Simply Roasted Boneless Beef Strip Loin by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska Serves 10 to 12 1 (80-ounce) Certified Piedmontese boneless strip loin roast Extra-virgin olive oil, as needed 4 to 5 teaspoons kosher salt 2 to 3 teaspoons pepper At least 8 hours before cooking, rub all sides of the […]
Roasted Beef Tenderloin With Butternut Squash & Farro Salad by David Warner, Chef, Bottega Americano, San Diego, California Serves 4 to 6 1 (32-ounce) Certified Piedmontese tenderloin roast 2 tablespoons canola oil ½ cup kosher salt 1 tablespoon cracked black pepper Remove tenderloin roast from refrigerator 1 hour before you are ready to roast it. […]
Italian-Style Flat Iron With Broccoli by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska 2 (8-ounce) Certified Piedmontese flat iron steaks Kosher salt and freshly ground black pepper, as needed Olive oil, as needed 1 head broccolini, broccoli raab, or broccoli 3 cloves garlic, sliced ½ teaspoon diced Calabrian chilies* 1 tablespoon pine […]
Serves 4 to 6 1 (32-ounce) Certified Piedmontese tenderloin roast Kitchen twine 2 tablespoons kosher salt ½ ounce dried porcini mushrooms 2 tablespoons fresh rosemary leaves, chopped 1 teaspoon black peppercorns 1 tablespoon olive oil plus 2 teaspoons Tie the tenderloin roast with kitchen twine every 2 to 3 inches. (Cinching the meat with twine […]
Sirloin Filets With Roasted Potatoes & Arugula Salsa Verdehef, Au Courant Regional Kitchen, Omaha, Nebraska Roasted Potatoes 1 to 2 tablespoons olive oil 2 russet potatoes, washed and cut into ½-inch cubes 2 sweet potatoes, washed and cut into ½-inch cubes Salt and pepper Arugula Salsa Verde* 3 cups arugula, finely chopped ¼ cup freshly […]
Blue Cheese-Crusted Filets With Sweet Potato Gratin by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska 2 (8-ounce) Certified Piedmontese Filet Mignon steaks Kosher salt and freshly ground black pepper, as needed Canola oil, as needed 2 ounces melted butter ½ cup panko bread crumbs 1 teaspoon finely chopped garlic 1 teaspoon chopped fresh parsley […]
Moroccan Beef Kebabs With Cumin Yogurt by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska Serves 6 (as an appetizer) 5 cloves garlic 1 small onion 2 tablespoons mint leaves 2 tablespoons parsley leaves 1½ tablespoons kosher salt 2 tablespoons smoked paprika 1 teaspoon fresh ground black pepper 1 teaspoon chili flakes ¼ cup […]
Italian Braised Short Ribs With Pappardelle by Johnny Loua, Chef, Seattle, Washington Serves 4 1 pound Certified Piedmontese beef short ribs 3 tablespoons olive oil 4 tablespoons flour 2 tablespoons granulated garlic Salt and pepper, to taste 3 cloves garlic, minced 1 onion, finely diced 1 teaspoon fennel seed 1 teaspoon fresh oregano, chopped ½ […]
Roasted Sirloin With Garlicky Broccoli & Truffled Polenta by Seth Pettit, Executive Chef, Urban Farmer, Philadelphia, Pennsylvania Roasted Sirloin 1 32-ounce Certified Piedmontese sirloin roast 2 tablespoons mushroom powder, such as porcini or morel ¾ cups kosher salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 tablespoon brown sugar ½ […]
Lavender-Honey Glazed Filets With White Cheddar Grits, Blanched Asparagus & Blueberry Gastrique by Marc Collins, Circa 1886, Charleston, South Carolina 4 (6-ounce) Certified Piedmontese filet mignon steaks 1 cup honey 2 tablespoons dried lavender 1 tablespoon cracked pepper 1½ cups stone-ground yellow grits 4 ounces shredded aged white cheddar 1 bunch asparagus 1 tablespoon butter Season […]
Shredded Short Ribs With Kimchi Ketchup by Kelly Clark & John Northen, Chapel Hill, North Carolina Serves 10 to 15 Make ahead tip: Make short ribs, vegetable mixture, and kimchi ketchup the day before serving. Wrap the short ribs in plastic, and keep the vegetable mixture and ketchup in air-tight containers. Store in the refrigerator until […]
Grilled Sirloin Roast With Horseradish Mustard Sauce by Sara Foster, Foster’s Market, Durham, N.C. Serves 4 to 6 This high-quality cut is lean and tender, so you won’t spend extra time trimming and preparing. Simple spices and a zesty sauce marry perfectly with the mouthwatering flavor of Certified Piedmontese beef. 1 32-ounce Certified Piedmontese sirloin roast […]
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