Author: Athena Hsu

Categories
Ground Beef

Beef Wellington Wreath


Prep 10 min • Cook 45 minutes • Serves 3-4

INGREDIENTS

2 Puff Pastry Sheets, thawed

1 package of New Zealand Springvale Beef ground beef.

5 slices Prosciutto about 2.5 ounces

5 ounces Sliced Mushrooms baby bella or white button mushrooms

½ cup Diced Yellow Onion

2 tablespoons Dijon Mustard

½ teaspoon Dried Thyme or 1 ½ teaspoons of fresh thyme

Salt to taste

Black Pepper to taste

1 Large Egg

1 tablespoon Water

METHOD

  1. In a food processor, pulse mushrooms and onions into fine pieces (duxelles), or finely dice by hand.
  2. In a skillet over medium-high heat, ground beef, mushrooms, onions, and thyme. Season with salt and pepper. Brown for 3-4 minutes, drain grease, then stir in Dijon mustard.
  3. Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone baking mat.
  4. Roll out both puff pastry sheets and press the seams of the two sheets together to form one long sheet. You can place the parchment paper underneath the puff pastry now or you can wait until it’s in a circle, whichever is easier for transferring for you.
  5. On one side of the sheet, layer prosciutto, then the ground beef mixture. Roll into a log. Slice every 1.5″ about ⅔ through, then curve into a circle and seal ends. Twist each cut piece so that the inside filling is facing up. Place it on parchment paper and place it onto a baking sheet if you have not already done so.
  6. Brush with egg wash (1 large egg + 1 tablespoon water). Bake for 30 minutes.
Categories
Steak

ONION PEPPERCORN RIBEYE


Prep 45 min • Cook 25 minutes • Serves 2

INGREDIENTS

New Zealand Springvale Beef Ribeye
Rainbow Peppercorns
1 Yellow Onion
4 oz Organic Coconut Cream
2 Minced Garlic Cloves
Fresh Flat-leaf Parsley for Garnish
Dried Rosemary & Thyme
Tablespoon of Liquid Smoke or Worcestershire Sauce
1 Tablespoon Acid of choice (ACV, balsamic, red wine vinegar, etc)
2 Tablespoons Tamari
Grapeseed & Olive Oil

METHOD

  1. Prepare your onion-peppercorn sauce. This can be done on the grill or in the kitchen. A food processor or high-powered blender is needed. For maximum flavor, cut your onion in half lengthwise, then cut half moons against the grain. Use half of the onion for a sauté in a pan.
  2. In a medium saucepan, set to medium heat and add roughly a tablespoon of olive oil, then add in your onions with the goal of a moderate caramelization. If your pan is popping or splattering, it’s too hot. Using a silicon spoon, consistently move around the onions ensuring they don’t burn, add a dash of more oil if needed. Cook until golden brown for roughly 15 to 20 minutes. If your onions are threatened to burn, deglaze the pan by adding a touch of water and be prepared for lots of steam and sizzle.
  3. Let cool then transfer into your blender, along with your coconut cream and garlic. Set on chop mode first to grind down the onions, then puree mode to break it smooth it out. Add more cream as needed for desired consistency. Set aside.
  4. Prep your meat. Marinate in a bag or cover a pan and bring meat to room temperature for roughly 30 minutes. Create a basic marinade of liquid smoke or Worcestershire sauce, the acid, tamari, grapeseed oil, and a dash of dried rosemary & thyme.
  5. Prepare your heating elements. Using a grill or live fire, pre-heat your elements to roughly 450°F, with a two-zone grilling for direct and indirect heat.
  6. Using long tongs, carefully place your meat over direct heat to get a good sear. Watch for flare-ups that the liquid will cause. Let sear on each side for 2 to 3 minutes, go longer if your steak is thick. Higher your grates or move to the middle of both heat zones, rotating meat for an even cook every few minutes, and let cook until it reaches 125°F for a medium rare doneness. For a slow cook, move over to indirect heat entirely for the remainder once seared. Pull off heat and let rest, covered, for roughly 10 minutes.
  7. Plate & Serve! Slice open your meat, and pour the peppercorn cream on top. Serve with a fresh spicy greens salad. Enjoy!
Recipe credits: Chef Sami Marquez 

www.vinotrece.com

www.instagram.com/sami.vinotrece