Food

Mouthwatering Recipes to Beef Up the Holiday Menu

Consider these holiday favorites from Beef Loving Texans, including a must-have main course like Classic Beef Wellington.

Classic Beef Wellington | SOURCE Family Features Editorial Syndicate

MISSION, Kan. — (Family Features) At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. It all starts with beef, a versatile, beloved ingredient that can be used in appetizers, sides, and main courses.

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Consider these holiday favorites from Beef Loving Texans, including a must-have main course like Classic Beef Wellington. Perfect for a family get-together, this traditional dish combines tender chateaubriand roast with a homemade glaze of earthy mushrooms, red wine, and Dijon mustard wrapped in a golden-brown puff pastry.

If you’re serving a group, Top Sirloin Roast with Herb Garlic Peppercorn Crust is ideal for sharing and provides an eye-catching centerpiece at the dining room table.

Before bringing out the main course, however, an essential aspect of seasonal parties calls everyone to the kitchen: savory appetizers. You can invite your guests to share an option like Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce, a festive, easy-to-make favorite that can tide the cravings of a hungry crowd.

Find more beef-inspired holiday dishes at BeefLovingTexans.com.

Classic Beef Wellington
Recipe courtesy of Beef Loving Texans
Total time: 1 hour, and 30 minutes
Servings: 4

1 teaspoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 chateaubriand tenderloin roast
8 ounces mushrooms
1 large shallot
2 tablespoons dry red wine
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
flour
1 sheet puff pastry

In a large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of the roast. Place roast in skillet; brown evenly. Remove roast from skillet.

Heat oven to 425 F.

In a food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not over-process.

Place the same skillet used for roasting over medium-high heat and heat the remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook for 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme, and remaining pepper. Cook for 2-3 minutes. Remove from skillet to medium bowl; cool.

Line rimmed baking sheet with aluminum foil and place in oven. On a lightly floured cutting board, unfold the pastry dough. Roll the pastry out to a 12-by-9-inch rectangle; lay the dough with the shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving a 1/2-inch border around the edges. Place roast in the center of mushrooms. Fold pastry dough neatly around the roast, stretching the dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.

Remove the baking sheet from the oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on the baking sheet. Cut four (2-inch) vents in the top of the pastry.

Bake 35-50 minutes, or until golden brown, and an instant-read thermometer inserted into the center of the roast registers 135 F for medium-rare or 150 F for medium. Transfer the roast to a carving board. Let stand for 10 minutes. The temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium.

Carve into slices and serve.

Top Sirloin Roast with Herb Garlic Peppercorn Crust
Recipe courtesy of Beef Loving Texans
Total time: 45 minutes
Servings: 8

1 center-cut sirloin beef roast (about 3 pounds)
1 tablespoon olive oil

Seasoning:
2 teaspoons kosher salt
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
5 cloves garlic, minced
2 teaspoons coarsely ground mixed peppercorns (black, white, green, and pink)

Preheat oven to 350 F.

Rub roast with olive oil.

To make seasoning: In a small bowl, combine salt, parsley, thyme, garlic, and mixed peppercorns; press evenly into the beef roast.

Place roast in a roasting pan or baking dish with a wire rack in the bottom. Bake for 40-60 minutes. Remove roast when the meat thermometer registers 135 F for medium-rare or 150 F for medium.

Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. The temperature will rise about 10 F to reach 145 F for medium-rare or 160 F for medium.

Carve roast into slices by cutting against the grain.

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce
Recipe courtesy of Beef Loving Texans
Total time: 50 minutes
Servings: 12

1 pound ground beef
1 cup fresh zucchini, grated
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 small yellow onion, diced 1/2 inch
2 red bell peppers, diced 1/2 inch
2 green bell peppers, diced 1/2 inch
12 skewers (6 inches)

Cranberry Barbecue Sauce:

1 can (16 ounces) whole berry cranberry sauce
3 tablespoons barbecue sauce

Preheat oven to 400 F.

In a medium bowl, lightly mix ground beef, zucchini, egg, salt, and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers, and green peppers onto skewers. Place skewers on a shallow-rimmed baking sheet.

Bake for 22-25 minutes, or until an instant-read thermometer inserted into the center of the meatball registers 160 F.

To make cranberry barbecue sauce: In a medium saucepan, combine cranberry sauce and barbecue sauce; simmer for 5 minutes, or until flavors blend.

Drizzle sauce over skewers or serve as a dipping sauce.

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