Kylie Trail Retail & Foodservice, Kentucky Beef Council
BEEF UP YOUR HOLIDAY MENU I don’t know about you but the holiday season is my favorite time of year! This is largely due to the family time and food enjoyed around the holidays. Some of my fondest memories growing up were created in the kitchen with my grandmother! This holiday season we are inspiring families to enjoy the moments that matter the most with beef – by choosing Beef and Beef Roasts for holidaytime meals. Check out theses featured recipes to beef up your holiday menu!
BRUNCH
BEEF SAUSAGE & CHEDDAR MONKEY BREAD
INGREDIENTS 1 recipe Mexican-Style Beef Sausage (https://bit.ly/3F8gfTG) • 2 cans (7-1/2 ounces each) refrigerated buttermilk flavored biscuits • 1-1/2 cups reduced-fat shredded Cheddar cheese • 1/2 cup chopped green onion • 1/4 cup olive oil • 1/2 cup Mexican crema or dairy sour cream COOKING Prepare Mexican-Style Beef Sausage (https://bit.ly/3F8gfTG). Set aside. Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. Preheat oven to 350°F.
Kentucky Cattlemen’s Convention Ladies Program is all about photography and branding plus creating door hangers to take home! Please sign up when registering to spend the afternoon learning how to take beautiful pictures and painting your own door hanger.
Want to be featured during our 12 Days of Christmas: Beef Edition on social media? Send your farm and family holiday pictures to Kylie (ktrail@ kycattle.org) or send them via Facebook on the Kentucky Beef Council page. 38 • Cow Country • December
Open biscuit cans; cut each biscuit into quarters. Place biscuits into large bowl. Add sausage mixture, cheese, onion and oil; gently toss until well combined. Generously coat Bundt pan with cooking spray. Place sausage and biscuit mixture in prepared pan. Bake in 350°F oven 30 to 35 minutes until top is golden brown and biscuits are set. Remove from oven; immediately invert onto serving plate. Let rest for 10 minutes. Drizzle with crema, as desired.
CHRISTMAS DINNER
PEPPER HERB-CRUSTED BEEF TENDERLOIN INGREDIENTS 1 beef Tenderloin Roast (4 to 5 pounds) Seasoning: 2 teaspoons cracked mixed peppercorns • 2 teaspoons minced garlic • 1 teaspoon dried basil leaves • 1 teaspoon dried oregano leaves COOKING Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. 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. Roast in 425°F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 145°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°to 15°F to reach 145°F for medium rare; 160°F for medium.) Carve roast into thick slices; season with salt, as desired.
