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Recipes

What Would Chef Justin Do?

Chef Justin shares some heirloom recipes perfect for enjoying dry-aged beef, bacon & spices!

[[ recipeID=recipe-8lw5br7i1, title=Dry Aged Beef Tartar ]]
[[ recipeID=recipe-8lw5bg8cq, title=Béarnaise Sauce ]]
[[ recipeID=recipe-8lw5bwcdw, title=Brunson's Chimichurri ]]
[[ recipeID=recipe-8lw5bziot, title=Fresh Zucchini with Basil, Mint and Parmesan ]]
[[ recipeID=recipe-8lw5bnnnr, title=Grandma Marion’s Pickled Veggies ]]
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Dry-Aged Meats & Uncured Bacon

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Dry Aged Beef Tartar

You won’t find me doing many recipes for the beef itself, as I believe my beef is best salted and cooked to rare or medium rare! There are a few occasions, and this is one of them. I love beef tartare; it’s a super fun appetizer or a wonderful meal on a hot summer night. Mine has two parts: tartar seasoning, which you don’t use all of in this recipe; just keep it in your refrigerator for later use.

Servings: 8 people (appetizer) or 4 people (entree)

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 2 shallots
  • ½ tsp. capers minced
  • ½ tsp. lemon juice
  • ½ tsp. extra virgin olive oil
  • ½ tsp. avocado oil
  • 1 clove garlic micro planed
  • Pinch of cayenne or small quirt of Sriracha
  • Salt and freshly ground pepper to taste
  • 1 ¾ lbs. steak hand-chopped fine like a good ground beef
  • 2 farm egg yolks
  • 1 tsp. Real Dijon from France
  • ¼ chopped Italian flat-leaf parsley

Instructions

  1. Mix tartar seasoning
  2.  Chop or grind steak with a grinder attachment on your kitchen aid mixer. Not too fine, as it’s nice to have some texture with this beautiful steak.
  3. Add the meat to a cold bowl; add the egg yolks, Dijon mustard, and approximately 2 tablespoons of tartar seasoning.. adjust the quantity to your taste with the fresh chopped parsley in season two taste with salt and pepper. Mix it well. 

Notes

I love to serve this on toasted bread as an app.


Or as an entrée with a simple green salad with vinaigrette and french fries. 

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Béarnaise Sauce

This is my favorite butter sauce to serve with my dry-aged beef. It's simple and classic, rich and acidic at the same time. Simply Perfect! Tarragon is my favorite herb; you will see me using it often. 

Servings: people

Keywords:

  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 lb. grass-fed butter
  • ¼ cup chopped shallot
  • ½ cup dry white wine (no butter oak)
  • ¼ cup white wine vinegar
  • 2 black peppercorns
  • 3 farm egg yolks
  • 3 tbsp. chopped tarragon
  • 1 tbsp. chopped chive
  • 1 tsp. finely chopped parsley
  • ¼ tsp. Tabasco sauce
  • ¼ to 1/2 teaspoon fresh lemon juice
  • Salt to taste

Instructions

  1. Clarify butter. Remove the foam from the top and pour off the clarified butter without the milk solids in the bottom. Keep warm but not hot, about 120 degrees, or warm to the touch. Or buy some high-quality gee and warm.
  2. Add vinegar, wine, shallot, and black peppercorns to a small sauce pot and simmer until there is about two tablespoons.
  3. Strain hot vinegar liquid into the bottom of a KitchenAid mixer with a whisk Attachment and add egg yolks. Slowly drizzle clarified butter into the mixer vinegar, and the butter mixture will slowly emulsify with the warm butter, making the perfect rich and acidic sauce!
  4. Finish with fresh herbs, lemon juice, and salt to taste. Keep this sauce warm in a glass jar with a lid and a bowl of warm water. You can also make it before your guests arrive. There are balloons to keep it from breaking with temperature—just think warm and not hot. It’s very sensitive, like most cooks! 

Notes

Cannot be reheated

Brunson's Chimichurri

Due to our special drying process, my beef is super rich and funky. I love Demi gloss, but I also love the lightness of this lovely chimi!

Servings: people

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • ¼ cup minced yellow onion
  • ½ cup chopped fresh, flat-leaf parsley
  • 1 tbsp. chopped fresh oregano
  • 1 tsp. fresh garlic mirco planned
  • 1 ½ tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. red pepper flakes
  • 1 cup extra-virgin olive oil
  • ½ cup good red wine vinegar

Instructions

  1. In a pint jar with a lid, combine the onion, parsley, oregano, garlic salt, black pepper, red pepper, olive oil, and red wine vinegar. Put the lid on and give it a good shake. This will last about two days in the refrigerator before the arm starts to turn brown.

Notes

You can use the extra on your eggs, toss vegetables in it, and it is lovely on fish, pork, and chicken. It is also great with crusty cheese bread. Can be stored in the fridge for later use.

Fresh Zucchini with Basil, Mint and Parmesan

I love this dish as an accouterment. It's very fresh-tasting and light. You will find that organic vegetables are way more flavorful than conventionally grown ones. It's even better if they come out of your yard. You will need a very sharp knife or a mandolin for this recipe. Get yourself a cheap mandolin at the Asian market, and watch your fingers.

Servings: 4 People

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 2 fresh zucchini, about 10 inches
  • 2 lemons
  • 4 tbsp. shaved parmesan, I use a vegetable peeler
  • 4 tbsp. extra-virgin olive oil
  • 10 small basil leaves (if big, tear by hand)
  • 10 small mint leaves
  • Salt and pepper to taste

Instructions

  1. With a mandolin or a sharp knife, slice the zucchini about 1/16 of an inch thick and place into a bowl
  2. Grate the zest of half the lemon over the zucchini and squeeze the juice of both lemons over the zucchini.
  3. Add parmesan to the zucchini, season with salt and pepper, and toss with olive oil. Refrigerate for up to three hours. Add the fresh herbs right at the end and toss. Serve in a chilled bowl.

Notes

This is also good served on top of toasted bread as an appetizer. 

Grandma Marion’s Pickled Veggies

This simple recipe has been modified a bit over the years but is still close to the original. Dry-aged Prime beef is fatty and rich, and fat loves acid. I use these pickled vegetables when we do tastings as they help cleanse my pallet between different steaks and different ages. That being said it works on all vegetables. I usually do a mix of radishes, carrots, fennel, celery, cauliflower, green bean, peppers or pretty much whatever I have. It’s also an excellent way to preserve any vegetable from the garden you might have an excess of.

Servings: people

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tsp. salt
  • 1 ½ tsp. sugar
  • 3 cloves garlic
  • ½ tsp. fenugreek seed
  • ½ tsp. coriander seed
  • ¼ tsp. yellow mustard seeds
  • ¼ tsp. black peppercorns
  • ¼ tsp. crushed red pepper

Instructions

  1. Wash and cut vegetables into bite-sized pieces, and fill a quart jar up to 1 inch from the top!
  2. Fill the saucepan with the rest of the ingredients, bring to a boil, and pour over the top of the vegetables in the jar. Tighten the lid, put them on the counter overnight, and refrigerate the next day. I like to let them sit for a week before I get into them, but that doesn’t always happen. If they last that long, they keep for six months.

Notes

Makes 1 quart of veggies