Posts Tagged ‘Beef’

Prosciutto-Wrapped Fillet of Beef

December 30th, 2010

Proscuitto-wrapped beef with carmelized onions

I was in charge of this year’s Christmas Day dinner.  My mom had made the traditional turkey earlier in the week to coincide with my sister’s visit from the coast; I wanted to do something different, something we’d never had before.  I would have loved to serve lamb, but my dad isn’t a fan.  I found a great-looking recipe for beef in Donna Hay’s Simple Essentials: Beef Lamb and Pork cookbook.  It was wrapped in prosciutto and smothered in carmelized onions.  I figured it would go nicely with some of my favourite veggies and allow for that ultimate of side dishes – Yorkshire puddings.  I was serving 5 people (and wanted leftovers) so I used two small fillets of beef.  A single fillet can be made in the same manner by halving the ingredients.

1 large sweet onion
2 tbsp olive oil
1 tbsp brown sugar
1 tbsp Balsamic vinegar

2 500g fillets of beef
olive oil
salt & pepper
8 slices of prosciutto

Cut the onion in quarters, then into thin slices.
In a large frying pan on medium-high heat, cook the onion until just soft.
Add the sugar and vinegar and continue to cook until carmelized – about 10 minutes.
Set aside in a small bowl to cool while you start to prepare the beef.

Brush the fillets in olive oil and season with salt and pepper.
Using the same frying pan over medium-high heat, sear the fillets on all sides.
Spread 4 slices of the prosciutto out in an overlapping manner.  Spoon carmelized onions in a line down the centre, perpendicular to the direction of the prosciutto slices.
Lay the beef on top of the onions and wrap around the prosciutto.  Tie kitchen twine around each piece of prosciutto to keep the thing together.
Repeat the wrapping with the second fillet of beef and place both into a small roasting pan lined with parchment paper.
Cook, uncovered in a 400ºF oven for 30 minutes, or until the internal temperature has reached 155ºF (for medium).
Allow to rest for a few minutes, tented in foil, before carving into 1 inch slices and serving.

Christmas dinner Yorkshire puddings

It was my first time making Yorkshire puddings, and I’d call them semi-successful.  Nice and spongy, with a good absorption-rate for gravy.  Next time I think I’ll try my grandma’s old method of using a 9×9 pan and slicing the giant pudding into portions at the table.

Brussels sprouts Mixed, mashed squash

I served pan-fried Brussels sprouts, mixed/mashed squash and garlic mashed potatoes as veggie side dishes.

Summer Dishes

August 9th, 2010

A bit of an update on the things I’ve been making recently:

First steak

I finally bought my very own barbecue!  Last night, I threw down a thick little steak and a couple of portobello mushrooms.  Great stuff.

Summer salad

My summer veg pots are coming along nicely.  My tomato plants are crammed full of little green babies, and my lettuce is finally far enough along to pick.  The raspberry bushes are producing a bumper crop – along with some goat cheese from the market, I can pull together a nice little lunch from the yard.


Before my parents left for the coast (maybe they’ll bring me a salmon…) my mom made a big batch of borscht, my favourite summer soup.  This batch was made using the recipe in the Rebar cookbook, with lots of white beans and fresh dill.  Probably the most amazing version I’ve ever had.

Summer Barbecue

June 24th, 2010

Having a friend with a wazoo camera sure makes food look even tastier:

BBQ Steak

Even basic salads look fancy:

Potato Salad


SOS Cuisine – Day 2

July 6th, 2009


Day 2:

  • Hamburger with herbs
  • Coleslaw (not from SOS Cuisine, just left over from another dinner)
  • Strawberry and banana salad with mint sugar (repeat)
  • I used some fresh tarragon from my garden instead of the marjoram called for in the hamburger recipe. It was really good – quite different from my usual BBQ sauce-flavoured burgers. The repeated dessert was just as good a second time around. This time I went for vanilla yogurt instead of vanilla ice cream. Good stuff.

    I’ll be taking the next two nights off of my SOS Cuisine menu, as I’ll be working evenings. Days 3-5 will be Thursday-Saturday. This is the most action this blog has seen in a very long time…

    Beef and barley chili

    June 21st, 2009

    Barley chili

    I found the basics of this recipe a few months back in Food for Thought. I love the addition of barley in this chili – it gives it a thicker, denser texture that’s perfect on a rainy night. The tablespoon of cocoa is something I’ve taken to adding to all my chilis. I find it gives them a deep, rich flavour – almost smoky.

    1 tbsp oil
    1 onion, diced
    1 1/2 lbs ground beef
    1 tbsp chili powder
    1 tbsp cocoa
    1 tsp cumin
    salt & pepper
    1 cup beef stock
    1 large can diced tomatoes
    2 cans white kidney beans
    1/2 cup pearl barley

    In a large soup pot, brown the beef and onion in the oil.
    Stir in the rest of the ingredients and cook at a low simmer for 45 minutes.

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