Tag: steaks

Recipe Pork steaks with beetroot mayonnaise – Italian Cuisine

Recipe Pork steaks with beetroot mayonnaise


  • 4 pcs pork neck steaks
  • 250 g boiled beetroot
  • 50 g acacia honey
  • 1 pc egg
  • dry white wine
  • mustard
  • White vinegar
  • cumin seeds
  • seed oil
  • Juniper berries
  • thyme
  • extra virgin olive oil
  • salt
  • salt flakes
  • pepper

For the recipe of pork steaks with beetroot mayonnaise, mix 1 teaspoon of crushed cumin seeds, 1 teaspoon of chopped juniper berries and a pinch of salt. Spread this seasoning on the steaks and massage them to make it stick. Blend 100 g of wine with 3 tablespoons of extra virgin olive oil, honey and mustard spoon. Arrange the steaks in an ovenproof dish, drizzle them with the sauce obtained and put them to marinate in the refrigerator for 12 hours. Finally, drain the steaks from the marinade and roast them in a pan over high heat for 2 minutes per side, then bake them at 220 ° C for about 10 minutes.
For the beetroot mayonnaise: cut the beetroot into pieces and blend with 1 tablespoon of vinegar, a pinch of salt and a pinch of pepper; add the whole egg and blend again, then pour 100 g of seed oil and continue to whisk until you get a creamy consistency. Serve the steaks with beetroot mayonnaise, thyme leaves and salt flakes.

Duck Fat Steak Fries – There’s a New Fat in Town

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or “steak fries” as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better.


Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.

Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.

By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!


Ingredients for 4 portions:
2 large russet potatoes
2-3 tablespoons duck fat
salt and pepper to taste
pinch of cayenne
1 tbsp minced fresh thyme leaves
– 325 F. for 40 minutes
– 450 F. for about 20 minutes or until done

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The Shooter’s Sandwich – Tally Ho Indeed

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?


Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).

I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.

So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!


Ingredients for 8 Portions:
(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)

For the mustard sauce:
3 tbsp Dijon mustard
1 tbsp extra hot horseradish
1 tbsp mayo

For the mushrooms:
1 tbsp olive oil
1 tbsp butter, divided
1 1/2 pound button mushrooms
salt and pepper to taste
cayenne to taste
1/2 cup minced shallots
2 tbsp brandy or sherry

The rest:
2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.
salt and pepper to taste
3-4 oz fine pate, optional
1 round loaf of crusty bread

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