Seasons Greetings--Beef with the Perfect Holiday MealWed, 02 Dec 2020 09:00:57 CST
The 2020 holiday season may be different, but one thing doesn’t need to change: beef on the dinner table. Whether it’s gathering around the Beef Drool Log- a 2-hour video of a Beef Prime Rib roasting slowly over an open fire or learning how to cook the perfect holiday meal , beef can help everyone savor the holidays this year.
That makes December a great time to continue sharing your holiday tips and tricks for the perfect beef roast and how your family is enjoying the holidays with beef. If it’s a gathering virtually or in person, this month’s newsletter has resources perfect to share.
Here's just some of the drool-worthy options:
RIB ROAST WITH HORSERADISH SAUCE
1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Roasted Fennel (recipe follows) (optional)
2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
1 tablespoon minced garlic
2 teaspoons vegetable oil
1/2 cup whipping cream
3 tablespoons finely chopped fresh fennel bulb
3 tablespoons finely grated fresh horseradish
1 teaspoon finely chopped fresh fennel fronds
1/8 teaspoon salt
Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Cook's Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
Prepare Roasted Fennel, if desired.
Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.
Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.
Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce.
Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.
Roasted Fennel: Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.
CLASSIC BEEF WELLINGTON
1 center cut beef Tenderloin Roast, chain removed (about 2 pounds)
1 teaspoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper, divided
8 ounces mushrooms
1 large shallot
2 tablespoons dry red wine
2 tablespoons Dijon-style mustard
1/2 teaspoon dried thyme
1 sheet frozen puff pastry (1/2 package), thawed
Heat 1/2 teaspoon oil in large nonstick skillet on medium-high heat until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of beef Tenderloin Roast. Place roast in skillet; brown evenly. Remove roast from skillet.
Heat oven to 425°F. Place mushrooms and shallot into food processor; pulse on and off about 10 times until finely chopped. Do not over process. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat until hot. Add mushrooms and shallot; cook 4 to 6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2 to 3 minutes until all liquid is evaporated. Stir in mustard, thyme, remaining 1/4 teaspoon pepper. Cook 2 to 3 minutes. Remove from skillet to medium bowl; cool.
Cook's Tip: Mushrooms and shallot may be finely chopped by hand.
Line rimmed baking sheet with aluminum foil and place in oven. Unfold pastry dough on lightly floured cutting board. Roll pastry out to 12 by 9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edge of dough. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut 4 (2-inch) vents in top of pastry.
Cook's Tip: Use any excess dough to decorate Wellington.
Bake in 425°F oven 35 to 50 minutes or until golden brown and instant-read thermometer inserted into center of roast registers 135°F for medium rare; 150°F for medium. Transfer Beef Wellington to carving board. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve into slices and serve with your favorite vegetables.
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