Meat recipes
Meat Recipes Using Beef, Pork, Lamb, and Rabbit
Beef Wellington
Center cut fillet coated with Dijon mustard, and wrapped with Duxelles, prosciutto, and buttery and flaky puff pastry. Takes some practice but always tastes perfect.
Roasted Rack of Lamb
Fresh herb, garlic, and Dijon mustard crusted and roasted rack of lamb. Served with a sweet and savory fig reduction and watch your guests clean the bone.
Corned Beef
Corn your own beef in a saltpeter and aromatic brine then slow cooked until tender. Braised cabbage, and roasted potatoes, carrots, and parsnips.
Grilled Beef Ribs
Center cut beef ribs, seasoned with peppers, garlic, mustard, and cumin. Grilled and then slow cooked over indirect heat. Fall of the bone and juicy!
Grilled Blackened Tri-Tip
Also known as the bottom sirloin, Tri-Tip is one of the more flavorful and unheralded cuts of beef. Cajun seasoned and grilled over high heat to blacken.
Roasted Shell Roast
A striploin roast that is cut in half vertically then each half is tied and looks like a tenderloin roast with a thin layer of fat. If you know, you know.
Grilled Flat Iron Steak
Flat iron steak marinated with lemon, garlic, cumin, and oregano. Grilled to your favorite temperature and then sliced thin across the grain. Tender and outstanding.
Bone-In Prime Rib
Roasted at a low temperature to create the perfect cook from center to edge then quickly broiled to add the perfect crust and texture. A true holiday classic.
Tournedos Au Poivre
Fillet mignon crusted with peppercorns and seared very well and topped with a shitake, cognac, and herb cream sauce. Too delicious not to try.
Smoked Pork Shoulder
After brining and rubbed with seasoning this pork shoulder is smoked over low temperature with charcoal and cherry wood. Pulled pork at its best.
Braised Lamb Shanks
Seared, and stewed with carrots, onion, garlic, and tomato in an herby sherry and beef stock. 11/10, the best recipe on this website.
Roasted Leg of Lamb
Crusted with mustard, seasonings, and fresh herbs then roasted over vegetables and stock until medium rare. Tender, flavorful, moist, and timeless.