Classic Tenderloin with Cranberry Drizzle
ToTal Recipe Time: 1-1/2 To 1-3/4 houRs makes 8 To 12 seRvings
1 center-cut beef tenderloin roast (about 2 to 3 pounds) 2 pounds cipollini onions, peeled 2 pounds small Brussels sprouts, trimmed 1 tablespoon olive oil 1-1/4 teaspoons salt, divided 2 tablespoons chopped fresh thyme 1 tablespoon pepper sauce: 1/3 cup balsamic vinegar 3 tablespoons finely chopped shallots 1 can (16 ounces) whole berry cranberry sauce 1. Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside. 2. Combine thyme and pepper; reserve 1 teaspoon thyme mixture for sauce. Press remaining thyme mixture evenly onto all surfaces of beef 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. Place vegetables in oven with roast. Roast beef in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned. 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 1 teaspoon thyme mixture and remaining 1/4 teaspoon salt. Keep warm. 5. 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 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 6. Carve roast into slices; season with salt, as desired. Serve with vegetables and sauce.
Braised Beef with TomatoGarlic White Beans
Savory Beef Stew with Roasted Vegetables
4 beef chuck mock tender steaks, cut 3/4 to 1 inch thick (about 6 ounces each) 1 teaspoon olive oil 1-1/2 cups chopped onions 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained 1/4 teaspoon salt 1/4 teaspoon pepper 1 can (15 ounces) white beans, rinsed, drained 2 cups coarsely chopped fresh spinach Grated or shredded Parmesan cheese (optional)
1-3/4 to 2 pounds beef for stew, cut into 1-inch pieces 1 tablespoon olive oil 3 cloves garlic, minced 3/4 teaspoon pepper 1 can (13-3/4 to 14-1/2 ounces) ready-toserve beef broth 2 teaspoons dried thyme 1 tablespoon cornstarch dissolved in 2 tablespoons water 2 teaspoons balsamic vinegar 3 cups cooked couscous
ToTal Recipe Time: 2 To 2-1/4 houRs makes 4 seRvings
1. Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Remove steaks; keep warm. 2. Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently. 3. Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired. Cook’s Tip: Most supermarkets carry a variety of canned white beans, such as Great Northern, navy and cannellini. Any may be used in this recipe.
ToTal Recipe Time: 2-3/4 houRs makes 6 seRvings
RoasTed vegeTables: 12 medium mushrooms 6 plum tomatoes, quartered, seeded 3 small onions, quartered 1-1/2 tablespoons olive oil 1-1/2 tablespoons balsamic vinegar 1. Heat 1 tablespoon oil in a stockpot over medium heat until hot. Brown beef with garlic in batches; pour off drippings. Return beef to pan; season with pepper. 2. Stir in broth and thyme; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender. 3. Meanwhile heat oven to 425°F. Place vegetables in lightly oiled jelly roll pan. Drizzle with 1-1/2 tablespoons oil and vinegar; toss. Roast in 425°F oven 20 to 25 minutes or until tender. 4. Stir cornstarch mixture into stew; cook and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous.
Fall 2012 Arkansas Wild | 7