Chefie’s World

The other night I cooked for my Kuya Titong and his co- professors in AIM. It was a thanksgiving dinner for all his years with them. The whole faculty, I think were there and it was a joy to cook and bake for him. The menu was as follows:

Gavino Letttuce Greens, Baby Arugulas, and Pomelo Bits
Gorgonzola Cream Sauce, Poppy Seed Dressing

Sauteed Fresh Button, Shittake and Oysters Mushrooms, Crème Fraiche, Truffle Oil
Linguine Pasta

Panfried Dory Fillet, Lemon Capers Sauce

Grilled Prawns

Roast Black Angus Rib Eye, Mustard and Multi Herb Crust
Port Wine Demiglace
Baked New Potatoes and Broccoli

Desserts: Eliseo’s Tiramisu
Crème Caramel

It was a very simple dinner since I wanted the roast beef to be the star of the dining table.
I marinated it in a mixture of yellow mustard, dried basil, marjoram, rosemary and thyme.
Added several rounds of black pepper and a few tablespoons of extra virgin olive oil. Of course, as you should know, you only salt it just before you put it inside the oven.

Roasting or baking it in oven will take around two hours and a half, depends on the total weight of the beef. I got a 7 kilo rib eye and I have used this method, 20 minutes per kilo, this is after a pre roasting of 10 minutes at 425 F ( crusting or searing it ), after which it is cooked at 350 F. Then after the 2 ½ hours, you rest it for 30 minutes and you get a medium rare doneness of meat.

Now, this is not the usual case with other types of oven, that’s the reason I always have meat thermometer at hand to make sure that the beef’s internal temperature is just right. I usually stop at 130 – 135 F. Poke your thermometer at the thickest part of the beef.
I know this is quite rare for you but for beef as tasty and flavorful as this it will really matter.

I also had a portable burner equipped with a pan to further cook to our guest’s preference if the beef was too rare… Most of kuya’s guest wanted it medium rare which was wonderful since this was the best way to enjoy this type of food.

I also made two desserts very close to my heart since it was also mom and dad’s favorite…Tiramisu and Crème Caramel, its’ the right combination. Will talk about this next time…..

• Conti’s Dinner and others…
• I Remember My Mother
• Healthy Dinner for Doctors
• RAC Appetite Demo
• Why I became a Chef?

This entry was posted on Saturday, April 26th, 2008 at 6:14 pm and is filed under Food, personal. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.