(Family Features) Celebrate the season and create long-lasting memories this year by serving tasteful main courses centered around tender cuts of beef.
With hand-cut choices like a Bone-in Frenched Prime Rib Roast, Butcher’s Cut Filet Mignons, a Beef Brisket Flat and Premium Ground Beef from Omaha Steaks, you can create elegant holiday centerpieces such as Steak Au Poivre or a unique generational recipe, the Simon Family Brisket. Each cut of beef is hand-carved by expert butchers, flash-frozen to capture freshness and flavor at its peak and delivered directly to your door.
For a truly mouthwatering meal, make Fred Simon’s Rib Roast Dubarry the focal point of the family table. As a favorite of Madame Dubarry, a prominent courtesan in French King Louis XVI’s court, this version adapted by Fred Simon, fourth-generation family owner of Omaha Steaks, involves a marinade that gives the roast a smooth, rich, velvety flavor worthy of a royal dinner.
Find more inspiration to create a memorable holiday meal at OmahaSteaks.com.
Steak Au Poivre
Prep time: 5 minutes
Cook time: 20 minutes
- 2 Omaha Steaks Butcher’s Cut Filet Mignons (5-6 ounces each), thawed
- 2 teaspoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons butter, divided
- 1/3 cup brandy or cognac
- 1 cup cream
- 1 tablespoon Dijon mustard
- Season steak with salt and pepper. Press seasoning into meat to create even coating.
- In large skillet over medium-high heat, heat vegetable oil and 1 tablespoon butter until just smoking. Add steak and sear 4 minutes on each side for medium-rare. Once cooked to desired doneness, transfer steak to cutting board and tent with foil to rest.
- Reduce heat to medium and add brandy to skillet. Allow to cook down about 1 minute while stirring to scrape off any browned bits from bottom of pan. Once brandy reduces by half, add cream, Dijon mustard and remaining butter; continue cooking until mixture begins to reduce and thicken, 5-7 minutes.
- Slice steaks against grain and top with sauce.
Fred Simon’s Rib Roast Dubarry
Prep time: 5 minutes, plus 5-12 hours marinating time
Cook time: 2 hours, 15 minutes-2 hours, 45 minutes, plus 15 minutes for sauce
- 3 cups red wine, divided
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons coarse ground mustard
- 1 bay leaf
- 1 Omaha Steaks Bone-In Frenched Prime Rib Roast (4 pounds), thawed
- 1 tablespoon kosher salt, plus additional, to taste, divided
- 1 tablespoon coarse ground pepper, plus additional, to taste, divided
- 2 tablespoons canola oil
- 1 onion, quartered
- 4 carrots, quartered
- 4 celery stalks, quartered
- 1 head garlic, halved horizontally
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups beef stock, divided
- 3 tablespoons unsalted butter
- In 2-gallon resealable bag, mix 2 cups wine, olive oil, garlic, mustard and bay leaf. Add roast, seal and place in refrigerator to marinate at least 5 hours or overnight, turning occasionally.
- Remove roast from marinade and pat dry. Season generously with salt and pepper.
- Preheat oven to 250 F.
- Preheat large skillet over high heat. Add canola oil. Place roast in skillet and sear until well browned on all sides. Set skillet aside, leaving juices and browned bits for making sauce.
- In roasting pan lined with foil, add onion, carrots, celery, garlic, thyme and rosemary. Place roast on top of aromatics bone-side down. Add 1 cup beef stock.
- Place in oven on center baking rack. Roast 2 hours, 15 minutes-2 hours, 30 minutes for rare or 2 hours, 30 minutes-2 hours, 45 minutes for medium-rare. Remove from oven. Place roast on cutting board. Tent with foil.
- Place any accumulated juices from roast in measuring cup. Add remaining beef stock to make 1 cup total. Pour into skillet over medium-high heat. Add remaining wine and bring to boil, stirring occasionally, until reduced by half. Remove from heat and whisk in butter. Season with salt and pepper, to taste.
- Carve roast and serve with sauce.
Simon Family Brisket
Prep time: 10 minutes
Cook time: 4 hours, plus 20 minutes resting time
- 1 Omaha Steaks Beef Brisket Flat (2 pounds), thawed
- 1 package (1.1 ounces) dry onion soup mix
- 1 can (14 ounces) whole cranberries
- 1 cup chili sauce
- 1 cup ginger ale
- Preheat oven to 250 F. Place brisket in large ovenproof baking dish.
- In bowl, mix onion soup mix, cranberries and chili sauce. Spoon over top of brisket. Pour ginger ale around edges of brisket.
- Cover with foil and bake 4 hours.
- Remove from oven and let rest 20 minutes. Remove brisket from baking dish and place on cutting board. Slice brisket against grain and place in serving dish. Top with sauce and serve.
Source: Omaha Steaks
(Family Features) Whether this back-to-school season calls for at-home learning or heading back to the classroom, busy evenings are likely a constant for many families. One way to relieve stress and hit reset on hectic times is by enjoying a meal around the table with loved ones.
For an ethnic twist on mealtime, try these Chinese Style Bao Buns with Pickled Red Onions to add Far East flavor to the menu. One key ingredient: onions, which at just 45 calories per serving boost the flavor of the dish as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron.
Also known as nature’s ninja due to their many “skills,” onions can add abundant flavor to many dishes. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.
Find more back-to-school meal ideas at onions-usa.org.
Watch video to see how to make this recipe!
Chinese Style Bao Buns with Pickled Red Onions
Recipe courtesy of Aran Essig on behalf of the National Onion Association
Pickled Red Onions:
- 1 medium red onion
- 2/3 cup red wine vinegar
- 1 1/2 tablespoons sugar
- 1/2 tablespoon salt
- 1/4 cup red wine
- 2 cloves
Beef Bao Buns:
- 1 pound boneless beef ribs
- 1 tablespoon five-spice powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, chopped
- 1 1/2 cups beef stock
- 1 cup hoisin sauce
- 1 tablespoon ginger, grated
- 12 bao buns (available in most Asian markets in freezer section)
- 3 green onions, cut on bias
- To make pickled red onions: Slice onion in half then slice 1/4 inch. In saucepot, combine vinegar, sugar, salt, wine and cloves. Place onions in liquid. Simmer 3-4 minutes, swirling pan to ensure onions are exposed to hot mixture. Remove from heat and steep 15 minutes. Place in clean container in refrigerator at least 2 hours. Onions should be submerged in liquid.
- To make beef bao buns: Heat oven to 350 F.
- Rub beef with five-spice powder, salt and pepper. Heat saute pan and sear beef on all sides. Remove and place in baking dish. Add garlic to pan and saute briefly. Deglaze pan with beef stock and bring to simmer, scraping up caramelized bits stuck to bottom of pan. Add hoisin sauce and ginger to simmering stock. Pour stock over beef.
- Cover baking dish with parchment and aluminum foil and bake 2 hours, or until beef can be pulled apart with fork.
- Remove beef from stock and allow to cool slightly before shredding with fork.
- Place remaining stock in saucepan over medium heat. Reduce by half, or until thickened so it can coat back of spoon.
- Toss shredded beef with sauce.
- Place beef between bao buns and garnish with pickled red onions and green onions. Serve while warm.
Source: National Onion Board
(Family Features) When fall comes around, it brings many iconic flavors, festive traditions and family meals, along with cravings for warm, hearty dishes. For your next gathering of loved ones, whether it’s a special occasion, sporting event or simply spending quality time together, serve a classic comfort food perfect for a small crowd.
While a roast leg of lamb may be considered time-intensive or best-suited for special occasions, it can be a surprisingly stress-free dish to prepare at home. A simple way to update familiar dishes, grass-fed lamb, available at your local Whole Foods Market, is easy to cook; prepare it the same way you would grass-fed beef.
This grass-fed leg of lamb recipe, for example, requires little fuss and the oven does the work for you. Infused with garlic and thyme, topped with a creamy meat sauce and garnished with a side of seasonal produce, you can delight your family and friends with this tender and delicious meal. Plus, New Zealand grass-fed lamb is a lean, finely textured and flavorful protein, well-suited for a variety of dishes.
For more information, cooking tips and recipes, visit beefandlambnz.com.
Grass-Fed Leg of Lamb
Prep time: 10 minutes
Cook time: 2 hours, 45 minutes
- 4 1/2-5 1/2 pounds Atkins Ranch grass-fed leg of lamb, at room temperature
- 1 3/4 ounces butter, softened
- 3 cloves garlic, crushed
- 1 teaspoon roughly chopped thyme leaves
- salt, to taste
- ground black pepper, to taste
- 1-2 handfuls thyme sprigs
- 1 onion, sliced
- 1/2 cup olive oil
- 1 cup beef stock
- 3/4 cup creme fraiche or sour cream
- lemon zest, finely grated
- 1 tablespoon wine vinegar
- 1 bay leaf
- salt, to taste
- sauteed mushrooms (optional)
- sauteed green beans (optional)
- steamed carrots and snap peas (optional)
- Heat oven to 320° F.
- To prepare lamb: Using sharp knife, make 4-5 shallow slits in lamb. In bowl, mix butter, garlic and chopped thyme. Coat butter mixture in slits and sprinkle lamb with salt and pepper, to taste.
- Place thyme sprigs and sliced onion in base of roasting tin and place lamb on top. Drizzle olive oil over lamb. Roast 2 hours, 45 minutes.
- To make meat sauce: Remove lamb from oven 30 minutes before end of cooking time. Place lamb on board then tip juices into saucepan. Place lamb back in roasting tin and return to oven.
- Skim fat off roasting juices. Add beef stock to remaining juices and bring to boil.
- Reduce heat and add creme fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until sauce reduces some. Season with salt, to taste, to counteract acidity.
- Remove lamb from oven and rest covered loosely with foil and tea towel 10 minutes before carving.
- Strain sauce into bowl or gravy boat and serve hot with lamb and sauteed mushrooms, green beans or steamed carrots and snap peas, if desired.
Source: Beef + Lamb New Zealand
(Family Features) Holiday meals are all about creating memories with loved ones at the family table. One way to make those special moments truly stand out is to fill your table with delicious recipes and the perfect wine pairings to help make the meal unforgettable.
Begin the dining experience with a perfect light bite like scallops to tease the taste buds. Try pairing this starter with a versatile option from an established producer like Louis Jadot Mâcon-Villages (SRP: $14.99) – which shows floral, apple and citrus aromas and flavors – to help bring out the distinct flavor profile. Choosing wines from an established producer is one way to help ensure you will select crowd-pleasing wines. For example, Jadot – one of the most trusted names in Burgundy – offers consistency and quality at an affordable price point.
“The scallops and truffles complement the wine’s crisp, bright and refreshing fruit finish beautifully,” said Allison Fasano, resident chef at Urbani Truffles. “The light citrus notes awaken the flavors of the scallops. The beurre blanc is buttery, and the earthiness of the truffles throughout makes for a perfect match with the wine.”
A hearty main course like Beef Tenderloin with Truffles alongside Louis Jadot Beaujolais-Villages (SRP: $13.99) – a crisp, fruit-forward, juicy wine with expressive aromas and flavors of ripe red berries – can help fulfill guests’ desires for a savory meal.
Find more affordable, versatile wines to pair with holiday recipes at Facebook.com/LoveJadot.
Beef Tenderloin with Truffles
(Filetto Di Manzo con Tartufo)
Recipe courtesy of Allison Fasano, Urbani Truffles resident chef
- 1 center-cut beef tenderloin, about 3 pounds
- freshly ground black pepper
- 4 tablespoons olive oil
- 1 teaspoon cornstarch (optional)
- 1/2 ounce Urbani Black Truffles
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 white onion, diced
- 2 sprigs rosemary
- 2 bay leaves
- 3 sage leaves
- 2 tablespoons Urbani Truffle Butter
- 2 cups dry wine, divided
- 2 shallots
- 1 cup beef stock
- Heat oven to 350° F. Season beef on all sides with salt and pepper.
- Heat skillet or pan to high with olive oil; add beef and sear all sides, about 3-4 minutes on each side, until brown and crust forms.
- Remove beef from pan and let rest. Add cornstarch, truffles, garlic, carrot, celery, onion, rosemary, bay leaves and sage leaves to skillet and lower heat to medium-low. Allow to cook 10-15 minutes, or until vegetables are soft. Add beef back to skillet.
- Deglaze skillet with 1 cup wine, scraping up brown bits from bottom of pan.
- Place skillet in oven to allow beef to finish cooking at desired temperature.
- While tenderloin is roasting, in saucepan over medium heat, melt truffle butter. Add shallots and saute until softened and lightly golden, 8-10 minutes. Add remaining wine and simmer until almost completely reduced. Add stock and simmer until it reduces and thickens slightly, about 10 minutes. Remove sauce from heat and season with salt and pepper.
Source: Kobrand Importers