That is one gorgeous cut of beef!

Ribeye is my favorite and it’s blogger Melody’s fave too!

Here’s her post over at BouchonFor2.com with an amazing ribeye recipe.

Thyme-Infused Red Quinoa with Lemon-Mustard Black Kale with Ribeye

Ingredients

2 cups red quinoa

2 cups vegetable or chicken stock

2 bunches of kale, aprox 1.5 lbs.

1 fennel bulb, white parts only, diced

3-4 garlic cloves, minced

1 lemon, zested and juiced

1/4 cup grainy mustard

1 bunch thyme

Olive Oil, S&P

Preparation

Quinoa: Place in a fine sieve and rinse under cold water until water runs clear. Initial red and foamy water is normal.

Thyme: Tie the sprigs together with twine or spend 10 minutes picking them out like I did.

Stock: Bring to a boil.

Kale: Strip the leaves from the stalk by grabbing the stalk by the bottom and pulling the leaves towards the tip. Chop the leaves into bite-sized pieces.

Directions

In a large pot, sweat the fennel on medium heat with the garlic in some olive oil. When the fennel is tender, add the quinoa and continue to cook for 2 minutes.

Add the hot stock, 2 tsp. of salt, and thyme bundle, cover with a lid, and cook on low heat for 15-20 minutes.

The quinoa is done when all the liquid is absorbed and little white curls are released. When ready, remove the thyme, fluff through with a fork, cover, and keep warm.

In a deep skillet, heat up some olive oil over medium-high heat. Add the kale in by handfuls and welt it down for about 3 minutes. Season with salt and pepper. (Unlike other leafy greens, kale does not release much liquid.)

When the kale is tender, stir in the mustard and lemon zest + juice.

Toss the kale into the warm quinoa.

Serve with beef below.

Serves 4 as main dish.

Ribeye is my favorite cut for steak. A pristine piece is distinctly flavorful, tender yet toothsome, and releases the proper amount of fatty juices with each bite.

To cook the proper steak is to not fear, over- think, or complicate it.

Rub the slab down with some oil and sprinkle generously with sea salt.

Sear both sides quickly in a hot skillet, transfer to a baking pan, and a finish it in hot oven (400 °F) for several minutes.

A rare steak will feel soft and remain slightly indented after a poke, while a medium rare steak will spring back gently.

Use a meat thermometer if you are not confident to test its doneness by touch initially. For a medium rare steak, remove it at 125-130 °F.

Remember that the residual heat will continue to cook it during the resting time.

Cover the meat gently with foil and allow it to rest until the moisture re-absorbs (8-10 minutes).

Slice it thinly against the grain.

Refrain from drooling.

Lay it over the Quinoa and garnish with a sprig of basil.

Serve with a ripe, freshly sliced tomato.

No sauce, no jus, maybe just a dollop of tangy horseradish mustard.

Large, crunchy flakes of Black Lava Salt can’t hurt though!

Recipe and photos courtesy of BouchonFor2.com.

Doesn’t that look absolutely mouth-wateringly delicious?

This beef tenderloin with black peppercorn and mushroom sauce is a specialty at Lavendou in Dallas. Oh yum!

But — here’s the great thing — we have the recipe right here so you (and I) can make this at home!

You’ll need beef tenderloin for this recipe, and I like to use tenderloin tips — you can get them from my favorite place here.

Lavendou Recipe?Tournedos Felix Faure?Beef Tenderloin with Black Peppercorn and Mushroom Sauce

Recipe to Serve 4

The Ingredients

4- 8 oz Beef Tenderloin

2 Teaspoons of Salt

4 Teaspoons of coarse Black Peppercorns

2 Cups of  Diced  Mushroom

1 Tablespoon of Olive Oil

¼  Cup Butter

½ Cup of Cognac

½ Cup of Veal Stock

¾ Cup of Heavy cream

The Method Season both sides of each tenderloin with salt and pat them in the black peppercorns. Heat oil and butter in a large heavy skillet over high heat, and then sauté the tenderloins, 2 at the time, for 3-4 minutes on each side. Transfer the tenderloins to a heatproof dish and keep them warm in a 175 degree F oven.?In the skillet, add the mushroom, sauté for 2 minutes, until cooked. Add the tenderloin to the skillet and carefully add the cognac and flame it. Add the veal stock, then a minute after, the cream, bring to a boil for 2-3 minutes until the sauce thickens. ?Serve the tenderloin coated with the sauce with some Pommes Frites!

Photo and recipe courtesy of SavorDallas.com.

Happy New Year, everyone!!!

And to welcome 2010, it only seems appropriate to cook some fantabulous steaks, right?

If you’re going to do it, why not just go for it and spring for the most tender cut — the amazing filet mignon?

Here, Derrick Riches gives us his incredible recipe for herb-crusted filets. Enjoy!

Herb-Crusted Filet Mignon

What can be better than filet mignon? It’s delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead. If you are going to do so, double the amount that the recipe requires.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

4 filet mignon, about 1 1/2 inches thick

4 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon marjoram

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation:

Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds. Remove and allow to cool. Add herbs and stir. Place filet mignon into a shallow glass dish. Pour herb mixture over and turn steaks to coat. Cover and let marinate for 1-4 hours in refrigerator. Preheat grill for high heat. Remove steaks, remove excess oil, and season with salt and pepper. Place on grill and cook for 5-6 minutes per side. Remove from heat and serve.

Recipe courtesy of About.com.

Photo courtesy of KansasCitySteaks.com.