Monday, June 4, 2012

WAGYU SIRLOIN AND ROSEMARY FRENCH FRIES

So Kerrygold butter is absolutely delicious. I have been too cheap to buy it until now, but I'm so glad I finally came around. I made this dinner the day after Memorial Day, so all the most delicous cuts of meat were on sale at the butcher counter. I chose the American-Style Kobe beef called Wagyu. It is very tender and lean. I simply seasoned it with salt and pepper, grilled it, then smeared it with rosemary-garlic butter. Then we had Rosemary-garlic french fries (made from parsnips). Finally, roasted broccoli with lemon, salt and pepper. 

Rosemary-Garlic French Fries
1 lb parnips, peeled, cored and cut into match sticks
2 Tbsp Olive oil
2 Tbsp fresh rosemary, minced
3 cloves garlic, minced

Preheat your oven to 375ยบ and line a sheet pan with foil. Toss all the ingredients together in a bowl. Spread out on the baking sheet in an even layer. Sprinkle with sea salt. Bake for 40 minutes, flipping the fries halfway through. 

Rosemary-Garlic Butter
4 Tbsp Kerrygold or grass-fed butter
2 Tbsp rosemary, minced
2 cloves garlic, minced

Let the butter soften at room temperature for about and hour. Mash the rosemary and garlic into the butter. Wrap the butter in plastic wrap to form a log. Refrigerate until firm. Serve on top of anything. YUM.


Three Diets, One Dinner


3 comments:

  1. Of all your recipes, this is the one I like best. I cannot WAIT to try it!

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  2. Look Delish but for whole30 purposes should we not use olive oil for the fries??

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  3. You can use olive oil for the whole30. Its higher in omega 6 than coconut oil, but it's not your worst option. Sometimes things need that flavor!

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