Wednesday, August 25, 2010

Roast Beef, Green Cabbage with Leek, Mushroom and Goat Cheese Crostini

Roast beef cooked medium rare has got to be on your menu very soon!  Oh my goodness was this delicious!  Extremely simple too.  I served it with Green Cabbage with Leek and some crostini.  I got these recipes from my favorite Martha Stewart Dinner at Home cookbook.  I am NEVER disappointed with these recipes.  

Start by seasoning your tied beef generously with salt and pepper.  Then sear it on all sides in an oven safe pan.  I used a stainless steel pan for this.

Peel and cut six small onions in half.

Once the meat is seared on all sides, add the onions cut side down to the pan.  Put into a preheated 375 degree oven for 35-40 minutes, or until an instant read thermometer reads 140 degrees.

Meanwhile, add 3 cups of chicken broth, 10 peppercorns, and one bay leaf to a large pot and bring to a boil.  Cut a head of green cabbage into eight pieces.  Cut up one small leak.  Add these to the boiling broth, reduce heat and simmer for 15 minutes.

For the crostini cut up a baguette and brush both sides with olive oil.  Bake for 10 minutes at 350 degrees.

Slice one shallot and saute in olive oil for about 5 minutes.

Slice fresh mushrooms to add to the shallots.  I use an egg slicer for this.  It makes it very quick and easy, and the pieces are all uniform so they will cook evenly.

Here is what it looks like sliced with the egg slicer.

Add the mushrooms to the shallot.  Saute, then add salt and pepper.

Chop fresh chives to put on top.

Mushroom are ready. 

Spread the tops of crostini with goat cheese, add the mushroom mixture, then top with chives.  YUM!  These are so good!

Recipe Info:

No comments:

Post a Comment