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| Recipes for Beef Appetizers |
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Butcher's Choice of Atlanta, Inc., Beef Recipes
Appetizer Recipes for Butcher's Choice of Atlanta, Inc. Beef Products
Recipe Quick Links:
Barbecued Beef Skewers
Beef Wellington Appetizers
Bourbon Steak on Crostini
Chinese Spiced Beef
Kabobs with Parmesan Orzo
Steak Au Poivre Crostini
Thai Ribbons
| Barbecued Beef Skewers |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 30 min. marinate, 2-3 min. grill
Serving Size: 16 skewers
Cooking Method(s): Grill |
Can be used with:
Bc- Black Angus Strip Steaks
Bd - Filet Mignon
Bf - Sirloin Filets
Bg - Flat Iron Steaks
Bi - Strip Steaks
Bj - T-Bone Steaks |
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Ingredients:
3/4 cup of Hickory or original barbecue sauce
1 pound of beef
3 tablespoons of minced shallots or green onions
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1 tablespoon of lemon juice
1-½ teaspoons of grated lemon peel
4 cloves garlic, pressed
Salt and pepper to taste |
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Instructions:
Cut the beef diagonally into thin strips about 1" wide.
Thread onto 16 skewers, (if using a bamboo skewer soak it in water for 30 minutes before use) allowing 1 to 2 ribbons of beef per skewer.
In a small bowl, combine the barbecue sauce, shallots, lemon juice, lemon peel, garlic and pepper.
Brush skewered beef generously with sauce mixture.
Place over hot coals in covered grill. Grill 2 to 3 minutes on each side. |
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| Beef Wellington Appetizers |
Prep. Time: 15 min.
Cook-Refridgerage Time: 20 min.
Serving Size: 8 Servings
Cooking Method(s): Oven Bake |
Can be used with:
Bc- Black Angus Strip Steaks
Bd - Filet Mignon
Bf - Sirloin Filets
Bg - Flat Iron Steaks
Bi - Strip Steaks
Bj - T-Bone Steaks |
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Ingredients:
½ pound sirloin steak
½ cup teriyaki sauce
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Pastry for double crust pie
4-ounces cooked chicken livers
1 large egg, beaten |
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Instructions:
Preheat oven to 425º F.
Cut sirloin steak into ½ x 1-inch pieces. Marinate in teriyaki sauce for 1 hour.
Prepare a two crust pie shell dough; roll into two 9 x 12-inch rectangles, then cut into 2 x 3-inch strips.
Finely grind chicken livers until smooth. Divide over each steak piece then place the steak piece on a pastry strip; fold to enclose and seal the edges. Brush with beaten egg and place on a greased baking dish. Bake for 20 minutes. |
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| Bourbon Steak on Crostini |
Prep. Time: 15 min.
Cook-Refridgerage Time: 1 hour marinate, 20 min. cook time
Serving Size: 4-6 Servings
Cooking Method(s): Skillet & Oven Baked |
Can be used with:
Bc- Black Angus Strip Steaks
Bd - Filet Mignon
Bf - Sirloin Filets
Bg - Flat Iron Steaks
Bi - Strip Steaks
Bj - T-Bone Steaks |
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Ingredients:
2 lbs. filet mignon trimmed
1 cup Bourbon
salt and pepper
2 tablespoon olive oil
1 tablespoon butter
1 ½ cup thin sliced white onion
1 cup thinly sliced red onion
1 baguette French bread |
Topping: (mix well and set aside until ready to serve)
½ cup sour cream
1 tablespoon horseradish
2 tablespoon chopped parsley |
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Instructions:
Marinate beef for 1 hour in Bourbon. Remove beef from bowl and salt and pepper. Add the olive oil to a saute pan large enough for the beef and over high heat brown the filet quickly on all sides. Place filet in preheated oven at 350° F. for 15-18 minutes or until medium rare. Let sit for 15 minutes before slicing.
To prepare the crostini:
Slice the baguette into 36 pieces that are 1/4 to ½ inch thick.
Brush with a mixture of:
3/4 C. olive oil
1 head of roasted garlic cloves
Coat the bread lightly on both sides and toast in the oven until lightly brown at 400° F.
To assemble:
Slice beef into 18 thin slices. Cut down the center so that you have 36 pieces. Put a piece of the filet on the crostini and top with a small amount of the sour cream mixture.
*Tip for Roasting Garlic: Take a whole garlic bulb and cut off the top, exposing the garlic cloves. Place in a dish that can go in the oven and sprinkle with olive oil. I do several at a time as it holds well in the refrigerator. Bake at 400° F. for 25 minutes. Let cool slightly before using.
To use garlic squeeze at the base and the cloves should pop out.
Garlic gets sweet when it is baked this way. Try adding mashed garlic cloves to mashed potatoes for a change
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| Chinese Spiced Beef |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 2 hours, 30 min.
Serving Size: 4-6 servings
Cooking Method(s): Skillet/Wok |
Can be used with:
Bc- Black Angus Strip Steaks
Bd - Filet Mignon
Bf - Sirloin Filets
Bg - Flat Iron Steaks
Bi - Strip Steaks
Bj - T-Bone Steaks |
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Ingredients:
2 tablespoons vegetable or peanut oil
2 cloves garlic, peeled
2 slices ginger
2 pounds beef steak
2 tablespoons Chinese rice wine or dry sherry
½ cup dark soy sauce
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2 teaspoons soy sauce
3-½ cups water
1 2-inch cinnamon stick
2 star anise
½ teaspoon Szechuan peppercorn or coriander seeds, or to taste
3 tablespoons granulated sugar |
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Instructions:
Heat the oil in a wok over medium-high heat. Add the garlic and ginger. Stir-fry until aromatic (about 30 seconds). Add the beef. Brown briefly, then stir-fry for 1 minute.
Add the rice wine or sherry, soy sauce, water, cinnamon stick, star anise and the peppercorn or coriander seeds.
Bring to a boil, then lower the heat and simmer, covered, for 2 hours. (Remove the pot lid if the liquid is evaporating too quickly).
Stir in the sugar. Simmer for 10 more minutes, or until the beef is tender. Remove the beef from the pan. Cool. To serve, thinly slice the beef and serve cold on a platter. Garnish with freshly cilantro if desired.
The beef can be made ahead of time and refrigerated or frozen. Store the unsliced beef in a sealed plastic bag or container with a bit of the cooking liquid. Thaw before serving. |
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| Kabobs with Parmesan Orzo |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 30 min.
Serving Size: 4 servings
Cooking Method(s): Grill |
Can be used with:
Bc- Black Angus Strip Steaks
Bd - Filet Mignon
Bf - Sirloin Filets
Bg - Flat Iron Steaks
Bi - Strip Steaks
Bj - T-Bone Steaks |
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Ingredients:
1 pound Beef Steak, cut 1 inch thick
2 red or yellow bell peppers, cut into 1-inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 cloves garlic, minced-large
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Parmesan Orzo:
1 cup uncooked orzo pasta, cooked
1 tablespoon chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil |
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Instructions:
Soak eight 8-inch bamboo skewers in water 10 minutes.
Cut beef steak into 1-1/4 inch pieces. Toss beef and bell peppers with 1 teaspoon basil, dressing and garlic in large bowl. Alternately thread beef and pepoers onto skewers.
Toss orzo ingredients in medium bowl; keep warm.
Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8-10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo. |
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| Steak Au Poivre Crostini |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 30 min
Serving Size: 24 appetizers
Cooking Method(s): Skillet & Oven Baked |
Can be used with:
Bc- Black Angus Strip Steaks
Bd - Filet Mignon
Bf - Sirloin Filets
Bg - Flat Iron Steaks
Bi - Strip Steaks
Bj - T-Bone Steaks |
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Ingredients:
2-½ tablespoon olive oil, divided
1 pound beef, trimmed
Salt and freshly ground black pepper to taste
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1/4 cup cognac or brandy
1-½ cups reduced sodium beef broth
2 tablespoon heavy whipping cream
24 crostini
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Instructions:
Preheat the oven to 425° F.
In a medium oven-proof skillet, heat 2 tablespoons of the olive oil over high heat. Rub the tenderloin with the remaining ½ tablespoon of olive oil and season generously with salt and pepper. Add the beef to the pan and sear on all sides until brown, about 2 minutes per side. Place in the oven and roast until medium-rare, 7 to 10 minutes. Remove from the oven and transfer the beef to a baking sheet to rest. Cover with foil.
Meanwhile, reheat the skillet over high heat for 30 seconds. Remove the skillet from the heat, add the cognac, return to the heat, and ignite. Stand back, and as the flame dies, stir with a wooden spoon to loosen any particles in the bottom of the pan. After the cognac is reduced to 1 tablespoon, add the beef broth, simmering until reduced to ½ cup, about 12 to 15 minutes. Stir in the heavy whipping cream; set aside.
Using a very sharp knife, slice the tenderloin as thin as possible into 24 pieces. Place one slice on a crostini and top each with the warm sauce. |
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| Thai Ribbons |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 10 min.
Serving Size: 24 skewers
Cooking Method(s): Oven Broil or Grill |
Can be used with:
Bc- Black Angus Strip Steaks
Bd - Filet Mignon
Bf - Sirloin Filets
Bg - Flat Iron Steaks
Bh - Peppercorn Filets
Bi - Strip Steaks
Bj - T-Bone Steaks |
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Ingredients:
1-½ pounds beef
3/4 cup teriyaki sauce
6 tablespoons vegetable oil
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1/4 cup fresh ginger, finely chopped
1/3 cup garlic, minced
1-½ teaspoon crushed red pepper
24 wooden skewers |
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Instructions:
Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger and crushed red pepper.
Cut beef diagonally, across the grain, into 1/4-inch thick slices.
Thread each slice onto a bamboo skewer.
Brush ribbons generously with basing mixture.
Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.
*Tip: Soak wooden skewers in water for at least 10 minutes before threading beef so skewers will not burn. |
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