The Sexy Forever Recipe Bible (99 page)

TO FINISH

2 cups port wine

2 tablespoons (¼ stick) unsalted butter

For the meat:
Combine all the ingredients except the beef in a glass or other nonreactive bowl. Add the steaks and marinate 6 to 24 hours, turning the steaks after half the time has passed.

For the mushrooms and onions
: Heat a large skillet over medium heat. Add 3 tablespoons of olive oil. Add the onions and sauté until they become golden brown and begin to caramelize, about 10 minutes. Add the mushrooms. Continue stirring and add the remaining 3 tablespoons oil and the thyme. As they cook, the mushrooms will release all of their liquid. Continue cooking them down until the liquid has cooked off, approximately 15 minutes. At this point they will begin to get brown and crusty on the edges.

Turn the heat up to high and add the port and the stock. Stir the mushrooms and wine, scraping the bottom of the pan to release the flavor. Add salt and pepper to taste. Continue to cook over high heat until the liquid is reduced by half. Turn off the heat and add the butter. Stir to combine.

To finish:
Let the steaks sit out at room temperature for 15 minutes before cooking. Heat a large skillet over medium-high heat. Remove the steaks from the marinade and place as many as will fit flat in the pan. Cook for 2 minutes on each side. Remove and set aside in a warm place until all the steaks are cooked.

Place the pan over high heat and add the 2 cups port. Scrape the browned bits off the bottom of the pan to release the flavor. When the sauce has reduced by half, turn off the heat and add the butter, 1 tablespoon at a time, swirling until combined.

Serve each steak topped with a pile of mushrooms and the port sauce.

SERVES 4

rosemary london broil

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 teaspoon black peppercorns

2 garlic cloves, pressed

2 tablespoons chopped fresh rosemary

1 tablespoon grated lemon zest

2 tablespoons olive oil

1 cup dry red wine (omit for Detox)

One 2-pound London broil

2 tablespoons (¼ stick) unsalted butter

Crack the peppercorns on a cutting board with a heavy pan.

Place the garlic and rosemary in a large glass or other nonreactive bowl. With a large spoon, mash or press the garlic and rosemary, releasing the flavors. Add the cracked peppercorns and lemon zest, and mash together. Add the oil and half the wine.

Score the meat on the top and bottom with a knife by cutting an
X
into the meat about 1
/
8 inch thick. Place the meat in the marinade for at least 15 minutes, turning after half the time has expired. (Flavor is best if marinated overnight in the refrigerator.)

Let the meat sit out at room temperature for 15 minutes before cooking. Heat a grill to high.

Remove the meat from the marinade, reserving the marinade, and place on the grill. For medium rare, the meat will take approximately 5 minutes per side for a 1½-inch-thick London broil, 7 minutes per side for medium. Let the meat rest for 10 minutes.

Meanwhile, strain the marinade. Discard the rosemary, peppercorns, and lemon zest. Place the liquid in a skillet over high heat. Let the marinade reduce by about one-third. Add the remaining ½ cup wine. Let the liquid reduce by half, then turn off the heat. Add the butter, 1 tablespoon at a time, and stir until melted.

Thinly slice the London broil on an angle and serve with the sauce.

SERVES 4

greek beef kebabs

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 pound boneless sirloin steak, cut into 2-inch cubes

¼ cup olive oil

1 tablespoon dried oregano

Sea salt and freshly ground black pepper

24 pearl onions, peeled (see
Note
)

24 cherry tomatoes, stems removed

3 red or green bell peppers, seeded and chopped into 2-inch squares

24 white mushrooms, stems removed

8 metal skewers or wooden skewers, soaked in water

Place the sirloin cubes, olive oil, oregano, salt, and pepper in a glass or other nonreactive bowl. Marinate meat in the refrigerator at least 1 hour or as long as overnight. Drain and reserve the marinade for basting.

Heat a grill to high. To make the kebabs, skewer the meat and vegetables on 12-inch skewers in a pattern. Thread the next kebab and continue until all ingredients are used.

Over very high heat, lay the kebabs on the grill and cook, basting with leftover marinade, and turning as needed until the meat is done to your liking, about 6 minutes for medium.

MAKES 8 KEBABS

beef stroganoff

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2½ pounds beef tenderloin

1 tablespoon unsalted butter

2½ cups sliced white mushrooms

¼ teaspoon sea salt, plus more to taste

Freshly ground black pepper

1½ cups julienned dill pickles, with 2 tablespoons pickle juice