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Blog posts of '2022' 'June'

Prime Rib Roast with Dill Cream Sauce

Nothing feels fancier than a juicy prime rib meal. This recipe is the perfect date night meal and pairs well with almost anything. Creamy dill sauce and buttery, succulent prime rib create the most impeccable of flavors. The time and effort is definitely worth it for this one!


  • 1 Braveheart Beef Prime Rib Roast Bone In

  • 1 onion, quartered

  • 1 garlic bulb, halved

  • 5 sprigs thyme

  • 3 sprigs rosemary

  • ½ cup butter, softened

  • 1 tbsp garlic, minced

  • 2 tbsp chives, finely chopped

  • 1 tbsp lemon juice

  • ¼ cup mayonnaise

  • ¾ cups sour cream

  • ¼ cup dill

  • salt and pepper to taste


  1. Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp and pat dry with a paper towel.

  2. Preheat the oven to 460°F 

  3. Mix softened butter, garlic, and chives together. Set aside

  4. Place onion, garlic and herbs in an ovenproof skillet or roasting pan.

  5. Spread a thin layer of butter on the underside of the beef. Place beef in the pan on top of onion and garlic, butter side down. Spread about 2/3 of the butter on the top and sides.

  6. Roast in the oven for 20 minutes

  7. Remove from oven, spread remaining butter and decrease oven heat to 250F.

  8. Roast for 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 122°F in the center 

  9. While the prime rib is cooking, combine mayonnaise, sour cream, dill, lemon juice, and salt and pepper in a small bowl. Mix well and place in fridge until ready to serve.

  10. Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. 

  11. Slice beef and serve with dill cream sauce! 

Enjoy this recipe? Try out Braveheart Beef Roast with Parmesan Polenta

Steak and Mushroom Pie

Wanting to try something new? Try out this steak and portobello mushroom pie. It is a hearty dish that will invigorate your taste buds. The flaky, buttery crust paired with the juicy beef will definitely have you coming back for seconds!


  • 1 Braveheart Top Sirloin Steak, cubed

  • 1 tbsp Olive Oil

  • 3 shallots, finely diced

  • 3 portobello mushrooms, finely chopped

  • 2 Carrots, finely chopped

  • 6 cloves of garlic, crushed

  • 2 tbsp tomato paste

  • 1 tbsp balsamic vinegar

  • 1 tbsp flour

  • 1 ¼ cup beef stock

  • 1 ½ cup ale of choice

  • 2 sprigs of rosemary

  • 2 sprigs of thyme

  • 2 bay leaves

  • 1/2 tbsp butter or baking spray

  • 2 packets puff pastry 

  • 1 egg, beaten


  1. Preheat oven to 400F

  2. To a pan, add the chopped shallots and olive oil. Cook until shallots are soft and golden

  3. Add garlic, tomato paste, mushrooms, carrots and cubed beef to the pan. Mix well

  4. Let mixture cook until beef is browned on the outside. ( beef will continue to cook in the oven)

  5. Next, add the balsamic and beef stock to the pan. Let cook for 5 minutes then add the ale and let cook for an additional 5 minutes.

  6. Combine flour with 1 tablespoon of cold water to create a paste. Add the flour mixture to the pie mixture.

  7. Add herbs to the pan and move to a casserole dish. Put the lid on a casserole dish and place in the oven for 2 hrs.

  8. Roll the puff pastry sheets and add to a greased pie pan. 

  9. Gently push the pastry into the pie dish.

  10. Once finished cooking, allow the pie filling to cool a little. Allowing any liquid that may be left to soak into the steak and mushrooms.

  11. Spoon the filling mixture into the pie dish.

  12. Beat the egg together and use around the pastry hanging on the rim of the pie dish. 

  13. Top the pie with the other sheet of pastry and trim off excess. Score the top to allow ventilation.

  14. Brush the folds with more egg and then place in the oven at 400° F for 40 mins.

  15. Enjoy!

Enjoy this recipe? Check out Braveheart Steak Sandwich with Roasted Red Pepper Garlic Aioli.

Steak and Eggs with Garlic Herb Sauce

This recipe is so versatile it can be served for breakfast, lunch, or dinner! It is easy to make and produces the most intense of flavors. Pair with a side of toast and indulge in a protein-packed, flavorful meal.


  • 2 Braveheart Boneless Ribeye Steaks

  • ½ cup parsley leaves

  • ½ cup chopped basil

  • 2 tablespoons chives

  • 1 shallot, diced

  • 2 cloves garlic, minced

  • ¼ teaspoon crushed red pepper flakes

  • ⅓ cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • Kosher salt and freshly ground black pepper, to taste

  • 1 tablespoon canola oil

  • 6 fried eggs


  • Combine parsley, basil, chives, shallot, garlic and red pepper flakes in a small bowl. Add olive oil and vinegar and mix well. Season with salt and pepper to taste and set aside.

  • Pat both sides of steak dry and season with salt and pepper.

  • Heat a large cast iron skillet over medium high heat and add canola oil.

  • Place the steak in the skillet and cook until a dark crust has formed, about 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.

  • Fry eggs in a pan, sunny side up until egg whites are cooked through.

  • Thinly slice steak against the grain and serve with garlic herb sauce and eggs.

Looking for more recipe inspiration? Try Braveheart Steak and Egg Fried Rice Bowl.  It is a yummy twist on a classic recipe.

Beef Dumplings with Spicy Chili Sauce

Whip up these tangy, spicy beef dumplings for your next dinner party! This recipe produces hand-held dumplings that are packed with flavor and have a soft, yet crispy exterior. This dish is so easy to make and can be created with common pantry ingredients. Try it out to wow your friends and family!


  • 1 lb. Braveheart Black Angus Burger Meat

  • ½ cup green onions, finely chopped

  • 1 tablespoon fresh ginger, grated

  • 1 tablespoon rice cooking wine

  • 2 tbsp cooking oil of choice.

  • 2 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon white pepper

  • 2 teaspoons sugar

  • ½ tablespoon salt

  • ¼ cup carrots, shredded

  • 1 (50-piece) package round dumpling wrappers 

  • 4 tsp soy sauce

  • 1 tsp chili oil

  • 2 tbsp rice wine vinegar

  • ½ tsp red pepper flakes

  • 1 tbsp green onions, thinly sliced


  1. In a large bowl, combine ground beef, carrots, ginger, green onions, sesame oil, 2tbsp soy sauce, rice cooking wine, and seasonings. Mix until well combined.

  2. Lay out wonton wrappers and place a small amount of meat in the center of each. Line the edges with water and seal the meat into the wrapper by folding the outer edge. 

  3. Add a ½ inch of oil to a large pan on medium high heat. Add dumplings to the pan and let cook until the bottom is golden brown and then flip. Make sure the filling is well cooked and wonton wrappers are soft.

  4. Once cooked, remove dumplings from the pan and let cool.

  5. While dumplings are cooling, combine remaining soy sauce, green onions, vinegar, chili oil, and red pepper flakes to a small bowl. Whisk ingredients together.

  6. Serve with dumplings and enjoy!

Looking for more recipe inspiration? Try making Braveheart Spinach and Beef Stuffed Shells.

Steak and Caramelized Onion Grilled Cheese

Craving something cheesy and decadent? This recipe is perfect for you. Buttery toast and gooey cheesy combine to create an explosive flavor that will leave you wanting more. It is simple, yet is sure to impress you and any guest. Try it out for an impeccable flavor experience.


  • Braveheart New York Strip Steak

  • 4 slices of sourdough bread

  • 4 slices of gouda cheese (or cheese of choice)

  • 1 onion, sliced

  • 2 tbsp unsalted butter

  • 1 tbsp dijon mustard

  • Salt and pepper to taste


  • Lightly season both sides of the steak with salt and pepper. Set aside for 15 minutes.

  • In a cast iron skillet over medium-high heat, melt butter and add steaks. Cook for 4 minutes on each side or until desired doneness. Remove steak from pan, let rest for 5 minutes, and then thinly slice.

  • To the pan, add butter, sliced onion, and salt and pepper to taste.

  • Let onions cook until caramelized and remove from pan ( about 20 minutes).

  • Add a thin layer of mustard to one side of the bread and add a layer of cheese, steak, onions, and top with an additional layer of cheese.

  • Butter the outer side of the bread and add to the pan. Let cook until bread is toasted and cheese is melted. 

  • Remove from pan and enjoy!

Love this recipe and want to try something similar? Try Braveheart Tenderloin with Creamy Sun-Dried Tomato Sauce.

Tenderloin with Creamy Sun-Dried Tomato Sauce

Tangy sun-dried tomato sauce elevates the flavor of Braveheart tenderloin to create this delicious dish. Consider making this dish for a dinner party, night in, or just for fun! It is jam-packed with mouth watering flavor that you will not want to miss out on!


  • 2 Braveheart Center-Cut Tenderloin Filets

  • ¼ cup sundried tomatoes with oil

  • ½ cup heavy cream

  • ½ cup parmesan cheese

  • ¼ frozen green peas

  • ½ onion, finely chopped

  • 2 cloves garlic, minced

  • 3 slices bacon

  • Italian seasoning

  • Red pepper flakes

  • salt & pepper to taste

  • 3 tbsp butter


  • Dice sun-dried tomatoes and bacon. Set aside

  • To a medium pan on medium high heat, Add oil from sundried tomatoes and 1 tbsp of butter.

  • Once the butter is melted, add chopped onions, sun-dried tomatoes, bacon, garlic, and frozen peas, and seasoning. Let cook until bacon and onions are cooked through.

  • Reduce heat to medium, and add heavy cream and let cook until sauce begins to thicken.

  • Add parmesan cheese and mix well. Remove from heat and set aside.

  • Season tenderloin filets with salt and pepper.

  • To a cast iron skillet on medium heat, add remaining butter. Once butter is melted, add steak and cook until desired doneness.

  • Remove steak and slice against the grain. Top with sun-dried tomato sauce and serve.

Looking for similar recipes? Try Braveheart Balsamic Steak Over Lemon Orzo Salad.

Cheesy Bacon Pigs in a Blanket

These Bacon & Cheese Pigs In A Blanket are jam-packed with flavor and fun. This is a great hand-held party food and is so addictive! It only requires 4 ingredients, making it the perfect recipe for a beginner at-home chef. You will not regret making this cheesy, crispy, and flavorful dish with Ridgecrest all beef franks!


  • 5 Braveheart Ridgecrest Franks

  • 8 slices of bacon, cut in half

  • 4 cheese slices of choice, cut into 4 squares.

  • 1 sheet puff pastry (thawed and rolled according to packaged instructions)


  • Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Grease the pan and set aside.

  • Cut Ridgecrest Franks into thirds, cheese slices into fourths, and sliced bacon in half.

  • Cook bacon in a pan until soft (do not let bacon become crispy).

  • Slice a slit down the center of each piece of frank. Place cheese in the slit and wrap with a piece of bacon.

  • Cut the puff pastry into thin slices and wrap each stuffed frank with pastry.

  • Place wrapped franks on the baking sheet and place in the oven.

  • Cook for 25-30 minutes or until pastry is cooked through (refer to package instructions)

  • Remove from the pan and let cool.

  • Serve with condiments of your choice and enjoy!

Looking for similar recipes? Try out Braveheart Cheesy Bacon Wrapped Hot Dogs. This dish has similar ingredients but a unique flavor that is sure to WOW.

Steak and Veggie Tostada

This recipe will have your family and friends satisfied and asking for the recipe. Fresh tomatoes, lettuce, and onions marry with the flavors of juicy steak to create this masterpiece. These steak and veggie tostadas are the perfect recipe to throw together last minute. Although it is simple, it is sure to impress!


  • Braveheart Top Sirloin Steak

  • ½ red onion, thinly sliced

  • ¾ cup red-wine vinegar

  • 2 teaspoons taco seasoning

  • ½ teaspoon salt

  • ¼ cup nonfat plain Greek yogurt

  • 1-2 teaspoons lime juice 

  • 1 cup torn romaine lettuce

  • 4 tortillas

  • ½ cup canola or vegetable oil

  • 1 cup cherry tomatoes, halved or quartered

  • ¼ cup chopped fresh cilantro

  • 1 small jalapeño pepper, thinly sliced

  • Lime wedges 


  • Preheat grill or pan to medium heat

  • Mix the vinegar and onion in a small bowl. Set aside.

  • Combine seasoning and salt in a small bowl. Rub steak with seasoning mixture.

  • Place the steak on the grill; cover and grill, turning once, until desired doneness. Transfer to a cutting board and cover loosely with foil; let stand for 10 minutes.

  • Combine yogurt and lime juice in a small bowl. Mix well.

  • Thinly slice the steak across the grain. Drain the onion; discard the vinegar, or reserve for another use. Divide lettuce among tostada shells. Top with the steak, tomatoes, the pickled onion, cilantro and jalapeño. Drizzle with the yogurt mixture. Serve with lime wedges.

Enjoy this recipe? Try out Braveheart Garlic Parmesan Steak and Potato Skewers.

Steak Sandwich with Roasted Red Pepper Garlic Aioli

This steak sandwich with roasted red pepper garlic aioli is jam-packed with flavor. The steak is juicy and tender and pairs perfectly with the savory roasted red pepper aioli. The best part of this recipe is how simple it is. You can easily throw this dish together in less than an hour.


  • 2 Braveheart New York Strip Steaks

  • 2 tbsp packed brown sugar

  • 2 tbsp balsamic vinegar

  • 1 tbsp vegetable oil

  • 1/2 tsp salt

  • 1/8 tsp black pepper

  • 3 tbsp butter

  • 2 large onions , thinly sliced

  • 4 hoagie rolls

  • 1 cup arugula

  • 8 slices Swiss cheese

  • ¾ cup mayo 

  • 6 cloves fresh garlic, minced

  • 2 tbsp fresh lemon juice

  • ½ cup chopped roasted red peppers

  • a few sprigs parsley

  • ¼ tsp sea salt

  • pinch of black pepper


  1. In a blender, add mayo, garlic, lemon juice, roasted red peppers, parsley, and a pinch of salt & pepper. Blend ingredients together until smooth and set aside.

  2. To a large bowl or ziploc bag, add steak, brown sugar, balsamic vinegar, vegetable oil, salt, and pepper, and toss well.

  3. Add butter and onions to a skillet on medium high heat. Stir often and cook until onions are caramelized (about 10-12 minutes). Remove onions from pan and set aside.

  4. Increase heat to high and add steak. Make sure to let excess marinade drip off before adding to the pan.

  5. Sear steak for 3-4 minutes on each side.

  6. Once cooked, remove from the pan and let rest for 5 minutes, then slice against the grain thinly.

  7. Butter hoagies and toast face down in a pan until golden brown. 

  8. To the hoagie, add roasted red pepper garlic aioli, cheese, arugula, and top with steak and onions.

  9. Let cool and enjoy.

Enjoy this recipe and want to try more? Check out Braveheart Chili Lime Burger with Mango Salsa.

Steak Caesar Salad

This recipe is perfect for the health-conscious chef. This Steak Caesar Salad combines the flavors of juicy, tender steak filets with creamy and cheesy caesar salad. It is a flavor-packed and light dish that will leave you craving more.

  • 4 6 ounce Braveheart Center-Cut Tenderloin Filets, room temperature

  • 1 1/2 teaspoons kosher salt

  • 1 tsp  black pepper

  • 2 tbsp butter

  • 1 tbsp olive oil 

  • 8 cups romaine lettuce, washed and cut to smaller pieces

  • 1 cup croutons

  • ⅓ cup parmesan cheese, shredded

  • 1 clove garlic

  • 1 tbsp fresh lemon juice

  • 1 tbsp Worcestershire sauce

  • ½ tbsp dijon mustard

  • 10 small capers

  • 1 egg room temperature

  • 2 anchovy filets or 1 tsp anchovy paste

  • black pepper to taste

  • ½ cup light olive oil or canola oil

  • ¼ cup parmesan cheese grated


  1. To a blender, add garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy filets, and pepper.

  2. Blend ingredients until consistency is smooth. Change to low speed and drizzle olive oil in a thin slow stream (this should take a few minutes).

  3. Add parmesan cheese and pulse to combine. Refrigerate until using.

  4. Preheat oven to 400°.

  5. Pat steaks dry. Season both sides very generously with salt and pepper. 

  6. Over medium-high to high heat, heat a large cast-iron skillet. Add olive oil and butter. Add steaks and sear for 2-3 minutes per side. Spoon butter over steaks as they cook.

  7. Insert an oven-safe thermometer and set an alarm for desired temperature (remember the temperature will rise about 3-5 degrees as the steaks rest). Put steaks in the oven and bake until they reach the desired temperature. This will take between 6-10 minutes depending on the thickness of the steaks and how hot you want them.

  8. Remove from skillet and let rest for 10 minutes.

  9. In a large salad bowl, combine lettuce, croutons and parmesan cheese. Add dressing and toss.

  10. Top with steak and additional parmesan cheese and serve.

If you enjoyed this recipe, try out Braveheart Big Steak Salad. This dish is a hearty and tangy treat for salad lovers.