1 pound grass-fed beef tenderloin (PT)
4 cups fresh arugula (CT), or spinach (PT)
S cup extra virgin olive oil
Sea salt and freshly ground black pepper
Small wedge of Parmesan cheese
1 lemon, cut into 4 wedges
1. Freeze beef tenderloin for 2 hours. Remove from freezer and slice thinly, into about [-inch thick pieces. Cover with a sheet of plastic wrap and pound with a meat mallet until paper-thin.
2. Place 1 cup each arugula on 4 chilled individual plates. Top with equal amounts of sliced beef. Drizzle with the olive oil, and season with the salt and pepper. Top with shaved Parmesan cheese, and serve with a lemon wedge.
Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams)S cup flour
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 pound beef liver, cut in strips
3 tablespoons olive oil
1 cup sliced mushrooms
½ cup sliced scallions
½ cup sliced celery
1 cup chicken broth
2. Heat 2 tablespoons oil in a large skillet on medium high heat. Add liver and cook until just browned. Add mushrooms, scallions, celery, and the remaining 1 tablespoon of oil. Cook, stirring frequently for about 5 minutes, or until vegetables are tender.
3. Stir in broth. Continue to cook about 5 minutes. Serve hot.Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams)
¼ cup dry red wine
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 teaspoon hot sauce
2 teaspoons dry mustard
1 teaspoon salt
4 tablespoons capers, drained
1 medium red onion, sliced thinly
1. In a large bowl combine the ground steak, wine, mustard, garlic, hot sauce, dry mustard and salt. Gently toss, being careful to not pack the meat together too much. Cover and refrigerate for 2 hours.
2. Mound on four chilled plates and garnish each with 1 tablespoon of capers and a few red onion slices (or to taste).*Because this beef is served raw, we recommend using Filet Mignon. A high quality, low-fat beef has a lesser chance of contamination.
Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams)2 cups beef stock
¼ cup tamari soy sauce
4 cloves of garlic, sliced
2 inch piece of fresh ginger, sliced
¼ teaspoon ground cloves
1 teaspoon sea salt
½ teaspoon freshly ground pepper
3 pounds beef tongue
3 stalks celery, sliced
1 cup sliced mushrooms
1 cup green beans, trimmed and cut into 1 inch pieces ¼ cup cold water
2 tablespoons arrowroot
1. In a large stock pot over high heat combine the stock, tamari, garlic, ginger, cloves, salt, and pepper. Stir and add the beef tongue. Bring to a boil, reduce heat and cover. Simmer for 2 hours. Tongue should be tender.
2. Remove tongue from pan and remove the skin. Return to pot and add the celery, mushrooms and green beans. Return to a boil, reduce heat and cover. Simmer for about 10 minutes, or until vegetables are crisp-tender. Remove vegetables and tongue from the pan. Set aside and keep warm.
Continued on page 1833. To make gravy, skim fat from the liquid. If the liquid is low, add more beef stock so the liquid equals 1½ cups. In a small bowl combine the cold water with the arrowroot until arrowroot dissolves fully. Add to the liquid in the pan and stir. Cook over medium high heat, stirring constantly, until thickened. Continue to cook for 2–3 more minutes.
4. Slice the tongue thinly and serve with the cooked vegetables and gravy.Note: Some may be turned off by eating cow tongue but this truly is a delicacy in many parts of the world and tastes delicious.
Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams)
1 pound sweetbreads (organ meats)
2 quarts water
2 tablespoons salt
2 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons arrowroot
1¼ cup milk
½ teaspoon sea salt
Freshly ground pepper, to taste
¼ cup dry white wine
¼ cup chopped flat-leaf parsley
1. Rinse the sweetbreads and place in a medium saucepan. Cover with about 2 quarts of water; add 2 tablespoons salt and 2 tablespoons lemon juice. Bring to a boil, and cook for 25 minutes. Drain liquid and set meat aside to cool. Once cool enough to handle, pull the outer membranes from the meat.
2. In a medium saucepan over medium low melt the butter. Add arrowroot and whisk in until combined into a paste-like consistency. Add milk and stir constantly until mixture is thick and bubbly. Add salt and pepper and cook gently 2 minutes.
3. Add sweetbreads and cook until reheated, about 5 to 10 minutes. Add wine, stir and serve. Garnish each serving with 1 tablespoon of parsley.
Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Mixed 288 20 5 20