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

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.

Enjoy this simple yet delicious Po' Boy using Braveheart's Black Angus Beef Steaks. This recipe is sure to keep you and your guests mouth watering.

Ingredients

• 1 Braveheart® Black Angus Beef Steak(s), Ribeye Cap, about 2 lbs
• 1 lemon(s), zested and juiced
• 1 cup mayonnaise
• 9 tbsp McCormick Culinary® Cajun Seasoning
• 1 tbsp oil, olive
• 4 roll(s), French, split

Directions

1. Preheat oven to 350°F.
2. Rub 1/2 cup Cajun Seasoning and oil evenly onto all surfaces of beef Ribeye Cap Steak. Place steak, fat­ side up on roasting rack in shallow roasting pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of steak, not resting in fat. Do not add water or cover. Roast in 350°F oven.
4. Remove steak when meat thermometer registers 135°F for medium rare. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
5. Carve steak against the grain into thin slices; keep warm.
6. Combine remaining 1 tablespoon Cajun Seasoning, mayonnaise, lemon zest and juice in medium bowl; mixing thoroughly. Cover and refrigerate at least 10 minutes.
7. Spread cut sides of each baguette with Cajun mayonnaise. Top bottom of baguette with lettuce. Evenly layer steak slices, tomato and pickle, as desired. Close sandwiches

Black Angus Beast Burger with Philly Steak Recipe

It's a black Angus burger made with Philly beef steak. Combine the perfect bun with shredded cheeses for a delicious meal.

Ingredients

• 1 ea Heritage Ovens® Bun(s), toasted
• 5 1/3 oz Braveheart Burger
• 1 tsp Roma® Oil, Olive
• 1/8 tsp Magellan® sea salt
• 1/8 tsp Magellan® Black Pepper, ground
• 4 oz Roma® Philly beef steak, cooked
• 1/4 cup Peak Fresh Produce® peppers and onions, cooked
• 1/4 cup Bacio® mozzarella and provolone cheese, shredded

Directions

1. Rub olive oil on burger and flavor with black pepper then cook in grill to desired internal degree of doneness.
2. Top burger with cooked Philly meat, season with salt then melt cheese on top.
3. Place on bun then top with peppers and onions. Have a taste.

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.