Ingredients

• Pancetta-wrapped Tenderloin Steak - 24 each
• Beef Loin, Tenderloin Steak - 24 each
• Salt and cracked black pepper - as needed
• Parmesan-Pecorino Topping
• Mayonnaise - 2 cups
• Pecorino cheese, grated - 1 cup
• Parmesan cheese, grated - 1 cup
• Parsley - 2 Tbsp.
• Celery Curls
• Celery stalks - 48 each
• Puntarelle Dressing
• Anchovy fillets, mashed - 36 each
• Lemon juice - 3/4 cup
• Garlic - 6 Tbsp.
• Lemon zest - 2 Tbsp.
• Olive oil, extra virgin
• Grapeseed oil - 1/2 cup
• Parsley, roughly chopped - as needed

Instructions

1. Wrap 1 pancetta strip around each steak, securing it with a wooden toothpick. Season with salt and pepper.
2. Mix all ingredients together. Refrigerate, covered.
3. Trim ends of celery; with a vegetable peeler, shave lengthwise into long strips. Place strips in ice water; refrigerate until they curl. Drain and pat dry; refrigerate.
4. Whisk together anchovies, lemon juice, garlic and lemon zest. Slowly whisk in olive oil until emulsified.
5. Heat 1 tsp. oil in sauté pan until hot; sear 1 Pancetta-wrapped Tenderloin Steak on both sides. Place in 400°F oven until cooked to medium rare or desired doneness. Spread 2 Tbsp. Parmesan-Pecorino Topping on top surface of steak; place under broiler until lightly browned. Toss 1 cup Celery Curls with 2 Tbsp. Puntarelle Dressing. Plate steak with celery alongside; garnish with parsley.

Nutrition Information

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Ingredients

• 1 beef T-Bone Steak, cut 1 inch thick (about 1 pound)
• 1 teaspoon steak seasoning

Sauces

• Wasabi, Citrus, Coffee and Mole Sauces (recipes follow)

Instructions

1. Prepare desired Sauce(s); set aside.
2. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Remove bone; carve steak crosswise into slices. Serve with sauce(s).

Cooking Tips

• One and one-half teaspoons wasabi powder combined with 1-1/2 teaspoons water may be substituted for wasabi paste. Combine powder and water separately before adding to remaining sauce ingredients.Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Cook's Tip: Any leftover sauce(s) may be refrigerated and reserved for another use.

Nutrition Information

Nutrition information per serving, using mole sauce (spring): 338 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 1312 mg sodium; 28 g carbohydrate; 3.5 g fiber; 31 g protein; 6.1 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 6.0 mg iron; 11.3 mcg selenium; 5.8 mg zinc; 11.7 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of fiber and selenium.Nutrition information per serving, using lemon-pesto sauce (summer): 331 calories; 21 g fat (6 g saturated fat; 5 g monounsaturated fat); 68 mg cholesterol; 622 mg sodium; 3 g carbohydrate; 1.0 g fiber; 31 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 10.7 mcg selenium; 5.4 mg zinc; 0.5 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.Nutrition information per serving, using wasabi sauce (fall): 315 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 1099 mg sodium; 23 g carbohydrate; 0.0 g fiber; 30 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.3 mg iron; 10.8 mcg selenium; 6.7 mg zinc; 0.8 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.Nutrition information per serving, using coffee sauce (winter): 324 calories; 16 g fat (7 g saturated fat; 6 g monounsaturated fat); 76 mg cholesterol; 718 mg sodium; 14 g carbohydrate; 0.4 g fiber; 29 g protein; 5.2 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.3 mg iron; 10.9 mcg selenium; 5.5 mg zinc; 3.7 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.

To find out more information on this great recipe, please check out http://www.txbeef.org/recipe.aspx?id=3025

Printable Recipe

Ingredients

• 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Instructions

1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.

Cooking Tips

• Two beef Strip Steaks Boneless, cut 1 inch thick, may be substituted for Ribeye Steaks. Cook 12 to 15 minutes, turning occasionally.
• To make Brie cheese easier to shred, place in freezer for about 30 minutes.

Nutrition Information

Nutrition information per serving (1/2 of recipe): 516 calories; 28 g fat (14 g saturated fat; 9 g monounsaturated fat); 166 mg cholesterol; 453 mg sodium; 7 g carbohydrate; 1.8 g fiber; 55 g protein; 13.5 mg niacin; 1.2 mg vitamin B6; 3.3 mcg vitamin B12; 3.5 mg iron; 59.1 mcg selenium; 9.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving (1/4 of recipe): 258 calories; 14 g fat (7 g saturated fat; 4 g monounsaturated fat); 83 mg cholesterol; 226 mg sodium; 4 g carbohydrate; 0.9 g fiber; 28 g protein; 6.7 mg niacin; 0.6 mg vitamin B6; 1.6 mcg vitamin B12; 1.8 mg iron; 29.5 mcg selenium; 4.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

To find out more information on this great recipe, please check out http://www.beefretail.org/recipe.aspx?recipeid=1735