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

Take our Braveheart Ribeyes to the next level with this homemade Hunter's Sauce. Pair this recipe with your go-to side, and you will be sure to impress your guests.

Ingredients

• 4 ea Braveheart® USDA Choice Angus 16 oz. ribeye
• 2 tbsp Roma® Oil, Olive
• 1 tbsp Magellan® Black Pepper, ground
• 2 tsp Magellan® sea salt
• 12 oz Hunter's Sauce, (see recipe below)

Directions

1. Rub both sides of ribeye with olive oil and flavor with ground pepper on both sides.
2. Allow ribeye to rest for 2-3 minutes at room temperature before cooking.
3. Cook ribeye until desired degree of internal doneness under broiler or on grill.
4. Remove from cooking and let rest for 1-2 minutes. Season with salt then serve with 3 oz of Hunter’s sauce on top or on the side.

Hunter's Sauce

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.

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

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.

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.