Bacon-Wrapped Filet

A classic cut of beef wrapped in smoky bacon.
Directions for: Bacon-Wrapped Filet

Ingredients

Kosher salt and freshly ground black pepper

1 beef filet steak, 8 to 10 oz, 2" thick

1 piece thin bacon

1 Tbsp butter, more if needed

1 Tbsp olive oil

Directions

1. Preheat the oven to 450F.

2. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

3. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. when melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

4. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

See more: Bacon, Beef, Dinner, Main

Straight to the LHSC Burger

This ultimate burger doesn't reference the London Health Science Centre for nothing, with beef, bacon, tempura and egg you'll want to limit this indulgence.

Recipe courtesy of Brian Magee of Relish.
Directions for: Straight to the LHSC Burger

Ingredients

2 lb(s) lean ground beef

1 cup BBQ sauce. (Store-bought or your own recipe)

cup bread crumbs

6 Tbsp chopped fresh garlic

cup mustard

Salt and pepper

6 spices (Relishs secret famous spice mix contains 6 spices. Use your favourites: Cajun spice etc.)

2 Tbsp ground coffee

Tempura batter (Can be purchased at any grocery store)

Strips of bacon (6 pieces per burger. Multiply to correspond with yield.)

1 piece peameal bacon (1 piece per burger. Multiply to correspond with yield.)

Egg (1 egg per burger. Multiply to correspond with yield.)

Directions

1. Combine all ingredients in a bowl and mix. (Its best to use a table top mixer to ensure consistency.)

2. Form ten 10 ounce patties approximately 1.5-inches thick.

3. Cook on a flat surface such as a griddle or cast iron pan. Sear both sides on high then reduce heat and slow cook for the remainder (approximately 8 minutes).

4. Fry peameal and strip bacon.

5. Let patty cool.

6. Place cooled patty in Tempura batter and fry for approximately 4-5 minutes.

7. Fry 1 egg sunny-side up.

8. Stack all the above on your favourite bun.

9. Suggested Toppings

See more: Lunch, Main, Dinner, Beef, Father's Day, Summer

Smoked Beef Brisket

A scrumptiously tender beef dish that's full of smoky flavour.
Directions for: Smoked Beef Brisket

Ingredients

Smoked Beef Brisket

1 full 6 lbs. brisket with fat cap

12 cup Pecan wood chips

Water for soaking

12 - 15 crusty rolls with assorted mustards

Rub

cup Ancho chili powder (or your favourite chili powder)

2 Tbsp sweet paprika

1 Tbsp ground cumin

1 Tbsp dry mustard

1 Tbsp coarse salt

tsp ground cayenne pepper

Mop and Sauce

1 cup beef stock

cup ketchup

Juice of 1 fresh lemon

tsp chili powder

tsp garlic powder

tsp onion powder

1 tsp celery salt

Directions

Smoked Beef Brisket Rub Mop and Sauce

1. in a small bowl, mix together spices for the rub until evenly combined. Rub spice mixture all over the brisket using slight pressure in order to tear little pockets of flavour in the meat.

2. Place rubbed brisket in a sealable baggie or on a tray and marinate overnight in the refrigerator.

3. the following day, allow 8 cups (2 litres) of woodchips to soak in cool water for 1 hour. Set aside remaining dry woodchips for later.

4. Prepare the mop by combining all (mop) ingredients in a saucepan set over medium low heat and cook for 20 minutes. Remove mop from heat and cool.

5. Strain the wood chips. Place 2 cups of wet wood chips on a large sheet of aluminum foil mix in 1 cup of dry chips. Mix wet and dry woodchips until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat steps to make another 3 pouches (4 pouches in total).

6. Prepare barbeque for indirect cooking and smoking 220F (104C). Leave 2 burners off and one burner on. Place a drip pan on the side with heat turned off. Place the smoke pouch directly over the heat source.

7. Oil grill to prevent sticking. Place the brisket over the drip pan and smoke for 6 hours, replacing the smoke pouch when smoke dissipates.

8. after 3 hours of cooking, start mopping the brisket frequently--every hour and whenever the smoke pouch needs to be changed. the brisket will be done in approximately 5-6 hours or when the meat is tender.

9. Remove from brisket from the grill, cover with foil and let meat rest for 30 minutes before carving and serving. the meat should be almost falling apart; however, carve against the grain. Serve brisket on crusty bread with mustard.

See more: Grill, North American, Main, Beef, Dinner, BBQ

Lean Shepherds Pie with Multigrain Buns

Directions for: Lean Shepherds Pie with Multigrain Buns

Ingredients

900 g ground beef (90% lean)

7/10 cup ketchup (2/3 cup)

2 tsp Worchestershire sauce

1 tsp Mrs. Dash Original Seasoning

3 cup boiling water (to allow for boiling down)

1 cup frozen peaches and cream corn

1 398 mL can cream style corn

2 cup instant mashed potato flakes(or your own mashed potatoes)

1% milk and butter as needed

8 1 multigrain buns

Directions

1. Preheat oven to 375F.

2. Brown meat in large nonstick frying pan or wok at medium-high heat until meat is no longer red.

3. Add ketchup, Worcestershire sauce and spice to cooked meat. Stir well.

4. Boil water in kettle to use later for instant mashed potatoes.

5. Pour meat mixture into a large oven-safe pan or casserole.

6. Rinse frozen corn in colander and spread evenly over meat mixture.

7. Spread creamed corn over the frozen corn.

8. Prepare mashed potatoes according to instructions. Top casserole with mashed potatoes. (If you have never used instant potatoes before and they dont look smooth, keep stirring until they are perfect).

9. Bake uncovered in oven for 40 minutes. Broil for a few minutes to crunch up the top.

10. Take Shepherds pie out, turn oven off and toss the buns in.

11. Let Shepherds pie stand for about 5 minutes.

See more: Potatoes, Bake, Beef, Main, Rice/Grain, Dinner, Saute, Vegetables, European

One-Pot Bucatini Bolognese

Not only is this a one-pot wonder, but it also shaves a significant amount of time off of making a traditional Bolognese (which is a slow-braised tomato sauce with meat).
Directions for: One-Pot Bucatini Bolognese

Ingredients

2 Tbsp extra-virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, chopped

3 sprigs fresh thyme

2 medium carrots, finely chopped

2 stalks celery, finely chopped

Kosher salt

2 Tbsp tomato paste

1 lb(s) ground beef chuck (80- to 85- percent lean)

Freshly ground black pepper

1 28-oz can diced tomatoes

12 oz bucatini, broken in half (see Cook's Note)

cup grated Parmesan, plus additional for serving

cup chopped fresh parsley, plus additional for serving

Directions

1. Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes.

2. Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan.

Tips and Substitutions

Cook's Note:

The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2016 Television Food Network, G.P. all rights reserved.

See more: Beef, Dinner, Italian, Pasta, Tomatoes

Brisket Pizza

Two favourite delicious comfort foods combine to create a sensational meal. Serve with sour cream or guacamole.
Directions for: Brisket Pizza

Ingredients

Olive oil, for drizzling and sauting

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

Basic Pizza Crust, recipe follows

1 cup jarred tomatillo salsa, plus more for serving

12 oz fresh mozzarella, thinly sliced

3 - 4 lb(s) shredded Braised Beef Brisket, recipe follows, warmed

3 green onions, sliced

Sour cream, for serving, optional

Guacamole, for serving, optional

Basic Pizza Crust

1 tsp active dry yeast, scant

2 cups all-purpose flour

tsp kosher salt

3 Tbsp olive oil, plus more for coating bowl

Braised Beef Brisket

2 cans beef consomme

1 cups soy sauce

cup fresh lemon juice

2 Tbsp liquid smoke

5 cloves garlic, chopped

10 pounds beef brisket

Directions

1. Preheat the oven to 400F. Drizzle a baking sheet with olive oil.

2. in a medium skillet, heat a little olive oil over medium heat. Add the onions and saut until golden, 5 to 7 minutes. Transfer to a plate. Add a little more olive oil and the bell peppers. Saut until golden, 5 to 7 minutes. Transfer to the plate with the onions and set aside.

3. Roll out the Basic Pizza Crust into a rectangle as thin as it will go. Transfer the dough to the baking sheet. Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, and then add the onions and bell peppers.

4. Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Lay the warm Braised Beef Brisket over the top. be sure to get plenty of the juices on there! It'll make the pizza extra delicious.

5. Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!

Basic Pizza Crust

1. Sprinkle the yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.

2. in a mixer with a paddle attachment, combine the flour and salt. with the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball.

3. Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It's best to make the dough at least 24 hours in advance.

Braised Beef Brisket

1. Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.

2. when ready to cook, preheat the oven to 300F.

3. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.

4. you may store the pan in the fridge for up to 2 days, or freeze for use at a later date. if fat collects and hardens at the top, remove and discard.Yield: 12 servings.

See more: Beef, Dinner, Braise, Comfort Food, Main, Party Favourites

Bacon Bad

A monster burger for your monster appetite! Ground beef patties stuffed with a Cheddar Bacon Stuffing and served with all the trimmings.
Directions for: Bacon Bad

Ingredients

Maple Bourbon Bacon Jam

1 lb(s) uncooked bacon, chopped

4 large whit onions, chopped

3 cloves garlic, chopped (1 Tbsp)

cup champagne vinegar

cup brown sugar

cup pure maple syrup

cup brewed coffee

1 chipotle pepper, finely chopped

cup bourbon

Cheddar and Bacon Stuffing

lb(s) sharp Cheddar, grated

Assembly

2.2 lb(s) ground beef

5 burger buns

5 slices Cheddar cheese

20 strips uncooked bacon, chopped

Iceberg lettuce

Sliced tomato

Sliced red onion

mayonnaise

Directions

Maple Bourbon Bacon Jam

1. in a medium pot with a splash of water, cook bacon over medium heat for 8 to 10 minutes, or until crispy.

2. Remove bacon from the pot and pour off bacon fat until 1 cup of bacon fat remains.

3. Add onions and garlic to the pot with the bacon fat; stir and cook over medium heat for 6 to 8 minutes, until onions are soft.

4. Stir vinegar into the pot, scraping cooked-on bits of bacon off the bottom.

5. Continue cooking and stirring over medium heat for 8 to 12 minutes, until liquid volume reduces by about eighty percent.

6. Add the sugar, maple syrup, coffee, chipotle pepper, and half of the bourbon.

7. Reduce heat to low and simmer for 5 to 10 minutes, until mixture thickens to a syrup consistency.

8. Add remaining bourbon and stir in 2/3 of the bacon, to finish; reserve the remaining bacon for the Bacon and Cheddar Filling.

9. Remove jam from heat and refrigerate in a bowl or jar until assembly.

Cheddar and Bacon Stuffing

1. Combine Cheddar and reserved bacon to make the filling; set mixture aside until assembly.

Assembly

1. Preheat grill.

2. Divide ground beef into 10 (3.5-ounce) balls. Place each ball between two (4x4-inch) pieces of wax paper.

3. Using the bottom of a plate, press patties until ground beef reaches the edges of the paper.

4. Remove one side of the wax paper from two patties; top one patty with Cheddar and Bacon stuffing.

5. Flip the second patty onto the first so that the wax paper is on the outside each patty.

6. Press patties together and pinch around the edges to seal; repeat with remaining burger patties to form 5 stuffed burgers.

7. Remove wax paper and cook burgers on the grill for 5 to 7 minutes per side, until burgers reach an internal temperature of at least 160F and juices run clear.

8. Toast burger buns on the grill while burgers cook.

9. in a medium pan, cook bacon for 8 to 10 minutes, until crisp.

10. Top burger patties with Cheddar cheese and four strips of crispy bacon. Spread Maple Bourbon Bacon Jam onto the bottom halves of the toasted buns; spread mayonnaise onto the top halves.

11. Add lettuce, tomato, and red onion to the top halves of the buns. Place stuffed burgers onto the bottom halves and close burgers to finish.

Tips and Substitutions

Special Equipment: Wax paper, grill

Maple Bourbon Bacon Jam will keep for up to a week if covered and refrigerated.

Source and Credits

Courtesy of Zai Kitagawa of the Cannibal Caf

See more: Bacon, Beef, Cheese, Comfort Food, Tomatoes, Vegetables