Full Product Manual

Bistro Beef & Mushrooms
Serves: 4
4 beef sirloin steaks, cut ½-inch thick
1 tablespoon Dijon mustard or coarse
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 sauté pan or grill pan, sear
steak on both sides for 3-4 minutes
on Max/Sear for medium-rare.
3. In medium saucepan, heat red
wine and Worcestershire on
Medium (275°F) heat for 3 minutes
or until au sec.
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.
Hometown Chili
Serves: 6-8
2 pounds ground beef
1 cup chopped yellow onion
1 cup chopped celery
2 tablespoons chopped garlic
2 cans light red kidney beans
4 (15-ounce) whole tomatoes
3 tablespoons chili seasoning
2 cups cold water
3 tablespoons fresh parsley, minced
½ teaspoon black pepper
½ teaspoon salt
1 cup grated cheese (optional)
½ cup chopped green onions (optional)
1 cup crackers (optional)
Directions:
1. In large stock pot, cook ground beef
and 1 tablespoon chili seasoning on
Medium High (375°F).
2. Drain any fat and add the meat back
to large stock pot
3. Add onions, celery, and garlic. Sauté
with ground beef for about 2 minutes
until onions are translucent, stirring
every 30 seconds.
4. Add kidney beans, tomatoes,
remaining chili seasoning, water,
parsley, salt and pepper.
5. Turn PIC to High (425°F) and bring
to boil.
6. Turn PIC down to
Medium-Low (175°F) and let
simmer for 45 minutes.
7. Serve with cheese, chopped onions,
and crackers.
Tip: If you don’t have fresh parsley,
substitute 1 tablespoon dry parsley.
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Beef