Tag Archives: beef

Beef Wellington with Red Wine Sauce

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Beef Wellington with Red Wine Sauce

A sliced Beef Wellington with Red Wine Sauce on a cutting board with two slices on a small white plate.

Impress your holiday guests with juicy Beef Wellington with red wine sauce on the side. Perfectly tender beef is wrapped up in puff pastry like a big buttery hug!
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour and 45 minutes
Servings: 8
Calories: 1026
Author: Cathy Roma

INGREDIENTS
1 Tbsp unsalted butter
1 Tbsp olive oil
4 lb beef tenderloin, trimmed and tied
1/3 lb prosciutto, thinly sliced
1 large shallot, minced
2 cloves garlic, minced
1 lb button mushrooms, minced
1 Tbsp fresh thyme, minced
1 Tbsp parsley, minced
Kosher salt and pepper
8.5 oz frozen puff pastry (1 sheet from a 17 oz box)
1 egg
Red Wine Sauce
1 Tbsp olive oil
1 large shallot, minced
1 1/2 cups dry red wine
1/2 cup beef stock or broth
4 Tbsp unsalted butter, cold
Kosher salt and pepper

INSTRUCTIONS

  1. Heat the butter and oil together in a large skillet over med/high heat until hot but not smoking.
  2. Season the beef tenderloin with kosher salt and pepper. Add the tenderloin to the pan and brown on all sides, about 4-6 mins total. Remove to a plate to cool. Cut the ties and remove them.
  3. If there are blackened bits in your pan, use a paper towel to remove them and add a little more butter/oil. Otherwise add the shallots, garlic, and mushrooms directly to the pan and season with salt and pepper. (I use my food processor to mince the shallot, garlic, and mushrooms.)
  4. Add the parsley and thyme and cook over medium heat until the mushroom mixture begins to brown and all moisture has evaporated, about 8-10 mins.
  5. Lay out a long piece of plastic wrap and lay half of the prosciutto slices in a long layer (a little longer than the length of the tenderloin). Smear half of the mushroom mixture over the prosciutto and lay the tenderloin on top.
  6. Cover the top of the tenderloin with the remaining mushroom mixture and lay the remaining prosciutto over the top. The prosciutto should hang over the sides to cover.
  7. Use the plastic wrap to help you encase the tenderloin fully with the mushrooms and the prosciutto as the final layer.
  8. Wrap the tenderloin up tightly and chill in the refrigerator for about an hour.
  9. Preheat the oven to 450 degrees.
  10. Thaw the sheet of puff pastry until pliable and then roll it out on a lightly floured surface. Roll the puff pastry out using the tenderloin as your guide for size. The pastry should be large enough to wrap fully around the tenderloin and seal.
  11. Once the pastry is rolled (use two puff pastry sheets if you have a bigger tenderloin), remove the tenderloin from the plastic wrap and lay in the center of the puff pastry.
  12. Beat the egg with a little water and moisten the edges of the pastry. Fold the pastry tightly around the tenderloin and seal. Brush the seamed side with the egg wash and place on a parchment lined sheet tray, seam side down.
  13. Brush the rest of the pastry with the egg wash and cut a few slits on the top to vent.
  14. Roast the beef wellington for 15 mins, then reduce the heat to 400 degrees and roast for 25 – 30 mins more for medium rare. The beef should have an internal temp of 125 – 130 degrees when a thermometer is inserted into the center.
  15. Cover and allow the beef to rest at least 15 mins before slicing and serving.

Red Wine Sauce

  1. Heat the oil in a medium saute pan and add the shallot. Cook for about 5 mins over medium heat until soft and golden. Add the red wine, increase the heat to med/high and cook until the wine is reduced by about 2/3. Add the stock and continue to cook for another five minutes.
  2. Strain the sauce using a fine mesh strainer and discard the solids. Return the sauce to the pan over medium heat.
  3. Swirl in the butter one pat at a time until each piece is fully dissolved. Season with salt and pepper. Sauce should be slightly thickened and glossy.

To Serve

  1. Slice the Wellington into thick pieces and serve with the red wine sauce.


NUTRITION
Calories: 1026kcal | Carbohydrates: 19g | Protein: 49g | Fat: 80g | Saturated Fat: 31g | Cholesterol: 211mg | Sodium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 7mg



 

Beef Braciole

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Beef Braciole

Beef Braciole on gray-rimmed platter sliced into to show how beef is rolled.

Beef Braciola is a classic, hearty, homestyle southern Italian dish that’s perfect for a winter night or Sunday dinner.  Thin slices of beef with a savory filling slowly braise in a wine-infused sauce for a dish you’ll fall in love with!
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours and 30 minutes
Servings: 2
Calories: 357
Author: From a Chef’s Kitchen

INGREDIENTS
6 thin slices boneless top round (about 2 pounds)
12 cloves garlic
1/2 cup finely chopped Italian (flat-leaf) parsley, plus more for garnish
1 cup shredded Parmesan or Romano cheese, plus more for serving if desired
2 tablespoons seasoned dry breadcrumbs
salt and freshly ground black pepper, to taste
12 thin slices prosciutto
2 tablespoons olive oil
2 cups dry red wine
2 cups beef broth
1 can (28-ounce) crushed tomatoes
2 teaspoons dried Italian seasoning
2 heaping tablespoons all-purpose flour

INSTRUCTIONS

  • Cut top-round slices in half widthwise so that you have 12 equal pieces. Place beef between two pieces of plastic wrap. Gently pound to 1/4 to 1/8-inch thickness.
  • Mince 4 cloves of garlic; slice the remaining 8 cloves.
  • Combine minced garlic, parsley, cheese, breadcrumbs, salt and black pepper in a small bowl. Place a prosciutto slice over the beef then sprinkle filling evenly over all beef slices.
  • Roll the beef into a cylinder, tucking in the sides to hold in the filling as you roll. Secure with toothpicks.
  • Heat olive oil in a Dutch oven or large pot over medium-high heat. Place the beef rolls, seam side down in the pot and brown seam side first to seal it. Cook, turning the meat occasionally until each roll is nicely browned on all sides. Transfer to a plate.
  • Add the wine and the sliced garlic. Bring to a boil, scraping up any browned bits. Add beef broth, tomatoes and Italian seasoning. Place beef rolls back in the pot and bring back to a simmer.
  • Cover and cook on low heat, turning occasionally until beef is tender and easily pierced with a fork, about 1 1/2 hours. Alternately, cook covered in a 325-degree oven for 1 1/2-2 hours or in a slow cooker for 3-4 hours on high, 5-6 hours on medium or 7-8 hours on low.
  • To thicken, place pot back on the stove if cooked in the oven. Remove some of the hot cooking liquid to a bowl. Add the flour and stir until smooth to create a slurry. Slowly add it to the hot cooking liquid, bring to a slow simmer and cook until thickened.
  • Season with salt and black pepper to taste. Remove toothpicks and serve over pasta with additional grated cheese if desired.


NUTRITION
Calories: 357kcal | Carbohydrates: 10g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 2197mg | Fiber: 1g | Sugar: 1g |



 

Smothered Beef Tips

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Smothered Beef Tips

Beef Tips and Gravy

This Smothered Beef Tips Recipe has beef that is cooked in a homemade gravy until it is super tender and flavorful. Serve over mashed potatoes, rice or noodles for the perfect Sunday supper that the whole family will go crazy over.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours and 15 minutes
Servings: 6
Calories: 478
Author: Deborah

INGREDIENTS
2 lbs boneless beef chuck
Kosher salt
Ground pepper
1/4 cup vegetable oil, divided
1 yellow onion, diced
2 stalks of celery, diced
1 carrot, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup all-purpose flour
3 cups beef stock
1 bay leaf
3 sprigs of thyme
3 stems of Italian parsley
1 tablespoon red wine vinegar
3 tablespoons minced Italian parsley

INSTRUCTIONS

  • Cut the beef chuck into small strips, about 1 to 2-inches in length and 1/4-inch thick. Season generously with salt and pepper.
  • Preheat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the skillet. Add half of the beef and cook, turning halfway through, until browned on both sides, 5-6 minutes. Use a slotted spoon to remove the beef from the skillet into a bowl, then sear the remaining half of the beef.
  • Decrease the heat to medium and add the remaining 2 tablespoons of oil. Add the onion and cook until it starts to soften, then add the celery and carrot and continue to cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste.
  • Add the flour and stir through, until no dry flour remains.
  • Slowly start whisking in the beef stock. Bring to a boil, stirring constantly and scraping up all of the browned bits from the bottom of the skillet.
  • Reduce the heat to medium-low. Return the beef to the skillet, along with any juices that have accumulated. Add the bay leaf, thyme, and stems of parsley. Put a lid on the skillet and simmer, stirring occasionally, until the sauce has thickened and the beef is tender, 2 1/4 to 2 1/2 hours. If needed, cook uncovered the last half hour to get to your desired thickness.
  • Discard the bay leaf, thyme and parsley stems.
  • Stir in the red wine vinegar and minced parsley. Season to taste with salt and pepper.
  • Serve hot.


NUTRITION
Calories: 478kcal | Carbohydrates: 8g | Protein: 32g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: IU | Vitamin C: mg | Calcium: mg | Iron: mg


 

Slow Cooker Italian Beef

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Slow Cooker Italian Beef

Partial platter of pulled slow cooker Italian beef with onions and pepperoncini

This slow cooker Italian Beef is the most delicious, fall-apart tender, flavorful, low-carb/keto meal just waiting to be devoured!
Prep Time: 10 minutes
Cook Time: 6 hours, 15 minutes
Total Time: 6 hours, 25 minutes
Servings: 12
Calories: 314
Author: Holly

INGREDIENTS
4 pound boneless beef chuck roast, fat trimmed and cut into large 6 x 6 inch chunks
2 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil
12 ounces whole pepperoncini peppers and their juice (one 12-ounce jar)
2 cups beef stock
1 large onion, peeled, cut in half and sliced
5 large cloves garlic, peeled and chopped
2 tablespoons dried Italian seasonings (I used McCormick “Perfect Pinch Italian Seasoning,” which is gluten-free)
1 teaspoon onion powder
1 bay leaf

INSTRUCTIONS

  • First, turn the slow cooker on high and add the beef stock, pepperoncini peppers, onion, garlic, onion powder, bay leaf, and Italian seasonings. Stir these ingredients to combine them. (You will turn the crock pot down to low after the beef has been added.)
  • Cut the beef into evenly sized 6-inch chunks and cut off any fat you see. Season the pieces with 2 teaspoons salt and 1 teaspoon pepper.
  • Add olive oil to a large skillet and turn the heat to high. When the pan is hot, carefully add the meat to the pan and sear on all sides, rotating every 2-3 minutes. Remove the meat from the pan and add it to the slow cooker, along with any pan juices from searing the meat. Try to get all the meat into a single layer in the liquid, and cover with the lid.
  • Turn the slow cooker down to low, and cook for 6 hours.
  • Remove the lid and turn the slow cooker down to warm. Drain off the cooking liquid into a bowl (there should be around 3-4 cups). Remove any of the oily fat you can. Then pour the cooking liquid through a strainer to remove any bits and pieces. Add the liquid to saute pan, bring to a simmer on the stovetop, and cook for 4-5 minutes. Transfer the reduced cooking liquid to a serving bowl (or gravy bowl).
  • Remove the Italian beef from the crock pot and pull or shred it using two forks. Place it on a large plate or platter, then transfer onions and pepperoncini onto the platter. Remove any stems from the pepperoncini, then top with some shredded provolone, mozzarella, or Italian blend cheese. If needed, heat the plate in the microwave to melt the cheese, and enjoy!
  • Serve with the reduced cooking liquid as a dipping sauce, and pair with your favorite veggies like cauliflower rice, spaghetti squash, or zucchini noodles. Or if you are not following a low carb diet, you can use your favorite sandwich roll to create sub sandwiches, sliders, hoagies, etc.


NUTRITION
Calories: 314kcal | Carbohydrates: 5g | Protein: 31g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 588mg | Fiber: 1g | Sugar: 3g |


 

Keto Lasagna Stuffed Peppers

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Keto Lasagna Stuffed Peppers

Pan of keto lasagna stuffed peppers

Tender bell peppers stuffed with ground beef, marinara sauce, ricotta and mozzarella cheese taste like lasagna. These low carb ingredients combine to make a filling and satisfying meal. Oven or slow cooker recipe.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 323
Author: Kim Hardesty

INGREDIENTS
3 large bell peppers
1 tsp olive oil
1/4 tsp fennel seeds
1 pound lean ground beef
1 cup keto tomato sauce (or your favorite sauce)
1 1/2 cup shredded mozzarella cheese, divided use (6 oz)
1 cup whole milk ricotta cheese
1/4 cup Parmesan cheese

INSTRUCTIONS

  • Preheat oven to 350 F and place rack to middle position. Halve the peppers lengthwise and remove the seeds and white pith with a spoon. Place in a 9×13 inch baking dish or in the bottom of a slow cooker.
  • Add the olive oil to a medium pan set over medium heat. When hot, add fennel seeds and cook stirring quickly until fragrant. Then, cook the ground beef in the pan, breaking it up into small pieces until cooked through. Stir in the tomato sauce (marinara or your favorite) and cook until thickened. Cool and mix in 1/2 of the mozzarella cheese.
  • Spoon the meat sauce into the peppers, filling half way. Spoon a scant 1 1/2 tbsp ricotta cheese into each pepper followed with the remaining meat sauce.
  • Cover the peppers with a piece of parchment paper, tucking the access around them. Then, cover the dish tightly with foil. [At this point the stuffed peppers can be refrigerated up to 2 days. Let sit on the counter for 30 minutes before baking.]

Oven

Bake covered for 30 minutes. Then, remove the foil and parchment and top with remaining ricotta and mozzarella cheeses. Bake uncovered for an additional 10-15 minutes. Place under broiler for additional browning. Top with Parmesan cheese and serve.

Slow Cooker

Layer the ingredients in the peppers as per steps 2 and 3 above. Place the peppers into the slow cooker and cook on high 3-4 hours or on low for 6-8 hours. When done, divide the remaining ricotta and mozzarella cheeses among the peppers. Cover and heat until the cheese melts. Top with Parmesan cheese and serve.

Serve with a green salad with oil and vinegar dressing.


NUTRITION
Calories: 323kcal | Carbohydrates: 10g | Protein: 27g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 470mg | Fiber: 1g | Sugar: 6g | Vitamin A: 14000IU | Vitamin C: 700mg | Calcium: 3450mg | Iron: 8mg



 

Braised Beef Short Ribs with Red Wine

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Braised Beef Short Ribs with Red Wine

Homemade Braised Beef Short Ribs with Gravy and Potatoes

These Braised Beef Short Ribs are so tender you can eat them with a spoon. They literally fall apart and are filled with flavor!
Prep Time: 10 minutes
Cook Time: 3 Hours, 10 minutes
Total Time: 3 Hours, 20 minutes
Servings: 6
Calories: 1629
Author: Kristy Bernardo

INGREDIENTS
6 lbs beef short ribs (give or take, this doesn’t have to be exact)
2 T canola oil
3 medium onions, chopped
3 medium carrots, chopped (peel if they’re not organic)
2 celery stalks, chopped
1/4 cup all-purpose flour
1 T tomato paste
1 bottle of dry red wine
32 oz beef stock (preferably low-sodium)
a head of garlic, the top sliced off to expose the cloves
a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
1 bay leaf

INSTRUCTIONS

  • Preheat oven to 350°.
  • Season ribs with kosher salt and freshly ground black pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove ribs and set aside.
  • Add onions, carrots, and celery to pot and cook until onions are lightly browned. Add flour and tomato paste; cook a few minutes longer. Return short ribs and any accumulated juices to pan. Pour in wine and beef stock. Add all herbs to pot along with garlic. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer short ribs to a platter.
  • Strain sauce from pot into a gravy strainer; remove fat from surface. Place gravy in saucepan, bring to a boil and simmer until reduced by 1/3. Season to taste.
  • Serve ribs over mashed potatoes or creamy polenta and top with gravy.


NUTRITION
Calories: 1629kcal | Carbohydrates: 22g | Protein: 122g | Fat: 108g | Saturated Fat: 46g | Cholesterol: 454mg | Sodium: 681mg | Fiber: 3g | Sugar: 6g |



 

My Version of Shepherd’s Pie

There is nothing better than cooking a meal for your family and seeing the resounding pleasure from taking bite after bite. One of my favorite things to make that is always a hit is my version of Shepherd’s Pie. If you decide to make this one and don’t have the exact amount of a needed ingredients that is okay, sometimes I omit the corn, use tomato sauce instead of tomato paste, use turkey instead of beef. It always tastes good, so have fun with it!

Check out my personal recipe:

Shepherd’s Pie

INGREDIENTS
2lbs Ground Beef
½ Cup Red Wine (use more or less depending on taste)
1/3 Cup Worcestershire sauce
2 Tbsp Garlic Powder
¼ Cup Tomato Paste (Or ½ cup tomato sauce)
½ cup water
1 Packet Brown Gravy Mix
1 8oz bag of frozen peas and carrots (OR 15oz can of mixed or ½ 15oz can of each)
1 8oz bag of frozen corn (OR 15oz can)
2 Packets of Instant Mashed Potatoes OR 4 Cups of any mashed potatoes
¼ Cup Grated Parmesan Cheese
1 Cup Shredded Cheddar Cheese

INSTRUCTIONS

  • Place beef in a skillet with garlic powder, fully cook and drain.
  • Add in wine, Worcestershire sauce, and tomato paste, mixing together until tomato paste has been fully incorporated.
  • Add ¼ cup water and cover for two minutes or until boiling.
  • Sprinkle brown gravy packet in, mixing constantly until combined.
  • Add in all vegetables and the rest of the water, mix together and cover again.
  • Simmer on medium low for ten minutes.
  • Make mashed potatoes while you wait and add in parmesan cheese after they are made.
  • Pour beef mixture into 9×13 pan
  • Scoop mashed potatoes and place over top of beef mixture, smooth potatoes to fit the entire pan.
  • Sprinkle cheddar cheese evenly on top of the potatoes.
  • Place the pan in the oven and broil on high for 5-10 minutes or until cheddar is browned.
  • Serve immediately.


NUTRITION (Serves 8)
Calories: 594cal | Carbohydrates: 35g | Protein: 32g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium:804mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12% | Vitamin C: 21%| Iron: 27%| Calcium: 20%