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.

Ingredients:

• 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

Instructions

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.

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.

Ingredients

• 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

Directions

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.

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.

Ingredients

• 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

Directions

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

Whichever Braveheart cut you choose, the flavor is unparalleled. This seared beef tenderloin recipe is one that will impress any guest.

Ingredients

• 8 oz Braveheart® Black Angus Beef Tenderloin, fillet cut into medallion slices
• 3 tbsp Nature's Best Dairy® Butter
• 1/2 cup cheese crumbles, gorgonzola
• 3/4 cup Nature's Best Dairy® Cream, Heavy
• 1/2 cup Peak Fresh Produce® Basil
• 3 Peak Fresh Produce® Garlic, Clove(s), minced
• 1 tsp thyme, fresh, chopped
• 3/4 cup walnuts, pieces

Directions

1. In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature. Immediately remove from heat and reserve for service.
2. In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch! Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon). Season sauce with salt and pepper to taste and reserve warm for service.
3. Boil pasta until al dente and drain. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
4. Place in a large serving bowl and lay the beef medallions on top of the pasta dish. Garnish with the fresh thyme and basil.

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.

Ingredients

• 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

Directions

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

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

Ingredients

• 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

Directions

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.

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.

Ingredients

• 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)

Directions

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

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

This Beef Braciole will leave you and your guests wanting more! Braveheart serves only the highest quality beef that makes this recipe even more delicious.

Ingredients

• 2 bay leaves
• 2 lbs. Braveheart® Black Angus Beef Steak(s), Flank
• 8 oz. pancetta, diced
• 1 cup Peak Fresh Produce® Basil, chiffonade
• 4-6 leaves Peak Fresh Produce® Basil, minced
• 5 Peak Fresh Produce® Garlic, Clove(s), roughly chopped
• 4 Peak Fresh Produce® Garlic, Clove(s), sliced
• 1/2 cup Peak Fresh Produce® Parsley, Fresh, roughly chopped
• 1/2 cup Piancone® Cheese, Pecorino Romano, shredded
• 1 Tbsp. Piancone® Oil, Olive, Extra Virgin
• 1/3 cup Piancone® Oil, Olive, Extra Virgin
• 1/2 tsp. red pepper, flakes
• 5 slices Roma® Prosciutto Reserve, chopped
• 1 can Roma® Tomatoes, Canned Crushed
• - salt and pepper, to taste
• 1/2 qt. water

Directions

• Butterfly the flank steak. Cut cross marks every 2-3 inches on the beef against the grain about half way through. Cover with plastic and pound to about 1/4 - 1/2 inch thick.
• In a small food chopper or mill, make a paste out of pancetta, garlic, parsley and olive oil.
• In a small bowl, mix prosciutto, basil and Romano. Add puréed pancetta mixture and mix.
• Sprinkle pounded beef with salt and pepper and spread filling on meat, leaving one long edge free. Roll ending on side with no filling and finish with seam side down.
• Then, cut beef into six separate rolls. Using butcher’s twine, seal each end of each roll.
• Brown braciole rolls until browned on all sides. About 2-3 minutes per side. Set seared beef aside.
• In same pan, lower heat to medium and add slice garlic, basil, mint and red pepper flakes. Cook for only a minute or less until garlic just starts to turn color. Add tomatoes, water, bay leaves, salt and pepper.
• Reduce to low heat to simmer. Bring to a simmer and place seared beef into sauce. Cover slightly and simmer gently for 90 minutes.
• Remove beef, clip off strings and cut each piece into about four slices for serving. (Alternately the individual rolls may be served as a portion without slicing.)

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