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Blog posts tagged with 'angus'

Ground Beef Wellington

This Ground Beef Wellington is bursting with flavor at every bite. Tangy onion and mushrooms, juicy black angus beef, and buttery flaky puff pastry marry to create a taste that cannot be beaten.This melt-in-your-mouth dish will leave you feeling like a professional chef.


  • 1.5 pounds of Braveheart Black Angus Beef burger meat

  • 2 eggs, beaten

  • 4 Tbsp bread crumbs

  • 2 Tbsp parsley

  • 1 tsp salt

  • 1 Tbsp heavy cream

  • 3 Tbsp butter

  • 1 small onion, minced

  • 4 cloves garlic, minced

  • 8 oz mushrooms of choice

  • ½ cup red wine

  • 1 tsp basil 

  • mozzarella cheese (optional)

  • 2 sheets puff pastry, thawed

  • salt and pepper


  1. Heat oven to 400 degrees.

  2. Mix ground beef with eggs, breadcrumbs, parsley, salt, and heavy cream. Set aside.

  3. In a large saucepan, melt butter. Once melted, add minced onion and mushrooms.

  4. Cook on medium high heat until mushrooms sweat and onions are translucent.

  5. Reduce heat to medium and add garlic, red wine, and basil.

  6. Increase to high heat and continue to cook until the liquid is reduced. Remove from heat. Cool.

  7. On a floured surface, lay out the pastry sheets and cut 4 squares from each sheet.

  8. Spread mushroom mixture across each square and top with a thin layer of mozzarella.

  9. Put ½ cup of meat mixture on top.

  10. Carefully pull corners up over meat and pinch edges together.

  11. Put the bundles on a greased baking sheet, seam side down. Cut small slits on top and brush the tops with cream or beaten egg.

  12. Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.

  13. Let cool and enjoy.

Looking for more recipe inspiration? Try our Roast Beef Tenderloin with Wine Sauce and other recipes here.

Chili Lime Burger with Mango Salsa

Looking to spice up an American classic? Look no further! This Chili Lime burger with mango salsa is a creative recipe guaranteed to impress everyone at your cookout. Sweet, tangy lime and mango combines with spicy chile and jalapenos to create the perfect summer dish. 


  • Braveheart Black Angus Burger

  • 4 hamburger buns

  • 1 tbsp butter, softened

  • 1 tsp chili powder

  • 1 tsp sea salt

  • 1 tsp garlic powder

  • 1.5  tablespoon fresh lime juice

  • 1 large mango, peeled, coarsely chopped (about 1 cup)

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon chopped green onion

  • 1 tablespoon finely chopped seeded jalapeño pepper


  1. Lightly season both sides of the burger patty with chili powder, sea salt, garlic powder, and lime juice.

  2. Place burgers on grill at medium high heat. Cook for 10-15 minutes, flipping burgers halfway through.

  3. While burgers are cooking add the remaining lime juice to a bowl with mango, cilantro, green onions, and jalapeno. Mix until combined and season with salt and pepper to taste.

  4. Once burgers are cooked, remove from the grill. 

  5. Butter both sides of buns and place on the grill. Cook until golden brown and toasted.

  6. Place burgers on buns and top with mango salsa.

  7. Let cool and enjoy!

Interested in more recipe inspiration? Next time, try out Braveheart’s stuffed beef tenderloin. This recipe is a simple yet delicious dish that has intense flavor packed in every bite!

Ground Beef Stroganoff

Spice up Braveheart’s Black Angus beef by giving your guests something to rave about. This ground beef stroganoff recipe gives ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner. It will be a clean plate club all around the dining room table!


  • 1 pound Braveheart’s Black Angus Beef Burger meat 
  • Kosher salt and freshly ground black pepper
  • One 10-ounce package white mushrooms, halved or quartered if large
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon paprika
  • 3 cloves garlic, finely chopped
  • 1 carrot, cut into 1/4-inch dice
  • 1 small onion, chopped
  • 1 tablespoon tomato paste
  • One 15-ounce can low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups dried penne pasta
  • 2 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley leaves


  1. Heat a large nonstick skillet over medium-high heat.

  2. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes.

  3. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

  4. To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes.

  5. Transfer the cooked mushrooms to the bowl with the beef.

  6. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

  7. Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes.

  8. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta.

  9. Cover and cook according to package directions until just al dente.

  10. Uncover, stir in the reserved beef and mushrooms and cook until heated through.

  11. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy.

  12. Season with salt and pepper. Serve warm.

If you enjoyed this recipe try out our Barnyard Braveheart Burger! This recipe has all the fixings, whether you like to keep it plain and simple or dress it up-either way you will not be going hungry. Satisfied and full is the promise of this recipe!

Breakfast Burgers

Looking to surprise your dad with breakfast for fathers day? Or just trying to level up your breakfast menu? Braveheart’s breakfast burger recipe is the perfect dish to add to your menu. With the juiciness of Braveheart black angus burgers it will leave your tastebuds dancing. It’s a quick and easy meal to wow any guest or just impress yourself, you can’t go wrong with a delectable dish like this.


  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon drained prepared horseradish


  • Braveheart’s Black Angus burgers
  • 8 ounces bulk Italian sausage
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup shredded Cheddar (about 2 ounces)
  • 4 English muffins, regular, sandwich-size or corn, split and toasted
  • 1 vine-ripe tomato, thickly sliced into 4 pieces
  • 1 cup peppery greens, such as baby arugula, mustard greens or watercress
  • 4 large eggs


  1. For the dressing: Stir the mayonnaise, mustard and horseradish together in a small bowl and set aside.

  2. For the burgers: Gently mix together the ground beef, sausage and 1/4 teaspoon each salt and pepper.

  3. Divide the meat into 4 pieces and form each into a 4-inch patty.

  4. Melt the butter in a 12-inch nonstick skillet over medium-high heat and add the patties.

  5. Cook until well browned, about 3 minutes, and then flip. Top with some of the cheese and continue to cook until the cheese is melted and the burger is just cooked through, 2 to 3 minutes.

  6. Spread the toasted muffins with some of the mustard dressing and top with a slice of tomato and a burger patty.

  7. Crack the eggs into the skillet with the sausage drippings and cook to your preference.

  8. Place an egg on each burger and finish with some baby arugula on the top of the English muffin.

If you enjoyed this dish and are looking to expand your recipes check out Braveheart’s Cheesy “Juicy Lucy” Burger. This recipe is juicy, cheesy and will have your guests' mouths watering.

Cheesy "Juicy Lucy" Burger

Looking to mix up your presentation of Braveheart's Black Angus burger? One way to make your burger stand out from the rest is instead of putting the cheese on top, why not mix it up by putting the cheese inside the meat. Surprise your guests with the juicy texture of Braveheart's black angus burgers mixed with a melty surprise inside making for the perfect summer dish.


  • 1 1/2 pounds Braveheart Black Angus Burger 
  • 6 slices American cheese
  • 3 cloves fresh garlic, finely chopped (or substitute 1 teaspoon garlic powder)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Canola cooking spray
  • 4 buns
  • Grill pan or cast iron pan (optional)


  1. Cut each cheese slice evenly into 4 squares; arrange in 4 stacks with 6 slices each.

  2. In a large mixing bowl combine ground beef, garlic, Worcestershire, salt and pepper; mix by hand.

  3. Form beef mixture into 8 thin patties on a large sheet pan.

  4. With your thumb, press an indented well in the center of 4 patties and put the portioned cheese in the wells.

  5. Encase the cheese with the remaining 4 patties, hand forming your burger to a uniform shape with sealed edges.

  6. Refrigerate at least 30 minutes before grilling.

  7. Spray burgers with a light coat of cooking spray. Grill or pan sear over high heat 3 minutes per side.

  8. Transfer to the cool side of the grill or 375°F oven to finish cooking to an internal doneness of 160°F (5 to 8 minutes). Remove from the grill and rest at least 3 minutes for the cheese to set.

Looking for more recipes to spice up your Braveheart black angus burgers? Try Braveheart's Philly Beast burger recipe. It's a black Angus burger made with Philly beef steak. Combined with the perfect bun and shredded cheeses for a delicious meal.

Beef Tenderloin Medallions Over Penne With Walnut Cream Sauce

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.


  • 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


  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.
Beef Fajita Melt Burrito

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.


  • 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


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


  • 2 tbsp Roma® Chili Powder
  • 2 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 1/2 cups lime(s), fresh, juiced
  • 12 oz Peak Fresh Produce® Onion(s), minced
  • 2 tbsp Contigo® Pepper(s), Chipotle in Adobo Sauce, chopped


  1. Stir together lime juice, onion, chipotle peppers, garlic and chili powder in hotel pan or bowl.
  2. Add steak pieces; cover.  Refrigerate, stirring occasionally, for 6 to 8 hours.
Barcelona Beef Medallions

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.


  • 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


  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


  • 2 tbsp black pepper, whole
  • 1/4 cup Roma® Cayenne Pepper
  • 2 tbsp Roma® Cumin, Ground
  • 1 cup Burst™ Spices Fennel Seed, Ground
  • 1/4 cup paprika
  • 1/2 cup salt, kosher


Mix all ingredients together well.

Braveheart Filet Topped With Lobster Beurre Blanc

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


  • 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


  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.
Short Rib Pizza

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.


  • 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)


  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


  • 1/4 chipotle base, lb
  • 1 box corn starch
  • 3 qt Nature's Best Dairy® Cream, Heavy
  • 1 bunch Peak Fresh Produce® Onion(s), Green, chopped
  • 1 lb Peak Fresh Produce® Shallot(s), chopped
  • Piancone® Oil, Olive
  • 1 cup vodka


  1. In a stock pot add, heavy cream & chipotle base, heat on low.
  2. In a sauté pan, add chopped shallots and green onions, sauté in olive oil.
  3. Add sauté pan of veggies to stock pot and bring to a slow boil. Add vodka and simmer for 5 minutes.
  4. Thicken with a slurry and set aside for entrée.