Spicy Beef And Potato Curry

Ingredients
1/2 onion, chopped
2 serrano chiles (remove seeds for a more mild taste)
3 cloves garlic
1 tablespoon peanut or expeller-pressed canola oil
1 3/4 pounds sirloin tip steak, cut into 3/4-inch cubes
1/2 teaspoon fine sea salt, plus more to taste
1 cinnamon stick
1 1/4 teaspoons coriander seeds
1 1/4 teaspoons ground cumin
1 teaspoon ground turmeric
1 (13.5-ounce) can light coconut milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 teaspoon sugar
1 pound red potatoes, cut into 1-inch pieces
1/3 cup packed cilantro leaves


Directions
In a blender, combine onion, chiles, garlic and 1/2 cup water and blend until smooth. Set aside.
In a large skillet with a tightly fitting lid, heat oil over high heat. Sprinkle steak with salt. Add half the steak pieces to the  skillet and cook, stirring occasionally, until lightly browned. Transfer to a bowl with a slotted spoon; repeat with remaining steak. Set aside.


Return the skillet medium-high heat and add cinnamon, coriander, cumin and turmeric; stir for 10 seconds and then add the onion and chile mixture. Simmer for 1 minute and then stir in coconut milk, tomatoes and sugar. Add the beef back in, cover the skillet, and simmer 40 minutes. Stir in potatoes and continue to simmer until beef and potatoes are very tender, about 20 minutes more; remove the lid during last 10 minutes of simmering if you would like a thicker sauce. Remove cinnamon stick; taste curry and add more salt if desired. Serve garnished with cilantro.


This recipe serves 4-6. You could also add 2 cups of frozen peas or sliced okra during the final 10 minutes of cooking and serve over rice!

Find the recipe here.

Roast Beef Tenderloin

Ingredients
1/3 cup dried porcini mushrooms

1 cup warm water
2 1/2 pounds trimmed beef tenderloin roast, tied
Salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 cup sliced shallots
1 pinch salt
1/4 cup tarragon vinegar
1 cup veal or chicken stock
1/4 cup heavy cream


1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
Salt and ground black pepper to taste


Directions
1. Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
2. Preheat oven to 325 degrees F.
3. Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
4. Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
5. Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
6. Pour in veal or chicken stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
7. Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F. Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
8. Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.


Find the recipe here, also, a helpful video on how to make it!

Delicious Savory Garlic Marinated Steaks!

Ingredients

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) rib-eye steaks

Directions

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

3. Preheat grill for medium-high to high heat.

4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

This recipe is for 2 people, but if you go to the recipe online, you can change it up for more or less people! 

Let us know how this tastes!