Try The Festive Roast Beef Tenderloin This Christmas!

Christmas is here, and at Red Meat Recipes we want to help. The Festive Roast Beef Tenderloin would make a great centrepiece for any kitchen table this holiday season!

INGREDIENTS

1 tbsp olive oil
1 tsp rosemary
1 tsp thyme
1 tsp onion powder
1 garlic clove, minced
2lbs trimmed beef tenderloin
ground black pepper

salt

DIRECTIONS

1. Preheat the oven to 425°F.

2. Combine oil, spices and garlic in a bowl. Rub the tenderloin with the mixture of spices, then sprinkle on salt and pepper. Place the beef on middle rack in roasting pan.

3. Roast tenderloin until thermometer registers 130 degrees for medium-rare, about 30-40 minutes. Remove from oven and let stand for 10 minutes before slicing.

Meaty Flank Steak Fajita

The Meaty Steak Fajita, delicious steak cooked to perfection topped with spices, peppers, and onions. There's a party in your mouth, and your tongue is wearing a sombrero, that's how great it is! 

INGREDIENTS

2 clove(s) garlic, chopped
1 lbs beef flank steakSalt and pepper
1/2 cup(s) sour cream
8 (6-inch) flour tortillas
2 tsp vegetable oil
2 red peppers, sliced

1 green pepper, sliced
1 (6 to 8oz) onion, thinly sliced
1/4 cup(s) water

DIRECTIONS

1. Rub garlic all over steak, and let stand at room temperature.

2. Preheat oven to 300°F. Wrap tortillas in foil, and heat in toaster oven 15 minutes or until warm and pliable.

3. Heat frying pan on medium heat. Brush garlic off steak and discard. Sprinkle 1/4 tsp of salt and 1/4 tsp of ground black pepper on both sides, for seasoning  . Add 1 teaspoon of oil to the pan, then add steak. Cook 10 minutes for medium-rare, or until desired.

4. Transfer steak to cutting board; reduce heat to medium. Add remaining 1 teaspoon oil to the pan, and add peppers and onion. Cook 2 to 3 minutes or until onion browns, stirring occasionally. Add 1/4 cup water and cook 5 minutes longer or until vegetables are tender, stirring occasionally.

5.Cut steak across the grain into thin slices. Divide steak and vegetables among tortillas; top with sour cream. 

Oven Cooked Beef Jerky For 2

A simple recipe for home made, oven-cooked, Beef Jerky. If you're looking for quick and simple, but still delicious, this is your choice! Enjoy!

INGREDIENTS
1lb of sliced, lean meat
1/2 bottle Worcestershire Sauce
1tbsp Garlic Powder
1tbsp Onion Powder
BBQ seasoning
Salt
Black Pepper

DIRECTIONS

1. Combine all marinade ingredients, except for BBQ seasoning, salt, and black pepper.

2. Place strips of meat in marinade and allow to soak for a couple hours or overnight.

3. Remove from marinade and sprinkle with BBQ seasoning, salt, and pepper. Do this before meat dies.

4. Place in oven and allow meat to dry untill done.

Swiss Bacon Mushroom Burger

Oh yeah! Red Meat Recipes brings you the ultimate and utterly flavourful Swiss Bacon Mushroom Burger. Beef and sauteed mushrooms smothered in swiss cheese and topped with crispy bacon. Give it a try!

INGREDIENTS

1 pound lean ground beef

6 mushrooms, sliced

1/2 tbsp cayenne pepper

1/2 tbsp garlic powder

1/2 tbsp onion powder

1 tsp Worcestershire sauce
2 tablespoons ketchup4 slices swiss cheese
4 hamburger rolls
8 slices cooked bacon (optional)
condiments (optional)

butter
DIRECTIONS

1. Mix ground beef, ketchup, cayenne, garlic powder, onion powder, and Worcestershire sauce in a bowl. Split into 4 and press the patties.

2. Grill over medium heat, about 5 mins per side or until burgers are cooked through (160°F).

3. Meanwhile, sautee mushrooms in butter(or garlic butter). Add mushrooms and cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, until golden.

3. Serve burgers on toasted rolls with bacon slices. Add  desired toppings and condiments.

Oven Fresh Beef Ribs

Quick and easy, what more could you want? The Oven Fresh Beef Ribs by Red Meat Recipes. The Beef Ribs are boiled in water, coated with sauce, and roasted in the oven. Yum!

INGREDIENTS

2 pounds beef short ribs
1/3 cup soy sauce
3/4 cup red wine
1/2 cup olive oil
2 tablespoons all-purpose flour
1/4 cup brown sugar

1 1/2 tbs onion powder
4 cloves garlic, minced

DIRECTIONS

1. Place the ribs in a large pot, and fill with enough water to cover. Bring to a boil, and cook until the meat is no longer pink.

2. Meanwhile, preheat the oven to 425 degrees (220 C). In a bowl, stir in the soy sauce, red wine, olive oil, flour, brown sugar, garlic, and onion powder.

3. Strain ribs from water and coat in sauce. Arrange them on a baking sheet.

4. Roast for about 30 minutes in the oven, or until tender. Once halfway done, pour the rest of the sauce all over the ribs.

Steak and Ale Stew

In the the mood for stew? Red Meat Recipes has you covered. When I think Steak and Ale, I think big chunks of tender beef mixed with just the right amount of beer for extra kick. Throw in your veggies and spices, thicken 'er up and enjoy! There you have it, Steak & Ale done right!

INGREDIENTS

1 1/2 lbs stewed beef
3 tbsp butter
4 ounces sliced mushrooms
1 pint English pale ale

1/2 tsp onion powder
1 tsp dried thyme
1 tsp dried parsley
1/4 teaspoon nutmeg
2 tbsp all-purpose flour

DIRECTIONS

1. Season beef salt, pepper and butter. Cook in frying pan until meat is browned.


2. In a different  frying pan, add 1/12 tbsp of butter, onions, mushrooms and salt. Place lid on top.

3. Add beer and place beef in pan. Allow to stew until tender.

4. Combine the thyme, onion powder, nutmeg, remaining butter and flour together. This should thicken the stew.

Flaming Beef Tacos

Try eating these delicious but spicy tacos with a straight face. It's quite the challenge! Exploding with flavour, the Flaming Beef Tacos are best served with an ice cold drink. That's just a tip. Enjoy!

INGREDIENTS

1 1/2 tablespoons corn flour
4 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon sugar1/2 teaspoon beef bouillon granules
1 teaspoon ground cayenne pepper

1 cup water

1 1/3 pounds lean ground beef

DIRECTIONS

1. In a bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, garlic salt, and sugar. Blend in the bouillon, and ground cayenne pepper, stirring until all spices are well blended.

2. Crumble the ground beef into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.

3. Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

Red Meat Garlic Roast Beef

Take a look at this gorgeous chunk of delicious Red Meat. Cooked to a tasty medium-rare, and covered in garlic and spices. This roast is guaranteed to leave your taste buds wanting more. Here at Red Meat Recipes, we try to provide quality. The Red Meat Garlic Roast is definitely quality! Give it a try!

INGREDIENTS

3 lb (1.5 kg) top sirloin premium oven roast
5 cloves garlic, minced
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable oil 

3/4 tsp (4 mL) garlic powder
3/4 tsp (4 mL) black pepper
1/4 tsp (1 mL) dried thyme
1/4 cup (50 mL) red_wine (optional)
2 cups (500 mL) beef broth
2 tbsp (25 mL) all-purpose flour

DIRECTIONS

1. Place roast on middle rack in roasting pan. Mash salt and garlic together, stir in vegetable oil and add the garlic powder, black pepper, and thyme. Once ready, spread on roast.

2. Oven-sear roast, uncovered, at 450°F (230°C) for 25 minutes. Reduce heat to 325°F (160°C); roast for 80 minutes or until thermometer registers 140°F (60°C) for medium-rare, 155°F (68°C) for medium. Let stand for 10 to 15 minutes, then carve it.

3. place pan over medium-high heat. Add wine (if using), whisking up brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring.

4. Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.

Beef Patty With Creamy Mushroom Sauce

INGREDIENTS

1 onion
1 egg
2 tbsp (30 mL) dry breadcrumbs
3/4 tsp (4 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
3 cloves garlic, minced
1 lb (454 g) lean ground beef
1 tbsp (15 mL) vegetable oil
2-1/2 cups (625 mL) sliced mushrooms
2 tbsp (30 mL) all-purpose flour
1-1/2 cups (375 mL) sodium-reduced chicken stock
1/2 tsp (2 mL) Worcestershire sauce
2 tsp (10 mL) chopped fresh parsley


DIRECTIONS

1. Grate half of the onion. Slice remaining half and set aside.

2. In large bowl, combine grated onion, egg, bread crumbs, 1 tbsp (15 mL) water, thyme, salt, pepper and half of the garlic; mix in beef. Shape into eight 1/2-inch (1 cm) thick patties.

3. In large skillet, heat oil over medium heat; fry patties until browned on both sides, no longer pink inside and meat thermometer inserted into centre registers 160°F (71°C), about 10 minutes. Transfer to plate.

Drain fat from pan. Fry mushrooms, sliced onion and remaining garlic until mushrooms are softened and browned, 4 minutes. Add flour; cook, stirring, for 1 minute. Add stock and Worcestershire sauce; bring to boil and boil, stirring, until thickened, about 2 minutes. Return patties to pan and add parsley; heat through.

Ultimate Beef Quesadilla

INGREDIENTS

3/4 pound ground beef
1 4-ounce can chopped green chilies, drained
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 flour tortillas (8 inches)
2 tablespoon butter, melted
1 1/3 cup shredded Mexican cheese blend

DIRECTIONS

1. In a large skillet, cook the beef over medium heat until no longer 
pink; drain. Stir in chilies, oregano, cumin and salt. Cook over 
medium-low heat for 3-4 minutes or until heated through.

2. Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat 
mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half.

3. Place on a lightly greased baking sheet. Bake at 475° for 10 minutes or until 
crisp and golden brown. Cut into wedges.
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Mixed Cheese Meatloaf

INGREDIENTS

large onion, finely chopped
1/4 cup Italian Dressing
1-1/2 lb. extra-lean ground beef
3/4 cup ketchup, divided
1 pkg. Stove Top Stuffing Mix for Chicken
3/4 cup water
2 egg whites
1/2 cup shredded Cheddar Cheese

DIRECTIONS

1. Heat oven to 375°F.

2. Cook onions in dressing in large nonstick skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Remove from heat; cool slightly.

3. Mix meat, onions, 1/4 cup ketchup, stuffing mix, water and egg whites. Shape into 10x5-inch loaf in 13x9-inch baking dish sprayed with cooking spray; cover with remaining ketchup.

4. Bake 55 min. to 1 hour or until done (160°F). Top with cheese; bake 2 min. 

or until melted.
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Creamy Mushroom Roast Beef

INGREDIENTS

1 tbsp olive oil
1 tbsp dijon mustard
2 tsp clove garlic, minced
1/4 tsp pepper
1 lb Roast Beef
14g dried mushrooms
DIRECTIONS

1. Combine oil, mustard, thyme, garlic and pepper; rub all over roast. Finely chop mushrooms; rub all over roast. (Note: If using portobellow mushrooms, instead of chopping, crush to powder using rolling pin.) Insert meat thermometer lengthwise into centre of roast so shaft is not visible. Place on rack in ovenproof skillet or shallow pan. Add 1/4 inch (5 mm) water to pan.

2. Cook roast, uncovered, in 350°F (180°C) oven for 45 to 50 minutes or until thermometer reads 140°F (60°C) for medium-rare. While roast is still in pan, cut off netting with kitchen shears, allowing any bits of crust to fall into pan. Transfer roast to cutting board; tent with foil for 5 minutes to allow temperature to rise an additional 5ºF (3ºC) before carving thinly across the grain.

3.Prepare Creamy Mushroom Sauce. Serve with roast.
Mushroom Sauce

After removing roast from pan, heat 2 tsp butter on stove-top over medium-high heat; sauté 1/4 cup (50 mL) chopped onion until tender. Stir in 1 tbsp all-purpose flour until moistened. Stir in 1/4 cup red wine, scraping up any brown bits from bottom of pan. Stir in 1 cup beef broth; cook, stirring, until boiling and thickened. Season with salt and pepper to taste. Makes about 1 cup.
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Marinated New York Strip

INGREDIENTS

4 steaks (preferably New York Strip), 1" thick

2 cloves of garlic, minced

2 tbsp worcestershire sauce

2 tbsp balsamic vinegar

freshly ground pepper

2 tsb dijon mustard

2 tbsp soy sauce

2 tbsp olive oil

DIRECTIONS

1. Trim excess fat from the steaks. In a heavy, resealable plastic bag combine the remaining ingredients.

2. Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1 hour before grilling for more even cooking.

3. Preheat the barbecue on HIGH. Brush grids with olive oil. Proceed as directed in the Steakhouse Guide.


Marking Your Steak

A. Brush grids with vegetable or olive oil and set to cooking temperature. Place food on a barbecue at a 45 angle and cook according to the timing on the cooking charts below.

B. Turn the steak over grilling on the same 45 angle.

C. Turn the steak over and grill on the opposite 45 angle.

D. Finally, turn the steak over and grill on the same 45 angle.
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