Beef Tenderloin and Red Onion Marmalade Recipe

Enjoy a red onion marmalade with your beef tenderloin for dinner. Expertly combine flavors to craft the perfect bite at home. Invite guests and bring the whole family together to enjoy these mouthwatering Braveheart Center Cut Tenderloin Filets.

Ingredients

• 4 ea Braveheart® Black Angus Beef Fillet(s), Center Cut 10-ounce
• 1/4 tsp black pepper, ground
• 1 tsp thyme, dry
• 1 large Peak Fresh Produce® Onion(s), Red, sliced and separated into rings
• 1/2 tsp salt
• 2 tbsp West Creek® Honey
• 2 tbsp West Creek® Vinegar, Red Wine

Directions

1. Preheat grill to 400 degrees.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan. Cover and cook 3 minutes. Add vinegar, honey, and 1/4 teaspoon salt to pan.
3. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thick, stirring occasionally.
4. Sprinkle remaining 1/4 teaspoon salt, thyme, and pepper evenly over beef.
5. Place beef on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Serve with onion mixture.

Enjoy our Barnyard Braveheart Burger with all of the fixings or by keeping it simple. Either way, we are sure that you and your family will be making this recipe over and over again for years to come.

Ingredients

• 1 8 oz Braveheart® Black Angus Beef Patty(ies)
• 1 Heritage Ovens® Bun(s), potato
• 1/2 oz West Creek® Cheese Shredded, Cheddar
• 1 Nature's Best Dairy® Egg(s), fresh shell, fried to order
• 1 oz Garlic Aioli, homemade
• 2 slices West Creek Fried Green Tomato
• 1 leaf Peak Fresh Produce® Lettuce, better burger
• 2 oz West Creek Pork butt, smoked
• 1 oz West Creek Sweet BBQ Sauce

Directions

1. Toast potato bun, season and grill Burger to desired temperature, melt cheese on top of burger, fry egg to desired doneness and top with heated BBQ pork.
2. Fry the green tomatoes and drain.
3. Build sandwich on plate, burger, cheese, fried egg, BBQ pork, green tomatoes, lettuce and drizzle with Garlic Aioli.

Lobster Stuffed Filet Recipe

Served over a parmesan reggiano latke, this lobster filet is stuffed inside a  Braveheart Black Angus Beef and topped with brandy beurre blanc. This mouthwatering recipe will satisfy and impress you and your dinner guests. 

Ingredients

• 1 tbsp Roma® Black Pepper, Ground
• 1 pt Brandy Beurre Blanc
• 2 lb Empire's Treasure® Lobster Tail(s), fully cooked
• 1 tbsp salt, kosher

Directions

1. Cut a slit through the center of each filet.
2. Take ½ of the lobster tail and stuff into middle of each filet. Oil the filets and season with salt and pepper.
3. Cook each filet to your desired degree of doneness.

Brandy Beurre Blanc

Ingredients

• 2 cup brandy
• 1/2 lb Nature's Best Dairy® Butter, unsalted, cubed, room temperature
• 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
• 1 tsp Piancone® Oil, Olive, Extra Virgin
• 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
• 1 cup Peak Fresh Produce® Onion(s), Green, chopped
• 1/2 tsp Roma® Black Pepper, Ground
• 1/2 tsp salt, kosher
• 1 cup wine, dry white

Directions

1. In a sauté pan over high heat add oil, garlic, and onions.
2. Add white wine and brandy, then reduce by half.
3. Add heavy cream and reduce by one fourth.
4. Slowly whisk in butter then serve.

Parmesan Reggiano Latke

Ingredients

• 3 Nature's Best Dairy® Egg(s), beaten
• 3 tbsp flour, all-purpose
• 1 cup Piancone® Oil, Olive, Extra Virgin
• 1/4 cup Peak Fresh Produce® Onion(s), grated
• 1 cup Roma® Cheese, Parmesan
• 2 cup Peak Fresh Produce® Potato(es), shredded
• 1 tsp salt, kosher

Directions

1. Strain the potatoes in cheesecloth to remove as much moisture as possible.
2. In a mixing bowl combine the above ingredients and refrigerate for 1 hour.
3. Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.