NuWave PIC2 - Tips for Beef

24 • NuWave
™
PIC2 Complete Cookbook
• 25
• Internal meat temperature*
according to taste preferences:
Rare: 135°F-140°F
Medium-rare: 140°F-150°F
Medium: 150°F-160°F
Well-done: 160°F-170°F
• Meat should be thawed in the
refrigerator.
• Cut meat across the grain. If you’re
not sure how to do this, consult
your butcher.
• Inexpensive cuts of meat may be
marinated to promote tenderness.
Beef
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
• 1 pound of raw ground beef equals
2 cups of cooked meat.
* A meat thermometer is essential for
checking internal temperature.
Tips for Beef
Bistro Beef & Mushrooms
Serves: 4
4 beef sirloin steaks, cut ½-inch thick
1 tablespoon Dijon mustard or course
grain brown mustard
¼ cup dry red wine or Sherry
1 tablespoon Worcestershire sauce
½ cup beef broth
2 tablespoons butter
2 tablespoon all-purpose our
2 (4-ounce) packages sliced button,
Shiitake or Portobello mushrooms
2 teaspoons fresh thyme
½ teaspoons salt
½ teaspoon pepper
Directions:
1. Trim fat from steaks. Spread mustard
evenly over both sides.
2. In large skillet or grill pan, sear steak
on both sides for 3-4 minutes on
Max/Sear for Medium-rare.
3. In 2-quart sauce pan, heat red wine
and Worcestershire on Medium
(275°F) heat for 3 minutes or until
au sec (see tip).
4. Add broth and butter to sauce.
5. Once butter has melted, in small
increments, pour in our and stir with
silicone spatula until sauce thickens.
6. Cook for 1 minute or until our taste
has been removed.
7. Add mushrooms, thyme, salt and
pepper and cook for 2 minutes to
incorporate avors.
8. Slice beef in ½-inch slices on bias
and add to mushroom sauce
9. Simmer for 5 minutes.
10. Serve with egg noodles or rice.
Tip: Au sec is a French culinary term
meaning nearly dry. The liquid has
been reduced until nearly gone.
You may cut temperature down
to Medium-Low (175°F) heat to
sLow down the speed of the liquid
reducing.
Grilled Sirloin with
Mushrooms & Red Peppers
Serves: 4
4 (6 – 7-ounce) sirloin steaks
1 tablespoon olive oil
1 Medium red bell pepper, cut
into strips
6 ounces sliced button mushrooms
1 small onion, thinly sliced
½ teaspoon salt
½ teaspoon pepper
Directions:
1. Add olive oil to Cast Iron Grill and
heat on Max/Sear for 20 seconds or
until it smokes.
2. Brush vegetables with olive oil and
place on grill.
3. Grill vegetables for 2-3 minutes,
moving them to grill edge to keep
warm.
4. Season steak with black pepper and
add to grill.
5. Sear on each side for 4-5 minutes
for Medium-rare, 6-7 minutes for
Medium or 8-10 minutes for well-
done.
6. Serve steaks over grilled vegetables.
Tip: Create crosshatch marks by
rotating steaks 90° halfway
through cooking process on
each side.
• 25
Beef