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Pasta & Beef Tenderloin

July 24, 2018 Steven Horn

CHILDREN’S RECIPE: Curry Pea Pasta
Ingredients:

4 oz Angel Hair Pasta
4 oz Curry Pea Velouté, from family recipe
2 oz Butter
2 oz Parmigiana Cheese, grated
Cilantro to garnish
Parsley to garnish

Method of Preparation:
Cook the pasta until al dente. Heat up the pan from the tenderloin, when it is hot, remove from stove and pour in remaining Curry Pea Velouté. Pan will sizzle, add pasta and butter and put back on stove to cook. Top with cheese and herbs.


FAMILY RECIPE: Seared Tenderloin of Beef with Curry Pea Velouté
Ingredients:

1 cup Onion, minced
1 tsp Ginger, minced
2 Scallions, chopped
1 tsp Red Curry Paste
3 tbsp Curry Powder
1 cup Coconut Milk
3 cups Peas
¼ cup Cilantro
¼ cup Parsley
4 oz Soybean Oil
2 Beef Tenderloins, 4-5oz each
4 oz Pea Tops


Curry Pea Velouté:
In a 6-quart pot, cook the onion, ginger and scallions. Then add the red curry paste, curry powder, coconut milk and peas. Add water from peas as vegetable stock. Simmer for 10 minutes add the cilantro and parsley then blend to a purée.

Beef Tenderloin:
Sear the tenderloin in a pan for 4-5 minutes until medium rare. Add peas to the Curry Pea Velouté, slice the beef and spoon sauce over the beef. Garnish with pea tops.

In Peas, Bean + Peas Tags Peas, Beans + Peas, pasta, cooking for baby and me, chef patrick feury, peas, curry, pasta substitute, angel hair, family recipes, children's recipe, cilantro, volute, seared tenderloin, beef, beef tenderloin, family meal
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Oatmeal Pilaf & Short Ribs

July 24, 2018 Steven Horn

CHILDREN'S RECIPE: Kid-Friendly Oatmeal Pilaf
Ingredients: 
2½ cups Steel Cut Oats

Method of Preparation:
To make quick Steel Cut Oatmeal, add boiling water to a bowl of steel cut oats, seal for a few hours.


Oatmeal Pilaf:
Ingredients:
1 tbsp Butter
½ small Onion, chopped
½ cup Broccoli, chopped
Salt, Pepper to taste
1 Carrot, julienned
½ cup Sweet Peas, frozen
2 cups Chicken Stock
1 cup Water
1 cup Steel Cut Oatmeal
2 tsp Parmesan Cheese, grated


Method of Preparation:
In 3-quart saucepan, heat butter over medium heat. Add onions, cook until softened. Add broccoli, salt, pepper, carrot, peas, stock and water; heat to boiling. Gradually stir in oatmeal. Reduce heat and simmer. Remove pilaf from heat. Stir in Parmesan and a bit more butter, season to taste.


FAMILY RECIPE: Oatmeal Risotto with Beef Short Rib
Ingredients:

4 tbsp Butter  
½ small Onion, chopped   
Kosher Salt, Cracked Black Pepper to taste  
1½ cup Steel Cut Oatmeal
2 cups Chicken Stock
¼ cup Basil Leaves, torn
½ cup Parmigiano-Reggiano Cheese, grated
2 tbsp of Truffle Oil
4 cuts Braised Beef Short Ribs, 5 oz each

 
Method of Preparation:
Heat 2 tbsp butter in a pot over medium-high heat. Add the onions and salt, sauté until soft. Add oatmeal and chicken stock. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water if needed. Add basil, cheese, truffle oil and stir. Season with to taste. Reheat braised short rib in pan with 2 tbsp butter. Plate over risotto.

 

In Oatmeal Tags Oatmeal, oatmeal, pilaf, short ribs, family cooking, family recipes, family meal, chef anthony bonett, kid friendly, healthy treats, broccoli, risotto, beef, truffle oil
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100 S Broad Street, Suite 2121 Philadelphia, PA 19110

215.735.1122 | info@hype413.net