For the ultimate blend of rich flavors and textures, try this recipe. Premium Braveheart Black Angus Beef Tenderloin Medallions are topped with a rich cream sauce featuring crunchy nuts and fresh herbs, then served over perfectly cooked pasta.

Ingredients

• 1 8 oz. Braveheart® Black Angus Beef Tenderloin, Medallions
• 1/2 Cup(s) cheese crumbles, gorgonzola
• 3 garlic, clove(s), minced
• 3 Tbsp(s). Nature's Best Dairy® Butter, Unsalted, divide into 2 T. and 1 T.
• 3/4 Cup(s) Nature's Best Dairy® Cream, Heavy
• 1/2 Cup(s) Peak Fresh Produce® Basil, chopped
• 1 Cup(s) Piancone® Pasta, Penne, uncooked
• salt and pepper, to taste
• 1 tsp(s). thyme, fresh, chopped
• 3/4 Cup(s) walnuts, pieces

Directions

1. In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature.
2. Immediately remove from heat and reserve for service.
3. In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts.
4. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch!
5. Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon).
6. Season sauce with salt and pepper to taste and reserve warm for service.
7. Boil pasta until al dente and drain.
8. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
9. Place in a large serving bowl and lay the beef medallions on top of the pasta dish.
10. Garnish with the fresh thyme and basil.

Steak Burrito Recipe

This recipe elevates a favorite.

Use our favorite chipotle fajita marinade with peppers and onions. You will want to save this sauce for fresh meals when you order steak online.

Ingredients

• 12 oz Alpine Lace® 25% Reduced Sodium American Cheese
• 4 lbs Braveheart® Black Angus Beef Steak, flank, sliced 1/4"
• as needed enchilada sauce, warmed
• 3 lb Peak Fresh Produce® Pepper(s), Green Bell, sliced, red and/or green
• 2 lb Peak Fresh Produce® Onion(s), sliced
• 12 Contigo® Tortilla(s), Flour, 12", warmed

Directions

For each serving, place 5 ounces marinated beef in skillet. Cook until beef starts to brown; add 4 ounces bell pepper and 2 ounces onion. Sauté until beef is thoroughly cooked.

Beef Fajita Marinade

Whichever Braveheart cut you choose, the flavor is unparalleled. This seared beef tenderloin recipe is one that will impress any guest.

Ingredients

• 8 oz Braveheart® Black Angus Beef Tenderloin, fillet cut into medallion slices
• 3 tbsp Nature's Best Dairy® Butter
• 1/2 cup cheese crumbles, gorgonzola
• 3/4 cup Nature's Best Dairy® Cream, Heavy
• 1/2 cup Peak Fresh Produce® Basil
• 3 Peak Fresh Produce® Garlic, Clove(s), minced
• 1 tsp thyme, fresh, chopped
• 3/4 cup walnuts, pieces

Directions

1. In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature. Immediately remove from heat and reserve for service.
2. In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch! Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon). Season sauce with salt and pepper to taste and reserve warm for service.
3. Boil pasta until al dente and drain. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
4. Place in a large serving bowl and lay the beef medallions on top of the pasta dish. Garnish with the fresh thyme and basil.

These Beef Medallions develop a deep flavor as they are coated in this simple yet delicious Barcelona Spice Rub. Top this will garlic dressing, and you have one mouthwatering meal on your hands.

Ingredients

• 1 1/2 oz Braveheart® Black Angus Beef Tenderloin, Medallions, 3 each
• 1 tbsp Nature's Best Dairy® Butter
• 1 tbsp Peak Fresh Produce® Pepper(s), Green Bell, julienned
• 1 Peak Fresh Produce® Mushroom(s), quartered
• 1 tbsp Piancone® Oil, Olive, Extra Virgin
• 1 tbsp Assoluti® Oil, Olive Blend
• 1 tbsp Raffinato® Cheese Grated, Parmesan
• 80 count Peak Fresh Produce® Potato(es), peeled and cubed
• 1 tbsp Peak Fresh Produce® Pepper(s), Red Bell, julienned
• 1 Peak Fresh Produce® Onion(s), Red, sliced to taste
• 3 tbsp Piancone® Dressing, Roasted Red Pepper and Garlic
• salt and pepper, to taste
• 1 tbsp Peak Fresh Produce® Tomato(es), diced
• 1 tbsp Peak Fresh Produce® Pepper(s), Yellow, julienned

Directions

1. Season the beef with 1Tbsp. of Barcelona Spice Rub. Heat a pan with the oil in it. Saute the medallions to desired doneness. Finish by melting the butter in with the beef and spooning it over top.
2. Place the potatoes in a pot of water and cook until done. Drain the potatoes, toss in olive oil and season with dry Ranch mix.
3. Place in the cut side of the Romaine in the olive oil and season with salt and pepper. Place on a hot grill for 10 to 15 seconds to mark. Sprinkle with Parmesan cheese.
4. Arrange the beef, potatoes, lettuce, mushrooms, onions, peppers and tomatoes on a plate. Drizzle with Roasted red Pepper and Garlic dressing.

Barcelona Spice Rub

Create a new fan favorite recipe with this mouthwatering Braveheart Center Cut Filet and delicious lobster combination.

Ingredients

• 1 8 oz Braveheart® Black Angus Beef Fillet(s), center cut
• 1/2 cup Bay Winds® Lobster, claw and knuckle meat
• 1 tbsp Peak Fresh Produce® Garlic, minced
• 1 shallot(s), minced
• 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
• 1/2 cup Piancone® cooking Chablis wine
• 1/2 cup Nature's Best Dairy® Cream, Heavy
• 3 tbsp Nature's Best Dairy® Butter, Unsalted, diced
• 2 tbsp Piancone® Oil, Olive, Extra Virgin
• 1/4 tsp Magellan® sea salt
• 1/4 tsp Magellan® Black Pepper, ground

Directions

1. Remove filet from refrigeration rub with 1 tbsp of Piancone olive oil and season with ½ of the Delectable sea salt ang ground black pepper. Cook filet on pre heated grill until desired internal degree of doneness. For medium rare you would want an internal temperature of 140 – 145 degrees.
2. Heat a sauté pan over medium high heat and add the other tablespoon of Piancone olive oil. Now add Peak green onion, garlic, and shallot to the pan. Season with remaining Delectable sea salt and ground black pepper. Cook for 1-2 minutes.
3. Pour white wine into the pan and allow to reduce by half. Pour Natures Best heavy cream into pan and allow to reduce by half.
4. Reduce heat to low and in small amounts whisk in Natures Best unsalted butter.
5. Add Bay Winds lobster claw and knuckle meat to sauce then top the Braveheart filet and serve.

Life is too short to miss out on a juicy, delicious Braveheart burger. Add your favorite toppings and you will experience a quality, classic meal.

Ingredients

• 4 ea Braveheart® 5.33 oz. patty
• 1/4 tsp Magellan® sea salt
• 1/4 tsp Magellan® Black Pepper, ground
• 4 ea Heritage Ovens® Bun(s), Brioche, toasted
• 8 ea Ridgecrest® Bacon, cooked crispy
• 4 tbsp West Creek Moonshine BBQ sauce
• 4 ea West Creek® cheese cheddar

Directions

1. Flavor burgers with pepper. Cook on grill turning once to desired degree of doneness.
2. Season burgers with salt then melt cheese on top.
3. Add BBQ sauce to bottom of each bun. Top with burger then bacon. Now have a taste.

Elevate your pizza experience with Braveheart's black angus beef short ribs. Pair it with this delicious homemade vodka cream sauce, and we know this recipe will be a new at-home chef favorite.

Ingredients

• 6 oz Bacio® Cheese Shredded, Whole Milk
• 5 oz Braveheart® Black Angus Beef Short Ribs, Boneless, cooked
• 3 oz mushroom(s), portobello
• 3 oz Roma® Red Peppers, Roasted
• 1 shell Ultimo!® Pizza Dough, 12-ounce
• 4 oz vodka sauce, (see recipe below)

Directions

1. Heat grill to 400 degrees.
2. Keep dough at cooler temperature.
3. Place pizza stone on char broiler to heat. Top dough with sauce, cheese, mushrooms, peppers and finish it with the short ribs. Place topped pizza on pizza stone. Place on char broiler, cover with dome. Cook until the cheese is slightly brown and crust is crispy. Let stand for 3 minutes, cut and serve.

Vodka Cream Sauce

This steakhouse classic can now be a staple in every home chef’s kitchen. Offering the rich flavor of a strip steak on one side, and the delicate bite of filet on the other, our Porterhouse delivers the optimal balance of everything one could want in a steak dinner.

Ingredients

• 32 oz Braveheart® Black Angus Beef Steak(s), Porterhouse
• 1 tbsp Piancone® Oil, Olive
• 1 tsp salt, sea

Directions

1. Coat Porterhouse with olive oil, salt and pepper. Allow to rest for 15 minutes.
2. Cook on grill or boiler to desired degree of doneness. Top with sauce and serve.

Sauce Robert

• 8 oz demi glaze
• 1 tbsp Land O'Lakes® Unsalted Butter
• 1 tbsp mustard, dijon
• 8 oz Peak Fresh Produce® Onion(s), small, diced
• 2 tsp sugar, granulated
• 8 oz wine, white, dry

Take our Braveheart Ribeyes to the next level with this homemade Hunter's Sauce. Pair this recipe with your go-to side, and you will be sure to impress your guests.

Ingredients

• 4 ea Braveheart® USDA Choice Angus 16 oz. ribeye
• 2 tbsp Roma® Oil, Olive
• 1 tbsp Magellan® Black Pepper, ground
• 2 tsp Magellan® sea salt
• 12 oz Hunter's Sauce, (see recipe below)

Directions

1. Rub both sides of ribeye with olive oil and flavor with ground pepper on both sides.
2. Allow ribeye to rest for 2-3 minutes at room temperature before cooking.
3. Cook ribeye until desired degree of internal doneness under broiler or on grill.
4. Remove from cooking and let rest for 1-2 minutes. Season with salt then serve with 3 oz of Hunter’s sauce on top or on the side.

Hunter's Sauce

Enjoy the combination of rich flavors from the parmesan cheese, hollandaise sauce, and mouthwatering crabmeat all on top of our mouthwatering Braveheart steaks.

Ingredients

• 4 ea Braveheart® 3 oz. tournedos
• 1/4 tsp Magellan® sea salt
• 1/4 tsp Magellan® Black Pepper, ground
• 4 ea Heritage Ovens® Bread, French, cut 1 in thick
• 1 tbsp Roma® Oil, Olive
• 1/2 tsp Roma Garlic, minced
• 1 tbsp Roma® Cheese, Parmesan
• 1 cup Custom Culinary® hollandaise sauce, prepared
• 1/2 cup Empire's Treasure® Jumbo Lump crabmeat
• 1/4 cup Piancone® Chablis cooking wine
• 1 tbsp Peak Fresh Produce® Tarragon, chopped
• 1 tbsp shallot(s), small dice
• 1 tsp Roma® Oil, Olive
• 1 tbsp Peak Fresh Produce® Onion(s), Green, finely chopped

Directions

1. Drizzle olive oil on sliced French bread then top with garlic and Parmesan cheese. Bake in 375-degree oven to toast then reserve.
2. Season tournedos with salt and pepper then grill or broil to desired degree of doneness.
3. Heat olive oil in pan and add shallots and tarragon. Cook for 1-2 minutes. Deglaze with wine and reduce by half. Whisk the tarragon mixture into prepared hollandaise sauce to make a béarnaise.
4. Warm crabmeat.
5. Place toast on plate then top with tournedos followed by béarnaise sauce and crabmeat portion. Finish with sprinkle of green onion.