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Beef Tenderloin with Parmesan-Herb Stuffing
Cut: Beef Tenderloin Roast
Preparation Time: 40 Minutes
Cook Time: 30 minutes
Rest Time: 15 minutes
4-5 pound center-cut beef tenderloin roast
3 tablespoons olive oil
1 medium onion, cut into quarters
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
4 cloves garlic
2 tablespoons butter
1 cup sliced fresh crimini mushrooms
1/3 cup chopped shallots (about 3 medium)
2 tablespoons snipped fresh parsley
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
2 cloves garlic, minced
4 ounces prosciutto, cut into 1/4-inch pieces
1 cup plain croutons, coarsely chopped
1/2 cup grated Parmesan cheese
Ground black pepper
Pan Wine Sauce:
1 tablespoon tomato paste
1/2 cup dry red wine
3 cups lower-sodium beef broth
Heat oven to 425 degrees. For stuffing, in a large skillet melt butter over medium-high heat. Add mushrooms and shallots; cook until shallots are tender. Stir in parsley, snipped rosemary, snipped thyme and minced garlic; cook and stir 1 minute. Transer shallot mixture to a medium bowl; stir in posciutto, croutons and cheese. Season to taste with pepper. Spread stuffing on a large plate or shallow baking pan; cool just until warm to the touch.
Make a lenghtwise cut down the center of the tenderloin roast, cutting almost to, but not through, the other side. Open the meat like a book. Sprinkle all sides generously with salt and additional pepper, pressing seasoning in to meat.
Spoon stuffing evenly over cut side of tenderloin; fold tenderloin over stuffing to close. Tie about every 2 inches with kitchen string.
Place a large roasting pan over two burners. Add oil to pan; heat over medium-high heat. Add tenderloin; sear about 4 minutes or until brown, turning to brown all sides. Remove from heat. Scatter onion, rosemary leaves, thyme leaves, and garlic cloves around meat.
Do not add water or cover pan. Roast in a 425 degree oven approximately 30 to 40 minutes for medium rare. Remove from oven when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transer roast to a cutting board and tent with foil; let stand 10 to 15 minutes. (Temperature will continue to rise approximately 10 degrees to reach desired doneness.)
Meanwhile, for wine sauce, place roasting pan over two burners. Add tomato paste; cook over medium-high heat for 1 minute. Add wine, stirring to scrape up crusty brown bits. Stir in broth. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or unitl sauce is reduced by about half and is slightly syrupy. Season to taste with additional salt and pepper. Strain sauce into a gravy dish.
Remove string from tenderloin. Cut into 1-inch-thick slices. Serve with wine sauce. Makes 10 to 12 servings.
Out of shallots? Use an equal amount of chopped onions. Prefer pecorino cheese? Use it in place of the Parmesan. Want to skip the wine? Use 1/2 cup beef broth in its place.
Herbed Prime Rib with Two Sauces
Cut: Beef rib or ribeye roast
Total Recipe Time: 2-1/4 to 2-1/2 hours
4-6 pound beef rib roast
4 teaspoons kosher salt
1 tablespoon dry mustard
1 1/2 teaspoons instant espresso coffee powder, such as Berres Brothers finely-ground Espresso
1 1/4 teaspoons coarsely ground black pepper
1 teaspoon granulated garlic or dried minced garlic
1 teaspoon onion powder
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon ground coriander
1/2 teaspoon celery seeds
1 tablespoon olive oil
1 recipe Merlot Au Jus and/or 1 recipe Horseradish Cream
Preheat oven to 350 degrees F. For dry rub, in a small bowl combine salt, mustard, espresso powder, pepper, garlic, onion powder, thyme, oregano, coriander, and celery seeds. Set aside.
Rub oil over roast. Sprinkle the dry rub evenly over roast; rub in with your fingers. Using a sharp knife, make six 1 x 1/2-inch slits into the fat side of the roast (the slits allow the seasoning to penetrate into the meat).
Place roast, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center of roast. Thermometer should not touch bones. Roast for 1 3/4 to 2 1/4 hours or until meat thermometer registers 135 degrees F. for medium-rare doneness or 2 1/4 to 2 3/4 hours or until meat thermometer registers 150 degrees F. for medium doneness.
Transfer roast to a cutting board. Cover with foil. Let stand for 15 minutes before carving. Temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness. Slice and serve with Merlot Au Jus and/or Horseradish Cream. Makes 12 servings.
Cook's Tip: Prepare roast as directed through Step 2. Cover loosely with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Continue as directed.
Merlot Au Jus
Pan drippings from roast
1 1/2 cups beef broth
1/2 cup Merlot wine
2 teaspoons Wocestershire sauce
1 tablespoon water
1-2 teaspoons cornstarch
1. After removing roast from roasting pan, pour drippings into large glass measuring cup. Skim off fat; discard. Add beef broth, Merlot wine, Worcestershire sauce to drippings. Pour mixture back into pan. Heat and stir over medium heat until bubbly, scraping up crusty brown bits from bottom of the pan. If desired, for a thicker au jus, stir together water and cornstarch. Whisk into bubbling broth mixture. If desired, strain au jus before serving.
8-ounces sour cream
1/2 cup mayonnaise or salad dressing
1 tablespoon finely chopped green onion
2 teaspoons prepared horseradish
2 teaspoons Dijon-style mustard
2 teaspoons white balsamice or white wine vinegar
1/4 teaspoon kosher salt
1. In a small bowl combine sour cream, mayonnaise, green onion, horseradish, mustard, white balsamic vinegar, and kosher salt. Cover and chill until ready to serve. If desired, garnish with additional chopped green onions. Makes 1 3/4 cups.
Recipe courtesy of Better Homes and Gardens.