EAU CLAIRE, Wis. (WEAU) – Angie Horkan, with the Wisconsin Beef Council, shares recipes perfect to make for your sweetheart! TWO STEPPIN TENDERLOIN INGREDIENTS: 2 beef Tenderloin Steaks, cut 1-1/2 inches thick (about 5 to 6 ounces each) 3 cups fresh baby spinach, divided 2 tablespoons toasted sliced almonds […]
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EAU CLAIRE, Wis. (WEAU) -
Angie Horkan, with the Wisconsin Beef Council, shares recipes perfect to make for your sweetheart!
TWO STEPPIN TENDERLOIN
INGREDIENTS:
2 beef Tenderloin Steaks, cut 1-1/2 inches thick (about 5 to 6 ounces each)
3 cups fresh baby spinach, divided
2 tablespoons toasted sliced almonds
2 tablespoons shredded Parmesan cheese
1 clove garlic, coarsely chopped
1 cup plus 2 tablespoons water, divided
1 tablespoon olive oil
1/2 cup uncooked brown rice
1/2 teaspoon salt (optional)
2 tablespoons chopped dried cherries
Toasted sliced almonds (optional)
COOKING:
Place 2 cups spinach, almonds, cheese and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add 2 tablespoons water and oil until smooth. Season with salt, as desired. Set aside.
Preheat oven to 350°F. Heat ovenproof, nonstick skillet over medium heat. Place beef Tenderloin Steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning once.
Meanwhile, combine rice, remaining 1 cup water and salt, if desired, in medium saucepan; cook according to package directions. Chop remaining 1 cup spinach. During last 5 minutes of cooking, add chopped spinach to pan and continue to cook. Remove from heat, add cherries and 1 tablespoon pesto to rice; stir to combine.
Remove steaks from oven when internal temperature reaches 135°F for medium rare; 150°F for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium doneness.
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WINE-BRAISED SHORT RIBS
INGREDIENTS:
2 pounds beef Short Ribs, cut into 3 x 2-inch pieces
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
1 can (28 ounces) crushed tomatoes with Italian seasonings
1 cup dry red wine
Cooked soft polenta or pasta (optional)
Salt and pepper
COOKING:
Heat oil in large stockpot over medium heat until hot. Place beef short ribs in stockpot; brown evenly. Remove from stockpot. Season with 1/2 teaspoon each salt and pepper.
Add onion to stockpot; cook and stir 5 to 8 minutes or until onion is tender. Stir in tomatoes and wine. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil. Cook, uncovered, 5 to 7 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper, as desired.
Serve short ribs with sauce and polenta or pasta, if desired.
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