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Blog posts tagged with 'beef'

Fresh Beef Ravioli with Lemon Garlic Sauce

Want to feel like a seasoned professional chef? This recipe is the perfect dish to try. This homemade beef ravioli is so satisfying and will make you feel so accomplished. It’s made with hand rolled pasta and quality Braveheart beef to create the tastiest of flavors. This dish is sure to become your new favorite recipe.


  • 1lb Braveheart Black Angus Beef

  • 2 cups all purpose flour

  • 3 eggs

  • 2 egg yolks

  • Salt

  • 1 cup ricotta cheese

  • ⅓ cup parmesan cheese, grated

  • 1 tbsp garlic powder

  • ½ tbsp parsley

  • ¼ cup salted butter

  • 4 garlic cloves, minced

  • 1 cup heavy cream

  • 2 shallots, diced

  • 2 tsp red pepper flakes

  • Juice of half a lemon

  • ½ cup powdered parmesan cheese


  1. Add flour in a mound shape to a large cutting board. Using a bowl, flatten the center of the mound . Add eggs to the center along with a pinch of salt. 

  2. Using a fork, gently begin to whisk the eggs to create a dough while incorporating flour into the edges (Make sure to avoid letting the egg spill out of the sides). 

  3. Once the dough begins to form, knead the dough until there are no lumps and it is one large ball. 

  4. Wrap in plastic wrap and set in the fridge for 20 minutes.

  5. Meanwhile, add ground beef to a pan on medium-high heat and cook until meat is thoroughly browned. 

  6. Remove from the pan and let cool.

  7. In a medium bowl, add ricotta, parmesan, garlic powder, parsley, salt and pepper and mix well. 

  8. Add the cooked ground beef to the mixture and stir until well combined.

  9. Remove dough from the fridge and add to a floured work surface. 

  10. Roll dough until it is as thin as possible (can also use a pasta roller). 

  11. Once dough is thinly rolled, use a ravioli cutter or knife to score square shapes onto half of the dough. 

  12. Add 1-2 tbsp of filling to the center of the square and fold the dough over to cover.

  13.  Use your knife or ravioli cutter to cut out the ravioli and remove excess dough. 

  14. Using a fork score the edges of the ravioli squares to ensure it is sealed.

  15. Add ravioli to a large pot of boiling water and let cook for 4-5 minutes or until the ravioli floats to the top.

  16. Meanwhile, add shallots, minced garlic, red pepper flakes, salt, pepper, and butter to a pan. 

  17. Cook until shallots are translucent and garlic is fragrant and then add heavy cream and lemon juice. 

  18. Let simmer until the sauce begins to thicken, add powdered parmesan, and mix well. 

  19. Add ravioli to the sauce and mix until pasta is fully coated.

  20. Let cool and enjoy!

Need more recipe inspiration? Try Braveheart Beef and Ricotta Lasagna.

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

Spinach and Beef Stuffed Shells

If you love a dish packed with quality beef and melted cheese then this is the recipe for you! These pasta shells are stuffed with spinach, beef, and a mixture of cheeses. Its rich flavor is sure to impress any guest.


  • 1/2 lb Braveheart Black Angus Beef

  • 1 box jumbo pasta shells

  • 2 cups spinach

  • ½  cup marinara sauce

  • ½ cup alfredo sauce

  • 1 cup mozzarella cheese, shredded

  • 1 cup parmesan cheese, shredded

  • 2 tsp tomato paste

  • 1/2 cup onions, diced

  • 2 tsp garlic, minced

  • 1 tsp fresh basil

  • 1 tsp garlic powder

  • 1 tsp oregano

  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees and cook pasta shells according to the package. 

  2. Heat a large skillet to medium high heat. To the skillet, add the ground beef and cook for 2-3 minutes. Add chopped onions, garlic, basil, oregano, tomato paste and salt + pepper to taste. Simmer for 2 minutes then add the spinach and simmer for 2 more minutes.

  3. Once cooked, stuff shells with meat mixture and line them in a casserole dish. Mix marinara sauce with alfredo sauce and pour over the top. Sprinkle mozzarella cheese and parmesan cheese and cook for 15 minutes at 400°F.

  4. Let cool and enjoy!

Looking for similar recipes? Try out Braveheart’s Beef Tenderloin Medallions Over Penne With Walnut Cream Sauce.

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.

Braveheart Pot Roast

This pot roast recipe stands out from the average roast. The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker. Using Braveheart’s Bottom Round Flat Roast you'll end up with is a roast that's fall-apart tender with a velvety sauce and delicious vegetables.


  • One 4-pound Braveheart bottom round flat roast, trimmed and tied
  • 4 tablespoons kosher salt 
  • 6 tablespoons vegetable oil 
  • 2 large onions, cut into 2-inch wedges 
  • 4 cloves garlic, finely grated 
  • 1 tablespoon tomato paste 
  • 1 cup dry red wine 
  • 2 bay leaves 
  • 3 tablespoons all-purpose flour 
  • 1 cup low-sodium chicken broth 
  • 1 1/2 teaspoons freshly ground black pepper 
  • 7 carrots, peeled, cut into 3-inch pieces 
  • 4 stalks celery, cut into 3-inch pieces 
  • 2 pounds medium red potatoes, quartered (halved if small) 
  • Chopped flat-leaf parsley, for garnish 
  • Chopped chives, for garnish


  1. Sprinkle the roast with 3 tablespoons of the salt, rubbing into the grain and covering all sides.

  2. Wrap tightly in plastic wrap and refrigerate at least 3 hours and up to 3 days.

  3. Arrange a rack in the lower third of the oven and preheat to 275 degrees F. 

  4. Heat 2 tablespoons of the oil in a large heavy pot or Dutch oven over high heat.

  5. Cook the meat, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate. 

  6. Reduce the heat to medium-high and heat the remaining 4 tablespoons of oil in the pot.

  7. Cook the onions and the remaining 1 tablespoon salt, stirring occasionally, until browned but not completely cooked through, 6 to 8 minutes (it's ok if the onion wedges break apart).

  8. Add the garlic and tomato paste and cook, stirring occasionally, until the paste is brick red and the garlic is fragrant, about 1 minute.

  9. Add the wine and bay leaves and cook, stirring occasionally and scraping the bottom of the pot, until slightly reduced and you can no longer smell the alcohol, about 4 minutes.

  10. Add the flour, stir to coat the onions and cook for 1 minute.

  11. Stir in the broth and pepper and bring to a boil.  

  12. Nestle the meat and any accumulated juices into the onions.

  13. Arrange the carrots, celery and potatoes around the roast, pushing them into the onions and surrounding the beef.

  14. Cover and transfer to the oven.

  15. Cook until the meat is very tender but still holds its shape and is not falling apart, 3 to 3 1/2 hours.

  16. Let rest, covered, at least 45 minutes before serving.  

  17. Transfer the roast to a cutting board and remove the twine with scissors, if necessary. Slice against the grain. 

  18. Divide the vegetables among plates and arrange the sliced beef over top.

  19. Spoon sauce over the top garnish with parsley and chives. 

If you found this recipe useful, try Braveheart’s roast beef roll ups recipe! This recipe is keto friendly, easy to make, and perfect for meal prepping.

Stuffed Beef Tenderloin

This stuffed beef tenderloin recipe is great for holidays or just a family dinner. With its elegant appearance and delicious flavor you will wow guests with your chef expertise. Braveheart’s center-cut beef tenderloin makes for a great fit with this recipe as they are a class-act crowd pleaser.


  • 6 tablespoons butter
  • 1 shallot, diced 
  • 2/3 cup dry sherry wine 
  • 1/4 cup dried dates, pitted and chopped 
  • 1/4 cup dried cranberries 
  • 1 teaspoon minced fresh thyme 
  • 1 teaspoon minced fresh sage 
  • Kosher salt and freshly cracked black pepper 
  • One Braveheart center-cut beef tenderloin, trimmed and butterflied
  • 1/3 cup Marcona almonds, crushed 
  • 2 tablespoons minced chives 
  • Store-bought horseradish sauce, for serving


  1. Preheat the oven to 225 degrees F.

  2. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes.

  3. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes.

  4. Season with salt and pepper and set aside.

  5. Season the inside of the tenderloin with salt and pepper.

  6. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges.

  7. Top with a layer of the almonds.

  8. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).

  9. Place the loin on a wire-racked baking sheet and season the outside with salt and pepper.

  10. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.

  11. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming.

  12. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side.

  13. Transfer to a cutting board and slice.

  14. Garnish with minced chives and serve with horseradish sauce.

If you enjoyed this recipe try Bravehearts Lobster Stuffed Filet Recipe! This recipe is served over a parmesan reggiano latke, this lobster filet is stuffed inside a Braveheart Black Angus Beef and topped with brandy beurre blanc.

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!

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.

Roast Beef Tenderloin with Wine Sauce

Nothing says holiday dinner like a show-stopping roast. This combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce is not only elegant, but it’s also simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and Braveheart's center-cut tenderloin, believe it or not, is one of the easiest and delicious things in the world to cook.


  • 8 tablespoons unsalted butter, divided
  • ¾ cup finely chopped shallots, from 2-3 large shallots
  • 1¼ cups red wine
  • 3 cups beef broth
  • 6 fresh thyme sprigs
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • 1 Bravehearts center-cut beef tenderloin filet
  • Kosher salt (½ teaspoon per pound of beef)
  • Freshly ground black pepper (¼ teaspoon per pound of beef)
  • 2 tablespoons vegetable oil
  • ¼ cup beef broth


For the Sauce

  1. Melt 5 tablespoons of the butter in a medium saucepan.
  2. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
  3. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
  4. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted).
  5. Add the flour and, using a small spoon, mix into a smooth paste.
  6. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs.
  7. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.
  8. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

For the Tenderloin

  1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
  2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking.

  3. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.)

  4. Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

  5. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

  6. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

  7. Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

This delectable dish pairs well with roasted carrots and potatoes cooked to your liking. If you found this recipe useful be sure to check out more of Bravehearts dishes sure to wow your guests, such as the Lobster Stuffed Braveheart filet.

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.