This seasoned beef “layer cake” recipe took second place Indoor at the 1984 National Beef Cook-Off.
2 1/4 pounds ground beef
3 tablespoons burgundy wine
2 teaspoons salt
1 teaspoon ground pepper, divided
1/2 teaspoon ground cumin
1 large onion, chopped
1 1/2 tablespoons butter
8 ounces mushrooms, sliced
1 cup chopped parsley
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 can (4 3/4 or 6 ounces drained weight) pitted ripe olives, sliced
3/4 cup grated Parmesan cheese
1 package (3 ounces) cream cheese, diced, softened
1 3/4 cups (6 ounces) shredded mild Cheddar cheese
Various fresh herb sprigs
Combine ground beef, wine, salt, 1/2 teaspoon pepper, and cumin, mixing lightly but thoroughly. Cover and put in the fridge for 30 minutes.
Cook the onion in butter in a medium saucepan over medium heat for about 3 minutes or until translucent. add mushrooms; continue cooking for 8 minutes, stirring occasionally. Remove from fire; add parsley, tarragon, thyme, pepper and olives. Cover and keep warm.
Divide the cooled beef mixture into 3 equal portions. Using an oiled 9-inch pie pan, spread some of the beef mixture to the edges to form a layer. Carefully turn over in the grill pan. Repeat with the remaining two portions of beef, forming three layers. Roast each layer of beef 5 inches from heat for 3 to 5 minutes per side or until desired doneness.
Stir Parmesan and cream cheese into the reserved onion and mushroom mixture. To assemble, place a layer of beef on a flat baking sheet. Spread half of the herb filling evenly over the edge of the layer. Place the second layer of beef on top of the filling and repeat. Cover with the third layer of beef. Sprinkle the top layer with shredded Cheddar cheese. Return to the grill to melt cheese. Place on a serving platter and garnish with fresh herb sprigs. Cut into wedges to serve.
Makes 8 servings. Cooling time: 30 minutes. Preparation time: 45 minutes. Cooking time: 20 minutes.
