7X Beef

 

Alex’s 7X Beef Chili

Prepared by 7X Chef, Alex Marques

Ingredients:

  • 2 lbs 7X Beef
  • 1 medium onion chopped
  • 2 cloves minced garlic
  • 1 cup mixed peppers chopped
  • 1 celery stalk finely chopped
  • 1 16 oz. can diced tomatoes
  • 1 10 oz can red kidney beans
  • 1 16 oz. can dark kidney beans
  • 1 16 oz. can pinto beans
  • 1/3 cup oil
  • one Bay Leaf
  • 4 TBSP chili powder
  • 1 TBSP cumin
  • 1 cup pureed tomato or ketchup
  • salt & pepper to taste{item} |
    • 2 lbs 7X Beef
    • 1 medium onion chopped
    • 2 cloves minced garlic
    • 1 cup mixed peppers chopped
    • 1 celery stalk finely chopped
    • 1 16 oz. can diced tomatoes
    • 1 10 oz can red kidney beans
    • 1 16 oz. can dark kidney beans
    • 1 16 oz. can pinto beans
    • 1/3 cup oil
    • one Bay Leaf
    • 4 TBSP chili powder
    • 1 TBSP cumin
    • 1 cup pureed tomato or ketchup
    • salt & pepper to taste

    Instructions:

    In one large pot add the oil peppers onions garlic celery and sauté until golden brown,

    Add the spices and Bayleaf season with salt and pepper
    Add the beef and brown it cooking it well, add tomatoes and tomato sauce bring to a simmer
    Add the beans and let it slow cook for 1 hour stirring it frequently
    Adjust seasoning as needed
    Serve with green onions, shredded cheddar cheese, sour cream and bacon bits

    Best served next day

7X Tuscan Meatballs

Prepared by 7X Chef, Alex Marques

Ingredients:

  • 1/4 cup breadcrumbs
  • 1/4 cup milk
  • 2 pound ground 7X beef
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 cup parsley
  • 1/4 cup grated Parmiggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 Small carrot
  • 2 Small onion
  • 2 Stalk of Celery
  • 2 Garlic Cloves
  • 2 Oz. Dry Porcini Mushrooms
  • 1/4 cup Red wine
  • 2 cups tomato sauce
  • Shredded Parmiggiano and Micro Greens for Garnish{item} |
    • 1/4 cup breadcrumbs
    • 1/4 cup milk
    • 2 pound ground 7X beef
    • 2 eggs
    • 1 teaspoon salt
    • 1/4 cup parsley
    • 1/4 cup grated Parmiggiano cheese
    • 2 tablespoons extra-virgin olive oil
    • 2 Small carrot
    • 2 Small onion
    • 2 Stalk of Celery
    • 2 Garlic Cloves
    • 2 Oz. Dry Porcini Mushrooms
    • 1/4 cup Red wine
    • 2 cups tomato sauce
    • Shredded Parmiggiano and Micro Greens for Garnish

    Instructions:

    Peel onions, carrots, garlic, cut into pieces and place them in the food processor, along with cleaned celery and parsley. Pulse it until finely chopped. Remove half and set aside, add to the other half in the food processor the dry porcini and pulse it until finely chopped, place it in a large sauce pan add olive oil and sauté until soft, add wine and reduce by half, add tomato sauce reduce heat and cook it for 15 minutes, set aside and let it cool.

    Place 7X Beef in a large bowl. Soak breadcrumbs with milk, squeeze excess, add to Beef along with egg, salt, carrot onion celery garlic Parsley mixture that you had set aside, Grated Parmigiano, and mix well.

    Form the meatballs to desired size and placed them in the cooled tomato sauce, cover it and bake them in the oven at 350 degrees for 30 to 40 minutes.

    Serve and garnish with shredded cheese and micro greens.

7X Beef Wellington

Prepared by 7X Chef, Alex Marques

Ingredients:

  • 1-7X 8 Inch Long Piece tenderloin center cut, trimmed and cut into 4 Long Strips
  • Kosher Salt
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 1 medium garlic clove, finely chopped
  • 16 ounces cremini and white cap mushrooms, trimmed and finely chopped
  • 2 Bags of Spinach, steamed and chopped
  • 1 teaspoon finely chopped fresh thyme leaves
  • 6 duck liver, Broken into small pieces
  • 1 puff pastry, thawed in the refrigerator if frozen
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten{item} |
    • 1-7X 8 Inch Long Piece tenderloin center cut, trimmed and cut into 4 Long Strips
    • Kosher Salt
    • Freshly ground black pepper
    • 3 tablespoons unsalted butter
    • 1 medium shallot, finely chopped
    • 1 medium garlic clove, finely chopped
    • 16 ounces cremini and white cap mushrooms, trimmed and finely chopped
    • 2 Bags of Spinach, steamed and chopped
    • 1 teaspoon finely chopped fresh thyme leaves
    • 6 duck liver, Broken into small pieces
    • 1 puff pastry, thawed in the refrigerator if frozen
    • All-purpose flour, for dusting
    • 1 large egg, lightly beaten

    Instructions:

    Season and Sear the 7X Beef, set aside to cool. Make the mushroom duxelle, add butter to a sauté pan, mushrooms, garlic, shallots, thyme, cook and let most of the liquid reduce, set aside and let it cool.

    Role out puff pastry, place 1 piece of 7X Filet on top of it, spread mushroom mix on top, on top of the mushrooms spread the steamed spinach, and put a some of the liver on top of it, role the pastry over it, (make sure the seam stays under the meat side not the mixture of mushrooms spinach and liver), brush with egg wash to seal and also the top for a even color after it cooks. Repeat the remaining pieces, place them in a sheet pan lined with parchment paper and a dust of flour and baked them at 425 to 450 for 15 minutes or until puff pastry is crispy and golden brown. Let it rest for a few minutes slice and serve.

7X Asian Meatballs

Prepared by 7X Chef, Alex Marques

Ingredients:

  • 2lbs. 7X beef
  • 2 tsp. seasame oil
  • 2 tsp. soy sauce
  • 1 cup Panko or breadcrumbs
  • 1/2 tsp. ground ginger
  • 2 eggs
  • 3 tsp. minced garlic
  • 1/2 cup thinly-sliced green onions
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground gingner
  • 1 minced shallot
  • Garnish sesame seeds and micro cilantro{item} |
    • 2lbs. 7X beef
    • 2 tsp. seasame oil
    • 2 tsp. soy sauce
    • 1 cup Panko or breadcrumbs
    • 1/2 tsp. ground ginger
    • 2 eggs
    • 3 tsp. minced garlic
    • 1/2 cup thinly-sliced green onions
    • 2/3 cup hoisin sauce
    • 1/4 cup rice vinegar
    • 2 garlic cloves, minced
    • 2 tbsp. soy sauce
    • 1 tsp. sesame oil
    • 1 tsp. ground gingner
    • 1 minced shallot
    • Garnish sesame seeds and micro cilantro

    Instructions:

    Preheat oven to 400.

    In a large bowl, mix together meatball ingredients until well combined. Shape into balls, and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
    While the meatballs are baking, whisk together all of the sauce ingredients until blended and reduce it to a glaze on the stove top. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

    Serve warm, and sprinkle with additional garnish if desired.

Short Ribs Braised with Mushrooms, Pearl Onions and Bacon

Prepared by Chef Jason Harrison, FLAME at Four Seasons Hotel, Vail, Colorado

Chef's Notes:

 “There is a lot of local beef available here in Colorado, but 7X delivers at a level that is head and shoulders above the rest,” says Flame’s Executive Chef, Jason Harrison.

Ingredients:

  • 2 Tbs. grapeseed oil, 2 Tbs. butter, 4 lb. short ribs, Salt and black pepper, 1 onion chopped, 1 carrot chopped, 1 stalk celery chopped, 4 big cloves garlic, 1 bottle red wine, 3 branches thyme, 4 stems parsley, 1 bay leaf{item} |
    • 2 Tbs. grapeseed oil, 2 Tbs. butter, 4 lb. short ribs, Salt and black pepper, 1 onion chopped, 1 carrot chopped, 1 stalk celery chopped, 4 big cloves garlic, 1 bottle red wine, 3 branches thyme, 4 stems parsley, 1 bay leaf

    Instructions:

    Season ribs with salt and pepper then heat a tablespoon each of the oil and butter then brown the ribs well on all sides. Remove the ribs, pour out and discard the fat, and wipe out the pan. Put the remaining oil and another tablespoon of butter in the pan, turn the heat to medium-high, and add the onion, carrot, celery, garlic, a large pinch of salt, and some pepper. Cook, stirring, until the onions are soft. Add the red wine, thyme, parsley stems, and bay leaf to the pot and bring to a boil; add the ribs, cover, and put in a 350 degree oven. Cook until the meat is very tender and falling from the bone, about 3 hours. When the ribs are done, remove them to a hotel pan. Strain the vegetables and liquid, pressing hard on the vegetables to extract all of their juices. Cover ribs with juice and let cool.

    To Serve:
    ¼ lb. slab bacon, cut into 1x ¼” strips
    ½ lb. pearl onions
    2 Tbs. butter
    1 tsp. sugar
    1 Tbs. olive oil
    ½ lb. small mushrooms peeled
    Minced chives for garnish

    Cook bacon until crispy, drain and reserve. Cook the mushrooms in olive oil with a little salt until they give up their juices and brown a little. Cook pearl onions with 1 Tbs. of butter, water to cover, a pinch of salt, and the sugar, until the water evaporates and the onions brown a little, reserve. Bring a portion of the juice to a boil and stir in the remaining butter; whisk until slightly thickened, then add the ribs and half the parsley. Heat the ribs through, adjust seasoning as necessary, then stir in the bacon, pearl onions, and mushrooms; cook another minute or two to reheat. Serve, garnished with chives.

Rosemary Chips for Garnish

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 2 large baking potatoes | 1 quart canola oil | 4 sprigs rosemary{item} |
    • 2 large baking potatoes | 1 quart canola oil | 4 sprigs rosemary

    Instructions:

    Thinly slice potatoes lengthwise, using mandoline or slicer. Fry potato slices about 30 seconds, just enough to blanch and soften. As they come from the fryer, place flat on a sheet pan. On each slice, place a small sprig of rosemary, and then another slice of cooked potato, pressing flat. When pan is full, place pan in oven for 10 minutes, turning once, and remove when crisp. Season with salt.

Maitake Mushrooms for 7X Ribeye

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 1 pound maitake mushrooms | Olive oil or butter{item} |
    • 1 pound maitake mushrooms | Olive oil or butter

    Instructions:

    In small sauté pan over medium heat, lightly sauté mushrooms in olive oil or butter for about three minutes.

Cabernet Reduction Sauce

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 1 cup Cabernet Sauvignon | 3 cups veal stock or beef broth | 3 sprigs fresh thyme | 1 bay leaf{item} |
    • 1 cup Cabernet Sauvignon | 3 cups veal stock or beef broth | 3 sprigs fresh thyme | 1 bay leaf

    Instructions:

    In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.

Perfect Mashed Potatoes

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 2 pounds Yukon gold potatoes | 4 ounces sour cream | 2 ounces butter, softened and at room temperature | 1 teaspoon chopped rosemary | Salt and white pepper{item} |
    • 2 pounds Yukon gold potatoes | 4 ounces sour cream | 2 ounces butter, softened and at room temperature | 1 teaspoon chopped rosemary | Salt and white pepper

    Instructions:

    Place whole potatoes in heavy 4-quart pot and cover with water, then bring to boil and cook until potatoes are fork-tender. Drain well with colander. Mash potatoes by hand or (gently) with electric mixer, adding butter, sour cream, rosemary, and then salt and pepper to taste.

Dirty Spice Mix

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Ingredients:

  • ¼ cup kosher salt | ¼ cup black pepper | 3 tablespoons paprika | 2 tablespoons dry mustard | 2 tablespoons ground cumin | 2 teaspoons thyme, dry | 2 tablespoons oregano, dry {item} |
    • ¼ cup kosher salt | ¼ cup black pepper | 3 tablespoons paprika | 2 tablespoons dry mustard | 2 tablespoons ground cumin | 2 teaspoons thyme, dry | 2 tablespoons oregano, dry

    Instructions:

    Combine all ingredients and store in a sealed container.

Vegetable Hash

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Ingredients:

  • 1 cup Yukon gold potatoes, peeled, medium dice | 2 cups sweet potato, peeled, medium dice | ½ cup Brussels sprouts, halved |¼ cup red onion, medium dice | 1 cup mushrooms, sliced | 1 zucchini, quartered lengthwise, medium dice | 1 cup corn, fresh cut from cob | ¼ cup heavy cream| 1 teaspoon fresh oregano, minced | 1 teaspoon fresh thyme, fresh minced | 1 teaspoon garlic, minced | 1 teaspoon Worcestershire sauce | 1 teaspoon soy sauce | 1 teaspoon dirty spice mix (see recipe){item} |
    • 1 cup Yukon gold potatoes, peeled, medium dice | 2 cups sweet potato, peeled, medium dice | ½ cup Brussels sprouts, halved |¼ cup red onion, medium dice | 1 cup mushrooms, sliced | 1 zucchini, quartered lengthwise, medium dice | 1 cup corn, fresh cut from cob | ¼ cup heavy cream| 1 teaspoon fresh oregano, minced | 1 teaspoon fresh thyme, fresh minced | 1 teaspoon garlic, minced | 1 teaspoon Worcestershire sauce | 1 teaspoon soy sauce | 1 teaspoon dirty spice mix (see recipe)

    Instructions:

    Boil potatoes and sweet potatoes to al dente in salted water, separately to preserve color. In a separate batch of salted water, boil Brussels sprouts until tender. Set aside to cool.

    In pan, sauté (separately, to preserve color) red onions, mushrooms, and zucchini, setting them aside to cool.

    Combine cooked ingredients in a mixing bowl with remaining ingredients.  Stir to combine, and taste for seasoning.  Refrigerate overnight to allow the flavors to develop. 

    Immediately prior to service, sauté in a nonstick skillet with a bit of oil until brown, crispy, and caramelized.

Rosemary Salt

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Chef's Notes:

A classic preparation of 7X steak calls for only salt and black pepper, but Chef Rob Zack adds some herbal interest with this homebrew mixture. It uses the steak-friendly herbs rosemary and sage, with the subtle bite of fresh garlic and a zip of lemon. Chef Zack uses this mix on 7X tenderloin, and bastes with a bit of melted butter as it finishes in the oven.

Ingredients:

  • 1 cup kosher salt
  • ¾ cup fresh rosemary leaves
  • ½ cup fresh sage leaves
  • 6 cloves garlic
  • 2 tablespoons freshly ground black pepper
  • Zest of ½ medium lemon{item} |
    • 1 cup kosher salt
    • ¾ cup fresh rosemary leaves
    • ½ cup fresh sage leaves
    • 6 cloves garlic
    • 2 tablespoons freshly ground black pepper
    • Zest of ½ medium lemon

    Instructions:

    Add ingredients to a food processor and pulse until well combined. Refrigerate until ready to use.

    Season 7X beef with this mixture when finishing in the oven; adding prior to pan searing may singe the fresh ingredients.

Creamed Ramps

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Chef's Notes:

"For our dinner, we spit the plate between Oregon, where the dinner was held, and Colorado, my home,” says Chef Rob Zack. “We used fresh Oregon ramps — a wild, seasonal ingredient — to add a bit of sharpness to contrast with the richness of our Colorado-raised steak.” This creation is best used in moderation as a saucy accompaniment to 7X steak, with just a spoonful ladled to the side.

Ingredients:

  • 1 pound ramps, cleaned
  • 4 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk, warmed
  • 1/3 cup parmesan cheese, grated
  • 1/4 teaspoon nutmeg, fresh, ground
  • 1 teaspoons salt
  • 1 teaspoons pepper{item} |
    • 1 pound ramps, cleaned
    • 4 tablespoons butter
    • 1 tablespoon flour
    • 1 cup milk, warmed
    • 1/3 cup parmesan cheese, grated
    • 1/4 teaspoon nutmeg, fresh, ground
    • 1 teaspoons salt
    • 1 teaspoons pepper

    Instructions:

    Separate the white stems and the green leaves of the ramps. Chop each roughly.

    In a saucepan over medium heat, combine 2 tablespoons of melted butter and flour. Stir until combined, and gradually add warm milk. Whisk until slightly thickened and smooth. Add the cheese, nutmeg, salt, and pepper. Reserve.

    In a separate pan, sauté the chopped ramp stems with 2 tablespoons of the butter. Once soft, add the chopped ramp leaves and cook briefly. Stir into the reserved milk mixture and serve warm.

Rocky Mountain Rub

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 2 Tbsp Brown Sugar
  • 1 Tsp Onion Powder
  • 1 Tsp Dried Thyme
  • 1 Tsp Paprika
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Cumin
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Crushed Black Pepper{item} |
    • 2 Tbsp Brown Sugar
    • 1 Tsp Onion Powder
    • 1 Tsp Dried Thyme
    • 1 Tsp Paprika
    • 1/2 Tsp Garlic Powder
    • 1/2 Tsp Cumin
    • 1/2 Tsp Cayenne
    • 1/2 Tsp Crushed Black Pepper

    Instructions:

    Combine all ingredients in a spice grinder and pulse 30 seconds or mix in a bowl for 1 minute until well blended. Rub on steak prior to searing on flat iron. Makes enough for 2 pounds of meat.

Mediterranean Marinade

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Balsamic Vinegar
  • 1/4 Cup Red Wine
  • 1/2 Virgin Olive Oil
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Crushed Black Pepper
  • 6 Basil Leaves{item} |
    • 2 Tbsp Red Wine Vinegar
    • 1 Tbsp Balsamic Vinegar
    • 1/4 Cup Red Wine
    • 1/2 Virgin Olive Oil
    • 1/2 Tsp Onion Powder
    • 1/2 Tsp Crushed Black Pepper
    • 6 Basil Leaves

    Instructions:

    Place ingredients in a blender on high for two minutes until smooth. Marinate steaks for 4 to 6 hours. Makes enough for 2 pounds of steak.

Asian Style Marinade

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 1/2 Tamari or Soy Sauce
  • 1/2 Cup Water
  • 2 Tblsp. Peanut Oil
  • 2 Tblsp Chopped Ginger
  • 2 Cloves Garlic
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Cilantro
  • 1/4 Cup Green Onions
  • 1 Tsp. Onion Powder
  • 1/2 Tsp. Chili Flakes{item} |
    • 1/2 Tamari or Soy Sauce
    • 1/2 Cup Water
    • 2 Tblsp. Peanut Oil
    • 2 Tblsp Chopped Ginger
    • 2 Cloves Garlic
    • 1/4 Cup Brown Sugar
    • 1/4 Cup Cilantro
    • 1/4 Cup Green Onions
    • 1 Tsp. Onion Powder
    • 1/2 Tsp. Chili Flakes

    Instructions:

    Place all ingredients in a blender on high for two minutes until smooth. Marinate steaks for 2 to 4 hours. Makes enough for 2 pounds of steak.

Grilled 7X Ribeyes

Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef

Ingredients:

  • 12-ounce 7X ribeyes | Salt and pepper{item} |
    • 12-ounce 7X ribeyes | Salt and pepper

    Instructions:

    Ribeyes should be at room temperature for 20 minutes prior to grilling. During that 20 minutes, heat a gas grill on medium high heat. Season steaks with salt and black pepper, and place gently on grill. If a flare-up occurs, move meat to one side and turn down the grill. Cook steaks four minutes on each side for medium rare, then set aside to rest for 5 minutes. Slice on the bias, and serve with Cabernet Reduction Sauce.