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Happy Birthday to Julia Child
Join us in recognizing the 97th anniversary of Julia Child's birth on August 15. Julia left an indelible mark on the American palate with her wit, wisdom and particular fondness for beef.
Beef Bourguignonne
"It is certainly one of the most delicious beef dishes concocted by man." Mastering the Art of French Cooking (1961) Julia Child featured Boeuf Bourguignon in the first episode of her 1963 television show, The French Chef.
Bill said that he and Kathy saw the new movie "Julie and Julia" and loved it. It has inspired up to try Burgundy Beef (Beef Bourguignonne). Simply delicious...
2 1/4 hours-2 3/4 hours
Serves 6
Ingredients
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
Vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)
Instructions
Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp, stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set aside. Reserve drippings.
Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed. Remove beef from stockpot; season with salt and pepper. Pour off drippings.
Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour.
Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered, 10 to 15 minutes or until beef and vegetables are fork-tender.
Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with parsley, if desired.
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Beef Sirloin Salad with Dried Cherries
Total Preparation and Cooking Time: 30 minutes
Marinating Time: 30 minutes
4 Bell Creek Beef sirloin steak
4 small or 2 medium heads Boston lettuce, torn (about 8 cups)
1/2 cup crumbled blue cheese
1/2 cup dried cherries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon pepper
1. Whisk dressing ingredients in medium bowl until blended. Remove and reserve 1/2 cup.
2. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
3. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
4. Combine lettuce and reserved dressing in large bowl; toss to coat. Divide among 4 plates. Arrange beef evenly on lettuce; sprinkle with cheese, cherries and nuts.
Makes 4 Servings
Cook's Tip: To toast nuts, heat oven to 350°F. Place nuts in single layer in baking pan. Bake 7 to 8 minutes or until lightly browned, stirring occasionally.
Nutrition Information per serving:: 623 calories; 42 g protein; 15 g carbohydrate; 46 g fat; 802 mg sodium; 107 mg cholesterol; 6 mg niacin; 1 mg vitamin B6; 3 mcg vitamin B12; 6 mg iron; 8 mg zinc.
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| Grilled Steaks with Espresso-Bourbon Sauce
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Grilled Steaks with Espresso-Bourbon Sauce
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Ingredients: |
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Bell Creek Beef Filet Mignon steaks, or 2 Sirloin steaks |
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Salt and pepper |
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Espresso-Bourbon Sauce: |
| 1/4 |
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cup bourbon |
| 1/4 |
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cup maple syrup |
| 1/4 |
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cup reduced-sodium soy sauce |
| 1 |
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tablespoon fresh lemon juice |
| 2 |
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teaspoons instant espresso coffee powder |
| 1/8 |
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teaspoon pepper |
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Instructions: |
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Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 8 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm. |
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Place steaks on grid over medium, ash-covered coals. Grill tenderloin steaks, uncovered, 13 to 15 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Serve with sauce. |
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Nutrition information per serving, using tenderloin: 274 calories; 25 g protein; 15 g carbohydrate; 9 g fat; 551 mg sodium; 71 mg cholesterol; 4.0 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 3.7 mg iron; 4.8 mg zinc.
Nutrition information per serving, top loin (strip): 315 calories; 32 g protein; 15 g carbohydrate; 10 g fat; 570 mg sodium; 81 mg cholesterol; 6.3 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 3.3 mg iron; 5.6 mg zinc. |
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| Pinapple Soy Glazed Ribeyes
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Pinapple Soy Glazed Ribeyes
-25 minutes
2 Bell Creek Beef ribeye steaks
Glaze:
1/4 cup pineapple juice
1/4 cup soy sauce
2 Tbsp packed brown sugar
1 tsp cornstarch
1. Mix glaze ingredients in 1-cup glass measure. Microwave on HIGH 2-1/2 to 3 minutes or until thickened, stirring once.
2. Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Brush both sides with some of the glaze during last 5 minutes.
3. Carve steaks; drizzle with remaining glaze.
2 to 4 servings
To Broil: Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once. Brush with some of the glaze during last 5 minutes.
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Carne Asada
25 minutes
Ingredients
2 Bell Creek Beef Kansas City Strips
2 tsp ground cumin
2 cloves garlic, minced
2 lime wedges
Guacamole
1. Combine cumin and garlic; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
2. Squeeze lime wedges over steaks. Carve steaks; season with salt. Serve with guacamole.
2 to 4 servings
To Broil: Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 13 to 17 minutes for medium rare to medium doneness, turning once.
Print a Recipe and Shopping List
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Beef with Guinness
Ingredients
1/4 lb butter
1 lb Bell Creek Beef Sirloin steak, cut into 1/2 inch cubes
1 large, sweet onion, thinly sliced
1 cup beef stock
1 pint Guinness stout
4 medium potatoes, peeled
2 large carrots, chopped
1/4 tsp each of salt, pepper, thyme, sage, parsley, bay leaf
Instructions
Heat butter in skillet, brown the beef in batches, set aside.
Cook onion in hot fat for 3 minutes until softened. Return meat to pan and add spices, stock and stout and bring the mixture to a boil.
Cook stew, uncovered, for 1 hour in 350 degree oven. Add potatoes and bake for 45 minutes until potatoes are tender.
Thicken sauce with butter and flour. Garnish with parsley.
Alternatively may be served atop mashed potatoes.
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| Burgundy Beef and Vegetable Stew
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| Ribeyes with Tomato Tapenade
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Ribeyes with Tomato Tapenade
30 minutes
2 Bell Creek Beef Ribeye steaks
2 tsp coarse ground pepper
Tapenade:
1 cup cherry or grape tomatoes, halved
1 can (2-1/4 oz) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 Tbsp shredded Parmesan cheese
1. Press pepper onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt
2. Combine tapenade ingredients. Serve with steaks.
2 to 4 servings
To Broil: Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.
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| Tenderloin Steaks with Horseradish Cream
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Filet Mignon with Horseradish Cream
30 minutes
4 Bell Creek Beef Filet Mignon steaks
1 Tbsp minced garlic
1/2 tsp dried thyme
1/2 tsp cracked pepper
Horseradish Cream:
1/4 cup sour cream
1 Tbsp prepared horseradish
1 Tbsp minced green onion
1. Combine garlic, thyme and pepper; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Season with salt.
2. Mix horseradish cream ingredients. Serve with steaks.
4 Servings
To Broil: Place steaks on rack in broiler pan so surface of beef is 2" to 3" from heat. Broil 13-16 minutes for medium rare to medium doneness, turning once.
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Carne Asada
25 minutes
2 tsp ground cumin
2 cloves garlic, minced
2 lime wedges
Guacamole
1. Combine cumin and garlic; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
2. Squeeze lime wedges over steaks. Carve steaks; season with salt. Serve with guacamole.
2 to 4 servings
To Broil: Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 13-17 minutes for medium rare to medium doneness, turning once.
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| Grilled Sirloin and Farmers Market Skewers
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| Prime Rib Roast with Herb Shallot Sauce
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Prime Rib Roast with Herb Shallot Sauce
2 1/4 -3 Hours
1 Bell Creek Beef Prime Rib Roast
2 Tbsp plus 2 tsp chopped fresh thyme
2 Tbsp garlic-pepper seasoning
2 Tbsp minced shallot
1 cup dry red wine
2 tsp country Dijon-style mustard
1 Tbsp butter, softened
1. Heat oven to 350°F. Combine 2 Tbspthyme and garlic-pepper seasoning; press onto beef roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)
4. Skim fat from drippings. Combine drippings, shallot and 2 tsp thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallot is crisp-tender. Add wine and mustard; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter; season with salt and pepper. Carve roast; season with salt. Serve with sauce.
6 to 8 Servings
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| Garlic-Herb Crusted Beef Roast
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Garlic Herb-Crusted Beef Roast
1-3/4 to 2-1/4 hours
Rub:
2 tsp dried basil
2 tsp garlic-pepper seasoning
2 tsp dried thyme
1 tsp dried parsley
1. Heat oven to 325°F. Combine rub ingredients; press onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness. (Do not overcook.)
3. Remove roast when meat thermometer registers 135°F for medium rare. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare.) Carve roast; season with salt.
6 to 8 Servings
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Recipes provided by the Cattlemen's Beef Board and the Federation of State Beef Councils.
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Bell Creek Beef
5935 McCall Lane
Arlington, NE 68002
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 Bell Creek Beef is a division of Rhea Cattle Co.
Prefer to order by phone? Call us at (877) 235-5273
or send an email to sales@bellcreekbeef.com
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