Beef

Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub


Grinding dried porcini mushrooms in a spice mill creates a deeply flavorful coating for the steaks. Ingredients 2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total) 1/2 cup soy sauce 1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package) 1 tablespoon finely chopped fresh rosemary 2 teaspoons coarsely ground black pepper 1 tablespoon olive… READ MORE »

Grilled Rib-Eye Steaks with Roasted-Pepper Salsa


It’s made from one of the hottest chilies on earth, so heat seekers can slather the salsa all over their rib eyes with bravado; but those with refined taste buds will appreciate how the peppers’ sweet fruitiness cuts through the rich, meaty steaks. Ingredients For salsa 6 red bell peppers (2 pounds) 1 to 2… READ MORE »

Peppercorn- Lavender Tenderloin


yield Serves 8 to 10 Lavender’s flavor is both tangy and floral, so it works as well in savory dishes as it does in sweet ones—It’s addition to the beef tenderloin is fabulous! Ingredients 2 tablespoons dried food-quality lavender buds 2 tablespoons fennel seeds 1 tablespoon whole black peppercorns 1 tablespoon whole white peppercorns 1… READ MORE »

Grilled Filet Mignon with Brandy Mustard Sauce


yield Makes 4 servings The bite of mustard and the char of the grill amp up the flavor of tender but mild-tasting filet mignon. Be sure to have all the sauce ingredients ready to go before starting the meat. For perfect timing, add the cream to the sauce while the steaks are resting; they’ll be… READ MORE »

Blue-Cheese-Crusted Steaks with Red Wine Sauce


yield Makes 4 servings The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust. Ingredients 4 tablespoons (1/2 stick) chilled butter 3 garlic cloves, chopped 1 large shallot, chopped 1 tablespoon chopped fresh thyme 3/4 cup low-salt beef broth 1/2 cup dry red wine 1/2 cup coarsely crumbled Maytag blue cheese (about… READ MORE »

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American Lamb is up to 10,000 miles fresher than Imported Lamb!

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