Beef Tenderloin W/2 Sauces: Horseradish & Creole Mustard

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 1 (3 1/2 lb) center-cut beef tenderloin, trimmed and tied
• 1 tablespoon olive oil
• salt, to taste
• fresh ground black pepper, to taste
• spice essence, to taste
• fresh watercress or parsley, rinsed & spun
• french bread or italian bread
• assorted rolls or assorted biscuit
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano leaves
• 1 tablespoon thyme
• 2 cups sour cream
• 1/4 cup prepared horseradish, drained
• 1 tablespoon chives
• 1 tablespoon champagne or 1 tablespoon wine vinegar
• 1 teaspoon salt
• 1 dash hot red pepper sauce (optional)
• 1 large raw egg
• 3 tablespoons creole mustard or 3 tablespoons other whole grain mustard
• 1 tablespoon distilled vinegar
• 1 cup olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne

Recipe

• 1 make the 2 sauces ahead of roasting the tenderloin.
• 2 horseradish sauce:.
• 3 in a bowl, combine all ingredients and blend well.
• 4 adjust the seasoning to taste.
• 5 refrigerate until ready to serve.
• 6 yield: 2-1/4 cups.
• 7 creole mustard dressing:.
• 8 in a food processor or blender, process the *egg*, mustard and vinegar until well blended.
• 9 with the motor running pour the oil through the feed tube in a steady stream and process until emulsified.
• 10 add the parsley, honey, salt and cayenne and pulse to blend.
• 11 transfer to an airtight container and refrigerate for at least 30 minutes before using.
• 12 use within 24 hours.
• 13 yield: 1-1/2 cups.
• 14 *raw egg warning*.
• 15 the american egg board states: "there have been warning against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with salmonella, a bacteria responsible for a type of foodborne illness. healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. use only properly refrigerated, clean, sound-shelled, fresh grade aa or a eggs. avoid mixing yolks and whites with the shell?".
• 16 essence (emeril's creole seasoning):.
• 17 combine all ingredients thouroughly and store in an airtight jar or container.
• 18 yiled: 2/3 cup.
• 19 preheat oven to 400â°f.
• 20 place the tenderloin in a large, heavy roasting pan.
• 21 rub with olive oil and season lightly on all side with the salt, pepper and essence.
• 22 place over medium-high heat and sear the meat on all sides, 5-6 minutes.
• 23 place ib the oven and roast to desired temperature, about 25 minutes for madium-rare.
• 24 arrange a bed of watercress or parsley on a large decorative platter.
• 25 remove the roast from the oven and place on a cutting board.
• 26 loosely cover and lest rest for 10 minutes before carving.
• 27 remove the butcher's twine and carve to desired thickness.
• 28 arrange the slices on the watercress covered platter.
• 29 serve with a variety of breads or rolls and desired sauce(s).

Beef Tenderloin In Wine Sauce

Total Time: 1 hr 13 mins Preparation Time: 20 mins Cook Time: 53 mins

Ingredients

• Servings: 6
• 1 (3 lb) beef tenderloin
• salt and pepper
• 1/2 cup butter or 1/2 cup margarine
• 1 onion, sliced thinly
• 2 cloves garlic, minced
• 1 (8 ounce) package fresh mushrooms, sliced
• 1/2 cup dry red wine
• 1 1/2 teaspoons worcestershire sauce
• 1 teaspoon italian seasoning
• 1 teaspoon hot sauce
• 1 cup beef broth
• 1 teaspoon all-purpose flour

Recipe

• 1 sprinkle beef tenderloin with salt and pepper.
• 2 place tenderloin in a foil-lined roasting pan.
• 3 bake at 450 degrees for 15 minutes.
• 4 in a saucepan, over medium heat, melt butter.
• 5 add onion, garlic, and mushroom; saute 7 minutes.
• 6 add wine, worcestershire sauce, italian seasoning, and hot sauce.
• 7 in a small bowl or liquid measuring cup, whisk together beef broth and flour; stir into wine mixture.
• 8 reduce heat, and simmer, stirring occasionally, for 10 minutes or until onion is tender.
• 9 remove beef from oven, and top with sauce.
• 10 bake beef 18 more minutes or to desired degree of doneness, basting once.
• 11 transfer beef to a serving platter, reserving sauce in pan.
• 12 let beef stand 10 minutes before slicing.
• 13 serve with sauce.

Beef Tenderloin With Blue Cheese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 beef tenderloin steaks, cut 1-inch thick
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/3 cup sour cream
• 4 tablespoons crumbled blue cheese

Recipe

• 1 sprinkle both sides of steaks with garlic and salt.
• 2 lightly coat a large skillet with nonstick cooking spray.
• 3 heat over med-high heat. add steaks, reduce heat to medium and cook steaks to desired doneness; turning once.
• 4 meanwhile, in a small bowl stir together sour cream and blue cheese.
• 5 spoon the mixture over the top of hot steaks.

Beef Tenderloin Steaks With Bleu Cheese And Bacon

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 beef tenderloin steaks
• 1 tablespoon garlic, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 ounces cream cheese, softened
• 1/2 cup blue cheese, crumbled
• salt and pepper
• 1 tablespoon flat leaf parsley, chopped
• 4 slices bacon, cooked and crumbled

Recipe

• 1 rub beef steaks with garlic. season with salt and pepper. broil or grill to your liking. i prefer medium rare, but it's up to you.
• 2 in a bowl, combine cream cheese, bleu cheese, salt and pepper, and parsley.
• 3 on the plate, top steaks immediately with cheese topping and bacon. serve.

Beef Tenderloin With Red Wine Reduction

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 20 ounces beef tenderloin steaks
• 1 cup full-bodied red wine
• 2 tablespoons shallots, diced
• 1 garlic clove, minced
• 1 thyme, sprig
• 4 large mushrooms, sliced
• 1 cup unsalted beef stock
• 1 teaspoon sugar
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• sea salt and pepper

Recipe

• 1 place wine, shallots, garlic, and thyme in a saucepan and reduce to almost syrup.
• 2 in a separate pan, saute mushrooms, 1 tbsp butter, and sugar until caramelized.
• 3 add stock and reduce by 50 percent.
• 4 pour wine reduction into the mushrooms, remove thyme sprig, add remaining butter and reserve over low heat.
• 5 season beef with salt and pepper.
• 6 sear in oiled pan over high heat for 5 to 7 minutes each side or until medium rare.
• 7 drizzle sauce over tenderloin when serving (can be placed in a ramekin on the plate).

Beef Tenderloin With Mustard And Peppercorns

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 -4 lbs beef tenderloin, fat trimmed
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons green peppercorns
• 8 fresh sage leaves
• salt
• 4 bay leaves

Recipe

• 1 preheat oven to 425.
• 2 using sharp knife, cut meat lengthwise down center through 2/3 of the thickness. spread the meat open and pound lightly to flatten slightly.
• 3 spread meat with mustard and scatter peppercorns evenly, pressing into meat with hands. sprinkle with course ground peppercorn blend.
• 4 place sage leaves down the middle and tie meat back together with twine. sprinkle outside with peppercorn blend and salt. reshape tenderloin and place seam side down in shallow roasting pan. slip bay leaves underneath twine.
• 5 roast for 30 to 50 minutes. let stand for 10 minutes before carving.

Beef Tenderloin With Blue Cheese

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• beef tenderloin (1/2 lb per person)
• 1/4 cup butter
• 1 teaspoon minced garlic
• 1/2 teaspoon coarsly ground pepper
• 2 tablespoons butter
• 4 ounces crumbled blue cheese
• 1 cup beef broth
• 1/4 madeira wine
• 2 cups sliced mushrooms
• 1/2 cup toasted pecans
• 1/2 cup toasted pine nuts or 1/2 cup almonds
• 1/3 cup sliced green onion

Recipe

• 1 brown beef on all sides in butter, garlic and pepper. save pan juices.
• 2 bake at 400 degrees for 35 - 50 minutes until temp reaches 160 degrees.
• 3 add to pan juices on stove top.
• 4 2 t butter and still in 4 oz crumbled blue cheese.
• 5 cook over medium heat until melted (about 4 minutes).
• 6 add beef broth, maderia wine and sliced mushrooms.
• 7 cook until tender (about 4 minutes).
• 8 add 1/2 cup chopped toasted pecans, pine nuts or almonds and sliced green onions.
• 9 serve on the side with the beef.

Barbara's Lean Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb ground round (increase to 2 lb if you like it meaty) or 1 lb ground turkey (increase to 2 lb if you like it meaty)
• 1 medium onion, chopped (optional)
• 1 cup sliced mushrooms (optional)
• 3 cups spaghetti sauce, divided
• 2 cups fat-free ricotta cheese
• 2 cups shredded part-skim mozzarella cheese
• 1 teaspoon garlic powder (or to taste)
• 1 tablespoon oregano (or to taste)
• 1 tablespoon basil (or to taste)
• 6 -8 zucchini, thinly sliced lengthwise (these are your "noodles")
• grated parmesan cheese (optional)

Recipe

• 1 preheat oven to 350.
• 2 coat two cookie sheets with oil spray or parchment paper.
• 3 lay the zucchini slices on the cookie sheets. roast for about 15 minutes or until just slightly soft.
• 4 keep oven on and turn up to 400 degrees.
• 5 while the zucchini is roasting, brown ground beef or ground turkey in a non-stick skillet.
• 6 add onion to the skillet when meat is almost done.
• 7 drain off grease.
• 8 add 2 1/2 cups of the spaghetti sauce, the spices, and the mushrooms to the skillet. warm through.
• 9 coat a 9 x 13 pan with oil spray. spread the remaining 1/2 cup of spaghetti sauce on the bottom of the pan.
• 10 layer 1/3 of the zucchini, 1/3 of the ricotta cheese, 1/3 of the meat sauce, and 1/3 of the mozzarella. repeat the layers twice, being sure to end with mozzarella on top. if you want, sprinkle some grated parmesan cheese on the layers and on top.
• 11 bake in 400 degree oven about 45 minutes, until the cheese is lightly browned and bubbly.

Barbara's Flank Steak Dinner

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• salt
• 10 -12 ounces flank steaks or 10 -12 ounces sirloin steaks
• salt and pepper
• 2 tablespoons butter, if desired
• 1 large red bell peppers or 1 large green bell pepper, slivered
• 1/2 lb sliced mushrooms
• 1/4 cup water
• 1 (10 ounce) package frozen corn kernels
• 1 bunch scallion, sliced
• 3 cups cooked rice

Recipe

• 1 sprinkle salt on bottom of heavy skillet.
• 2 heat about 1 minute; add steak and cook over fairly high heat about 3 minutes per side for medium rare, 4 to 5 minutes per side for a larger steak.
• 3 remove steak from skillet; season lightly with salt and pepper. set aside.
• 4 off the heat, add the butter to the skillet.
• 5 add the peppers and mushrooms; saute over medium heat for 3 or 4 minutes.
• 6 add the water, cover and cook for about 3 minutes, stirring a couple of times.
• 7 add the corn and scallions; cover and cook another 3 or 4 minutes.
• 8 uncover and reduce until there is just enough liquid to moisten the vegetables.
• 9 thinly slice meat, across the grain, at a 45-degree angle.
• 10 to serve, put cooked rice on plate or in a wide bowl; add vegetables; add slices of steak.

500°f Eye-of-round Roast

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 1 (2 -3 lb) eye of round roast
• tony chachere's seasoning

Recipe

• 1 preheat oven to 500°f.
• 2 season roast to your taste; place on rack in shallow roasting pan. do not add water or cover the pan.
• 3 place roast in the preheated oven and lower the temperature to 475°f.
• 4 roast at 475°f for 7 minutes per pound.
• 5 turn the oven off and leave roast in oven 2-1/2 hours. do not open oven door until time is up.
• 6 remove roast and slice thinly.

Bacalao Ajoarriero

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 750 g cod
• 1 dl olive oil
• 200 g tomatoes
• 4 piquillo peppers
• 50 g onions
• 2 garlic cloves
• 1 green pepper
• 2 bell peppers, choriceros dry
• 1 bit chili
• 1 pinch sugar
• 1 few sprigs parsley

Recipe

• 1 soak the cod in a pot with cold water and left in the fridge for 24 hours changing the water 3 or 4 times.
• 2 once desalted cod, crumbles in his hands and wash out with cold water faucet. then all the water is drained until it completely dry.
• 3 in a casserole, put the shredded raw peppers with the oil and garlic, and left to cook with a gentle boil.
• 4 in another pot begins to heat the oil and we add the finely chopped onion and green pepper. when the set is add the tomato sauce.
• 5 once the vegetables are almost cooked, add the salt and a tablespoon of sugar. then add the drained and dried cod with piquillo peppers cooked with garlic.
• 6 finally, add the beef and peppers choriceros, which have previously been soaked, and cook for 15 minutes. at this point add the parsley and chilli.
• 7 to ease you can add potatoes and eggs.

Beef Tenderloin With Caramelized Onions & Red Wine Sauce

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 -3 lbs beef tenderloin, room temperature
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• kosher salt
• pepper
• 1/4 cup butter
• 1 cup onion, julienne cut
• 1/2 teaspoon sugar
• 1 cup red wine
• 1 cup beef broth
• 1 teaspoon dried rosemary

Recipe

• 1 preheat the oven to 450 degrees.
• 2 brush the beef with olive oil. sprinkle garlic powder evenly and generously season salt and pepper. set the beef on a rack placed on top of a foil-lined baking sheet.
• 3 roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• 4 meanwhile, make the sauce. melt 2 tbsp of the butter in a large skillet over medium heat. add the onions and sugar. cook and stir occasionally until brown, at least 10 minutes (i caramelized mine for 40 minutes). add the wine and broth to the skillet, scraping up any browned bits. bring to a boil over medium-high heat. boil until the liquid is reduced to 1 c, about 10 minutes. reduce the heat to a simmer and add the rosemary. stir in the remaining 2 tbsp butter.
• 5 unwrap the tenderloin and set it on a carving board. pour all of the accumulated juices from the tenderloin into the sauce. season the sauce with salt and pepper, to taste.
• 6 slice the meat and serve it with the sauce.
• 7 enjoy!

Beef Tenderloin With Garlic-horseradish Crust

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 head garlic
• cooking spray
• 1/3 cup prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 (3 lb) beef tenderloin

Recipe

• 1 preheat oven to 350 degrees.
• 2 remove papery skin from garlic head (do not peel or separate cloves).
• 3 coat with cooking spray and wrap in foil.
• 4 bake for 1 hour; cool 10 minutes.
• 5 separate cloves and squeeze to extract garlic pulp.
• 6 discard skins.
• 7 mash garlic pulp and mix with horseradish, salt, basil, thyme and pepper until blended.
• 8 preheat oven to 400 degrees.
• 9 trim fat from tenderloin; fold under 3 inches of small end.
• 10 rub garlic mixture over roast.
• 11 place tenderloin on a broiler pan coated with cooking spray.
• 12 insert meat thermometer into thickest portion of tenderloiin.
• 13 bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (rare) to 160 degrees (medium).
• 14 place tenderloin on a platter and cover and let rest for 10 minutes before slicing.

April's Chunky Chili

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 5 (16 ounce) cans red kidney beans
• 2 (14 1/2 ounce) cans diced tomatoes
• 2 (14 1/2 ounce) cans tomato sauce
• 2 lbs ground beef
• chili powder
• 1 cup shredded cheddar cheese
• 1 cup sour cream

Recipe

• 1 cook up ground beef in skillet. mix ground beef, kidney beans, diced tomatos, chili powder and tomato sauce in crock pot and cook for 1 hour. serve in bowls with a scoop of sour cream and sprinkled with cheese.

Beef Tenderloin With Gorgonzola Sauce

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (6 lb) beef tenderloin, trimmed of fat
• 1/2 cup apple cider vinegar
• 2 tablespoons sea salt
• 2 tablespoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 6 tablespoons worcestershire sauce
• 3 tablespoons coarse grained dijon mustard
• 1/2 cup unsalted butter, melted
• 2 cups heavy cream
• 2 ounces crumbly gorgonzola, diced (not "dolce")
• 2 tablespoons parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons fresh parsley, minced

Recipe

• 1 use paper towels to thoroughly wipe down the tenderloin with the cider vinegar.
• 2 combine the salt, pepper, garlic powder, onion powder, worcestershire sauce & mustard.
• 3 spread this spice paste over the tenderloin, coating the whole exterior.
• 4 place on a broiler pan and drizzle half of the melted butter over the tenderloin. broil for 5 minutes. turn tenderloin over to other side & drizzle with the remaining butter. broil for another 5 minutes.
• 5 note - begin making sauce now, see instructions below.
• 6 set the oven to 350 degrees and bake the tenderloin at this temperature for 45 minutes.
• 7 remove from the oven and let sit for 10 minutes before slicing. serve with gorgonzola sauce.
• 8 gorgonzola sauce:.
• 9 bring the cream to a full boil in a medium saucepan over medium-high heat, then continue to simmer rapidly for 35 to 40 minutes, until it's thickened like a sauce, stirring occasionally.
• 10 remove the pan from the heat & add the gorgonzola, parmesan, salt pepper. whisk rapidly until the cheeses melt, add parsley, and serve.

Barb's Unstuffed Cabbage

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 2 -3 small onions, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 small cabbage, coarsely chopped
• 2 (5 1/2 ounce) packages of lipton beef flavored rice and sauce mix
• 4 1/2 cups water, divided

Recipe

• 1 brown meat and onions in a dutch oven.
• 2 add tomatoes, cabbage, and 1 1/2 cups water.
• 3 cook covered on medium high heat for 20 minutes.
• 4 stir occasionally.
• 5 add packages of rice and 3 cups of water to pot.
• 6 cook uncovered for 10 minutes.
• 7 stir frequently.

Beef Tenderloin With Dijon-cream Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 3 tablespoons balsamic vinegar (or 2 tablespoons red wine vinegar plus 1 1/2 teaspoons sugar)
• 2 tablespoons olive oil
• 1 (1 1/2-2 lb) center-cut boneless beef tenderloin
• salt, to taste
• 3 tablespoons mustard seeds
• 1 1/2 tablespoons peppercorns
• 1 1/2 tablespoons black peppercorns
• 1 (14 1/2 ounce) can beef broth
• 1 cup whipping cream
• 2 tablespoons butter, softened
• 2 tablespoons dijon mustard
• 1 tablespoon balsamic vinegar (or 2 teaspoons red wine vinegar plus 1 teaspoon sugar)
• black peppercorns, coarsely crushed (to garnish)
• mustard seeds, coarsely crushed (to garnish)

Recipe

• 1 in a cup, combine vinegar and oil; rub mixture onto tenderloin.
• 2 season generously with salt; let stand 15 minutes.
• 3 coarsely crush mustard seeds and peppercorns in a blender or food processor.
• 4 roll beef in crushed mixture, pressing it into the surface to coat.
• 5 oil hot grid of grill (to prevent sticking).
• 6 grill meat, on a covered grill, until a meat thermometer inserted in the center almost registers 145°f for medium-rare, 160°f for medium, or 170°f well done (16-24 minutes for medium-rare, depending on size and thickness; add an additional 5 minutes for every 10°f).
• 7 flip over halfway through cooking.
• 8 let stand 5-10 minutes before slicing.
• 9 in a saucepan, combine beef broth and whipping cream, and bring to a boil.
• 10 boil gently until reduced to about 1 cup (sauce will be thick enough to coat a spoon).
• 11 remove from heat; stir in butter, a little at a time, until all the butter is melted.
• 12 stir in mustard and vinegar.
• 13 sprinkle with crushed peppercorns and mustard seeds.
• 14 slice roast and serve with a few spoonfuls of sauce.

Beef Tenderloin With Boursin Aujus

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 36 ounces beef tenderloin
• 2 tablespoons beef base
• 2 cups water
• 8 ounces boursin cheese
• 1 tablespoon pepper
• 6 parsley sprigs

Recipe

• 1 in a small pot bring water to boil and add beef base and boursin cheese and stir well until the consistency of thin gravy.
• 2 crust both sides of medallion in black pepper.
• 3 grill each 6 oz medallion to the desire level of doneness, and remove from heat and allow to rest for 5 minutes.
• 4 top with the boursin aujus, garnish with parsley.
• 5 serve.

Beef Tenderloin With Henry Bain Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 8 ounces major grey's chutney
• 14 ounces ketchup
• 12 ounces chili sauce
• 11 ounces a.1. original sauce
• 10 ounces bottle worcestershire sauce
• 1 teaspoon hot sauce
• 1/4 cup butter, softened
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 4 1/2-5 lbs beef tenderloin, trimmed

Recipe

• 1 process chutney in a food processor until smooth. add ketchup and next 4 ingredients and process until blended. chill at least 2 hours. stir together butter, salt and pepper; rub over beef. place on a lightly greased rack in a 15 x 10 inch jellyroll pan. fold under 4 to 6 inches of the narrow end of the beef to fit onto rack. bake at 500 degrees for 30 to 35 minutes or desired doneness. let stand 15 minutes before serving. serve beef carved with sauce and dinner rolls.

Beef Tenderloin Steaks With Smoky Bacon-bourbon Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups dry red wine
• 3 garlic cloves, chopped
• 1 3/4 cups beef broth
• 1 1/4 cups chicken broth
• 1 1/2 tablespoons tomato paste
• 1 bay leaf
• 1 fresh thyme sprig
• 8 ounces bacon, cut into 1/4 inch pieces
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 4 beef tenderloin steaks, 1 inch thick
• 1 tablespoon bourbon

Recipe

• 1 boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. add next 5 ingredients; boil until reduced by half, about 20 minutes. set sauce aside. (can be made 1 day ahead -- cover and chill.).
• 2 cook bacon in a heavy large skillet over medium-high heat until crisp. using slotted spoon, transfer to paper towels. pour off all but 1 tablespoon drippings from skillet. add flour to drippings in skillet; whisk to blend. cook 1 minute, whisking constantly. gradually whisk in wine sauce made previously; bring to a boil. reduce heat; simmer until sauce thickens, about 2 minutes.
• 3 meanwhile melt butter in another heavy large skillet over medium-high heat. sprinkle steaks with salt and pepper. add to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. transfer steaks to plates.
• 4 mix bacon and bourbon into sauce. season with salt and pepper. spoon over steaks.

Beef Tenderloin With Mushroom Gravy

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 4 (4 ounce) beef tenderloin steaks, trimmed (1/2-inch thick)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup sliced mushrooms
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 1/2 cup beef broth (low salt)
• 1/3 cup nonfat sour cream
• 2 tablespoons minced fresh parsley

Recipe

• 1 heat a large nonstick skillet coated with cooking spray over medium-high heat.
• 2 sprinkle steaks with salt and pepper.
• 3 add steaks to pan; cook 3 minutes on each side or until desired degree of doneness; remove steaks from pan and keep warm.
• 4 add mushrooms, onion, and garlic to the skillet; stir/saute for 5 minutes.
• 5 stir in broth; bring to a boil.
• 6 cover, lower heat, and simmer 3 minutes.
• 7 put sour cream in a bowl; gradually add mushroom mixture to sour cream, stirring constantly using a whisk.
• 8 stir in parsley.
• 9 serve gravy with steak.

50’s Classic Meatloaf

Total Time: 1 hr 26 mins Preparation Time: 20 mins Cook Time: 1 hr 6 mins

Ingredients

• Servings: 4
• 2 lbs ground beef
• 1 lb ground lamb
• 4 eggs
• 1 cup seasoned bread crumbs
• 1/2 cup onion, diced
• 1/2 cup green pepper, diced
• 2 tablespoons worcestershire sauce
• pepper
• 1/2 teaspoon salt
• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon dijon mustard
• 1/2 teaspoon worcestershire sauce

Recipe

• 1 meatloaf:.
• 2 preheat oven to 350.
• 3 combine ground beef, ground lamb, bread crumbs, worcestershire sauce and salt and pepper.
• 4 add eggs, onions and peppers and combine.
• 5 place meat mixture in loaf pan.
• 6 bake at for 60 minutes.
• 7 glaze:.
• 8 mix until smooth.
• 9 after meatloaf is done cooking brush with meatloaf glaze and bake another 10 minutes.
• 10 let meatloaf set 10 minutes before serving.

Beef Tenderloin With Chocolate Wine Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (2 lb) beef tenderloin roast
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 teaspoons olive oil
• 1/2 cup chopped shallot
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 garlic clove, minced (about 1 teaspoon)
• 2 cups dry red wine
• 2 cups low sodium beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon unsweetened natural cocoa powder
• 1 teaspoon chopped fresh rosemary leaf

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 season the meat with the salt and pepper. in a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
• 3 transfer the meat to a rack set on a baking sheet. roast until an instant-read thermometer inserted in the thickest part registers 140 degrees f for medium-rare, about 30 minutes, or to your desired degree of doneness. remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
• 4 while the meat cooks, make the sauce. heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. add the garlic and cook for 2 minutes more. add the wine and broth and stir in the tomato paste. add the bay leaf and thyme and bring to a boil. simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. strain through a fine mesh strainer into a small saucepan. stir in the cocoa and rosemary and season with salt and pepper. serve on the side with the sliced tenderloin.

April Fools' Day Colorful Meatloaf 'cupcakes'

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 lb lean ground beef
• 1/2 cup seasoned bread crumbs
• 1 cup grated monterey jack cheese
• 3 tablespoons ketchup
• 1 egg
• 1/2 teaspoon celery salt
• 1/4 teaspoon ground pepper
• 3 cups mashed potatoes
• food coloring

Recipe

• 1 heat oven to 375*. line 12 muffin tin cups with foil bake cups.
• 2 in a large bowl, mix together all of the meat loaf ingredients until well combined. divide the mixture evenly among the lined cups (the liners should be about three quarters full).
• 3 place the filled muffin tins on cookie sheets and bake the 'cupcakes' for about 15 minutes or until cooked through.
• 4 divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink 'frostings.' spread a generous dollop on each 'cupcake.'.

Beef Tenderloin Roast With Mushroom Sauce

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (3 lb) beef tenderloin
• 1 tablespoon onion, minced
• 3 tablespoons butter
• 2 cups mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 2 tablespoons burgundy wine
• 1 tablespoon lemon juice
• 1/2 teaspoon dried tarragon
• 1 teaspoon parsley, chopped

Recipe

• 1 preheat oven to 450 degrees f.
• 2 pat the meat dry and place it on a rack in a baking pan.
• 3 roast for 35 minutes or until the meat registers 125 degrees f. to 130 degrees f. on an instant read thermometer.
• 4 cook longer if less rare meat is desired.
• 5 saute the onion in butter in a small skillet.
• 6 add the mushrooms and cook 5 minutes or until browned.
• 7 stir in the flour.
• 8 add the remaining ingredients; mix well.
• 9 cook over medium heat, stirring until thickened.
• 10 serve the sauce with the beef.

Beef Tenderloin With Port-balsamic Sauce

Total Time: 16 mins Preparation Time: 16 mins

Ingredients

• Servings: 2
• 1 cup ruby port
• 1 cup dry wine
• 16 ounces beef tenderloin steaks
• all-purpose flour
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar

Recipe

• 1 boil port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. set aside.
• 2 sprinkle steaks with salt and pepper. dust with flour; shake off excess. melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
• 3 add port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. boil until reduced to sauce consistency, about 2 minutes. remove from heat. add remaining 2 tablespoons butter and whisk just until melted. season sauce to taste with salt and pepper. transfer steaks to plates. spoon sauce over and serve.

Beef Tenderloin With Creamy Alouette® Mushroom Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 (6 -8 ounce) beef tenderloin steaks, 1 1/2 inches thick
• 3 teaspoons extra virgin olive oil, divided
• 1 teaspoon butter
• 1/2 large shallot, thinly slivered
• 2 cups sliced baby portabella mushrooms
• 1/4 cup alouette garlic & herbs spreadable cheese or 1/4 cup alouette savory vegetable spreadable cheese or 1/4 cup alouette creamy onion & shallots spreadable cheese
• 1/2 cup milk
• 1 teaspoon minced fresh parsley, if desired

Recipe

• 1 heat broiler.
• 2 coat all sides of tenderloin with 1 teaspoons of the olive oil. place on broiler pan. season to taste with salt and pepper. broil 4 inches from heat for 6 minutes or until well-browned. turn. broil 6 to 8 minutes or until desired doneness.
• 3 meanwhile, heat remaining olive oil and the butter in small skillet over medium heat.
• 4 add shallot; cook 1 minute.
• 5 add mushrooms. cook 2 to 3 minutes or until tender, stirring frequently.
• 6 stir in alouette®, adding milk to desired consistency. heat just until warm.
• 7 spoon sauce over tenderloins. sprinkle with parsley.

Beef Tenderloin With Artichoke Puree On Rye Toasts

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 1 (14 ounce) can artichoke hearts, drained well
• 3 tablespoons mayonnaise
• 3 tablespoons freshly grated parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
• 1 teaspoon lemon zest, grated
• 1 garlic clove, minced
• 1/4 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 1 lb good quality deli roast beef, sliced thinly
• 48 slices rye cocktail bread
• 48 small arugula leaves
• thinly shaved parmesan cheese

Recipe

• 1 puree artichokes in processor until almost smooth.
• 2 add mayonnaise, grated parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne.
• 3 process until well blended.
• 4 transfer to a small bowl.
• 5 season with salt and pepper.
• 6 preheat oven to 350°f.
• 7 arrange cocktail rye slices on a large baking sheet.
• 8 bake until golden brown, about 8 minutes.
• 9 cool.
• 10 spread 1 teaspoon artichoke puree on each rye bread slice (save remaining puree for another use).
• 11 top with arugula leaf.
• 12 take one slice of beef and roll up and place on arugula leaf.
• 13 trim beef to fit as necessary.
• 14 garnish with shaved parmesan.

50's Prime Time Cafe - Mom's Meatloaf

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs ground beef
• 1 lb ground lamb
• 4 large eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon coarsely cracked black peppercorns
• 1/2 teaspoon coarse salt
• 1/2 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon dijon mustard

Recipe

• 1 preheat the oven to 350° f; lightly oil two 8-1/2 x 4-1/2" loaf pans.
• 2 in a large bowl, combine the beef,lamb, eggs, bread crumbs, onion, green and red bell peppers, 2 tablespoons worcestershire sauce, cracked peppercorns and salt just until well blended; do not over mix.
• 3 divide the meat mix in half, shape into 2 loaves, and place in the prepared loaf pans. bake for 50-60 minutes, or until the internal temperature taken with an instant-read thermometer is 155°f.
• 4 in a small bowl, stir the ketchup, brown sugar, mustard and the remaining 1/2 teaspoon of worcestershire sauce. brush the meatloaf with the ketchup mixture and bake for 10 minutes longer.
• 5 remove meatloaf from oven and let stand for 10 minute before serving.

Beef Tenderloin Steak W/ Cherry-port Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup dried cherries
• 1 cup port wine or 1 cup other sweet red wine, divided
• 1/4 cup black cherry juice
• 1 lb beef tenderloin, trimmed
• butter-flavored cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons shallots, minced
• 1 large garlic clove, minced
• 1/2 cup low sodium beef broth
• 1/2 teaspoon dried thyme

Recipe

• 1 set oven to broil.
• 2 combine cherries, 1/4 cup port, and juice in a small bowl. let stand for 30 minutes for the cherries to absorb most of the liquid.
• 3 coat beef with cooking spray; sprinkle with salt and pepper. broil 6 inches from heat for 15 minutes. reduce heat to 375 and bake for 30 minutes or until meat thermometer reads 145 degrees. let stand 10 minutes before slicing.
• 4 heat oil in pan over medium-high heat. add shallot and garlic; saute 1 1/2 minutes. stir in cherry mixture, 3/4 cup port, broth, and thyme. bring to a boil; cook 10 minutes or until reduced to 1/2 cup. pour over steaks. serve immediately.
• 5 serving size is 1 steak with 2 tbsp sauce.

April Brown's Chili

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs ground beef
• 5 (14 1/2 ounce) cans red kidney beans
• 2 (14 1/2 ounce) cans tomato sauce
• 2 (14 1/2 ounce) cans diced tomatoes
• chili powder
• 4 ounces sour cream
• 2 cups shredded cheddar cheese

Recipe

• 1 cook up the ground beef in a large frying pan. in a large crock pot mix ground beef, kidney beans, tomato sauce and diced tomatoes. add chili powder to taste. heat 1 hour or to desired heat. place in serving bowls and top with sour cream and sprinkled cheddar.

Beef Tenderloin With Peppercorn Hollandaise

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 beef tenderloin steaks (fillet steaks, about 6 ounces each)
• salt
• freshly ground black pepper
• 1/2 teaspoon green peppercorn
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon pink peppercorns
• 1/4 cup wine
• 1/4 cup dry sherry
• 3 tablespoons sherry wine vinegar
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 2 egg yolks
• 1/3 cup unsalted butter, melted
• 1 tablespoon olive oil
• chopped flat leaf parsley (, for garnish)

Recipe

• 1 preheat the oven to 350 f degrees.
• 2 season the tenderloins with salt and pepper and set them aside.
• 3 in a small saucepan over high heat, bring the green, black, and pink peppercorns, wine, sherry, sherry vinegar, shallot, and garlic to a boil.
• 4 cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
• 5 place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
• 6 place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream.
• 7 do not scramble the eggs.
• 8 slowly whisk in the melted butter and mix thoroughly.
• 9 season to taste with salt.
• 10 leave the bowl over the hot water and remove the pot from the heat.
• 11 cover and set aside.
• 12 in a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
• 13 sear the tenderloins well on both sides, about 2 minutes per side.
• 14 if your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
• 15 bake the tenderloins for about 8 minutes for medium-rare.
• 16 place the tenderloins on individual plates and pour over the sauce.
• 17 garnish with the chopped parsley.

Beef Tenderloin Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb beef tenderloin
• 1/2 cup onion, chopped finely
• 1 carrot, chopped finely
• 1 celery, chopped finely
• 1 garlic clove, minced
• 1 (16 ounce) can beef stock
• 2 tablespoons butter
• 2 tablespoons flour
• 1 potato, diced
• 1/2 teaspoon tarragon
• 1 tablespoon parsley
• 1 (15 ounce) package pie crusts, pillsbury

Recipe

• 1 saute garlic, onion, carrot and celery in 1t. olive oil & 1 t. butter. add raw or cooked pieces of tenderloin and cook till heated thru or brown.
• 2 add beef stock and bring to a boil.
• 3 add diced potatoes.
• 4 reduce heat and simmer on low for 10 to 15 minutes.
• 5 combine flour and butter into a paste and add to mixture.
• 6 stir for 5 more minutes until thick.
• 7 season with salt, pepper, tarragon and parsley.
• 8 pour into unbaked pie shell.
• 9 top with second pie crust, crimp edges and make air slits.
• 10 bake at 350 for 30 minutes.

Beef Tenderloin In Cherry Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (16 ounce) can pitted dark sweet cherries in juice
• 1/4 cup ruby port
• 1/2 cup beef broth
• 1 teaspoon drained bottled horseradish
• 1 teaspoon tomato paste
• 1 shallot, thinly sliced
• 1 large bay leaf
• 1/2 teaspoon whole black peppercorn
• 1 teaspoon arrowroot or 1 teaspoon cornstarch
• 1 tablespoon mild olive oil
• 4 (6 ounce) beef tenderloin steaks
• salt & freshly ground black pepper
• 1/4 cup kirsch (cherry brandy)
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon grenadine

Recipe

• 1 drain the cherry juice into a large saucepan and set the cherries aside.
• 2 add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
• 3 bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
• 4 dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
• 5 simmer until the sauce is shiny and slightly thickened, 1 minute longer.
• 6 strain, cover, and set aside (this can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.)
• 7 heat the olive oil in a large, heavy skillet over high heat.
• 8 sprinkle the steaks with salt and pepper and add them to the hot oil.
• 9 brown the steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking.
• 10 transfer the steaks to a large platter.
• 11 add the cherries and kirsch to the skillet and flambé. when the flames die out, reduce the heat to low and add the cherry sauce. with a wooden spoon, scrape up any browned bits from the bottom of the pan.
• 12 stir in the butter and grenadine syrup, the sauce should be bright red.
• 13 cook until the beef is heated through, about 2 minutes longer.
• 14 season the sauce to taste with salt and pepper, if necessary.
• 15 transfer the beef tenderloin steaks to warmed dinner plates.
• 16 spoon the cherry sauce over them and serve at once.

Barbara's Beef Stew

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs stewing beef
• 3/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups water
• 1/2-1 teaspoon thyme
• 2 (10 1/2 ounce) cans beef broth
• 2 (15 1/2 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3/4 cup green beans
• 3/4 cup baby carrots
• 2/3 cup frozen corn
• 2 cups potatoes, diced

Recipe

• 1 quickly sear stewing beef in a soup pot with a small amount of oil, the onions, and the garlic.
• 2 add the water, thyme, beef broth, diced tomatoes, and the tomato sauce.
• 3 bring to a boil, then reduce heat and let simmer for an hour and a half or more.
• 4 note: the broth will reduce nicely if not covered, but care needs to be taken to not let it reduce too much and endanger going dry.
• 5 about an hour before serving, add vegetables.
• 6 increase heat to bring the stew back to a boil; then reduce and let simmer until vegetables are tender crisp.
• 7 biscuits go nicely with this for a complete meal.

60 Minute Oven Sirloin Steak Stew

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb sirloin steak, cut in strips
• 4 small new potatoes, cut in 1/4-inch wedges
• 1/2 lb frozen green beans, french cut, thawed
• 6 carrots, peeled and sliced
• 1 small yellow onion, cut in small wedges
• 1 (14 1/2 ounce) can beef broth
• 3/4 cup water
• 1/2 cup flour
• 1 1/2 teaspoons mccormick broiled steak seasoning or 1 1/2 teaspoons mccormick's season all
• 1/2 teaspoon mccormick® thyme leaves
• 1/4 teaspoon mccormickâ® black pepper

Recipe

• 1 combine first five ingredients in metal 13 x 9 x 2-inch baking pan.
• 2 in a medium bowl, combine remaining ingredients with a whisk.
• 3 pour over meat and vegetables.
• 4 cover baking pan with aluminum foil.
• 5 bake in preheated 400 degree oven 40 minutes.
• 6 carefully uncover and stir meat and vegetables.
• 7 cover and bake an additional 20 minutes.
• 8 uncover and stir stew before serving.

Beef Tenderloin With Creamy Risotto

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 8 ounces beef tenderloin steaks
• 1/4 cup kraft special collection sun-dried tomato vinaigrette dressing, divided
• 3/4 cup zucchini, chopped
• 1/4 cup carrot, shredded
• 1/4 cup red pepper, chopped
• 1 cup minute rice, uncooked (or regular rice see description above)
• 3/4 cup chicken broth
• 1/2 cup milk
• 2 tablespoons grey poupon dijon mustard (or other brand)

Recipe

• 1 heat 1 tablespoon of the dressing in saucepan. add zucchini, carrot, and red pepper; cook until crisp-tender, stirring frequently.
• 2 stir in rice, broth, milk and mustard, bring to a boil; cover; remove from heat; let stand 5 minutes.
• 3 meanwhile, cook steaks in another skillet in remaining dressing on medium heat for 5 minutes.
• 4 turn steaks over; cover; cook an additional 5 – 8 minutes for rare to medium doneness.

Barb's Hearty Beef And Vegetable Soup

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 lbs stew meat, cubed
• 1 large onion, chopped
• 2 bay leaves
• 1 tablespoon beef base (such as mccormick)
• 5 -6 cups water (more water if needed})
• 2 (14 1/2 ounce) cans tomatoes, chopped
• 1 stalk celery, diced
• 1 1/2 cups potatoes, diced
• 1 cup diced carrot
• 1 cup green beans, 1 inch long
• 1/2 cup peas, frozen
• 1/2 cup corn, frozen
• 1 cup zucchini, sliced (may use other squash)
• 2 cups cabbage, chopped
• 1 teaspoon dried basil
• 1/3 cup orzo pasta or 1/3 cup other small shell pasta
• salt and pepper

Recipe

• 1 brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
• 2 add celery, carrots, potatoes, and cook until just tender.
• 3 add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
• 4 let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
• 5 add pasta and cook until pasta is tender, taste & adjust spices.
• 6 serve with your farorite cornbread or crusty bread, enjoy.

Beef Tenderloin With Burgundy Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 beef tenderloin fillets, sliced 1 in. thick
• 3 -4 tablespoons olive oil
• 1/4 lb bacon
• 2 garlic cloves, minced
• 1 1/2 cups burgundy wine or 1 1/2 cups chianti wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 sprig fresh thyme
• 1/2 lb pearl onion
• 8 -10 carrots, sliced 1 inch thick
• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons flour
• 1/2 lb mushroom, sliced

Recipe

• 1 heat 3 tbsp of oil in skillet over medium-high heat.
• 2 salt and pepper on both sides of . brown in oil for 2-3 minutes. remove and set aside.
• 3 in the same pan, sauté bacon for 5 minutes; remove. drain fat from pan, reserving 2 tablespoons. add garlic and cook 30 seconds.
• 4 add wine and deglaze pan; cook on high for 1 minute. add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
• 5 boil uncovered for 10 minutes. strain the mixture and return to pan. add onion and carrot; simmer 20-30 minutes.
• 6 mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. simmer 2 minutes to thicken.
• 7 meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. also crumble the cooked bacon.
• 8 add beef, mushrooms, and bacon to the pan with sauce. cover and reheat gently for 10 minutes before serving.

Beef Tenderloin Dijon

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 (2 lb) beef tenderloin
• 1 1/2 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 4 cups water
• 2 (10 3/4 ounce) cans condensed beef broth
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 whole cloves
• 1 tablespoon cornstarch
• 1 tablespoon dijon-style mustard

Recipe

• 1 tie beef tenderloin roast with heavy string at 2" intervals. combine 1 tsp salt and 1/2 tsp pepper; rub on the surface of roast to season.
• 2 heat oil in dutch oven over medium high heat. add roast and garlic; cook until evenly browned, about 6 minutes. remove roast from pan; pour off drippings.
• 3 add water, broth, bay leaf, thyme and cloves; bring to a boil.
• 4 add roast; reduce heat to medium-low. cover and simmer about 20 minutes. check temperature with instant-read thermometer; temperature should register 130 degrees for rare. do not overcook.
• 5 remove roast to serving platter. cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving. roast will continue to rise about 10 degrees in temperature to 140 degrees for rare.
• 6 while roast is finishing on platter, strain cooking liquid; reserve 2 cups.
• 7 remove dutch oven from heat; add cornstarch and dijon mustard, mixing to form a thick paste. gradually add reserved cooking liquid, stirring constantly.
• 8 place dutch oven over medium heat; add remaining 1/2 tsp salt and 1/4 tsp pepper. cook until slightly thickened, about 7 minutes.
• 9 remove strings from roast. carve into thin slices. serve with sauce and steamed vegetable, if desired.
• 10 note: a beef tenderloin roast will yield four 3-oz cooked servings per pound.

Beef Tenderloin With Mustard-tarragon Cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• nonstick cooking spray
• 24 ounces beef tenderloin, 4 oz each, trimmed, 1-inch thick
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup dry wine
• 1 1/2 teaspoons sugar
• 1 tablespoon dijon mustard
• 1/4 cup low-fat sour cream
• 1 1/2 teaspoons fresh tarragon, finely chopped
• fresh tarragon, sprigs

Recipe

• 1 heat a large nonstick skillet coated with cooking spray. sprinkle steaks with 1/4 teaspoon salt and pepper. add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. remove from pan; keep warm.
• 2 add dry wine, sugar, and dijon mustard to pan; bring to a boil 1 minute stirring constantly. remove from heat. stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. spoon sauce over warm steaks. garnish with tarragon sprigs, if desired.

Beef Tenderloin With Four Peppers

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs beef tenderloin, center cut
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed green peppercorn

Recipe

• 1 heat oven to 425 degrees.
• 2 in small bowl, combine seasoning ingredients.
• 3 press evenly into surface of beef roast.
• 4 place roast on rack in shallow roasting pan. i.
• 5 nsert oven-proof meat thermometer so tip is centered in the thickest part of the beef.
• 6 do not add water or cover.
• 7 roast in 425 degree oven for 35 to 40 minutes for medium rare doneness.
• 8 remove roast when meat thermometer registers 135 degrees.
• 9 transfer roast to carving board; tent loosely with aluminum foil.
• 10 let stand 15 minutes. (temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare.).
• 11 carve roast into 1/2-inch-thick slices.

Beef Tenderloin With Cherry Port Sauce And Gorgonzola

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 4 beef tenderloin steaks, 1-inch thick
• 1 teaspoon ground black pepper
• 1 tablespoon chopped fresh thyme leave
• vegetable oil cooking spray
• 1 medium onion, cut into half slices
• 1 cup beef stock
• 3/4 cup tawny port
• 1/2 cup dried cherries
• 1 tablespoon butter
• 1/4 cup crumbled gorgonzola

Recipe

• 1 season the steaks with the black pepper and thyme.
• 2 spray a 10-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. add the steaks and onion and cook the steaks about 10 minutes for rare or to desired doneness. remove the steaks and onion from the skillet and keep warm.
• 3 add the stock, wine and cherries to the skillet. reduce the heat to medium. cook for 10 minutes or until the sauce is reduced to about 1 1/2 cups. stir in the butter. serve the sauce with the steaks. sprinkle with the cheese.

Beef Tamale Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 4 cups water
• 1 lb lean ground beef
• 1 cup yellow onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• fresh ground black pepper
• 1 (14 1/2 ounce) can crushed tomatoes, in thick puree
• 1 (16 ounce) can kidney beans, rinsed and drained
• 2 cups corn kernels (fresh, frozen or canned(drained)
• 2 cups grated cheddar cheese

Recipe

• 1 preheat oven to 350°f.
• 2 make the cornmeal layer by mixing yellow cornmeal, 1/2 teaspoon salt and 4 cups water in a saucepan.
• 3 over medium heat, bring mixture to a boil.
• 4 reduce heat and then cook, stirring, until thickened (about 5 minutes).
• 5 in a large skillet, cook beef, onion, bell pepper and garlic until meat is longer pink and vegetables are tender (about 5 minutes).
• 6 stir in seasonings, tomatoes, beans and corn and simmer for about 5 minutes.
• 7 spray a 9x13-inch baking dish with non-stick spray (or large casserole dish).
• 8 spoon in meat mixture.
• 9 spread cornmeal mixture over and then sprinkle with cheese.
• 10 bake, uncovered, until bubbly and cheese is melted, about 30 minutes.
• 11 let stand 10 minutes before serving.

Beef Tacos De Lengua

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 1 (3 -4 lb) beef tongues
• 2 large onions, peeled
• cloves from 1 head of garlic, peeled and crushed
• 6 -7 bay leaves
• 1 tablespoon peppercorn
• 2 tablespoons salt
• vegetable oil
• corn tortilla (2 to 3 per person)
• salsa verde
• avocado
• cilantro
• chopped red onion
• thinly sliced radish (to garnish)

Recipe

• 1 fill a large 12 quart stock pot 2/3 full with water. add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt. bring to a boil, reduce heat to a simmer, cover, and cook 3 hours, or until soft and tender.
• 2 remove tongue from water and let cool for a couple of minutes. notice the light colored skin-like covering over most of the tongue. using your fingers, and/or a sharp small knife, remove this covering and discard. notice the rough patch of meat where the tongue would attach to the bottom of the mouth. remove this and discard.
• 3 slice the tongue in 1/4 inch slices. heat a little oil in a frying pan on medium high and saute the slices on both sides until they are lightly browned. remove from pan and slice first into strips, then again crosswise so you end up with small cubes.
• 4 soften the tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave (about 10 seconds per tortilla). place a large spoonful of meat in the center of a tortilla. add a spoonful of salsa verde and some chopped avocado, onion, and chopped cilantro. garnish with radish slices.

Beef Taco Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 cup diced onion
• 4 cups chicken broth or 4 cups beef broth
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can corn
• 1 (15 ounce) can black beans, undrained
• 1 (16 ounce) can chili beans, undrained
• 1 (4 ounce) can diced green chilies
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 cup masa harina
• 3/4 cup water

Recipe

• 1 saute ground beef and onions together until meat is browned and onions are tender; drain fat from pan.
• 2 combine meat and onions in stockpot with remaining ingredients, except for masa harina and 3/4 cup water; simmer for thirty minutes to blend flavors.
• 3 shake or stir together masa harina and water to make a smooth paste; gradually stir masa paste into soup; cook and stir soup until slightly thickened.
• 4 place a small handful of crushed taco chips into each serving bowl, ladle soup over the chips, then top with shredded cheese and a dollop of sour cream.

Beef Taco Skillet

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 (10 3/4 ounce) can campbell's tomato soup
• 1/2 cup salsa
• 1/2 cup water
• 6 flour tortillas, cut into1-inch pieces (6-inch)
• 1/3 cup shredded cheddar cheese

Recipe

• 1 cook beef in skillet until well browned,stirring to break up meat.
• 2 pour off fat.
• 3 stir in soup,salsa,water and tortillas.
• 4 heat to a boil.
• 5 reduce heat to low and cook for 5 minute.
• 6 stir and top with cheese.
• 7 also try:.
• 8 creamy mexican fiesta: stir in 1/2 cup sour cream with soup.
• 9 ranchero style:use corn tortillas instead of flour tortillas and shredded mexican cheese blend instead of cheddar.

Beef Tenderloin Canapés

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 1/2 lbs beef tenderloin (ask butcher to trim and preprare)
• 1 tablespoon chopped brined green peppercorn
• 1 tablespoon fresh tarragon
• 5 -7 chopped green onions, including tender green tops
• 1 -2 garlic clove, smashed
• finely sliced green onion, for garnish
• coarse salt
• 3 tablespoons olive oil
• crushed red pepper flakes, to taste (optional)
• french baguettes or italian bread, 1/4-inch slices
• 1/2 cup whipped cream cheese, at room temperature
• 2 tablespoons horseradish

Recipe

• 1 prepare the fillet:.
• 2 preheat oven to 400ºf.
• 3 allow beef to come to room temperatue, about 30 minutes.
• 4 in a small bowl, stir together the green peppercorns, tarragon, chopped green onions, garlic, & 1/2 teaspoon salt.
• 5 spread the mixture out on a plate or platter large enough to hold the beef.
• 6 brush 1 tablespoon of the olive oil on all sides of the beef fillet.
• 7 roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.
• 8 in a large, ovenproof nonstick frying pan over high heat, warm the remaining 2 tablespoons of olive oil.
• 9 add the beef and sear until browned on all sides, 3-4 minutes.
• 10 place in the oven and cook until an instant read thermometer, inserted in the thickest part of the fillet registers 120ºf(54ºc)for medium rare 8-10 minutes.
• 11 transfer the beef to a piece of aluminum foil and let cool to room temperature. wrap the beef in the foil and refrigerate for at least 4 hours up to overnight.
• 12 prepare the baguette:.
• 13 reduce the oven temperature to 300ºf. arrange the baguette slices in a single layer on a rimmed baking sheet.
• 14 place in the oven and toast, truning occasionally, until golden brown on both sides, 15-20 minutes total.
• 15 remove from the oven and let cool.(the toasts can be stored in an airtight container at room temperature overnight).
• 16 prepare the horseradih cream:.
• 17 in a small bowl, whisk together the cream cheese, horseradish, and red pepper flakes, if using.*(the cream can be stored in the refrigerator overnight; bring to room temperature before using, the longer you let it marry the better it will to taste.).
• 18 to assemble:.
• 19 remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. (slice when it is cold and you'll be able to slice it even thinner).
• 20 spread an equal amount of the horseradish cream on each of the toasts.
• 21 place a slice or two of beef on top of the cream cheese.
• 22 garnish each canapé with a few slices of green onion.
• 23 arrange the canapés on a doily or festive napkin-lined tray and serve immediately.
• 24 enjoy with some bubbly!

Beef Tenderloin With Cascabel Chile Aioli Marinade

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 3 1/2 lbs beef tenderloin, trimmed
• salt
• ground pepper, freshly grated
• 1 chile, stemmed, seeded and cut into large pieces
• 3/4 cup mayonnaise
• 1 large garlic clove, minced
• 1 shallot, minced
• 2 teaspoons red wine vinegar
• 1 teaspoon fresh lime juice
• 1/4 teaspoon paprika
• 1/4 teaspoon dried ancho chile powder
• 14 teaspoons cayenne
• 2 tablespoons canola oil

Recipe

• 1 preheat oven to 450 degrees.
• 2 place roasting pan on stove and heat oil over medium-high heat.
• 3 pat tenderloin with paper towels.
• 4 sprinkle all over with salt and pepper.
• 5 place in roasting pan with oil and roast in oven (or in a hot, covered grill).
• 6 while meat cooks, toast cascabel chile in a small skillet over high heat,.
• 7 turning pieces once, until blistered and fragrant. i recommend using a cascabel chili as it has a tangy medium hot flavor.
• 8 let cool until brittle.
• 9 using a mortar and pestle, pound chile into a powder.
• 10 mix powder in medium bowl with remaining ingredients to create the aioli.
• 11 remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it.
• 12 let rest 10 to 15 minutes.
• 13 slice and serve with aioli on the side.

6 Layer Dinner

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 cups sliced potatoes
• 1 cup carrot, diced
• 1 1/2 lbs ground beef
• 3 green peppers, chopped
• 2 onions, chopped fine
• 1 (28 ounce) can crushed tomatoes

Recipe

• 1 brown the ground beef and drain.
• 2 put potatoes in the bottom of a greased 9x13 pan.
• 3 sprinkle the carrots over the potatoes.
• 4 sprinkle the cooked ground beef over the carrots.
• 5 sprinkle the green peppers over the ground beef.
• 6 sprinkle the onion over the green pepper.
• 7 spoon the tomatoes over the green pepper.
• 8 season with salt and pepper.
• 9 bake in covered dish for about 1 hour in a 325 degree oven.

Beef Tassot With Sauce Ti Malice

Total Time: 2 hrs 5 mins Preparation Time: 45 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 2 lbs boneless beef round steak, cut into 1-inch cubes
• 1/4 cup fresh orange juice, preferably sour orange
• 1/4 cup fresh lime juice, preferably fresh lime, if needed substitute with lemon
• vegetable oil
• 1/2 tablespoon coarse salt
• 2 cups onions, finely chopped
• 1 cup fresh lime juice or 1 cup lemon juice
• 3 tablespoons butter or 3 tablespoons margarine
• 1 1/2 teaspoons garlic, finely chopped
• 2 teaspoons salt
• 2 1/2 teaspoons fresh hot chili peppers, finely chopped, preferably scotch bonnet

Recipe

• 1 combine meat, orange and lime juice in a large bowl.
• 2 let stand at room temperature, stirring occasionally for 4 hours.
• 3 transfer meat to medium saucepan, add water to cover.
• 4 simmer covered until meat is very tender, about 1 hour.
• 5 make sauce ti malice, to follow.
• 6 drain beef; pat dry.
• 7 heat 1/2" oil in large skillet to 375°f.
• 8 fry beef, half at a time, in oil until crisp and golden brown, about 3 minutes,.
• 9 remove with slotted spoon, drain on paper toweling; sprinkle with salt.
• 10 sauce ti malice:.
• 11 mariante onions with lime juice at room temperature for at least 30 minutes.
• 12 drain onions in a fine sieve over bowl, remove as much liquid as possible.
• 13 reserve marinade.
• 14 in a heavy 10" skillet melt the butter or margarine over moderate heat.
• 15 when foam begins to subside, add onions, stirring frequently, cook for 5 minutes, until soft and translucent, but not brown.
• 16 stir in chopped chilies and garlic, reduce heat to low.
• 17 cover the skillet tightly and cook for abou 10 minutes or until chilies are tender.
• 18 off heat stir in marinade and salt.
• 19 cool to room temperature before serving.
• 20 cover tightly and refrigerate.
• 21 this sauce can be kept in the refrigerator for about 5-7 days.

Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots And S

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 1 1/2 tablespoons unsalted butter
• 2 shallots, chopped
• 1 tablespoon freshly cracked pepper
• 1 bay leaf
• 6 -8 sprigs fresh thyme
• 1 (375 ml) bottle cabernet sauvignon wine (about 1 1/3 cups)
• 2 cups unsalted veal stock or 2 cups beef stock
• 3 tablespoons unsalted butter
• 2 (6 ounce) filet of beef, well trimmed (preferably prime)
• salt, to taste
• 1/8 teaspoon freshly cracked pepper, plus more to taste
• 1 carrot, cut into 1/4 inch dice (about 1 cup)
• 2 shallots, cut into 1/4 inch dice (about 1 cup)
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tablespoon chopped fresh flat-leaf parsley

Recipe

• 1 to make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
• 2 add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
• 3 add the pepper, bay leaf and thyme and stir to mix.
• 4 add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
• 5 add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
• 6 strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
• 7 in a 10-inch fry pan over medium-high heat, melt 1 tbs of the butter.
• 8 season the filets with salt and pepper.
• 9 when the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
• 10 using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
• 11 cover and cook for 3 minutes for medium-rare, or until done to your liking.
• 12 transfer the filets to warmed individual plates.
• 13 continue cooking the vegetables, uncovered, until just tender, 1 minute more.
• 14 add the sauce, bring to a boil and stir in the remaining 2 tbs butter.
• 15 cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
• 16 remove the thyme sprig and bay leaf and discard.
• 17 stir in the parsley.
• 18 spoon the sauce and vegetables around the filets and serve immediately.