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Beef Recipes of The Month

Fire Roasted Beef Tenderloin GB7 Beef Cut: Tender Loin From: Robert Irvine Sauce Verde:6 Anaheim peppers, washed with stems and seeds removed 8 scallions, white and tender green parts only 2 cloves garlic, minced 1/4 cup packed fresh cilantro, chopped 8 limes, juiced 1 cup olive oil Salt and PepperBeef:1 whole fillet (beef tenderloin), about 5 pounds 6 ounces (10 tablespoons) unsalted butter, melted Salt and Pepper 1 baguette loaf 1/4 cup olive oil 2 teaspoons garlic powder Heat the grill. Place the peppers on the grill until the skins are charred then, using tongs, transfer them to a plastic bag to rest and peel them when cool. Place the whole fillet on a utility platter, brush with melted butter, and season with salt and pepper. Sear filet on all sides on hot part of the grill. Move to indirect for medium rare. Alternatively you can sear the fillet in a pan with oven safe handles and transfer pan to a preheated 425 degree F oven for about 30 minutes to reach the same internal temperature. Allow meat to rest before slicing. (On the episode we skewered the beef tenderloins on the sterilized shafts of old golf clubs, grilled them on the skewer, and sliced servings right off the skewer. If you have a rotisserie skewer, you can do something similar.) In the blender, combine the peeled peppers with the scallions, garlic, cilantro, and lime juice. Blend these until a smooth consistency is achieved then, with the blender running, pour the olive oil in a thin stream through the feed opening. Add salt and pepper, to taste. Slice bread in half lengthwise, brush with oil, and season with garlic powder. Grill briefly, cut side down. Serve slices of fillet with sauce spooned over or on the side with slices of the bread as an accompaniment.		Roast w/ Spicy Tomato Sauce GB7 Beef Cut: Shoulder Roast, Rump Roast From: Giada De Laurentiis Beef Roast: 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast 3 tablespoons olive oil 4 Roma tomatoes, cut in 1/2 2 teaspoons herbs de Provence Kosher salt and freshly ground black pepper Spicy Parsley Tomato Sauce: 1 1/2 cups fresh flat-leaf parsley 2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil Spicy Parsley Tomato Sauce: 1 1/2 cups fresh flat-leaf parsley 2 garlic cloves 1/2 teaspoons red pepper flakes 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil To make the beef roast, preheat the oven to 375 degrees F. Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence. Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast. To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.		Ginger -Sesame Marinade GB7 Beef Cut: Flank Steak, London Broil From: Real Simple Magazine 1/4 cup low-sodium soy sauce 1 tablespoon grated ginger 1 tablespoon sesame oil 2 scallions, thinly sliced 1/4 teaspoon crushed red pepper Combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish. Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.) Turn the food occasionally so all surfaces are exposed to the marinade. Before cooking, remove the food from the container and shake off the excess liquid. Cook on a lightly oiled grill to the desired doneness. Tips: Although you can marinate food in almost any kind of container (but avoid reactive metals, like unlined aluminum and cast iron), it's best to use 1-gallon resealable plastic bags. They allow the liquid to surround the food completely, ensuring better absorption. Plus, cleanup is a cinch. Toss a marinade once you?ve soaked raw meat in it. The mixture may be contaminated with bacteria.		Bronco Burger GB7 Beef Cut: Low Fat Ground Beef From: All Recipes Reader Jeff 5 fresh jalapeno peppers 4 pounds ground beef salt and pepper to taste 1 egg 1/4 cup steak sauce, (e.g. Heinz 57) 1/4 cup minced white onion 1 teaspoon hot pepper sauce (e.g. Tabasco(TM)) 1 pinch dried oregano 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt 1/4 cup crushed Fritos(R) corn chips 8 large potato hamburger buns 8 slices pepperjack cheese Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop. In a large bowl, use your hands to mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos(R). Divide into 8 balls, and flatten into patties. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!