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Beef Wellingtons

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Beef Tenderloin Over Greens

There's no better way to top a salad than
with melt-in-your-mouth beef tenderloin.

1 cup boiling water
1 teaspoon beef base or bouillon granules
1/4 cup balsamic vinegar
2 tablespoons packed light brown sugar
1 teaspoon olive oil
12 ounces beef tenderloin, fat trimmed, cut into 4 pieces
8 cups baby salad greens
1 cup cherry tomatoes, cut in half

Combine water and beef base in small bowl; stir to dissolve. Stir in vinegar and sugar. Heat oil in large skillet over medium-high heat. Add beef; cook on each side for 3 to 5 minutes or until desired doneness. Remove from skillet. Slice beef into strips. Divide baby greens and tomatoes among plates; top with beef.

Add sauce mixture to skillet; stir to loosen brown bits from bottom of skillet. Cook over medium-high heat, without stirring, for 5 minutes or until reduced by half. Pour over salad.

Makes 4 servings.

Recipe and photograph provided courtesy of National Beef Council.

Prime Rib Roast

Prime Rib with Roasted Garlic
and Horseradish Crust

30 large garlic cloves or equivalent
chopped garlic
1/4 cup olive oil
1/3 cup prepared white
cream-style horseradish
1/2 teaspoon coarse salt
Beef Roast

Preheat oven to 350 degrees. Toss garlic with olive oil or combine chopped with olive oil in a small baking dish; cover. Bake about 30 minutes. Drain olive oil into processor. Cool 15 minutes. If whole cloves used) place in processor. Add horseradish and salt. Puree until almost smooth.

Sprinkle beef with salt and pepper and spread layer of garlic mixture on top. Cover and let stand for several hours.

Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving.

Cranberry Meatloaf

A meatloaf recipe with a unique ingredient combination. Excellent for special occassions or just for something wonderful and different.

1 cup firmly packed brown sugar
1 can whole cranberry sauce
1 pound ground beef, lean
1 pound ground cooked ham
3/4 cup evaporated milk
3/4 cup cracker crumbs
2 eggs, beaten
2 tablespoons chopped onion
2 bay leaves

Spread sugar over bottom of greased loaf pan. Mash cranberry sauce; spread over sugar. Combine remaining ingredients except bay leaves. Shape into loaf; place on cranberry sauce, top with bay leaves. Bake at 350° for about 1 hour. Remove bay leaves before serving.

Serves 8.

Beef Tenderloin Roast for
Chateaubriand

Chateaubriand with Béarnaise Sauce

5-lb Beef Tenderloin
Butter

Preheat oven to 500°. Trim any fat and skin off the tenderloin. Place in a roasting pan or a jellyroll pan and spread the meat generously with butter. Place in oven, immediately reduce heat to 400°. Bake for approximately 30 minutes or until meat thermometer reads 130° for rare. Meat will continue to cook after it is removed from the oven. Allow it to rest 10-15 minutes before slicing into 1-inch medallions.

To serve: Place the medallion on plate and pour a scant ¼-cup of Béarnaise sauce over the tenderloin.

Béarnaise Sauce
1 Tablespoon finely minced shallots or onions
¼-cup white wine
1 level teaspoon dried tarragon
½-teaspoon chervil
3 egg yolks
1-cup butter
2-3 Tablespoons fresh lemon juice
Salt to taste

Combine the shallots (or onion), white wine, tarragon and chervil in a saucepan. Cook over med-high heat and reduce by half. Remove from heat and allow to cool. Beat together lemon juice and egg yolks with a wooden spoon. Pour this mixture into the top of a simmering double boiler, add the butter, a little at a time, stirring constantly. Add the reduced herb mixture and continue stirring until thickened into the desired consistency. Make sure the sauce NEVER comes to a boil. This will cause it to "break".

Serve immediately. (The sauce may also be set aside after step 6 and then slowly re-heated in a double boiler. If sauce were to break (separate or curdle), add an ice cube and stir back together.)

Solomillo al Cabrales

Solomillo al Cabrales is a very elegant dish that takes advantage of the high-quality meat available in Asturias as well as of its favorite cheese, Cabrales. It's really delicious, easy to make and highly recommended.

4 Filet Mignonsteaks
salt and pepper

1 shallot, chopped
2 oz. Cabrales cheese
1 tbsp. flour
1/4 cup cognac
1 cup beef broth
1 cup cream Remove a few fat pieces from the filet mignon and heat in a frying pan until they melt. Remove solid pieces and add chopped shallot, fry until soft. Add cheese, broken up in pieces, and stir until it starts melting. Add flour and cognac and mix. Add beef broth, mix and cook for a couple of minutes. Add cream. Mix well and simmer until it has the consistency you like.

Meanwhile, salt and pepper the steaks. Grill until done. Pour cheese sauce on top and serve.

Corn Pie in Ground Beef Crust

Golden raisins add a hint of sweetness to this fiery casserole. For a dish the whole family will enjoy, you may want to omit or decrease the jalapeno pepper.

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red or green sweet pepper
2 tablespoon finely chopped, seeded jalapeno pepper*
1 tablespoon minced garlic (6 cloves)
1 tablespoon olive oil
1 14-1/2-ounce can diced tomatoes, drained
1/2 cup golden raisins

1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 pound very lean ground beef
1/4 cup fine dry bread crumbs
2 large slightly beaten eggs
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 3/4 cup fresh or frozen whole kernel corn, thawed and drained
2 green onions, thinly sliced
1 - 2 sprigs fresh cilantro (optional)

1. In a large skillet, cook onion, celery, sweet pepper, jalapeno pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally. Remove from heat. Drain off fat. Stir in drained tomatoes, raisins, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper. In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture. Spread meat mixture evenly in an ungreased 2-quart square baking dish.

2. In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth. Stir in corn and green onions. Spoon evenly over meat layer. Bake, uncovered, in a 350 degree F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink. Let stand for 10 minutes; cut into portions to serve. Makes 6 servings.

Caribbean Chicken Breasts

This exotic treat will mesmerize your tastebuds.

4 boneless, skinless chicken breast halves
1/2 tsp ground coriander
1/4 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp cayenne pepper
1 tbsp vegetable oil
1/4 cup fresh lemon juice
3 tbsp fresh orange juice
3 tbsp fresh lime juice
1/3 cup mango chutney with jalapenos
Cilantro sprigs
Red chili peppers

In small dish, mix together coriander, ginger, cumin and cayenne pepper. Rub mixture over each chicken breast half. In nonstick frypan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until fork can be inserted with ease. Remove chicken to platter and keep warm. To frypan, add lemon juice, orange juice, lime juice and chutney; bring to a boil. Cook, stirring, about 2 minutes or until mixture begins to thicken; pour over chicken. Garnish with cilantro sprigs and red chili peppers. serves 4.

Free Chicken Recipes at Kraft

Almond Butter Chicken with Orange Sauce

Gourmet recipe you'll find only at the finest restaurants.

2 boneless, skinless chicken breasts
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
1 Sliced almonds

Orange Sauce:
1 tbsp brown sugar
2 tsp cornstarch
1/2 cup juice of one fresh orange
2 tbsp butter
1 tsp grated orange rind

Orange sauce:
Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat,stirring constantly, until thickened.

Place each chicken breast filet between two pieces of plastic wrap. Pound with meat mallet to ¼" thickness. Coat chicken with flour. Sprinkle with salt and black pepper. Dip one side into egg and press with almonds. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts. Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. Serve with orange sauce.

Serves 4.

Beef Wellington Roast

Beef Wellington

This Beef Wellington Roast will look and taste like your party is catered by a gourmet restaurant.

> 4 individual portion size fillets tenderloin beef
1 clove garlic, cut before using
1 c. finely chopped mushrooms
1 medium onion, chopped
Salt
Pepper
3 tbsp. butter

2 tbsp. brandy
1 tbsp. mixed herbs
1 pkg. "puffed pastry" (Pepperidge Farm)
1 beaten egg
Bernaise Sauce (optional) use Knorr packaged powder
and follow directions for the easiest ever Bernaise

Rub cut piece of garlic over beef, season with salt and pepper. Broil until medium rare and let cool. Do not over cook. Can be done ahead and refrigerated. Sautee mushrooms and onions in butter. Add brandy and herbs, simmer 1 minute, let cool. Roll pastry thinly on floured board to size that will completely cover each piece of meat. Lay cooled meat in center. Spoon mushroom mixture over top. Brush pastry edges with water (to help seal). Fold pastry carefully over ends to seal.

Decorate with leaves made from leftover pastry. Brush whole surface with beaten egg wash (to glaze). Bake until pastry is browned. Garnish with fresh parsley and serve each as an individual serving. (As an option, make Bernaise Sauce, spoon over each.) Serves 4.

Pot Roast with Sour Cream
Gravy Recipe

3 lbs beef roast
3 T olive oil
2 C sour cream
2 t dill seed
1 pkg onion soup mix
1 t Celtic sea salt
1/4 t freshly ground black pepper
1 C red wine

Brown roast on all sides in olive oil. Season with dill seed, salt, pepper, onion soup. Add water. Cook covered in Dutch Oven approx. 3 hours at 275 degrees, turning occasionally to keep moist. When the meat is fork tender remove from the pot, do not overcook. Reduce pan drippings or add water to make 1 1/2 cup liquid. Add flour (if needed, put in blender to make smooth) and stir until thickens. Add sour cream. Slice roast and serve with sour cream gravy.

Apricot Pot Roast

1 (about 5-pound) chuck roast
1 (30-ounce) can apricots in syrup
2 teaspoons dried onion flakes
1 teaspoon dried marjoram
1 teaspoon dried basil
1/4 teaspoon ground pepper
1/3 cup sherry
1 teaspoon salt

Trim the fat from the chuck roast. In a large kettle brown the meat on both sides. Drain apricots in syrup, reserving the liquid. On both sides of the roast, sprinkle dried onion flakes, marjoram, basil, and pepper. Cover tightly and cook slowly for 2 to 3 hours, or until tender. Add sherry and salt; cook uncovered for 30 minutes, or until liquid has cooked down to a syrup, basting the meat frequently. Place the roast on a platter; spoon the syrup on top. Arrange the apricots around the roast.

Makes 8 servings.

Hungarian Swiss Steak Recipe

Gourmet Swiss Steak

11/2-2 Lbs. O’Malia’s Black Angus thick-cut Round Steak 3 Tbsps. Virgin Olive Oil 1/4 cup All Purpose Flour 1 Lb. fresh Whole Tomatoes (can substitute canned) 1 Anaheim Pepper, chopped 1/4 cup fresh Cilantro, chopped 1 fresh Onion 1 garlic cloves 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar, or to taste 1 tsp. Salt 1/2 tsp. fresh Ground Pepper

Combine flour, salt and pepper. Sprinkle the Black Angus round steak with flour mixture and tenderize using a meat mallet. Brown the steak on both sides in a hot skillet in the olive oil. Combine tomatoes, green pepper, onion, garlic, worcestershire, and brown sugar in a blender. Pour mixture over the browned steak, cover and cook in a pre-heated oven at 275˚F. for 1 1/2 - 2 hours or until tender. Serve tomato gravy over pasta or mashed potatoes

Peaches and Honey Pot Roast

2 pounds beef chuck roast
1 cup pineapple juice
1/3 cup lemon juice
2 tbsp cornstarch
2 tbsp butter or margarine
3 tbsp honey
2 tbsp. soy sauce 1- 8 oz. can peaches

Preheat oven to 425°F.

Combine pineapple juice, ReaLemon and cornstarch in medium-sized saucepan. Add butter or margarine, honey and bouillon granules. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Place roast on rack in roasting pan. Sprinkle with salt and pepper. Pour sauce over roast.

Bake 1 1/2 hours or until meat is tender. Remove pan from oven. Place peaches around roast, spoon beef juices over peaches. Cook for an additional 10 minuets or until peaches are heated through. Serve immediately.

Swedish Pot Roast

1 tb Butter
4 ea Anchovies, chopped (opt)
2 ts Salt
15 ea Peppercorns
1 tb Vinegar
1 c Water
5 lb Beef chuck or rump roast
1 ea Onion, minced
1 x Garlic clove ,sliced 1/2 tsp. all spice
1 ea Bay leaf
1 tb Brown sugar
1 tb Whiskey
1 1/2 cup Dairy sour cream

Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides. Add anchovies, onion, all spice, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Pour sour cream over. Cover. Simmer(but do not boil ) for 3 1/2 hours, or until meat is tender.

Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy.) Serve over mashed potatoes or noodles.

Teriyaki Pot Roast

2 lb Beef Roast
1 tb Flour
1/2 ts Salt
1/16 ts Black pepper
1/4 ts Curry powder
1 tb Cooking fat
1/8 c Honey
1/8 c Soy sauce
1/8 c Water
1/8 c Dry sherry wine
1/8 ts Ground ginger
1 tb Cornstarch
Hot cooked rice

Combine flour, salt, pepper, and curry powder. dredge meat in seasoned flour and brown in fat. Remove meat from pan and pour off fat drippings. Add honey, soy sauce, water, wine, and ginger; mix well. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.

For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan. In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. Slice meat; serve with sauce over hot rice.

Recipe from The More-Beef-for-your-Money Cookbook
Mary Dunham Peter H. Wyden, New York

Authentic Hungarian Goulash (Gulyasleves)

2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow, chopped
3 cloves of garlic, peeled and crushed
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper
1/2 pint sour cream

Cut beef into 1 inch squares, add 1/2 tsp. salt. Brown onions and garlic in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

1 egg
6 Tbsp. flour
1/8 tsp. salt

Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6.

Brandied Meatballs

2 pounds ground beef
3/4 cup milk
1/2 cup soft bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground nutmeg, divided use
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/8 teaspoon liquid hot pepper sauce
2 tablespoons vegetable oil
1 (18-ounce) jar peach jam
1/4 cup granulated sugar
1/2 cup brandy
1 tablespoon cornstarch
1 tablespoon water

In a large bowl, combine ground beef, milk, soft bread crumbs, worcestershire sauce, salt, garlic powder, 1/4 teaspoon nutmeg, ginger, pepper, and liquid hot pepper sauce; mix well and shape into 1-inch meatballs. Cook in oil in a large skillet over medium heat until browned. Drain the meatballs on paper towels and drain the skillet. To the empty skillet, add peach jam, brown sugar, brandy, and 1/4 teaspoon nutmeg; simmer for 10 minutes. Add the meatballs, cover, and simmer for 1 hour, stirring occasionally. Combine cornstarch and water, mixing well; stir into the sauce. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve in a chafing dish.

Makes 10 servings.