YumSugar

Make Beef Tenderloin: It's the Ultimate Holiday Roast

Susannah Chen — Thu, 22 Dec 2011 13:29:48 PST

There's no better time than the December holidays for a large, important meat roast - and in my humble opinion, there's no better roast than the beef tenderloin. I'm not the only one who believes this.

"Beef tenderloin is a special cut - it's prized because of its tenderness, yet it's incredibly lean. Because it's a solid muscle, it roasts and slices beautifully," Michaele Musel, culinary expert for Washington beef purveyor Double R Ranch, told me.

Since Michaele's prone to making holiday roasts more than once a year, I asked her to weigh in on everything tenderloin, from portion size to presentation. Here are a few things to bear in mind.

First, make sure you've got the serving size right. "A general rule of thumb for the holidays is six ounces of cooked roast per person," Michaele said. That would mean a four- to five-pound roast to feed eight to ten people, or factoring in a slightly larger amount (six to eight pounds) if you're purchasing a rib roast for the same number of guests.
Opt for a center cut beef tenderloin if you're new to the world of holiday roasts. "The center cut allows for even roasting and doneness," she explained - making it more than foolproof for a first-timer.

Keep reading for more thoughts on beef tenderloin.

Tips For Perfect Meatloaf

OnSugar Blog — Mon, 17 Oct 2011 04:00:46 PDT

What's the secret to a great meatloaf? OnSugar blogger Fresh Tart goes on a delicious exploration of this comfort food recipe.

When I started asking food friends what they think makes a great meatloaf, three separate people said ask Chef Stephen Trojahn of Gastrotruck, because his smoked meatloaf sliders are amazing.

So I sent him a note, and he kindly shared the following tips!

1. Start with excellent, grass-fed beef.
2. Test & taste your mixture (by frying off a bit first), adjust seasoning as needed.
3. If you don't have a smoker, add a few slices of smoked, finely diced & rendered bacon to the mixture.
4. Let it rest. It's even better if you let it come to room temperature then chill overnight.

I took those ideas and incorporated them into a recent favorite recipe by Chef Damon Wise. Both Trojahn and Wise endeavor to add layers of flavor to their meatloaf, with Trojahn adding the killer touch of cooking his in a smoker. If you have a smoker, do that! Absolutely delicious.

(Gluten-free note: I substituted gluten-free bread with excellent results.)

Recipe for tender, smoky Meatloaf at Dara & Co./Minnesota Monthly Magazine.

Hungry for more? Start following Fresh Tart or start your own OnSugar food blog. We might just feature your fantastic food writing.

How to Cook the Perfect Steak

Katie Sweeney — Thu, 25 Aug 2011 11:12:38 PDT

Before Summer is over, why not enjoy a piece of meat at its purest? I'm talking about a perfectly grilled steak! Grilling steak may seem like a no-brainer: you season it and throw it on the barbie, but with a little extra care you can take your steak-making skills to a whole new level. I asked Chef Mark Richardson, of Seasons, the restaurant at The Four Seasons in San Francisco, to show us how it's done. His technique and tips for juicy pink medium rare steak after the jump.

Grilled Meats Galore!

YumSugar — Mon, 01 Aug 2011 01:32:19 PDT

Calling all carnivores! Have I got a treat for you: here are our best grilled meat recipes. Since the time is right for you to put some beef (or pork, or lamb) on the barbie, make the most of these dishes now. Nothing goes better with grilled meat than a glass of red wine, so don't forget to pick up a bottle while you're at the grocery store!

Tri-tip with chimichurri	Pork and mango skewers	Leg of lamb with rosemary and mustard
Cachaça-marinated hanger steak	Pork tenderloin with red pepper sauce	Lamb chops with blackberry relish

Beef Brisket Tacos

OnSugar Blog — Tue, 22 Mar 2011 03:42:41 PDT

We're not the only ones who are huge fans of the food blog Homesick Texan, so is OnSugar blogger FreshTart. Here, she tries out the Texan's recipe for Dallas-style beef brisket tacos.

I took this picture after...6 pm! That is so outstanding I can barely contain myself. It's been a long, dark winter in Minnesota and while it's still cold as hell, with a thick blanket of dirty snow covering everything (the color of despair as my Twitter friend @ChefSpencerGray called it, perfect), there is light. Lalalight!

Light.

Keep reading for more beautiful photos of beef tacos.

Get Lucky on St. Patrick's Day With Irish Beef and Stout Stew

Susannah Chen — Wed, 16 Mar 2011 13:50:33 PDT

St. Patty's Day is nearly upon us, and my new favorite holiday dish is this easy Irish beef and stout stew. It's the perfect marriage of late Winter and early Spring. The beef is fall-apart tender from hours of oven braising, while the green peas added in at the last minute are a bright reminder of how gardens are finally awakening. This recipe, which I discovered thanks to Everyday Food, requires virtually no prep time but a significant amount of cooking time, so make it when you're cleaning the house or tuning in to your favorite TV shows. Then sit down to dinner with a lime shandy and Guinness ice cream for the ultimate March 17 meal. Get the recipe here.

Name That Dish!

YumSugar — Thu, 10 Mar 2011 14:25:21 PST

Get a head start on the St. Patrick's Day festivities this weekend by beginning your day with a dish made of two of Ireland's favorite things: meat and potatoes. Can you name this popular brunch special?

Taco Bell Offers Discount on Beef Crunchwraps

Katie Sweeney — Mon, 28 Feb 2011 12:16:05 PST

Although we're only two months into the year, it looks like the Taco Bell beef scandal is shaping up to be one of the top stories of 2011. The latest in the ongoing saga that started with a woman suing the chain for falsely labeling its "seasoned beef"? Another deal! It seems that giving away 1 million free tacos isn't enough to convince consumers its beef is the real thing. Now it's also discounting the pricey crunchwrap supreme.

From today until March 5, Bell fans can enjoy a crunchy beef quesadilla for just 88 cents (originally they are $2.39). The campaign is supported by a series of ads that feature real Taco Bell employees promoting the beef. The crazy thing is all this Taco Bell news has got me craving my high-school order: a beef double decker taco. Will you take the Tex-Mex eatery up on its offer?

Source

Name That Dish!

YumSugar — Sat, 19 Feb 2011 03:48:35 PST

Now that you know how to perfectly pan sear steak, you could make the classical French preparation that's pictured below. Do you know what it's called?

St. Valentine's Filet Mignon

Yum Community — Fri, 18 Feb 2011 03:12:12 PST

Now that you know the technique to making perfect steak, here's a delicious-sounding recipe for marinated filet mignon. It comes from reader Aimee3242; she shared it in the Kitchen Goddess group in the YumSugar Community.

I cooked dinner for my boyfriend for Valentine's Day. I marinated the meat overnight, and it tasted delicious, sweet, salty, tangy, with little citrus hints. Let the meat rest for a few minutes before serving; it will let the juices redistribute and ensure that your steak is juicy.

Keep reading for the succulent recipe!