MORE HEALTHY EATING STORIES

Early Spring 2011 -
Beef it up!

Fall 2010 -
Taking Time for breakfast

Summer 2010 -
Marinating and brining

Spring 2010 -
Use your noodle

Early Spring 2010 -
Turkey-based recipes

Want something easy yet different for dinner? Consider Blue Cheese Sliders with a salad for a quick meal, Roast Beef Tenderloin with Creamy Horseradish Sauce to make an impression, or Simple Beef Pho, a Vietnamese-inspired soup that’s a good way to use up any leftover roast beef.

Blue Cheese Sliders
It’s the middle of the week and mom, or dad, is looking for something quick to make for supper. How about hamburgers? But rather than falling back on tradition, let’s add a little flair and make sliders. Sliders are those great mini-burgers that you may have seen as a restaurant appetizer, so why not make them at home as the main course? Add a fresh green salad and you’ve got dinner. This recipe makes 16 mini-burgers. Freeze any extras and enjoy as a quick meal another time.

Ingredients
1 tsp olive oil
1/2 cup finely chopped onions or shallots
2 cups finely chopped button mushrooms
1 tsp salt
1 tsp ground black pepper
1/2 tsp smoked paprika
1 tsp Worcestershire sauce
1 large egg, lightly beaten
1 lb lean ground beef
4 oz. blue cheese, divided into 16 portions
16 small dinner rolls (or two 24-inch
baguettes, sliced into 8 equal
portions, then sliced horizontally)

Directions
Heat oil, stir in onions and cook until translucent. Add mushrooms and continue cooking until water evaporates, about five minutes. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce, smoked paprika and egg to mixture. Add beef and gently mix by hand until all ingredients are combined.

Divide mixture into 16 equal portions. Form into thick patties, about 1-1/2 inches thick and 2-1/2 inches in diameter, tucking a piece of cheese into the centre of each patty. Grill patties on medium-high heat until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with your choice of condiments.

Roast Beef Tenderloin with Creamy Horseradish Sauce
Impress your guests at your next dinner party with delicious beef tenderloin topped with tangy, creamy horseradish sauce. Serve with garlic mashed potatoes and vegetables of your choice. Serves 8.

Ingredients
3 lb beef tenderloin, trimmed and tied at regular intervals (you can get your butcher to do this)
1 tbsp olive oil
1 tsp coarse salt
1 tsp fresh-cracked pepper

Sauce
1 tbsp butter
1/2 cup minced shallots
1 tbsp grainy mustard
1 tbsp prepared hot horseradish
1/4 tsp salt
1/4 tsp fresh-cracked pepper
1/2 cup low-sodium beef broth
1 cup heavy cream
1 tbsp chopped fresh chives

Directions
Pre-heat oven to 325ºF. Let beef remain at room temperature for one hour prior to cooking. Rub beef with oil, and sprinkle with salt and fresh-cracked pepper. Heat a large heavy pan over high heat. Sear tenderloin on all sides to brown, about one minute per side.

Arrange on a rack over a rimmed baking sheet or roasting pan. Transfer to oven and roast until meat thermometer registers 145ºF for medium-rare, about 30 to 40 minutes. Transfer to a cutting board to rest for 15 minutes while making the sauce; internal temperature will go up 5ºF in this time.

In a skillet, melt butter over medium-high heat. Cook shallots until tender and golden, about eight minutes. Stir in mustard, horseradish, salt and pepper. Whisk in beef broth and any juices from the roast and cook until reduced by half, about three minutes. Stir in cream and bring to boil; cook until it starts to thicken, about five minutes. Whisk in chives and serve immediately with sliced beef.

Simple Beef Pho
This Vietnamese-inspired soup is fast to make and a good way to use up any leftover roast beef. Makes 4 servings.

Ingredients
1 tbsp sesame oil
1 cup sliced onions
4 slices peeled fresh ginger
1/2 tsp Five-spice powder (or pinch each
of ground cumin, cinnamon, cloves
and nutmeg)
2-1/2 cups low-sodium beef broth
2-1/2 cups water
1 tbsp fish sauce, or to taste
4 oz. dried rice stick noodles
1/2 lb pre-cooked beef, cut into strips
2 cups fresh bean sprouts
1/4 cup each finely minced packed fresh
cilantro, basil, and/or mint leaves
1/4 cup sliced green onion
Garnishes
Hot sauce
4 lime wedges

Directions
In a large saucepan, heat oil over medium-high heat until hot. Add onions and sauté, stirring occasionally, until lightly browned, about five minutes. Stir in ginger and five-spice powder. Add broth and water and simmer, uncovered, 10 minutes. Stir in fish sauce.

Put noodles in a heat-proof bowl. Pour in enough boiling hot water to cover noodles to soak until tender, about three minutes (or follow package instructions). Drain rice noodles. Ladle broth into individual bowls. Divide noodles among bowls. Top with beef. Serve with side bowls of sprouts, cilantro, basil and/or mint, hot sauce and lime so each person can add garnish as they desire.

Recipes are adapted from those created by Chef Nicole Young for the Ontario Cattlemen’s Association. For more information, visit www.makeitontariobeef.ca.