Ribeye Roast, Beef Tenderloin, and Beef Bruschetta

Angie Horkan from Wisconsin Beef Council stopped by News 8 This Morning with a few holiday recipes:

Peppered Ribeye Roast With Roasted Garlic Sauce

Total Recipe Time: 2-1/2 to 3-1/4 hours
Makes 6 to 8 (6-ounce) or 12 to 16 (3-ounce) servings

Ingredients:
1 beef Ribeye Roast boneless, small end (about 4 to 6 pounds)
1 tablespoon chopped fresh parsley
2 teaspoons coarse grind black pepper
2 medium heads garlic
2 teaspoons olive oil
1 cup reduced-sodium beef broth
2 tablespoons dry sherry
1/2 cup half-and-half
1/4 teaspoon salt
Chopped fresh parsley

Instructions:
1. Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast.

2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.

3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) 

4. Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Add half-and-half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup, stirring occasionally. Keep warm.
5. Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.

Nutrition information per serving (1/12 of recipe): 196 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 82 mg cholesterol; 159 mg sodium; 2 g carbohydrate; 0.2 g fiber; 26 g protein; 10.3 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 1.8 mg iron; 30.9 mcg selenium; 4.8 mg zinc; 2.9 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Recipe found at: http://www.beeftips.com/recipe.aspx?id=5571

Pepper Herb-Crusted Beef Tenderloin

Total Recipe Time: 1-1/2 hrs.
Makes 8 to 10 servings

Ingredients:
1 beef Tenderloin Roast (4 to 5 pounds)
Seasoning:
Salt
2 teaspoons cracked mixed peppercorns
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

Instructions:
1. Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°to 15°F to reach 145°F for medium rare; 160°F for medium.)
4. Carve roast into thick slices; season with salt, as desired.

Cook’s Tip:
Beef Cut Alternate: Recipe can be prepared with 1 beef Eye Round Roast (2 to 3 pounds). Heat oven to 325°F. Prepare roast as in recipe above. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness. Do not overcook. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Carve roast into thin slices. Makes 4 to 6 servings. Beef Cut Alternate: Recipe can be prepared with 1 beef Sirloin Tip Roast (3 to 4 pounds). Heat oven to 325°F. Prepare roast as in recipe above. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.) Carve roast into thin slices. Makes 6 to 8 servings.

Nutrition information per serving (6-ounce serving for special occasions): 343 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 103 mg sodium; 1 g carbohydrate; 0 g fiber; 50 g protein; 14.2 mg niacin; 1.1 mg vitamin B6; 2.8 mcg vitamin B12; 3.3 mg iron; 57.4 mcg selenium; 9.2 mg zinc; 188.4 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.Nutrition information per serving (3-ounce serving): 172 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 67 mg cholesterol; 51 mg sodium; 0 g carbohydrate; 0 g fiber; 25 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.6 mg iron; 28.7 mcg selenium; 4.6 mg zinc; 94.2 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.

Recipe found at: http://www.beeftips.com/recipe.aspx?id=549

Beef Bruschetta With Crab Fennel Slaw

Total Recipe Time: 45 minutes 

Main Ingredients:

2 to 3 pound beef tenderloin roast
3/4 teaspoon coarse grind black pepper
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1-1/4 cups fresh lump crabmeat (or 6 oz. canned crabmeat, drained, picked-over)
1 cup thinly sliced fennel bulb
1/4 cup finely shredded red cabbage
1 tablespoon minced green onion
1 baguette about (12 inches long)
Fennel stems (optional)

Directions:
1. Heat oven to 425F. Season beef roast with coarse grind pepper.
2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425F oven 25 to 30 minutes for medium rare to medium doneness.
3. Meanwhile whisk oil, lemon juice, vinegar, salt and ground pepper in small bowl until blended. Combine crabmeat, fennel, red cabbage and green onion in large bowl. Add 1/4 cup vinaigrette (reserve remaining vinaigrette); toss to coat slaw evenly. Cover and refrigerate until ready to use.
4. Remove roast when instant read thermometer inserted into center of thickest part of beef registers 145F for medium rare or 160F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 5 minutes. Carve roast into thin slices. Set aside. Decrease oven temperature to 350F.
5. Cut bread diagonally into twenty-four 1/4-inch thick slices. Brush bread slices with remaining vinaigrette. Place in single layers on two 15 x 10 x 1-inch jelly-roll pans. Bake in 350F oven 10 minutes or until lightly toasted.
6. Top each toasted bread slices evenly with beef and 1 tablespoon crab slaw. Garnish with fennel stems, if desired. Makes 24 appetizers.

Recipe Notes:
This recipe would also be good as a sandwich with the bread of your choice.

Recipe found at: http://www.beeftips.com/beefbruschettawithcrabfennelslaw.aspx 

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