Beef Recipes

Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons. Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.

A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better. Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table. It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.

I love preparing meatballs using a blend of ground pork, ground beef and ground veal when I prepare meatballs and polpette. I also prefer frying the meatballs to baking-it's a totally different product when you fry the meatballs! I'll usually add a little extra beef to the ratio and I love a lot of grated parmesan cheese and Italian parsley in my meatballs and polpette.

Apparently eggs are a main source of protein in the Calabrian village where my mother's family was from so eggs were used in many recipes. When my mother made this meatloaf recipe the center had a row of hard boiled eggs & the yolks were always green (overcooked) providing a delicious, childhood memory for me. I cook my eggs a little less these days.

A popular way to serve tougher cuts of grilled steak is to slice it thinly, against the grain after resting so it's much more convenient for the guest to enjoy their meal.