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Ozmoo, 3018 E Cannon Drive, Phoenix, AZ (2026)

07/24/2023

Beef rib roast with stuffed Yorkshire puddings and gravy❤️❤️

Ingredients:

2 each large onions, carrots & celery stalks, chopped into large chunks
1/2 bunch thyme
5 garlic bulbs, peeled
3.7kg (6-point) beef rib roast, French trimmed, fat removed
Extra virgin olive oil, to drizzle
2/3 cup (160ml) port
2 cups (500ml) good-quality beef stock

SAUSAGE STUFFING:

100g good-quality beef sausages
2 tsp sage leaves, finely chopped

YORKSHIRE PUDDING (MAKES 12):

1 cup (250ml) milk
4 eggs
1 cup (150g) plain flour
Vegetable oil, to drizzle

Directions:

-Preheat oven to 220°C.

-Scatter chopped vegetables, thyme and garlic evenly over the base of a large flameproof roasting pan and place beef rib roast on top. Drizzle vegetables and beef with oil and season. Roast on the bottom shelf of the oven for 1 hour 15 minutes for medium or until cooked to your liking.

-For the sausage stuffing, place all ingredients in a bowl, season and mix to combine. Divide into 12 portions. Set aside.

-For the Yorkshire puddings, place all ingredients in a blender and whiz until smooth. Transfer to a jug and stand for 10-12 minutes to settle.

-Grease base and sides of a non-stick, 12-hole cupcake pan. Drizzle enough oil into each hole so that you have 2mm in the base, along with a portion of the sausage mixture broken into small pieces. Place tray on the top shelf of the oven for 5-6 minutes until tray and oil are very hot and the sausage mixture is browned.

-Divide batter among cupcake holes. Return to oven and bake for 18-20 minutes or until deep golden, puffed and cooked through. Remove from tray and season with salt, stand on paper towel and season. Keep warm until ready to serve.

-Remove roast from oven. Transfer beef to a platter, cover loosely with foil for 15-20 minutes before serving. Place the roasting pan over medium-low heat. Add the port and reduce by half. Stir in stock and bring to the boil. Transfer to a blender, taking care of the heat, whiz (in batches if necessary) until smooth. Season to taste and keep hot until ready to serve.

-Serve beef on a platter with the stuffed Yorkshire puddings and port gravy on the side.

12/23/2022

Roast Beef Tenderloin with Red Wine Sauce ❤️❤️

-This sear-roasted beef tenderloin with a rich red wine sauce is simple to cook and incredibly elegant, making it ideal for special occasions.

Ingredients:

FOR THE SAUCE:

8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour

FOR THE BEEF:

1 (2 to 3 lb) center-cut beef tenderloin roast
Kosher salt (½ teaspoon per pound of beef)
Freshly ground black pepper (¼ teaspoon per pound of beef)
2 tablespoons vegetable oil
¼ cup beef broth

Directions:

-Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

-While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

-Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

-Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

-Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

-Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

-Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

-Carve the tenderloin into ½-inch-thick slices. Serve the beef, passing the red wine sauce at the table.