TODAY INTERVIEW: Wisconsin Beef Council

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The Wisconsin Beef Council is out with some tasty appetizer recipes perfect for the holidays.

Beef Bruschetta with Crab Fennel Slaw

Cut: Tenderloin Roast
Preparation Time: 5 Minutes
Cook Time: 40 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)


Heat oven to 425F. Season beef roast with coarse grind pepper.
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.
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.
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.
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.
Top each toasted bread slices evenly with beef and 1 tablespoon crab slaw. Garnish with fennel stems, if desired. Makes 24 appetizers.
Beef and Blue Cheese Stuffed Mushrooms

1/2 pound Ground Beef
1/4 teaspoon salt
36 to 40 small button or cremini mushrooms (about 1-1/2 to 2-inch diameter)
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)


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.
Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and steak seasoning. Spoon beef mixture evenly into mushrooms.
Place stuffed mushrooms on rack in broiler pan. Bake in 375°F oven 15 to 20 minutes. Sprinkle with additional chives, if desired.
No Noodle Lasagna Beef Dip

1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
1-1/2 cups pasta or marinara sauce (any variety)
1 clove garlic, minced
8 ounces reduced-fat or fat-free cream cheese, softened
1/2 cup thinly sliced green onions
2 tablespoons reduced-fat Parmesan-style grated topping
Sliced green onions (optional)
Garlic or Italian-flavored crackers, pita chips or crostini slices


Cook beef pot roast according to package directions. Discard gravy or au jus, or reserve for another use. Cool slightly and finely shred pot roast with two forks. Combine shredded beef, pasta sauce and garlic in large bowl. Set aside.
Preheat oven to 400°F. Spread cream cheese on bottom of 9-inch pie plate or 8 X 8-inch baking dish. Top evenly with 1/2 cup green onions. Spread beef mixture evenly over onions. Sprinkle with Parmesan topping.
Bake in 400°F oven 15 to 20 minutes or until bubbly around edges. Let stand 5 minutes. Sprinkle with additional green onions, if desired. Serve with crackers, as desired.

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