Petite Tender Retailer Recipes OVEN-ROASTED SPICY BEEF PETITE ROAST Total preparation and cooking time: 35 minutes 2 beef shoulder petite tender roasts (8 to 10 ounces each) 1-1/2 tablespoons Spicy Three-Pepper Rub (recipe follows) Instructions 1. Heat oven to 425EF. Press pepper rub evenly onto all surfaces of beef roasts. 2. Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 20 to 25 minutes for medium rare to medium doneness. Remove from oven when instant-read thermometer inserted into center of thickest part of roast registers 145°F for medium rare or 160°F for medium doneness. Let stand 5 minutes before carving. Makes 4 servings. Spicy Three-Pepper Rub: Combine 2 teaspoons each salt, dried oregano leaves, sweet paprika and dried thyme leaves, 1 teaspoon each garlic powder, onion powder, ground black pepper and ground white pepper, and 1/2 teaspoon ground red pepper. Store in airtight container. Shake before using to blend. Makes about 1/4 cup. Note: Beef Shoulder Petite Tender Roast is a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. All external fat is removed. The shape and size are similar to pork tenderloin. The petite roast averages 8 to 10 ounces. Nutrition information per serving: 156 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 487 mg sodium; 1 g carbohydrate; 0.5 g fiber; 22 g protein; 4.4 mg niacin; 0.5 mg vitamin B6; 4.4 mcg vitamin B12; 2.6 mg iron; 32.9 mcg selenium; 4.5 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. Funded by The Beef Checkoff CRUMB CRUSTED PETITE TENDER ROAST WITH WASABI SOUR CREAM Total preparation and cooking time: 35 minutes 4 Petite Tender Roasts (8 to 10 ounces each) 37 to 40 butter-flavored crackers 1/2 cup grated Parmesan cheese 2 teaspoons dried thyme leaves, crushed Olive oil Wasabi Sour Cream: 1 container (8 ounces) dairy sour cream 1 tablespoon prepared wasabi paste Instructions: 1. Heat oven to 425° F. Combine sour cream and wasabi paste in medium bowl. Cover and refrigerate until ready to use. 2. Process crackers in food processor until fine crumbs. Combine crumbs, cheese and thyme in large bowl. Rub all surfaces of beef roasts with olive oil as needed. Press crumb mixture evenly onto all surfaces of beef roasts. 3. Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast in 425° F oven 20 to 25 minutes for medium rare to medium doneness. Remove roasts when instant read thermometer inserted into thickest part of roast, registers 145° F for medium rare or 160° F for medium doneness. Let stand 5 minutes before carving. Serve with Wasabi Sour Cream. Makes 6 to 8 servings. Funded by The Beef Checkoff Petite Food Service Recipes Grilled Bistro Filet with English Pea Puree and Roasted Red onion Vinaigrette Yield: 24 portions INGREDIENTS WEIGHTS MEASURES DIRECTIONS Roasted Red Onion Vinaigrette Preheat oven to 400°F. Drizzle olive oil onto Olive oil 1/2 cup sheet pan. Place onion slices on pan; sprinkle Red onions, unpeeled with balsamic vinegar and brown sugar. and sliced into 1/2 inch 3 pounds 4 large Season with salt and pepper. Roast 20 to 25 pieces minutes or until onions have just become soft; Balsamic Vinegar 2 cup let stand 10 minutes. Remove onions from pan (peel should stick to pan); cut to medium dice. Brown sugar 1 cup Reserve at room temperature. Kosher salt as needed Cracked black pepper as needed Balsamic vinegar 1 cup Combine balsamic vinegar and oil until well emulsified; season with salt and pepper. Add Olive oil 3 cups onions and parsley just prior to service. Kosher salt as needed Cracked black pepper as needed Italian flat leaf parsley, coarsely chopped English Pea Puree English peas, shucked Garlic Small white onion, peeled and chopped Sage leaves Olive oil Kosher salt Cracked black pepper Veal stock 1 cup 5 pounds 4 ounces 24 cloves 1 pound 4 each 12 each 1 gallon as needed as needed as needed Yield: about 4 cups. Combine peas, garlic, onion, sage and olive oil in large stock pot. Simmer over low heat 20 to 25 minutes or until peas are tender. Strain oil from peas; reserve. Remove sage leaves from peas. Puree peas in food processor or mouli grater. Stir in 1/2 cup reserved olive oil to pea puree. If mixture is too thick, thin with veal stock as desired. Season with salt and pepper. Cool to room temperature. Yield: about 8-1/2 cups. Bistro Filets 6 each Bistro Filets ( Beef Shoulder Petite Tender Roast) about 8 6 pounds ounces each IMPS/NAMP 1114F Italian Flat Leaf parsley, coarsely chopped Canola oil Kosher salt Cracked black pepper 1/2 cup 1 cup as needed as needed Place bistro filets on parchment lined sheet pan. Combine parsley with canola oil. Rub mixture over filets; season with salt and pepper. Grill over medium heat 11 to13 minutes for medium rare doneness, turning often. Let stand 5 minutes to cool slightly. Per Order: Slice bistro filets into medallions. Ladle 1/3 cup English Pea Puree onto bottom of plate; smooth to cover plate. Place 4 ounces bistro filet over puree. Spoon 1/3 cup Red Onion Vinaigrette over medallions. Note: Beef Shoulder Petite Tender Medallions are cut from the Beef Shoulder Petite Tender Roast, a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. It is then cut crosswise into ¾-inch thick medallions. The Jar Restaurant, Los Angeles, CA, Chef Suzanne Tract Funded by The Beef Checkoff Steak Medallions Caprese Salad Yield: 24 portions INGREDIENTS Roasted GarlicBalsamic Vinaigrette: Roasted garlic paste Balsamic vinegar Kosher salt Coarse-grind black pepper Olive oil Red tomatoes, sliced 1/4inch thick Yellow or heirloom tomatoes, sliced 1/4-inch thick Red onions, sliced 1/4inch thick Olive oil Salt Pepper Beef Shoulder PetiteTender Roast (IMPS/NAMP 1114F)* Pepper Salt Fresh mozzarella cheese, sliced 1/4-inch thick WEIGHTS MEASURES 1/2 cup 3/4 cup 2-1/4 tsp. 1-1/2 tsp. DIRECTIONS Combine roasted garlic paste, vinegar, salt and pepper in bowl. Whisk in oil; set aside. Yield: 3 cups. 2-1/4 cups 4 lb. 72 slices 3 lb. 72 slices 3 lb. 72 slices Toss tomato slices and onion slices with enough oil to coat. Season with salt and pepper. Arrange vegetables in single layer on sheet pans. Roast in 400°F oven 10 to 12 minutes; set aside. As needed As needed As needed 6 lb. As needed As needed 3 lb. Fresh basil, thinly sliced 3 oz. 72 slices 3 cups Per order: Season beef roasts as needed with pepper. Roast in 425°F oven 20 to 25 minutes for medium rare to medium doneness. Carve roasts into 1/2-inch thick medallions. Season with salt. Alternately layer 4 beef medallions, 3 red tomato slices, 3 yellow tomato slices, 3 onion slices and 3 mozzarella slices on plate. Top with 2 Tbsp. basil. Drizzle 2 Tbsp. Roasted Garlic Balsamic Vinaigrette over and around salad. *Beef Shoulder Petite Tender Medallions are cut from the Beef Shoulder Tender Roast, a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. It is then cut crosswise into 1-inch thick medallions. Funded by The Beef Checkoff Tandoori Spiced Petite Tender with Vegetable Biryani Yield: 24 portions INGREDIENTS Rub: Salt Paprika Ground cumin Minced garlic Ground coriander Ground Cinnamon Grated fresh ginger Ground red pepper WEIGHTS MEASURES 3 oz 1 oz 1 oz 1-1/2 oz 1/2 oz 3/4 oz 1-3/4 oz 1/2 oz Beef shoulder tender petite roasts (IMPS/NAMP 12 lb 1114F), cut into 1-inch thick medallions Vegetable Biryani: Butter 4 oz Chopped onions 1 lb 2 oz Turmeric Basmati rice 2 lb Carrots, thinly sliced on 1 lb 1 oz bias Raisins 14 oz Water Salt Cauliflower, cut into 27 oz inch pieces Green beans, cut into 18 oz inch pieces Vegetable oil Sliced almonds, toasted 6-3/4 oz Funded by The Beef Checkoff 1/4 cup 1/4 cup 1/4 cup 1/4 cup 3 Tbsp 3 Tbsp 3 Tbsp 2 Tbsp DIRECTIONS Combine rub ingredients; reserve 1/2 cup for Vegetable Biryani. Press remaining rub evenly onto beef medallions. Cover and refrigerate 30 minutes to 2 hours. 24 each 1/2 cup 2 cups 1/2 tsp 5 cups 2 cups 1-1/4 cups 2-1/2 qts 1 Tbsp Melt butter in large rondo. Add onions, reserved 1/2 cup rub and turmeric; sauté 1 to 2 minutes. Add rice, carrots and raisins; cook 5 minutes, stirring to coat grains with butter. Stir in water and salt; bring to a boil. Reduce heat; cover tightly and simmer 15 minutes. Place cauliflower and green beans on top of rice; continue simmering, covered, 5 minutes or until rice and vegetables are tender. Remove from heat. Let stand, covered, 5 minutes. Stir to combine; keep warm. 2 cups 2 cups As needed 1 cup Per order: Heat oil in sauté pan. Add 8 ounce beef medallions; cook to medium rare to medium doneness, turning once. Mound 1 cup Vegetable Biryani in center of plate. Arrange medallions over biryani. Top with 2 teaspoons almonds.
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