Volume 9, Issue 118 - December 14, 2005

Hello Recipe Club Member,

As promised, today's recipes are all from the Beef category of Cathy Leslie's newest Recipe CD. The first one uses a dry rub, the second one is for a stuffed tenderloin, the third has a mushroom wine sauce (Yum) and we finish with a wonderful glazed flank steak. Save these to your "Keepers" folder, as they will become favorites I am sure.

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Charred Garlic Rubbed Rib Steak

Ingredients:

2 tablespoons olive oil
coarse salt to taste
4 tablespoons coarsely-ground black pepper
4 tablespoons dry thyme
4 tablespoons chopped garlic
4 rib steaks on the bone (10 to 12 ounce each)

Preparation:

Combine the oil, salt, pepper, dry thyme and garlic in a small bowl. Using this dry rub to season the beef, brush or rub the steaks with this seasoning mix and let marinate at room temperature for 20 minutes.

Over a hot barbecue grill, or under an oven broiler that has been preheated for at least 20 minutes, cook the steaks on both sides to the desired doneness. Generally, a steak of this size, cooked over a barbecue grill, will be medium-rare within about 8 to 10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior.

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Spinach Stuffed Beef Tenderloin

Ingredients:

3 1/2 pounds beef tenderloin
salt to taste
freshly ground black pepper to taste
1 cup cooked, squeezed, chopped spinach
1/2 cup red peppers or pimentos, roasted and julienned
6 garlic cloves, sliced
1/2 cup Parmesan cheese, grated
2 tablespoons oil

Preparation:

Preheat oven to 400 degrees.

Split tenderloin open down its entire length. Season generously inside and out. Spread spinach to cover inside surface. Top with roasted peppers and garlic. Sprinkle with Parmesan. Reform tenderloin and tie every 3 inches with butchers twine, to hold in the filling.

In a large sauté pan heat oil and sear meat on all sides. Roast on a rack in a roasting pan for 15 to 20 minutes, or until a meat thermometer registers 120 to 125 degrees for rare (for medium-rare, roast until temperature registers 135 to 140 degrees).

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Grilled Sirloin Steak with Mushroom Wine Sauce

Ingredients:

4 to 6 center cut top sirloin steaks
1 1/2 teaspoons lemon pepper

Mushroom-Wine Sauce:

8 ounce fresh mushrooms, sliced
1 cloves garlic, minced
2 tablespoons onion, finely chopped
2 tablespoons butter or margarine
1 tablespoon flour
1-1/2 tablespoon tomato paste
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup dry red wine or Madeira
1/4 cup beef stock or broth

Preparation:

To prepare wine sauce, sauté mushrooms, garlic and onion in melted butter or margarine in saucepan until mushrooms are tender. Add flour, stirring until blended, cook over medium heat for 1 minute, stirring constantly. Blend in tomato paste, salt and pepper, stir in wine and stock until well-blended. Simmer 20 minutes, stirring occasionally. Adjust seasoning if necessary.

Sprinkle steaks with lemon pepper. Grill steaks over moderately hot coals for 5 to 8 minutes per side for medium rare, or to your desired degree of doneness. Serve with Mushroom-Wine Sauce.

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Orange Glazed Flank Steaks

Ingredients:

Marinade:

2/3 cup dry red wine
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme crumbled
1/4 teaspoon freshly ground black pepper

2 beef flank steaks (2 pounds each)

Preparation:

To make the marinade, combine all the ingredients in a shallow 14 inch glass baking dish and stir until the honey is dissolved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

Drain the steaks, reserving the marinade. Bring the steaks to room temperature

Meanwhile, place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany colored, about 10 minutes Remove from the heat and let cool.

Prepare coals for grilling or preheat the broiler. Brush the glaze on both sides of the steaks and cook to medium-rare, about 4 minutes on each side.