Filet Of Beef With Marinara Crust And Slow-roasted Black Garlic Steelhead Trout
From twill10 8 years agoIngredients
- Filet of beef with Marinara Crust and Slow-Roasted Black Garlic Steelhead Trout shopping list
- Filet of beef with Marinara Crust and Slow-Roasted Black Garlic Steelhead Trout shopping list
- Spaghetti Squash, Fried capers, Sweet Potatoes shopping list
- (recipe serves 1) shopping list
- Ingredients: shopping list
- – 4 oz steelhead trout shopping list
- – 4 oz beef tenderloin seared shopping list
- – 1 baked sweet potato cut into ring shopping list
- – 2 oz spaghetti squash based and seasoned with honey and herbs shopping list
- – 6 heirloom cherry tomatoes sliced in half shopping list
- – 1 oz friend capers shopping list
- – 1lb black garlic (see recipe) shopping list
- – 2 oz red wine sauce shopping list
- – 2 oz marinara crust (see recipe) shopping list
- – 2 oz French green beans shopping list
- – Salt & pepper to taste shopping list
- – 2 oz EVOO shopping list
- – 3 oz butter shopping list
- – 2 oz white wine shopping list
- Black Garlic shopping list
- – 5lb peeled California Garlic shopping list
- – 1 cup of water shopping list
- Procedure: shopping list
- Place peeled Garlic with water in an airtight container in a 185 degree warmer/oven for 25 days until black. Puree with a little juice of the garlic until smooth. shopping list
- Marinara Crust shopping list
- – 1 cup of fine panko shopping list
- – 1 cup of marinara sauce for pasta shopping list
- – 1/2 lb unsalted butter shopping list
- – Salt & pepper to taste shopping list
- – 1 oz basil shopping list
- – 4 egg yolks shopping list
- Procedure: shopping list
- Whip the butter until soft, add in the marinara, then panko, then basil and then egg yolks and salt and pepper to taste. Spoon and smooth crust onto beef. shopping list
How to make it
- Procedure:
- Cook the filet of beef in a hot pan using 1oz of EVOO and basting with butter until required temperature. Let rest, put on crust keep in a pan place steelhead trout on a tray rubbed with butter and white wine. Cover with plastic and place in an oven at 250 degrees for 25 minutes. Warm the cooked squash up, season; make a salad with the cherry tomatoes and olive oil. Warm the sweet potato ring up brush with butter. Place the beef under the broiler to toast the crust cook the green beans in a touch of water, spoon of butter and salt and pepper. Reduce down until glaze takes the shin off the trout and brush with black garlic puree. Spoon a little red wine sauce on top and garnish with fried capers
- If you’re looking for an easy steelhead trout recipe, simply rub the fish with a mixture of brown sugar and spices like salt, pepper, paprika, and garlic powder and then cook it on the grill for up to 15 minutes, depending on the thickness of the fish.
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