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Make Holiday Meals Mean More with these Beef Recipes

Holiday dinners are more important now than ever.
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Holiday dinners are more important now than ever.

Whether you are at home around the dinner table or dropping a dish off at your loved one’s door, make the meal mean more with beef.

Impress any guest lucky enough to sit at your table!
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Impress any guest lucky enough to sit at your table!

This show-stopper recipe will impress any guest lucky enough to sit at your table! The crunchy, salty crust pairs perfectly with the rich sauce made with mushrooms, shallots and red wine.

Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce

INGREDIENTS:

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs)
  • Small end
  • Chine (back)bone removed (6 to 8 pounds)

Seasoning:

  • 1/2 cup unsalted shelled pistachios, finely chopped
  • 1/4 cup coarsely crushed coriander seeds
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse grind black pepper

Holiday Wine Sauce:

  • 2 tablespoons extra virgin olive oil
  • 4 ounces cremini or button mushrooms, sliced
  • 1/4 cup finely chopped shallots
  • 1 cup beef broth, divided
  • 1 cup cabernet sauvignon
  • 1 tablespoon cornstarch
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • Salt

INSTRUCTIONS:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Cook's Tip: To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back and forth rolling motion.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours 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°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
  5. Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.

Show your friends and family some serious skills in the kitchen!
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Show your friends and family some serious skills in the kitchen!

This recipe will show your friends and family that you have some serious skills in the kitchen. Beef Tenderloin is baked in puff pastry with mushrooms and shallots for a dish that will surely be remembered.

Classic Beef Wellington

INGREDIENTS:

  • 1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)
  • 1 teaspoon olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 8 ounces mushrooms
  • 1 large shallot
  • 2 tablespoons dry red wine
  • 2 tablespoons Dijon-style mustard
  • 1/2 teaspoon dried thyme
  • 1 sheet frozen puff pastry (1/2 package), thawed

INSTRUCTIONS:

  1. Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef Tenderloin Roast. Place roast in skillet; brown evenly. Remove roast from skillet.
  2. Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool. Cook's Tip: Mushrooms and shallot may be finely chopped by hand.
  3. Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry. Cook's Tip: Use any excess dough to decorate Wellington.
  4. Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve into slices and serve with your favorite vegetables.

Enhance the flavor of your roast.
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Enhance the flavor of your roast.

Fresh basil, thyme and parsley enhance this flavorful beef roast served with fingerling potatoes, new potatoes and shallots.

Herb-Crusted Beef Tenderloin Roast

INGREDIENTS:

  • 1 beef Tenderloin Roast, Center Cut (2 pounds)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon coarsely grind black pepper
  • 3 tablespoons olive oil, divided
  • 12 ounces fingerling potatoes, cut lengthwise in half
  • 12 ounces new potatoes, cut in half
  • 4 large shallots, peeled, cut lengthwise into quarters
  • Coarse salt, as needed

INSTRUCTIONS:

  1. Preheat oven to 425°F. Combine basil, thyme, parsley and pepper; stir in 1 tablespoon oil. Press evenly onto all surfaces of beef roast.
  2. Place roast on a roasting rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
  3. Toss potatoes and shallots with remaining 2 tablespoons oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables cut-side down. Roast beef in 425°F oven 35 to 45 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, stir vegetables and continue roasting 8 to 10 minutes or until potatoes are tender and browned.
  5. Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.

Add your favorite vegetables for a perfect meal.
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Add your favorite vegetables for a perfect meal.

Crunchy panko bread crumbs and Parmesan cheese make for a satisfying salty crunch to a delicious cut of beef.

Parmesan-Crusted Strip Roast

INGREDIENTS:

  • 1 beef Strip roast (about 3 to 4 pounds)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons minced shallots
  • 1/2 cup panko or rustic bread crumbs
  • Salt and pepper

INSTRUCTIONS:

  1. Preheat oven to 325°F. Combine cheese, parsley and shallot in food processor; process until finely ground. Transfer to medium bowl; stir in panko. Press panko mixture 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. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours 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 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Carve roast into slices; season with salt and pepper, as desired.

You can't beat this go-to Tenderloin Roast recipe.
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You can't beat this go-to Tenderloin Roast recipe.

Take a break from the hustle and bustle of the holiday season to enjoy this Tenderloin Roast recipe for dinner. Served with a cranberry balsamic sauce to make it that much more delicious.

Beef Tenderloin With Easy Cranberry Balsamic Sauce

INGREDIENTS:

  • 1 whole beef Tenderloin Roast (about 4 to 5 pounds)
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon pepper
  • 1/3 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce
  • 1/4 teaspoon salt

INSTRUCTIONS:

  1. Heat oven to 425°F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture 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. Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
  5. Carve Roast into slices; serve with sauce.

The perfect holiday party appetizer.
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The perfect holiday party appetizer.

These Ground Beef and zucchini mini meatballs are perfect for any holiday party. What could make them better? A cranberry barbecue sauce.

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

INGREDIENTS:

  • 1 pound Ground Beef (96% lean)
  • 1 cup grated fresh zucchini
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion, cut into 1-inch pieces
  • 2 red bell peppers, trimmed and cut into 1-inch pieces
  • 2 green bell peppers, trimmed and cut into 1-inch pieces

Cranberry Barbecue Sauce:

  • 1 can (16 ounces) whole berry cranberry sauce
  • 3 tablespoons barbecue sauce

INSTRUCTIONS:

  1. Preheat oven to 400°F. Combine ground beef, zucchini, egg, salt and pepper in medium bowl, mixing lightly, but thoroughly. Shape into 24 1-inch meatballs. Alternately thread meatballs, red peppers, green peppers and onions onto each of twelve 6-inch skewers. Place skewers on shallow-rimmed baking sheet. Cook's Tip: Cover shallow-rimmed baking sheet with aluminum foil for easy clean-up.
  2. Bake in 400°F oven 18 to 20 minutes or until instant-read thermometer inserted into center of meatball registers 160°F. Tip Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  3. Meanwhile, combine cranberry sauce and barbecue sauce in medium saucepan; simmer 5 minutes or until flavors are blended. Drizzle sauce over skewers or serve as dipping sauce, if desired.

Make mushroom caps a bite-sized wonder.
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Make mushroom caps a bite-sized wonder.

Truly a bite-sized wonder. Mushroom caps are stuffed with a rich blend of Ground Beef, blue cheese and chives, then baked until golden brown and bubbly.

Beef and Blue Cheese-Stuffed Mushrooms

INGREDIENTS:

  • 1/2 pound Ground Beef
  • 36 to 40 small button or cremini mushrooms (1-1/2 to 2-inch diameter)
  • 1/4 teaspoon salt
  • 1/3 cup crumbled blue cheese
  • 1/4 cup soft whole wheat bread crumbs
  • 3 tablespoons minced chives
  • 1/2 teaspoon steak seasoning blend
  • Minced fresh chives (optional)

INSTRUCTIONS:

  1. Preheat oven to 375°F. Remove and reserve stems from mushrooms. Season mushroom caps with salt; set aside. Mince stems to yield 1/2 cup; discard remaining stems.
  2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms. Cook's Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form fine crumbs. One-half slice makes about 1/4 cup crumbs.
  3. Place stuffed mushrooms on rack in broiler pan. Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160oF. Color is not a reliable indicator of ground beef doneness.

There is nothing better than beef and bruschetta.
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There is nothing better than beef and bruschetta.

Serve Beef Flat Iron Steak on crusty bread with a garlic-feta spread, tomatoes and olives.

Beef Bruschetta with Roasted Garlic-Feta Spread

INGREDIENTS:

  • 1 beef Flat Iron Steak (about 8 ounces)
  • 5 cloves garlic, smashed
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1 loaf ciabatta bread (11 to 14 ounces)
  • 3/4 cup feta cheese crumbles
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse grind black pepper
  • 1 cup diced Roma tomatoes, seeded, ribs removed (about 4 medium tomatoes)
  • 1/3 cup packed Kalamata olives, cut in half lengthwise then into 1/4-inch half moons
  • 1/3 cup thinly sliced fresh basil leaves

INSTRUCTIONS:

  1. Preheat oven to 375°F. Heat garlic, vegetable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 minutes or until the garlic begins to brown. Remove from heat; set aside to cool. Drain garlic from oil. Reserve 2 tablespoons oil for bread and 2 tablespoons oil for tomato mixture; set aside.
  2. Cut ciabatta in half lengthwise. Slice into 18, 1/2-inch pieces; place on shallow-rimmed baking sheet. (You may have some leftover ciabatta.) Brush each piece with reserved 2 tablespoons garlic oil. Bake in 375°F oven 10 minutes. Set aside.
  3. Chop cooled garlic and return to same sauce pan; add feta. Heat on medium heat; cook 4 to 5 minutes until cheese is melted and looks like ricotta cheese. Keep warm.
  4. Season steak with salt and pepper. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  5. Combine tomatoes, olives, basil and remaining 2 tablespoons oil in small bowl; set aside.
  6. Spread 2 teaspoons garlic-feta mixture on each piece toasted ciabatta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece ciabatta. Top with 1 tablespoon tomato mixture.

An easy-to-prepare appetizer.
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An easy-to-prepare appetizer.

Tiny Taco Beef Tarts are an easy-to-prepare Mexican-style appetizer that will win over any crowd.

Tiny Taco Beef Tarts

INGREDIENTS:

  • 12 ounces Ground Beef (93% lean or leaner)
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 cup prepared mild or medium taco sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
  • 1/2 cup shredded reduced fat Mexican cheese blend

Toppings:

Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, sliced ripe olives (optional)

INSTRUCTIONS:

  1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160oF. Color is not a reliable indicator of ground beef doneness.
  2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
  3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired. Cook's Tip: Try out Tiny Greek Beef Tarts for another variation.

Mustard and cranberries make a delicious finishing touch for this Rib Roast.
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Mustard and cranberries make a delicious finishing touch for this Rib Roast.

While this oh-so-easy bone-in Rib Roast takes just minutes of prep time, your friends will only think it took you all day to make!

Dijon and Herb Rubbed Beef Roast with Cranberry Sauce

INGREDIENTS:

  • 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • 3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
  • 1 tablespoon steak seasoning blend
  • 1 teaspoon dried rosemary leaves
  • 3 cups fresh cranberries (about 12 ounces)
  • 2 cups water
  • 1/2 cup honey

DIRECTIONS:

  1. Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef Rib Roast Bone-In .
  2. Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Meanwhile, combine cranberries, water and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
  4. Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. 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.)
  5. Carve Roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.

Maple and thyme are the perfect pairing for beef and nutty acorn squash.
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Maple and thyme are the perfect pairing for beef and nutty acorn squash.

The innovative duo of warm flavors captured in this dish makes it perfect for Thanksgiving or Christmas dinner.

Maple-Glazed Rib Roast with Roasted Acorn Squash

INGREDIENTS:

  • 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • 1/2 cup pure maple syrup
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 2 teaspoons minced garlic
  • 2 medium acorn squash, cut lengthwise in half, seeded

DIRECTIONS:

  1. Preheat oven to 350°F. Combine maple syrup, thyme and garlic in medium bowl. Reserve 1/4 cup for squash. Brush half of remaining syrup mixture onto all surfaces of beef Rib Roast Bone-In. Reserve remaining for basting.
  2. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness, basting with syrup mixture halfway through roasting time.
  3. Meanwhile, place squash, cut sides up, in 13x9-inch glass baking dish. Brush cut sides of squash with some reserved syrup mixture; evenly pour remaining mixture into each well. Roast, uncovered, 45 minutes, brushing cut sides with syrup mixture from wells, halfway through baking time.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. 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.) Meanwhile, increase oven temperature to 425°F and continue to roast squash 15 to 20 minutes or until tender and edges begin to brown.
  5. Carve roast into slices. Cut each squash half into 2 wedges, carefully spooning syrup mixture onto each wedge. Season beef and squash with salt and pepper, as desired.

Mastering a classic Rib Roast has never been so easy.
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Mastering a classic Rib Roast has never been so easy.

Pair your Rib Roast with a garlicy pepper rub and a homemade horseradish sauce for out of this world flavor.

Rib Roast with Horseradish Sauce

INGREDIENTS:

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt
  • Roasted Fennel

Seasoning:

  • 2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 1 tablespoon minced garlic
  • 2 teaspoons vegetable oil

Horseradish Sauce:

  • 1/2 cup whipping cream
  • 3 tablespoons finely chopped fresh fennel bulb
  • 3 tablespoons finely grated fresh horseradish
  • 1 teaspoon finely chopped fresh fennel fronds
  • 1/8 teaspoon salt

DIRECTIONS:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Cook's Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Prepare Roasted Fennel, if desired.
  4. Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve. Cook's Tip: Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side. Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce. Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.
  5. 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.)
  6. Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.
  7. Roasted Fennel: Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.

The perfect recipe for a holiday appetizer or a tailgating snack.
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The perfect recipe for a holiday appetizer or a tailgating snack.

Enjoy this easy appetizer while merrily celebrating the Holidays or cheering on your favorite team.

Mini Merry Meatballs

INGREDIENTS:

  • 1/2 pound ground beef Brisket
  • 1/4 pound ground beef Ribeye Steak Boneless
  • 1/4 pound Ground Beef (80% lean)
  • 1 cup seasoned stuffing mix
  • 1 egg, slighlty beaten
  • 3 tablespoons water
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Cranberry Barbecue Sauce:

  • 2 teaspoons vegetable oil
  • 1/2 cup chopped white onion
  • 1 tablespoon minced garlic
  • 2-1/2 cups fresh cranberries
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup ketchup
  • 1/4 cup light brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1/2 teaspoon ground red pepper

DIRECTIONS:

  1. Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F. Cook's Tip: Brisket and Ribeye can be ground using food processor fitted with steel blade or grinder attachment of a stand mixer. Cut 8 ounces well-trimmed Brisket into 1-1/2 inch pieces (4 ounces well-trimmed Ribeye) and process until ground. Alternatively, ask your butcher to grind the beef. You may use all ground in place of ground brisket and ribeye.
  2. Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
  3. Serve meatballs with barbecue sauce.

Beef Tenderloin Roast is a special meal to serve.
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Beef Tenderloin Roast is a special meal to serve.

Be sure to cook it just right to achieve a deliciously buttery texture with this lean and juicy Tenderloin. Caramelized onions and herbed cheese complement this flavorful cut of meat.

Tenderloin with Wine-Braised Onions and Herb Cheese

INGREDIENTS:

  • 1 beef Tenderloin Roast (about 2 to 3 pounds)
  • 2 tablespoons fresh thyme
  • 1-1/2 teaspoons regular or coarse grind pepper
  • 1 package (5.2 ounces) garlic and herb soft spreadable cheese

Caramelized Onions:

  • 2 tablespoons butter
  • 2 large yellow onions, chopped
  • 1/3 cup sweetened dried cranberries or coarsely chopped tart cherries
  • 1/2 teaspoon salt
  • 1 cup dry white wine

DIRECTIONS:

  1. To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.
  2. Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef Tenderloin Roast.
  3. 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 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
  4. 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.)
  5. Carve roast into slices; season with salt, as desired. Top slices evenly with cheese; top cheese with onions.

Bring beef to the holiday table.
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Bring beef to the holiday table.

Make a beef stuffing with apples and cranberry that is savory, sweet, and tart. A perfect side or main dish for your holiday menu.

Beef Stuffing with Apples & Cranberry

INGREDIENTS:

  • 1 pound Ground Beef (93% or leaner)
  • 2 teaspoon garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 2 teaspoons rubbed sage, divided
  • 1-1/2 teaspoon salt, divided
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 2 tablespoons butter
  • 2 cups sliced leeks, white and light green parts only
  • 1 bag (12 ounces) unseasoned dried bread cubes
  • 2-1/2 cups reduced-sodium beef broth
  • 2 cups peeled, diced Granny Smith apples
  • 1 cup dried cranberries

DIRECTIONS:

  1. Combine Ground Beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon rubbed sage, 1/2 teaspoon salt and crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove beef mixture from skillet with slotted spoon into large bowl; set aside.
  2. Preheat oven to 350°F. In same skillet, heat butter on medium heat until hot. Add leeks, cook and stir 5 minutes. Add leeks to beef mixture. Stir in bread cubes, broth, apples, cranberries, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1-1/2 teaspoons rubbed sage and remaining 1 teaspoon salt to beef mixture.Cook's Tip: You may substitute a fresh baguette, cubed and toasted, for unseasoned dried bread cubes.
  3. Spray 9 x 13-inch baking dish with cooking spray. Place beef mixture into prepared dish; cover with aluminum foil. Bake in 350°F oven 30 to 40 minutes until heated through. Cook's Tip: For a drier stuffing, bake covered 30 to 40 minutes, then bake uncovered 10 to 15 minutes until top of stuffing is crisp.

The ultimate special occasion recipe!
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The ultimate special occasion recipe!

A classic bone-in Ribeye Roast gets an impressive finishing sauce and kicked up side dish.

Beef Rib Roast with Chocolate-Port Sauce and Goat Cheese Potatoes

INGREDIENTS:

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt
  • Chopped fresh parsley (optional)
  • Goat cheese Mashed Potatoes (recipe follows)

Seasoning:

  • 3 tablespoons freshly grated orange peel
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon coarse grind black pepper

Chocolate-Port Sauce:

  • 3 tablespoons butter
  • 3/4 cup finely chopped shallots
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 1-1/4 cups port wine
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 3/4 cup whipping cream
  • 1 tablespoon soy sauce
  • 3/4 ounce bittersweet chocolate, finely chopped
  • Salt and ground black pepper

INSTRUCTIONS:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Meanwhile prepare Chocolate-Port Sauce. Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm. Cook's Tip: Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.
  4. About 45 minutes before serving, prepare Goat Cheese Mashed Potatoes.
  5. 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.) Cook's Tip: To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour.
  6. Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired. Goat Cheese Mashed Potatoes: Peel 3-1/2 pounds all-purpose potatoes and cut into 2-inch pieces. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender. Drain well. Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth. Season with 1-1/2 teaspoons salt and pepper, as desired. Keep warm.

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