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

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.

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

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

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

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.