Daily Dish: Beef

I have learned how to make some absolutely amazing meals during my semester studying abroad in Florence at Apicius International school of Hospitality. Each day in class we have a focus and make three to four different dishes to go along with the daily theme. The other students and I always clamber over each other to take photos of our beautiful finished products before practically licking the plates clean. Over time, I have accumulated so many photos that I decided why not share these creations on the yum project! This will give you an idea of what I have been up to in the last four months.

Minute steak Dijonaise- my favorite dish of the entire semester by far. The meal is very simple to prepare and is sure to be a crowd pleaser- saute onions in a pan, coat one side of the steak in a thin layer of dijon mustard and the other side in whole grain mustard. Once the onions are softened, grill the steak on each side for just a minute or two. (hence the name) After removing the meat from the pan, add a dash of cream to the remaining bits to create a flavorful sauce.

Minute steak Dijonaise- my favorite dish of the entire semester by far. The meal is very simple to prepare and is sure to be a crowd pleaser- saute onions in a pan, coat one side of the steak in a thin layer of dijon mustard and the other side in whole grain mustard. Once the onions are softened, grill the steak on each side for just a minute or two. (hence the name) After removing the meat from the pan, add a dash of cream to the remaining bits to create a flavorful sauce.

Tagliata con rucola e parmigiano- Florentines like their meat very rare, something I am working to get used to. This large steak was grilled and sliced thinly before being laid over a bed of arugula and topped with shaved parmesan and pepper.

Tagliata con rucola e parmigiano- Florentines like their meat very rare, something I am working to get used to. This large steak was grilled and sliced thinly before being laid over a bed of arugula and topped with shaved parmesan and pepper.

Beef stew with olive oil and rosemary potatoes- A classic dish. Chuck steak slowly simmered in beef stock and red wine with onions. The potatoes were a nice addition, they were blended with olive oil and fresh herbs instead of cream.

Beef stew with olive oil and rosemary potatoes- A classic dish. Chuck steak slowly simmered in beef stock and red wine with onions. The potatoes were a nice addition, they were blended with olive oil and fresh herbs instead of cream.