Beef Recipes |

Ingredients:

2 tablespoons olive or vegetable oil
1 cup chopped zucchini
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 garlic clove, finely minced
1/4 teaspoon salt
8 (4-ounce) beef tenderloin steaks
2 tablespoons cracked black pepper
16 sheets commercial frozen phyllo pastry, thawed
Melted butter for brushing

Methods:

1. In medium skillet, heat oil over medium-high heat until hot. Add zucchini and next 4 ingredients; saute until tender.
2. Sprinkle both sides of steaks with pepper; set aside.
3. Coat a large, heavy skillet with cooking spray; place over high heat until hot. Add steaks, and cook 1 1/2 minutes on each side. Remove from skillet; set aside.
4. Place 1 sheet of phyllo on a towel (keep remaining phyllo covered); brush with melted butter. Fold phyllo in half lengthwise; place a steak 3-inches from the end. Spoon 2 tablespoons zucchini mixture on steak, and fold narrow end of phyllo over stuffing. Fold sides of pastry over steak, and roll up. Place a second sheet of phyllo on a towel; cut it into a 12-inch square, and brush with melted butter. Place wrapped steak, stuffing side up, in center of phyllo square. Bring ends to the middle, gently pressing together in center, and pull ends up and out to resemble a package. Brush each bundle with melted butter. Repeat with remaining steaks.
5. Bake at 400*F (205*C) for 15 minutes for rare, 17 minutes for medium rare, or 20 minutes for medium.

Ingredients:

1 (2-pound) flank steak
2 tablespoons cracked black peppercorns, divided use
2 tablespoons chopped fresh flat-leaf parsley
3 cloves garlic, thinly sliced
2 teaspoons chopped fresh rosemary
1/2 cup dry red wine
1/4 cup soy sauce
3 tablespoons butter
1 pound crimini or white button mushrooms, sliced
5 shallots, peeled and chopped
3/4 teaspoon salt, divided use
1 cup beef broth

Methods:

1. Place steak in a 13 x 9 x 2-inch nonreactive pan (stainless or glass). Sprinkle half the peppercorns along with the parsley, garlic and rosemary over meat. Rub seasonings into meat. Whisk together red wine and soy sauce and pour over steak. Cover and marinate it overnight in the refrigerator.
2. Preheat oven to 350°F about 30 minutes before cooking flank steak.
3. Heat a large skillet over medium heat. Add butter and swirl to coat until melted. Add mushrooms and shallots to skillet and sauté until liquid has evaporated and mushrooms are brown, about 8 to 10 minutes stir often. Season with 1/4 teaspoon salt and remove from heat.
4. Lift meat from marinade and lay flat. If the meat is fairly thick, butterfly steak and spread out flat, otherwise leave as is. Spread mushrooms over meat, leaving a 1-inch border on sides and on one end. Roll meat up starting from the side where mushroom filling goes all the way to the end. Tie in 3 places with butcher’s string. Season with 1/2 teaspoon salt and rub remaining peppercorns into surface. Return meat to pan with marinade, cover with foil, and bake 2 hours or until meat is tender. Transfer meat to a serving platter and loosely cover with foil set aside.
5. Skim and discard fat from pan. Pour into saucepan and stir in broth. Bring to a boil and cook until reduced to 1 cup. Remove string from meat and slice. Serve with warm sauce.

Ingredients:

1 1/2 pounds beef round, cut thin and fat trimmed
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
2 garlic cloves, smashed to pulp
1/4 teaspoon red-pepper flakes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Filling:
3 tablespoons olive oil
1/4 cup finely chopped onion
1/2 cup bread crumbs
2 large hard-cooked eggs, shelled and chopped
2 ounces prosciutto (or ham), coarsely chopped
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 garlic clove, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) jar marinara sauce (or your own)
1 pound spaghetti, cooked according to package directions
Additional freshly grated Parmesan cheese for garnish

Methods:

1. Cut meat into 6 rectangles. Place each piece between sheets of plastic wrap; pound to 1/8-inch thickness. Place in plastic zip-lock style bag.
2. Whisk olive oil, vinegar, oregano, garlic, red pepper flakes, salt and pepper in small bowl. Add to meat. Refrigerate for 8 hours or overnight.
3. To prepare filling; heat olive oil in medium skillet over medium-high heat. Add onion; reduce heat to medium, cook for 3 minutes until softened. Stir in crumbs, egg, prosciutto, cheese, parsley, garlic, salt and pepper. Remove from heat.
4. Remove steaks from marinade; discard marinade. Divide filling among steaks; roll up jelly roll style. Secure with wooden picks.
5. To cook, prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
6. Grill, covered, turning several times, 15 minutes or until beef is tender; be careful of flare-ups.
7. Heat marinara sauce in saucepan. Place roll-ups on a bed of spaghetti and ladle sauce over. Sprinkle with additional Parmesan cheese, if desired.

Ingredients:

2 pounds round steak
1 1/2 pounds bacon
1 package toothpick
2 teaspoons vegetable oil
1 package dry onion soup mix
2 cups water
2 teaspoons cornstarch
1/2 cup water

Methods:

1. Pound round steak 1/4-inch flat and slice into strips 1-inch wide and 4-inches long. Place bacon on the steak strips and roll up, securing with toothpicks.
2. In a skillet, brown the roll-ups slowly in hot oil. Remove to a large kettle adding dry onion soup mix and water. Cover tightly, and simmer for 3 minutes. Remove the meat and keep warm. Combine cornstarch and water, mixing until smooth. Add to the liquid in the kettle and simmer, stirring constantly, for 3 to 4 minutes, or until thickened. Serve the gravy over the roll-ups.

Ingredients:

2 large eggs, hard-boiled and chopped
3 pounds boneless bottom round roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup butter
2 cups soft bread crumbs
1 garlic clove, minced
3 tablespoons chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
1 (10 1/2-ounce) can onion soup
1 cup red wine
1/2 cup sliced mushroom
1 (16-ounce) package noodles

Methods:

1. Slice a boneless bottom round roast into 1/4-inch slices. Sprinkle with salt and pepper; set aside.
2. Melt 1/4 cup butter in a large skillet and add soft bread crumbs and garlic; saute for 2 minutes, stirring constantly. Stir in the chopped hard-boiled eggs, chopped parsley and freshly grated Parmesan cheese. Divide evenly and spoon onto the beef slices; roll each piece jelly roll fashion and secure with toothpicks.
3. Melt 1/4 cup butter in the skillet and brown the rolls over medium heat.
4. Combine onion soup (undiluted), red wine, and sliced mushrooms; pour over the beef. Cover, reduce the heat, and simmer for 1 hour, or until tender.
5. Remove the toothpicks before serving.
6. Prepared noodles as directed. Serve Beef Roulades and sauce over bed of noodles.