Entree – Beef

Blue Cheese Butter

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I use this on steaks, chicken, sandwiches, or just about anything – I really like blue cheese.

Ingredients:

  • 1/2 lb crumbled firm blue cheese (2 cups)
  • 1 cup unsalted butter, softened (or salted if that is what you have)
  • 1/4 c Port (optional, but it does make it really tasty)

Directions:

Gently mash together all ingredients in a bowl with a fork, leaving some texture.

Serves: Makes about 3 cup

Source: Gourmet | October 2003
Comments: Butter keeps, covered and chilled, 1 week. It will freeze.

 

Easy Swedish Meatballs

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My Swedish mother-in-law might frown at the ready made meat balls – but she was practical so would forgive.

Ingredients:

  • 2 c beef stock
  • 2 c heavy cream
  • 6 Tab flour
  • 2 tsp soy sauce
  • 2 tsp black pepper
  • 2 Tab dried dill
  • 2 ½ lbs frozen cooked ½ oz beef meatballs, thawed
  • toothpicks

Directions:

  1. In a large saucepan, whisk together a little of the beef stock and the flour to make a paste.
  2. Slowly add rest of beef stock.
  3. Add heavy cream, flour, soy sauce, black pepper, and dill.
  4. Whisk until smooth.
  5. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally.
  6. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Serves: 80 Pieces

Source: allrecipes.com, submitted by: Mary B

Comment: Frozen ½ ounce meat balls are available at Smart and Final.

Oven Roasted Tri-Tip

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Yes, you really can do tri-tip in the oven – and it tastes pretty darn good!

Ingredients:

  • 4 – 4 ½ lbs tri-tip
  • Santa Maria Rub
  • 1 c beef stock
  • ½ c red wine
  • 2 tsp minced garlic
  • 1 Tab Dijon mustard
  • salt and freshly ground black pepper

Directions:

  1. Prepare the Santa Maria Rub.
  2. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub on both sides.
  3. Place in ziploc bag.
  4. Refrigerate overnight, for the flavors to fully come together.
  5. Pre-heat the oven to 450°.
  6. Place tri-tip in a roasting pan with a rack, fat side up, and place in hot oven.
  7. Roast for 30 minutes.
  8. Flip the roast over and roast for an additional 15 – 30 minutes until it reaches 130°.
  9. Remove roast from oven and place on carving board.Tent with foil and allow the meat to stand for 15 minutes before carving.
  10. Carve by slicing the meat into thin slices across the grain.
  11. Place the pan you roasted the meat in over a stove burner, add the garlic, stir for 1 minute.
  12. Add beef stock and wine.
  13. Bring to a boil, scraping up any browned bits from the bottom of the pan.
  14. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper.
  15. Place a tbs of sauce over meat on each plate and serve the rest in a bowl.

NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients.

Serves: 10

Source:  GOK

Santa Maria Rub 

Ingredients:

  • 2 tsp salt
  • 1 Tab garlic salt
  • 1 tsp celery salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried dill
  • ½ tsp dried sage
  • ½ tsp crushed dried rosemary

Directions:

Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl.

Serves:  Makes about 1/4 cup.

Source: Just a Pinch Recipes, Real Recipes From Real Home Cooks – added by Bonnie D

 

Salsa Verde

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Dip it, just dip it!  Chips, shrimp, chicken bits, veggies.  Also, serve over eggs, chicken, fish, etc.  This sauce goes everywhere!

Ingredients:

  • ½ c parsley, leaves only
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Mini Big Fat Bacon Sliders

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This is a recipe you make to take to a party once and ever after it is “bring those sliders you brought last time”.  They will disappear!

Ingredients:

  • 1 lb ground sirloin beef
  • 1 tsp ground black pepper
  • 2 tsp garlic salt
  • 1 Tab Worcestershire sauce
  • 1 lb bacon, regular sliced
  • ½ c barbecue sauce (Pay a little more for the good stuff.)
  • 32 sharp cheddar cheese, thin slices (shavings)
  • 32 small spinach leaves
  • 11 Bridgeford frozen rolls (11 of the 18 roles in the package)
  • party picks

Directions:

  1. Cut the frozen rolls into 3 pieces. (easier if they are half defrosted)
  2. Set cut roles on a baking sheet lined with parchment paper.
  3. When defrosted, roll into balls and place back on parchment paper to rise – about 2 hours.
  4. Heat oven to 350°.
  5. Bake rolls for 15 minutes, until browned.
  6. Cut in half to make mini hamburger buns.
  7. Combine ground sirloin with garlic salt, pepper, Worcestershire sauce.
  8. Knead with hands to combine.
  9. Form into (32) ½ oz balls.
  10. Heat oven to 450°.
  11. Cut slices of bacon in half crosswise, making 32 slices.
  12. Cook bacon on foil lined pan until almost done but still flexible – about 6-7 minutes.
  13. Drain off the bacon fat. Save the pan and foil.
  14. Wrap one half piece of bacon around ball of hamburger, pulling slightly to keep taut.
  15. Place patties, bacon seam side down, on a rack.
  16. Press gently on each patty to flatten.
  17. Refrigerate for 20 to 30 minutes to firm.
  18. Place rack on the tray you used to cook the bacon. It is already dirty!
  19. Brush each patty liberally with barbecue sauce.
  20. Preheat oven to 400°.
  21. Bake for 10 minutes, or until bacon is cooked.
  22. Remove from oven and lay a cheese shaving on each patty.
  23. Place spinach leaf on each bun bottom, top with patty.
  24. Brush bun top with more barbecue sauce.
  25. Place bun top on patty.
  26. Spear with party pick to hold together.

Serves: Makes 32

Source: Based on a recipe by Ree | The Pioneer Woman on May 25, 2011

 

Blue Cheese Sauce

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This simple variation on cream sauce is great on vegetables, but also delish on beef.

Ingredients:

  • 2 tbs butter
  • ¼ c onion – finely chopped
  • 2 tbs flour
  • ¼ tsp garlic salt
  • 1 pkg (3 oz) cream cheese, room temp.
  • ¼ c blue cheese – crumbled
  • 2 oz sliced pimentos
  • 1 c milk

Directions:

  1. In a medium saucepan, melt butter.  Add onion, cook until soft but not browned.
  2. Stir in flour and garlic salt.  Cook, stirring, until bubbly.
  3. Remove pan from heat.
  4. Mix in cream cheese, blue cheese and pimentos.
  5. Gradually add milk.
  6. Return to heat, cook, stirring, until sauce is thick.

Serves: 1 cup

Source: Cooks.com

Individual Beef Wellington

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This is one impressive dish!  Make it when the boss comes to dinner.

Ingredients:

1 egg
1 Tab water
12 beef filet mignon (about ½ inch thick – 3 inches in diameter)
¼ tsp black pepper
4 Tab butter
8 oz sliced mushrooms (about 3 cups)
1 medium onion, chopped (about ½ cup)
4 cloves garlic
¾ c Gorgonzola cheese, crumbled
flour
1 pkg puff pastry (17.3 oz / 2 sheets) Pepperidge Farm Puff Pastry

Directions:

Defrost puff pastry in refrigerator over night.

  1. Season beef with pepper.
  2. Heat 2 tablespoon butter in large frying pan.
  3. Add beef and cook until browned on both sides but not cooked through. (about 2 minutes per side)
  4. Remove beef and refrigerate until cold, about an hour.
  5. Heat remaining 2 Tab butter and add mushrooms, garlic and onions.
  6. Cook until tender and the liquid is evaporated, stirring occasionally.
  7. Cool mushroom-onion mixture.
  8. Sprinkle work surface with flour.
  9. Unfold pastry on floured surface and roll each sheet into a 12×18 inch rectangle.
  10. Cut each sheet into 6 squares 6”x6”.
  11. Spoon about 1 tablespoon Gorgonzola on each square.
  12. Divide mushroom mixture evenly among the pastry squares.
  13. Top each with a filet mignon.
  14. Brush edges of pastry with the egg mixture.
  15. Fold the opposite corners of the pastries up over the beef and press to seal.
  16. Repeat with remaining corners.
  17. Place the pastry seam down on grease baking sheet.
  18. Refrigerate for 1 hour or overnight.
  19. Brush with egg mixture.
  20. Bake for 20 minutes at 475° or until golden brown and beef is 117°.
  21. Let rest for 10 minutes.

Serves: 12

Source: Pepperidge Farm Puff Pastry

Comments: Keep beef packets refrigerated until ready to cook.

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Gorgonzola Sauce

Ingredients:

4 c heavy cream
3- 4 oz crumbly Gorgonzola(not creamy or “dolce”)
3 tab freshly grated Parmesan cheese
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3 tab minced fresh parsley

Directions:

  1. Bring the cream to a full boil in a large saucepan over medium-high heat. Watch, it will boil over!
  2. Lower heat to an active simmer (just low enough it does not boil over) for 15 to 20 minutes, until it’s thickened, like a white sauce, stirring frequently.
  3. Remove from the heat.
  4. Add the Gorgonzola, Parmesan, salt, pepper, and parsley.
  5. Whisk rapidly until the cheeses melt.
  6. To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Serves: Makes 3 cups

Source: Barefoot Contessa Parties! by Ina Garten

Cocktail Meatballs – An Oldie but Goodie

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Not a new recipe but it still sells.

Ingredients:

  • 5 lbs ½ oz meatballs (available at Smart and Final, frozen)
  • 4 cans jellied cranberry sauce (8 oz each)
  • 3 c chili sauce
  • ¼ c brown sugar
  • 1 Tab lemon juice
  • 1 c bourbon
  • toothpicks

Directions:

  1. Heat meatballs according to package directions.
  2. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, lemon juice and bourbon.
  3. Add the meatballs and simmer for 1 hour before serving.
  4. Serve in a chaffing dish.

Don’t forget to bring toothpicks in a bowl and a bowl for used one.

Serves: 160 meatballs

Source: allrecipes.com submitted by Lara

Pioneer Woman’s Mini Meatball Sliders

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You can make the meatballs in the morning (or the day before) and assemble at party time.

Ingredients:

  • 1 lb ground chuck or lean beef
  • ½ c panko or other bread crumbs
  • 1 clove garlic, minced
  • ½ tsp salt
  • freshly ground pepper
  • ½ c milk
  • 2 Tab olive oil
  • ½ medium onion, diced (½ c)
  • 1 large jar Marinara sauce (approximately 32 oz)
  • 36 small dinner or slider rolls
  • 12 slices provolone cheese cut each slice into 6 wedges

Directions:

  1. Mix meat with bread crumbs, garlic, salt, pepper and milk.
  2. Kneed together with your hands.
  3. Roll into balls about 1 tablespoon (½ oz) each. Flatten slightly.
  4. Heat olive oil over medium heat.
  5. Add onions and cook for 1 minute.
  6. Add meatballs between the onions and brown for 1 minute.
  7. Pour in marinara sauce and shake pan gently to mix.
  8. Put on lid and allow to simmer for 10 minutes.
  9. When ready to serve, cut dinner roll ¾ through and place a wedge of Provolone on the top and bottom of each roll.
  10. Spoon a meat ball and some sauce on each bottom.
  11. Close roll and secure with tooth pick.

Serve warm in chaffing dish.

Serves: 36 pieces

Source: Ree Drummond, Pioneer Woman Cooks!