For the meat lovers

[dragonzim]

My wife and I stayed in last night with the twins so I wanted to make us a really nice dinner. Picked up a small, 2 bone, Prime Rib roast. Made a paste out of garlic, horseradish, rosemary, thyme, parsley and olive oil and let it sit at room temp for 30 mins.
After that I seared it in a 500 degree oven for 30 minutes and then lowered it to 325 for another hour and a half. Let it sit for 20 mins, carved and enjoyed. Came out amazing. I served it with roasted red potatoes and roasted asparagus.

 

[stdreb27]

yum

 

[al&burke]

Ok now I am hungry - NICE

 

[bang guy]

I made this early last month - fresh venison backstrap. The only part of this meal that didn't come from the back yard was the whole-wheat flower and the Crown Royal.
I seared one side of each backstrap in a really hot iron skillet and made a sandwich of the two backstraps with a sautee of shitake, onion and garlic slivers in the middle. I then tightly wrapped the sandwich in a basic phylo dough made of white whole wheat flour. I lightly fried the whole thing just enough to get a crust and then stuck the pan uncovered in the oven. I deglazed the pan with fermented apple cider for the gravy.

 

[dragonzim]

Quote:
Originally Posted by Bang Guy http:///forum/thread/382821/for-the-meat-lovers#post_3344544
I made this early last month - fresh venison backstrap. The only part of this meal that didn't come from the back yard was the whole-wheat flower and the Crown Royal.
I seared one side of each backstrap in a really hot iron skillet and made a sandwich of the two backstraps with a sautee of shitake, onion and garlic slivers in the middle. I then tightly wrapped the sandwich in a basic phylo dough made of white whole wheat flour. I lightly fried the whole thing just enough to get a crust and then stuck the pan uncovered in the oven. I deglazed the pan with fermented apple cider for the gravy.

That looks awesome!