Funded by Georgia Producers through Beef CheckOff
Included in this issue:
Espresso-Bourbon Steaks with Mashed Sweet Potatoes
Beef Tenderloin with Easy Cranberry Balsamic Sauce
Past Recipes
June is Beef Month
Asian Beef and Noodle Salad
Valentine
Dinner for Two
Summer
Grilling 2007
St Patrick's Day 2007
Holiday 2006
Winter Chili
2006
November 17, 2010
Dear Food Editor:
We’ve all been there. Thanksgiving dinner is over and now you’re left with a turkey hangover and a mountain of leftovers like mashed potatoes, green beans and cranberries. We’ve got just what you need to make those leftovers into something new and different with no turkey in sight. All you need is beef!
Top a simple Beefy Shepherd’s Pie with those forgotten mashed potatoes or finish up those cranberries with Beef Tenderloin with Easy Cranberry Balsamic Sauce. You can even serve the remaining sweet potatoes with Espresso-Bourbon Steaks with Mashed Sweet Potatoes.
If you have any questions, please feel free to contact me at tricia@gabeef.org. If you’re looking for more holiday tips, roasting guidelines or recipe ideas don’t miss the newsroom at BeefItsWhatsForDinner.com.
Enjoy those leftovers!
Tricia Combes
Georgia Beef Board
tricia@gabeef.org
Funded by The Beef Checkoff
Espresso-Bourbon Steaks with Mashed Sweet Potatoes
Ingredients
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- 4 beef tenderloin steaks, cut 1 inch thick (about 4 ounces each)
- 2 to 4 teaspoons coarsely cracked black pepper
- Mashed Sweet Potatoes (recipe follows)
- Steamed green beans
Espresso-Bourbon Sauce:
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons instant espresso coffee powder
- 1/8 teaspoon black pepper
Instructions
- 1. Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
- Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, prepare Mashed Sweet Potatoes.
- Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.
Mashed Sweet Potatoes: Place 9 ounces peeled and cubed sweet potatoes and 1 teaspoon salt in large saucepan. Cover with water; bring to a boil. Cook 4 to 5 minutes or until potatoes are tender. Drain. Combine potatoes, 2 tablespoons butter, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Beat until mashed and smooth. Makes 4 servings.
Nutrition information per serving: 438 calories; 13 g fat (6 g saturated fat; 4 g monounsaturated fat); 82 mg cholesterol; 1304 mg sodium; 43 g carbohydrate; 5.4 g fiber; 29 g protein; 8.9 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 3.2 mg iron; 29.8 mcg selenium; 6 mg zinc. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Ingredients
- 1 pound ground beef (90% to 95% lean)
- 1 medium onion, chopped
- 1 jar (12 ounces) mushroom or beef gravy
- 1-1/2 cups frozen peas
- 1/4 teaspoon pepper
- 2-1/2 to 3 cups prepared mashed potatoes, warmed
- 2 tablespoons shredded Parmesan cheese (optional)
Instructions
- Preheat oven to 450°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef to skillet; stir in gravy and peas and season with pepper.
- Spoon beef mixture into 2-quart baking dish. Top with potatoes, spreading evenly; sprinkle with cheese, if desired. Bake in 450°F oven 25 to 30 minutes or until bubbly and cheese begins to brown. Makes 4 servings
Nutrition information per serving: 389 calories; 1 g fat (4 g saturated fat; 4 g monounsaturated fat); 85 mg cholesterol; 1054 mg sodium; 4 g carbohydrate; 2.7 g fiber; 35 g protein; 8.9 mg niacin; 0.8 mg vitamin B6; 2.4 mcg vitamin B12; 4.4 mg iron; 20.4 mcg selenium; 7.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber
Beef Tenderloin with Easy Cranberry Balsamic Sauce
Ingredients
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- 1 whole beef tenderloin roast (about 4 to 5 pounds)
- 2 tablespoons chopped fresh thyme
- 1 tablespoon pepper
- 1/3 cup balsamic vinegar
- 3 tablespoons finely chopped shallots
- 1 can (16 ounces) whole berry cranberry sauce
- 1/4 teaspoon salt
Instructions
- Heat oven to 425°F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°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°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
- Carve roast into slices; serve with sauce.
Nutrition information per serving (1/8 of recipe): 441 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 191 mg sodium; 26 g carbohydrate; 1.1 g fiber; 5 g protein; 14.6 mg niacin; 1.1 mg vitamin B6; 2.7 mcg vitamin B12; 3.7 mg iron; 59.3 mcg selenium; 9.2 mg zinc.
This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of protein.