Beef recipes

• Beef Roasts
• Grilled Marinated Flank Steak
• Steak & Boursin Sandwiches
• Flank Steak Stuffed with Portabello Mushrooms, Saskatoon Berries & Blue Cheese
• Roast Beef with Peppers, Onions & Potatoes

 

Beef Roasts

Premium Beef Oven Roasts

(Tenderloin, prime rib, ribeye, striploin roasts)

1. Season roast with desired herbs, salt and pepper. Place fat side up on a rack in roasting pan.
2. Roast in oven at 325F to desired doneness, about 25 minutes per pound for medium well. Remove roast to cutting board, tent with foil for 10-15 minutes to allow temperature too rise an additional 5F. Carve across the grain.
3. To make easy gravy, heat roast drippings in pan over medium heat, adding 2 cups beef broth or stock. Stir up any browned bits from bottom of pan, skim fat from surface.
4. Serve without thickening (au jus) or thicken with cornstarch by mixing equal parts cold water and cornstarch and adding gradually to pan juices.
5. Heat and stir until boiling and thickened. Season and serve.

Beef Oven Roasts

(Eye of Round, sirloin tip, round roasts)

1. Season roast and place fat side up on rack in roasting pan.
2. Add ½ inch water to the pan. Cook uncovered at 325-350F until thermometer inserted into the center of the meat reads 160F.
3. Remove roast to cutting board, tent with foil for 10-15 minutes to allow temperature to rise 5F. Carve into thin slices across the grain.
4. Cook's Note: oven roasts are best cooked only to medium.
5. To season beef roasts, simply cut slits all over roast and insert garlic slivers into slits. Rub all over with Worcestershire sauce, fresh ground pepper, coarse salt and some Dijon mustard.

Beef Pot Roasts

(Brisket, cross rib, blade roasts)

1. Season roast. In lightly oiled Dutch oven or stock pot, brown roast using medium high heat.
2. Add 1-2 cups liquid such as red wine, broth, canned tomatoes or soup.
3. Simmer, covered on stovetop or in 325 F oven for about 3 hours or until fork tender. Add chunks of vegetables for final 45 minutes if desired.
4. Cook's Note: Cook a pot roast on Sunday to enjoy during the week.
5. To store, slice meat, pour some juice over top and refrigerate. To reheat, place sliced meat in oven safe pan covered with foil and reheat.

Grilled Marinated Flank Steak

Preparation Time: 15 minutes / Total Time: 3 hours
You could use sirloin or round steak in this recipe too. The secret is the salty-sweet marinade that takes 5 minutes to prepare!

Ingredients

• 1/3 c soy sauce
• 1/3 c. medium dry sherry
• 1/4 c. Dijon mustard
• 1 T. fresh peeled ginger, finely grated
• 1 t. finely chopped garlic
• 1 t. black pepper
• 1 1/2 lb. flank steak or other marinating steak

Instructions

1. Whisk together ingredients except steak until well combined. Combine marinade and meat in a large sealable bag and put in bowl.
2. Marinate for 2 ½ hours or up to a day, turning occasionally. Drain steak in colander, grill 10-12 minutes total for medium rare.
3. Transfer to cutting board and let rest for 10 minutes. Slice across the grain into thin slices before serving.

Adapted from Gourmet, May 2006, Page 36

Steak & Boursin Sandwiches

These sandwiches take 20 minutes to prepare and serve 4 people

Ingredients

• 1 1 lb. piece of flank steak (flank steak is a flavourful, economical beef cut, newer to our freezer)
• 3/4 t. salt
• 1/2 t. black pepper
• 1 baguette or 4 ciabatta rolls
• 1 5 oz. pkg Boursin Cheese (herb or pepper)
• 2 T. olive oil
• 2 hearts of romaine, halved lengthwise

Instructions

1. Preheat broiler, pat steak dry and sprinkle all over with salt and pepper. Put on rack of broiler pan and broil 2-3 inches from heat, turning once over, 6-8 min. total for medium rare. Transfer to cutting board and let stand 5 minutes.
2. Meanwhile, cut baguette into 4 sections, and halve each horizontally. Spread Boursin over bottom halves of bread.
3. While steak stands, heat 1 T oil in a heavy skillet over moderate heat until hot, but not smoking, then sauté romaine in 2 batches, turning once over until browned in spots and slightly wilted, about 2 min. per batch. Add remaining tablespoon oil to skillet between batches.
4. Transfer as sautéed to cutting board with meat. Lay romaine on top of Boursin. Cut steak across the grain into thin slices and divide amongst sandwiches.

Source: Gourmet, "10 Minute Mains", February 2007, page 72

Flank Steak Stuffed with Portabello Mushrooms,
Saskatoon Berries & Blue Cheese

Ingredients

• 1 lb. flank steak
• 1 portabello mushroom, chopped
• 1/2 c. blue cheese crumbled
• 2 shallots chopped
• 1 clove garlic minced
• 1/2 c. Saskatoon berries

Instructions

1. Mix together the mushroom, blue cheese, shallots, garlic and Saskatoon berries. Let sit for a few minutes to blend flavours.
2. Meanwhile, cut a pocket in the flank steak into which you can stuff the mushroom mixture. Stuff the steak and press the open end shut.
3. Sear on grill about 3 minutes per side. Flank steak should remain pink in the middle, do not overcook.
4. Slice steak across the grain in 1/2" thick slices, plate and serve with a slaw or salad. D'lish!

Roast Beef with Peppers, Onions & Potatoes

This is a quick but satisfying roasted meal that is complete in about 1.5 hours from prep to serving. We recommend a striploin, eye of round or small sirloin tip roast for this meal. The leftovers make great wraps or sandwiches with roasted peppers.

Ingredients

• 3 red bell peppers, seeds and ribs removed, cut into 1" wide strips
• 2 yellow bell peppers, seeds and ribs removed, cut into 1" wide strips
• 2 medium red onions, halved and cut into 1" wedges
• 3/4 lb. white potatoes cut into 1" chunks
• 5 garlic cloves, peeled, 3 left whole, and 2 cut into 12 slivers
• 2 T olive oil
• 1 2-3 lb. roast
• 3/4 t. dried thyme

Instructions

1. Preheat oven to 375 F. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet. Drizzle with half the oil, season with salt and pepper, and toss to coat.
2. Using a paring knife, make 12 small slits in top and dies of roast, push in garlic slivers. Move veggies to sides of sheet, place beef in center and coat with remaining oil; rub all over with 1 1/2 t. coarse salt, 1/2 t. pepper and thyme.
3. Roast 40-50 minutes, tossing veggies occasionally until tender and an instant read thermometer inserted into the thickest part of the beef registers 130 for medium rare, 160 for medium. Let meat stand 10 minutes, tented with foil to keep warm. Slice and serve with vegetables.

Source: Everyday Food, Issue 39, January/February 2007