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Tangy sun-dried tomato sauce elevates the flavor of Braveheart tenderloin to create this delicious dish. Consider making this dish for a dinner party, night in, or just for fun! It is jam-packed with mouth watering flavor that you will not want to miss out on!

Ingredients

• 2 Braveheart Center-Cut Tenderloin Filets

• ¼ cup sundried tomatoes with oil

• ½ cup heavy cream

• ½ cup parmesan cheese

• ¼ frozen green peas

• ½ onion, finely chopped

• 2 cloves garlic, minced

• 3 slices bacon

• Italian seasoning

• Red pepper flakes

• salt & pepper to taste

• 3 tbsp butter

Directions

• Dice sun-dried tomatoes and bacon. Set aside

• To a medium pan on medium high heat, Add oil from sundried tomatoes and 1 tbsp of butter.

• Once the butter is melted, add chopped onions, sun-dried tomatoes, bacon, garlic, and frozen peas, and seasoning. Let cook until bacon and onions are cooked through.

• Reduce heat to medium, and add heavy cream and let cook until sauce begins to thicken.

• Add parmesan cheese and mix well. Remove from heat and set aside.

• Season tenderloin filets with salt and pepper.

• To a cast iron skillet on medium heat, add remaining butter. Once butter is melted, add steak and cook until desired doneness.

• Remove steak and slice against the grain. Top with sun-dried tomato sauce and serve.

Looking for similar recipes? Try Braveheart Balsamic Steak Over Lemon Orzo Salad.

These Bacon & Cheese Pigs In A Blanket are jam-packed with flavor and fun. This is a great hand-held party food and is so addictive! It only requires 4 ingredients, making it the perfect recipe for a beginner at-home chef. You will not regret making this cheesy, crispy, and flavorful dish with Ridgecrest all beef franks!

Ingredients

• 5 Braveheart Ridgecrest Franks

• 8 slices of bacon, cut in half

• 4 cheese slices of choice, cut into 4 squares.

• 1 sheet puff pastry (thawed and rolled according to packaged instructions)

Directions.

• Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Grease the pan and set aside.

• Cut Ridgecrest Franks into thirds, cheese slices into fourths, and sliced bacon in half.

• Cook bacon in a pan until soft (do not let bacon become crispy).

• Slice a slit down the center of each piece of frank. Place cheese in the slit and wrap with a piece of bacon.

• Cut the puff pastry into thin slices and wrap each stuffed frank with pastry.

• Place wrapped franks on the baking sheet and place in the oven.

• Cook for 25-30 minutes or until pastry is cooked through (refer to package instructions)

• Remove from the pan and let cool.

• Serve with condiments of your choice and enjoy!

Looking for similar recipes? Try out Braveheart Cheesy Bacon Wrapped Hot Dogs. This dish has similar ingredients but a unique flavor that is sure to WOW.

This recipe will have your family and friends satisfied and asking for the recipe. Fresh tomatoes, lettuce, and onions marry with the flavors of juicy steak to create this masterpiece. These steak and veggie tostadas are the perfect recipe to throw together last minute. Although it is simple, it is sure to impress!

Ingredients

• Braveheart Top Sirloin Steak

• ½ red onion, thinly sliced

• ¾ cup red-wine vinegar

• 2 teaspoons taco seasoning

• ½ teaspoon salt

• ¼ cup nonfat plain Greek yogurt

• 1-2 teaspoons lime juice 

• 1 cup torn romaine lettuce

• 4 tortillas

• ½ cup canola or vegetable oil

• 1 cup cherry tomatoes, halved or quartered

• ¼ cup chopped fresh cilantro

• 1 small jalapeño pepper, thinly sliced

• Lime wedges 

Directions

• Preheat grill or pan to medium heat

• Mix the vinegar and onion in a small bowl. Set aside.

• Combine seasoning and salt in a small bowl. Rub steak with seasoning mixture.

• Place the steak on the grill; cover and grill, turning once, until desired doneness. Transfer to a cutting board and cover loosely with foil; let stand for 10 minutes.

• Combine yogurt and lime juice in a small bowl. Mix well.

• Thinly slice the steak across the grain. Drain the onion; discard the vinegar, or reserve for another use. Divide lettuce among tostada shells. Top with the steak, tomatoes, the pickled onion, cilantro and jalapeño. Drizzle with the yogurt mixture. Serve with lime wedges.

Enjoy this recipe? Try out Braveheart Garlic Parmesan Steak and Potato Skewers.

This steak sandwich with roasted red pepper garlic aioli is jam-packed with flavor. The steak is juicy and tender and pairs perfectly with the savory roasted red pepper aioli. The best part of this recipe is how simple it is. You can easily throw this dish together in less than an hour.

Ingredients

• 2 Braveheart New York Strip Steaks

• 2 tbsp packed brown sugar

• 2 tbsp balsamic vinegar

• 1 tbsp vegetable oil

• 1/2 tsp salt

• 1/8 tsp black pepper

• 3 tbsp butter

• 2 large onions , thinly sliced

• 4 hoagie rolls

• 1 cup arugula

• 8 slices Swiss cheese

• ¾ cup mayo 

• 6 cloves fresh garlic, minced

• 2 tbsp fresh lemon juice

• ½ cup chopped roasted red peppers

• a few sprigs parsley

• ¼ tsp sea salt

• pinch of black pepper

Directions

1. In a blender, add mayo, garlic, lemon juice, roasted red peppers, parsley, and a pinch of salt & pepper. Blend ingredients together until smooth and set aside.

2. To a large bowl or ziploc bag, add steak, brown sugar, balsamic vinegar, vegetable oil, salt, and pepper, and toss well.

3. Add butter and onions to a skillet on medium high heat. Stir often and cook until onions are caramelized (about 10-12 minutes). Remove onions from pan and set aside.

4. Increase heat to high and add steak. Make sure to let excess marinade drip off before adding to the pan.

5. Sear steak for 3-4 minutes on each side.

6. Once cooked, remove from the pan and let rest for 5 minutes, then slice against the grain thinly.

7. Butter hoagies and toast face down in a pan until golden brown. 

8. To the hoagie, add roasted red pepper garlic aioli, cheese, arugula, and top with steak and onions.

9. Let cool and enjoy.

Enjoy this recipe and want to try more? Check out Braveheart Chili Lime Burger with Mango Salsa.

This recipe is perfect for the health-conscious chef. This Steak Caesar Salad combines the flavors of juicy, tender steak filets with creamy and cheesy caesar salad. It is a flavor-packed and light dish that will leave you craving more.

• 4 6 ounce Braveheart Center-Cut Tenderloin Filets, room temperature

• 1 1/2 teaspoons kosher salt

• 1 tsp  black pepper

• 2 tbsp butter

• 1 tbsp olive oil 

• 8 cups romaine lettuce, washed and cut to smaller pieces

• 1 cup croutons

• ⅓ cup parmesan cheese, shredded

• 1 clove garlic

• 1 tbsp fresh lemon juice

• 1 tbsp Worcestershire sauce

• ½ tbsp dijon mustard

• 10 small capers

• 1 egg room temperature

• 2 anchovy filets or 1 tsp anchovy paste

• black pepper to taste

• ½ cup light olive oil or canola oil

• ¼ cup parmesan cheese grated

Instructions 

1. To a blender, add garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy filets, and pepper.

2. Blend ingredients until consistency is smooth. Change to low speed and drizzle olive oil in a thin slow stream (this should take a few minutes).

3. Add parmesan cheese and pulse to combine. Refrigerate until using.

4. Preheat oven to 400°.

5. Pat steaks dry. Season both sides very generously with salt and pepper. 

6. Over medium-high to high heat, heat a large cast-iron skillet. Add olive oil and butter. Add steaks and sear for 2-3 minutes per side. Spoon butter over steaks as they cook.

7. Insert an oven-safe thermometer and set an alarm for desired temperature (remember the temperature will rise about 3-5 degrees as the steaks rest). Put steaks in the oven and bake until they reach the desired temperature. This will take between 6-10 minutes depending on the thickness of the steaks and how hot you want them.

8. Remove from skillet and let rest for 10 minutes.

9. In a large salad bowl, combine lettuce, croutons and parmesan cheese. Add dressing and toss.

10. Top with steak and additional parmesan cheese and serve.

If you enjoyed this recipe, try out Braveheart Big Steak Salad. This dish is a hearty and tangy treat for salad lovers.

Cool down with this fresh lemon and arugula orzo pasta topped with juicy balsamic New York strip steaks. The flavors in this dish blend perfectly to create a taste that will leave you wanting more. Try this recipe out for a dinner party, night in, or just for fun!  

Ingredients

• Braveheart New York Stip Steak

• 1/4 cup balsamic vinegar

• 1/4 cup extra virgin olive oil

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1 large clove garlic, minced/grated

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

For the salad:

• 2 teaspoons kosher salt, divided

• 16 ounces uncooked orzo pasta

• 1/4 cup lemon juice, preferable freshly squeezed

• 1/4 cup extra-virgin olive oil, divided, preferably light or extra-light

• 3 cloves garlic, minced 

• 1/4 teaspoon ground black pepper

• 2 heaping cups arugula

• 4 ounces crumbled parmesan cheese

Directions:

1. In a large bowl, add balsamic vinegar, olive oil, dijon mustard, honey, garlic, salt, and pepper. Whisk until well combined.

2. Add steak to mixture and let marinade 4-8 hours.

3. Remove steak from the marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side. Let rest for 5 minutes and then thinly slice

4. Following the package directions, cook the orzo until al dente. Once cooked, add pasta to a strainer and run cold water over it.

5. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Set aside.

6. Transfer the orzo to a large bowl. Add the arugula, parmesan, and the lemon dressing. Toss to combine. 

7. Serve the salad topped with steak and enjoy.

Enjoy this recipe? If so, check out our delicious Barcelona Beef Medallions. This is a recipe sure to impress.

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.

Ingredients

• 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

Directions

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.

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.

Ingredients

• 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

Directions

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.

Looking for a classy recipe to spice up your dinner party? Look no further. This porterhouse steak is so juicy and tastes impeccable with the addition of creamy lemon sauce. This recipe is easy to throw together and requires few ingredients. Your guests will be begging for the recipe after the first bite.

Ingredients

• 2 Braveheart Cowboy Ribeye steaks

• 1 tablespoon butter, room temperature

• Kosher salt and freshly ground black pepper, to taste

For the sauce

• 2 tablespoons unsalted butter

• ⅓ cup parmesan cheese

• 1 cup of heavy cream

• ¼ cup white wine

• Grated peel of 1 lemon

• Juice of 1 lemon

• Salt and Pepper to taste

Directions:

1. In a large pan, melt butter over medium heat and add minced garlic, salt, pepper, and lemon juice. Cook for 3-5 minutes or until everything is combined. (be careful not to burn garlic)

2. Add white wine to the pan and cook for 3-5 minutes.

3. Next, add heavy cream and lemon zest. Cook mixture until thickened.

4. Add parmesan cheese and mix until the cheese is melted.

5. Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven.

6. Using paper towels, pat both sides of the steak dry. 

7. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.

8. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.

9. Place skillet in the oven and cook until the desired doneness is reached, for medium rare a thermometer inserted in thickest part of steak will read 125 degrees, around 10 to 12 minutes. Let rest for 10 minutes at which time the temperature of the steak will continue to rise.

10. Serve immediately with lemon cream and enjoy.

Need more recipe inspiration? Check out Braveheart Coffee-Rubbed Grilled Ribeye and similar show-stopping recipes here.

Can you think of anything more classic than steak and potatoes? This dish is the perfect twist on a classic and includes ingredients you probably already have in your pantry. Whether it be a summer grill out or classy dinner party, this recipe is sure to be a crowd pleaser!

• Braveheart Top Sirloin, cut into 1 inch cubes

• 1/2 cup balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon whole grain mustard

• 3 cloves garlic, minced

• salt

• pepper

• 2 cups whole grape tomatoes

• 1/3 cup olive oil

• 2 tablespoons fresh rosemary (stems removed), chopped

• 1 1/2 pounds baby potatoes

• 6 metal or wooden skewers

Directions

1. Place wooden skewers in bowl of water and let soak.

2. Preheat grill to medium high heat.

3. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.

4. Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (or overnight) so the steak can marinate.

5. In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.

6. Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.

7. Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.

8. Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)

Enjoy this recipe and want more inspiration? Try making Braveheart Bacon Mac ‘N’ Cheese Hot Dog. This recipe combines all the elements of a favorite summer meal into one dish.