Best 2 Joels Guinness Steak Recipes

Indulge in a culinary journey with "Joel's Guinness Steak," a tantalizing dish that elevates the classic steak experience. This recipe, handcrafted by the culinary maestro Joel Robuchon, combines the rich, robust flavors of Guinness stout with the tender, succulent texture of premium steak. Discover the art of creating this delectable dish, complemented by a collection of exquisite sauces and sides that transform your meal into an unforgettable dining experience. From the velvety smoothness of the Guinness sauce to the aromatic herbs of the compound butter, each element of this recipe is meticulously crafted to tantalize your taste buds. Elevate your steak night with "Joel's Guinness Steak," a testament to culinary excellence that will leave you craving more.

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TENDERLOIN OF BEEF COOKED WITH GUINNESS

Tenderloin of Beef Cooked with Guinness image

Provided by Food Network

Categories main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 9

Ingredients

8 ounces prime Irish beef
2 tablespoons butter, plus 6 tablespoons
1/2 cup diced onion
4 baby carrots
1 cup sliced wild mushrooms
1/2 cup Guinness stout
1/2 cup beef stock
4 baby onions
1/4 cup flat-leaf parsley, chopped

Steps:

Heat a large saute pan over high heat. When the pan is hot, add 1 tablespoon of the butter and the beef and sear on both sides until golden brown, about 3 to 4 minutes per side. Remove from the pan and set aside.
To the same pan, add the diced onion and carrots and saute until the onions begin to soften, about 5 minutes. Add the wild mushrooms and cook lightly to release the flavors of the vegetables. Add the Guinness and bring to a boil. Add in the stock and bring to a boil. Place the baby onions into the sauce. Bring to a simmer and reduce by half.
Return the beef to the pan and cook to desired doneness.
To serve, first remove the mushrooms and vegetables from the sauce and arrange in the middle of a large dish. Place the beef on top of the vegetables in the middle of the plate. Arrange the onions around the plate. Bring the sauce back to the boil and add the rest of the butter to the pan. Mix until it is all blended in, then add the chopped parsley into the sauce, and pour as much sauce over the beef as you want.

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steak and Guinness Pie - Jamie Oliver image

A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)

Provided by LifeIsGood

Categories Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
2 cups Guinness stout (Can substitute the Guinness for beef stock) or 2 cups other dark stout beer (Can substitute the Guinness for beef stock)
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten

Steps:

Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
To make pies:.
Preheat your oven to 375 degrees F.
Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

Tips:

Choose the right cut of steak: A good steak for Guinness stew should be flavorful and tender. Some good options include chuck steak, round steak, or sirloin steak.
Trim the steak of excess fat: This will help to reduce the amount of grease in the stew.
Brown the steak in a pan before adding it to the stew: This will help to develop the flavor of the steak.
Use a good quality Guinness: This will make a big difference in the flavor of the stew.
Let the stew simmer for at least 1 hour: This will allow the flavors to develop and the meat to become tender.
Serve the stew with mashed potatoes, rice, or crusty bread: This will help to soak up the delicious gravy.

Conclusion:

Guinness stew is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. Whether you like your stew thick or thin, with or without vegetables, Guinness stew is sure to please everyone at the table.