Recipes

Grilled Chile-Rubbed Steaks With Tex-Mex Sauce

Grilled Chile-Rubbed Steaks With Tex-Mex Sauce

This Southwestern combo is fancy enough for company and quick enough for a weeknight.
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Ingredients

Prep: 5 min., Grill: 10 min.

1 teaspoon chili powder

  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 1-inch-thick rib-eye steaks
  • Tex-Mex Sauce

Instructions

  • Combine first 4 ingredients; rub seasoning mixture on both sides of steaks.
  • Grill steaks, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side or to desired degree of doneness.

Notes & Wine Advice

 
Serve steaks with Tex-Mex Sauce.
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Course; Beef

Stuffed Beef Tenderloin

Stuffed Beef Tenderloin

Succulent lobster tail meat nestles in the center of each tenderloin slice. A red wine and shallot sauce caps the steak and lobster duo nicely.
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Ingredients

Makes 6 to 8 servings

Prep: 30 min., Bake: 45 min., Chill: 2 hrs., Cook: 25 min.

Instructions

  • Bake berries in a shallow pan at 400° for 5 minutes.
  • Pulse berries, rosemary, and next 3 ingredients in a food processor 6 to 7 times.
  • Spread mixture over beef.
  • Cover and chill 1 to 2 hours.
  • Cut shell of lobster tail segments lengthwise on the top and underside.
  • Pry open tail segments, and remove meat.
  • Make a lengthwise cut down center of tenderloin, cutting to, but not through, bottom; press to flatten.
  • Arrange lobster tails down center of tenderloin.
  • Drizzle lobster with ¼ cup melted butter; sprinkle with lemon juice, 2 teaspoons thyme, and red pepper.
  • Fold beef over lobster; tie with string at 1-inch intervals.
  • Place in a roasting pan.
  • Bake at 425° for 30 minutes.
  • Arrange bacon slices over beef, and bake 10 more minutes or until a meat thermometer inserted into thickest portion of beef registers 145° (medium-rare).
  • Melt ½ cup butter in a skillet over medium heat; add chopped shallots, and sauté until tender.
  • Stir in wine; bring to a boil.
  • Reduce heat, and simmer 20 minutes or until reduced to ½ cup.
  • Slice beef; serve with wine sauce.

Notes & Wine Advice

Juniper berries can be found in the spice section of most supermarkets.
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Course; Beef

Beef Fillets With Stilton-Portobello Sauce

Beef Fillets With Stilton-Portobello Sauce

If you like blue cheese, you’ll love this simple entrée.
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Ingredients

Makes 6 servings

Prep: 10 min., Cook: 20 min.

Instructions

  • Rub fillets with tarragon and pepper.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Cook fillets 4 to 5 minutes on each side or to desired degree of doneness.
  • Remove fillets from skillet, and keep warm.
  • Melt remaining 3 tablespoons butter in skillet.
  • Add mushrooms, and sauté 3 to 4 minutes or until tender.
  • Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet.
  • Stir in sour cream.
  • Sprinkle ¼ cup cheese into sauce, stirring until melted.
  • Arrange fillets on a serving platter, and drizzle with sauce.
  • Sprinkle with remaining cheese.

Notes & Wine Advice

*Beef broth may be substituted for dry red wine.
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Course; Beef

Spicy Beef Fillets

Spicy Beef Fillets

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Ingredients

Makes 6 servings

Prep: 10 min., Cook: 20 min.

Instructions

  • Sprinkle steaks with salt and pepper.
  • Melt butter in a large skillet over medium heat.
  • Add steaks; cook 5 to 7 minutes on each side or to desired degree of doneness.
  • Remove steaks from skillet, and keep warm.
  • Add garlic and flour to pan drippings; cook over medium heat, stirring constantly, 1 minute.
  • Gradually add beef broth, red wine, and bourbon, stirring to loosen particles from bottom; bring to a boil.
  • Stir in Dijon mustard and Worcestershire sauce; reduce heat, and simmer 5 minutes.
  • Top steaks with sauce.

Notes & Wine Advice

* 1¼ cups cranberry juice may be substituted for wine and bourbon.
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Course; Beef

Beef Fillets With Green Peppercorn Sauce

Beef Fillets With Green Peppercorn Sauce

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Ingredients

Makes 4 servings

Prep: 15 min., Cook: 40 min.

Garnish:

  • Italian parsley sprigs

Instructions

  • Sprinkle beef fillets evenly with salt and pepper.
  • Melt butter and olive oil in a large nonstick skillet over medium-high heat.
  • Add fillets, and cook 6 minutes on each side or to desired degree of doneness.
  • Remove fillets from skillet, and keep warm.
  • Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half.
  • Stir in evaporated milk and mustard; cook over low heat 5 to 7 minutes or until slightly thickened.
  • Return fillets to skillet, and serve warm.
  • Garnish, if desired.
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Course; Beef

Cajun Grilled Tenderloin With Mustard-Horseradish Cream

Cajun Grilled Tenderloin With Mustard-Horseradish Cream

We chose to turn this luxurious entrée into an appetizer by thinly slicing the tenderloin and serving it on cocktail buns.
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Ingredients

Makes 24 appetizer servings or 8 Entrée servings

Prep: 15 min., Grill: 35 min., Other: 2 hrs.

Instructions

  • Place tenderloin in a large heavy-duty zip-top plastic bag.
  • Combine hot sauce and next 3 ingredients.
  • Pour over tenderloin.
  • Seal bag; marinate in refrigerator 1½ hours, turning occasionally.
  • Remove tenderloin from marinade, discarding marinade.
  • Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty.
  • Coat food rack with cooking spray; place rack on grill.
  • Place tenderloin on rack over unlit side.
  • Grill, covered with grill lid, 30 to 40 minutes or until meat thermometer inserted into thickest part of tenderloin registers 145° (medium-rare) or 160° (medium).
  • Let stand at least 10 minutes before slicing.
  • Serve on buns with Mustard-Horseradish Cream and, if desired, arugula.
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Course; Beef

Mustard-Horseradish Cream

Mustard-Horseradish Cream

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Ingredients

Makes 2½ cups

Prep: 10 min., Chill: 30 Min.

Instructions

  • Place horseradish in a fine wire-mesh strainer; press with back of a spoon against sides of strainer to squeeze out juice.
  • Discard juice.
  • Set horseradish aside.
  • Beat whipping cream at high speed with an electric mixer until soft peaks form.
  • Fold in horseradish, mustard, and lemon juice.
  • Cover and chill thoroughly.
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Course; Sauce

Beef Tenderloin With Henry Bain Sauce

Beef Tenderloin With Henry Bain Sauce

Henry Bain Sauce originated with the maître d’ at the Pendennis Club in Louisville. The sauce yields a lot, and it freezes well.
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Ingredients

Makes 10 to 12 servings

Prep: 10 min., Chill: 2 hrs., Bake: 35 min., Stand: 15 min.

  • 1 8-ounce jar chutney
  • 1 14-ounce bottle ketchup
  • 1 12-ounce bottle chili sauce
  • 1 11-ounce bottle steak sauce
  • 1 10-ounce bottle Worcestershire sauce
  • 1 teaspoon hot sauce
  • ¼ cup butter or margarine softened
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 4½- to 5-pound beef tenderloin, trimmed

Instructions

  • Process chutney in a blender or food processor until smooth.
  • Add ketchup, chili sauce, steak sauce, Worcestershire sauce, and hot sauce; process until blended.
  • Chill sauce at least 2 hours.
  • Stir together butter, salt, and pepper; rub over tenderloin.
  • Place on a lightly greased rack in a jellyroll pan.
  • Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
  • Bake at 500° for 30 to 35 minutes or to desired degree of doneness.
  • Let stand 15 minutes before serving.
  • Serve tenderloin with chilled sauce.

Notes & Wine Advice

For testing purposes only, we used Major Grey’s Chutney and A.1. Steak Sauce.
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Course; Beef

Prime Rib With Spicy Horseradish Sauce

Prime Rib With Spicy Horseradish Sauce

During cooking, rock salt’s protective covering makes for a juicy and perfectly seasoned beef dish. The salt is brushed off after baking.
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Ingredients

Makes 6 to 8 servings

Prep: 15 min.; Bake: 1 hr., 12 min.; Stand: 30 min.

  • 1 6-pound boneless beef rib roast
  • 3 garlic cloves minced
  • 2 tablespoons coarsely ground pepper
  • 1 tablespoon Worcestershire sauce
  • 2 4-pound packages rock salt
  • ½ cup water
  • Spicy Horseradish Sauce

Instructions

  • Rub roast on all sides with minced garlic, coarsely ground pepper, and Worcestershire sauce.
  • Pour salt to a depth of ½ inch into a disposable aluminum roasting pan; place roast in center of pan.
  • Add remaining salt; sprinkle with ½ cup water.
  • Bake at 500° for 12 minutes per pound or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or to desired degree of doneness.
  • (Use a meat thermometer for best results.
  • ) Let stand 10 minutes.
  • Crack salt with a hammer; remove roast, and brush away salt.
  • Let roast stand 20 minutes.

Notes & Wine Advice

Serve roast with Spicy Horseradish Sauce.
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Course; Beef

Spicy Horseradish Sauce

Spicy Horseradish Sauce

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Ingredients

Makes about 1 cup

Prep: 5 min., Chill: 1 hr.

Instructions

  • Stir together all ingredients in a small bowl.
  • Chill 1 hour.

Notes & Wine Advice

This sauce is also delicious served with pork or steamed shrimp, as a sandwich spread, on baked potatoes, or as a dip for chips or raw vegetables.
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Course; Sauce