eeks.
Dry out the beef chunks by salting and peppering
In a small saute pan heat the butter to medium-high.
Add the garlic and onion and saute until onion is clear. Reduce heat if garlic and onions begin to brown.
Add the Madeira wine and deglaze the pan. Lower to simmer and let the wine reduce by half.
Add the beef stock and reduce by half.
Just before serving, increase heat to medium-high and add the Gorgonzola. Whisk until smooth. Serve on top of filet.
For the beef stock, place all ingredients into a large stock pot and add 3
nce during baking.
Bake for about 25 minutes on each
b>for 3-4 mins, turning occasionally. Deglaze the pan with the beef stock
emaining olive oil and sear Beef Brisket on both sides. Add
at. Cook shallots, stirring, for 5 mins, until softened and
arge Zip-loc bag. Add beef and shake to coat. Heat
no salt in this recipe, other than that used in
Chop the beef shank into large chunks, keeping
FOR SAUCE:
Brown beef bones, shallots, garlic and carrots
b>for 5 mins, until tender and lightly browned. Add ground beef
ven over high heat. Cook beef until browned all over. Transfer
until fragrant. Add ground beef and cook for 5 mins, stirring to
he beef stock. Cover with aluminum foil and roast for 1 hour for medium
very sharp knife slice beef very thinly diagonally to make
arrot and onion and cook for 3-4 mins to soften
autee over medium-high heat for 5-7 minutes until golden
nch deep - place your beef bones - bake for 3 hrs at 425
he beef stock with the carrot, thyme and bay leaf. Pat the beef