Beef Recipes |

Ingredients:

2 1/2 pounds beef flank steak
2 onion, chopped
2 cups beef broth
1/4 cup chopped flat-leaf parsley
1/4 cup tomato ketchup
2 teaspoons prepared mustard
1/4 cup dry white wine
1 cup plain yogurt
1/4 cup all-purpose flour

Methods:

1. With a knife, score flank steak on both sides without cutting through.
2. Spray a large skillet with vegetable cooking spray, heat over high heat, and sear the steak quickly on both sides. Remove to a cutting board and cut into very thin slices.
3. In the skillet combine chopped onion, beef broth, chopped parsley, ketchup, prepared mustard, and white wine. Cook uncovered for about 10 minutes, or until the onion is tender.
4. Combine yogurt and flour and stir into the sauce skillet mixture.
5. Add the sliced beef. Heat through but do not boil.

Ingredients:

4 (6-ounce) top sirloin steaks
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
5 cloves garlic, minced
1/2 cup beef broth
1 tablespoon butter

Methods:

1. Season steaks with salt and pepper.
2. Heat a large, heavy-bottomed skillet over medium-high heat. Add oil and when hot, but not smoking, carefully add steaks. Cook on both sides, turning once, until desired doneness is reached (internal temperature of 140°F for medium). Remove steaks and hold warm.
3. Add garlic to pan and sauté until golden and fragrant, about 1 minute. Add broth, scraping the pan to remove any browned bits. Simmer until sauce reduces by half, about 4 minutes. Finish with butter, swirling into sauce until slightly thickened. Pour over steaks and serve.

Ingredients:

2 (8-ounce.) beef top loin steaks, cut 1-inch thick
1 (4-ounce) Japanese eggplant
1 medium red bell pepper
1 clove garlic, minced
1 tablespoon chopped fresh cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon lemon pepper

Methods:

1. Place eggplant and red pepper on rack in broiler pan 2 to 3-inches from heat. Broil 8 to 10 minutes or until skin blisters, turning occasionally. Place in paper bag, close and let stand until cool. Remove skins. Finely chop eggplant. Remove seeds and veins from pepper; finely chop.
2. Combine eggplant, bell pepper, garlic, cilantro, vinegar and lemon pepper; set aside.
3. Preheat a 10-inch nonstick or heavy skillet over medium heat 5 minutes. Panbroil steaks 9 to 11 minutes for rare to medium, turning once.
4. Carve steak into thin slices. Spoon eggplant relish over steak slices.

Ingredients:

4 beef tenderloin steaks (or 2 halved boneless rib-eye steaks), cut 1-inch thick (about 1 pound total)
1 tablespoon cracked pepper
1/2 teaspoon salt
3 tablespoons olive oil
1/3 cup freshly snipped Italian flat-leaf parsley
3 tablespoons finely chopped cornichons or sweet pickles
2 tablespoons capers, drained and coarsely chopped
1 medium green onion, chopped
1 tablespoon balsamic vinegar
3 cups torn arugula and/or torn mixed greens

Methods:

1. Trim fat from steaks. Rub both sides of steaks with pepper and salt.
2. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add the steaks and cook to desired doneness, turning once. (Allow 8 to 11 minutes for medium rare or 12 to 14 minutes for medium).
3. Meanwhile, for relish, in a small mixing bowl combine the remaining olive oil, Italian parsley, cornichons or sweet pickles, capers, green onion, and balsamic vinegar. Set aside.
4. To serve, transfer steaks to a cutting board. Cut into thin slices. Arrange the arugula and/or mixed greens on dinner plates. Top with the steak slices, then spoon the relish over steak and arugula.

Ingredients:

4 (6-ounce) beef tenderloin steaks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 shallots, finely chopped
1/4 cup beef broth
1/4 cup whipping cream
1 tablespoon Dijon mustard

Methods:

1. Preheat large, heavy-duty skillet over medium-high heat for 3 minutes.
2. Season steaks with salt and pepper. Add oil to skillet and when hot, but not quite smoking, add steaks to pan. Cook for 5 minutes; turn and cook until desired doneness is reached, about 5 more minutes for medium-rare depending on thickness. Transfer to a plate and hold warm.
3. Add shallots to skillet and sauté until soft and golden, about 4 minutes. Stir in beef broth and simmer until reduced by half. Stir in cream and mustard. Bring to a simmer and season if necessary. Serve immediately over steaks.