Tag Archives: Beef

Celebrate the Spirit of Christmas

Bring a new spirit of this Christmas by cooking delightful menu for your beloved family. Try the recipe of Smoky Paprika Beef Tenderloin With Roasted Root Vegetables as an alternative menu to serve in the warmth of Christmas. Check this one out!

Ingredients

  • 1 well-trimmed center-cut beef tenderloin roast (2 to 3 pounds)

    Smoky Paprika Beef Tenderloin With Roasted Root Vegetables
    Smoky Paprika Beef Tenderloin With Roasted Root Vegetables
  • 1-1/2 pounds baby red potatoes, cut in half
  • 1-1/2 pounds sweet potatoes, peeled, cut into 1-1/2 x 1-inch pieces
  • 1 pound cipollini onions, trimmed and peeled
  • 2 tablespoons chopped parsley
  • Salt

 

Seasoning

  • 1 cup tightly packed parsley leaves
  • 4 teaspoons smoked paprika
  • 2 large cloves garlic, minced
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

After the ingredients have been prepared, now you are ready to move on the next step, it is the preparation step.

First, heat oven to 425°F then, place seasoning ingredients except the olive oil into food processor; cover and process until parsley is wholly chopped, stop and scrap side of container as needed. While the motor running, slowly add oil through the opening in cover, process them just until completely mixed. Press 3 tablespoons seasoning mixture evenly onto all surfaces of beef roast. Reserve remaining seasoning mixture.

Second, place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Meanwhile, combine remaining seasoning mixture, red potatoes, sweet potatoes and cipollini in large biodegradable plate; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast. Roast 35 to 45 minutes or until vegetables are tender and lightly browned. Sprinkle with 1 tablespoon parsley and salt, as desired.

Third, remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board and immediately sprinkle with remaining 1 tablespoon parsley. 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.

Last, carve roast into slices; season with salt as desired. Serve with vegetables surround roasted beef on palm plate or white tableware.

bamboo leaf plate
bamboo leaf plate

Beef Top Loin Steaks With Balsamic Red Onion Relish

If you and family love any kind of beef cuisine, this following recipe may be a new inspiring recipe to serve. Let’s check this one out!

Ingredients

  • 4 boneless beef top loin (strip) steaks, cut into 1 inch thick or around 8 ounces each.
  • a half cup of balsamic vinegar
  • two teaspoons garlic-pepper seasoning
  • two medium red onions, cut into 12 wedges of each
  • two medium yellow squash, cut lengthwise in half
  • two medium sized zucchini, cit lengthwise in half
  • two tablespoons olive oil
  • two teaspoons garlic-pepper seasoning
  • one teaspoon chopped fresh oregano or thyme
  • salt

How to prepare

First, bring vinegar to a boil in small saucepan. Reduce the heat, then simmer 6 to 8 minutes or until reduced by half. Set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.

The next step is to soak four bamboo picks in water 10 minutes, and do not forget to drain them first before using. Thread onion wedges onto bamboo skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining two teaspoons garlic-pepper seasoning.

After that, place the steaks in the center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks uncovered 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.

Remove onions from skewers; toss a half of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Then, you can serve with onion mixture and 1/2 squash; season steak and squash with salt, as desired on black dinnerware item. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef and Onion Salad.

bamboo skewer
bamboo skewer