As the holidays are approaching, consider adding Certified Hereford Beef® to your menu. Curb your guests’ hunger with this delightful appetizer and hearty main course.
Cook time: 30 minutes
Protein: 2 grams
• 24 ounces cook Certified Hereford Beef® pot roast
• 1/2 cup shredded asiago cheese
• 1 package (17.3 ounces) frozen puff pastry (2 sheets), defrosted
• 4 green onions, cut in half lengthwise, then cut into thin long strips
1. Shred warmed pot roast in large bowl with 2 forks; stir in cheese. Set aside.
2. Heat oven to 400 F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
3. Cut in half with sharp knife or pizza cutter to make four 10 x 4¾-inch rectangles.
Working with 1 rectangle at time, place a long side in front of you.Place 1/4 of the beef mixture onto pastry, leaving a ½-inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.
4. Cut pastry rolls crosswise into ½-inch thick slices, forming pinwheels.Arrange 1 inch apart on prepared baking sheets. Bake in 400 F oven 15-17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.
Beef Tenderloin with Cranberry Sauce
Cook time: 60 minutes
Protein: 26 grams
• 1 whole Certified Hereford 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
1. 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.
2. 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 50-60 minutes for medium rare; 60-70 minutes for medium doneness.
3. 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 15-20 minutes. (Temperature will continue to rise about 10 F to reach 145 F for medium rare; 160 F for medium.)
4. 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.
5. Carve roast into slices; serve with sauce.