for 10 minutes.
After 10 minutes, tightly cover the pan and put in the oven. Cook for 1 hour.While the meat is cooking in the oven, clean and chop the potatoes, carrots, celery and onions. After you prepared your vegetables, put in a large bowl, add butter and garlic.
And a pinch of salt and mix well with your hands.
After the meat has been cooking for 1 hour, add the vegetables.
Make sure the vegetables are completely covered with juices.
Keep covered and continue cooking for another ½ hour to 45 minutes,
then uncover and continue cooking for another 15 - 20 minutes...
this roast will be so tender and will still have juices.
When serving, use a turkey baster and add some juice to each portion served. Excellent for dunking your favorite bread! Yum! Yum! Yum!
Top Loin Beef Roast with Celery
• Beef roast of your choice (I used Top Loin cut)
• 6 to 8 celery stems
• 1 large onion, chopped
• 2 beef bouillon cubes
• 1 cup white wine
• 1 cup water
• Salt and pepper to taste
• Garlic powder to taste
• 6 tablespoons oil
Heat oven to 375 degrees Fahrenheit.
In a roasting pan, add oil, bouillon cubes. Align the bottom of the pan
with half the celery stems and half the onion.
On a cutting board, trim the meat, removing any fat. Add salt, pepper and garlic powder.
(Lightly salt since the bouillon cubes will also add salt.)
Place the meat on the vegetables. Add all the liquids.
Put the remaining celery and onion on top of the meat.
Place in hot oven and cook for 90 minutes.
After 90 minutes, remove the pan and place on top of the stove.
Allow to cool for 1 hour.
When cool, remove the roast from the pan and place on cutting board.
Cut slices about ½ inch thick. Arrange the slices back into the roasting pan, in the juice.
Cover with a lid or foil tightly. Heat the oven again to 375 degrees.
When oven is hot, place the roasting pan back into the oven for another 60 to 90 minutes.
After 60 minutes, poke a fork into the meat. If the meat is tender and easily breaks apart,
you’re all set. If the meat still feels tough, continue cooking.
I find that some meats tender sooner than others.
When fully cooked, gently remove the meat and place on a serving tray.
Remove the celery, chop fine and spread over the roast.
Drizzle with remaining juice over the meat and serve hot!