Tasty Tuesday: Filet Mignon with Herb-Butter Sauce and Mushrooms

Valentine's Day is this Sunday. There's nothing that says "I love you" like Filet Mignon! You and your Valentine can fall in love over #BEEF with this #TastyTuesday recipe for Filet Mignon with Herb-Butter Sauce and Mushrooms! Everyone loves tenderloin, so share it with the one you love! Not to mention a home-cooked meal...how romantic! Be sure to half the recipe for a meal for two!

Get more information on this recipe at Beef, It's What's For Dinner. 

Filet Mignon with Herb-Butter Sauce and Mushrooms

Total Recipe Time: 30 to 35 minutes
Makes 4 servings

Ingredients:

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
• 1 tablespoon butter
• 1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or chanterelle), whole or cut in half if large
• 1/4 cup minced shallots
• 1-1/2 cups beef broth
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter, season with salt and pepper, as desired. Keep warm.
2. Heat butter in same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and water in small bowl; stir into mushroom mixture. Cook 2 minutes or until sauce thickens, stirring occasionally. Season with salt and pepper, as desired.
3. Serve steaks with sauce.

Happy Valentine's Day!

Tasty Tuesday: Italian Beef and Bean Stew

Cold temps are moving in slowly but surely! That means two things- the holiday season is approaching and cold weather recipes are appearing on family dinner tables across the nation. For a recipe sure to warm your heart and provide you with all the benefits of beef, check out this #TastyTuesday recipe for Italian Beef and Bean Stew. It's simply made in the crockpot and will warm up any chilly evening! 

Get the full recipe and nutrional information at 

Beef It's What's For Dinner. 

Italian Beef and Bean Stew

Total Recipe Time: HIGH 5-6 hours, LOW 6-7 hours

Makes 6 servings

Ingredients

• 2 pounds beef Stew Meat, cut into 1-inch pieces
• 1 package dried bean soup mix with seasoning packet
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 1 cup water
• 1/2 cup sun-dried tomato pesto sauce or spread

Instructions

1. Cover beans with water in large bowl. Cover and soak overnight in refrigerator. Reserve seasoning packet.
2. Drain beans; rinse and pick over to remove any grit or shriveled and broken beans. Place beans, beef, broth, water and contents of seasoning packet in 4-1/2 to 5-1/2-quart slow cooker. Cover and cook on HIGH 5 to 6 hours or on LOW 6 to 7 hours or until beans are tender and beef is fork-tender. (No stirring is necessary during cooking.)
3. Stir in pesto; mix well. Season with salt and pepper, as desired. Serve topped with additional pesto, if desired.

Tasty Tuesday: Tiny Taco Beef Tarts

Turn your tailgate into a fiesta with this #TastyTuesday recipe! These Tiny Taco Beef Tarts are as easy to make as they are delicious. They’re sure to liven up any tailgate! Beef Up Your Tailgate this October Beef Month and enjoy beef!

For recipe tips and nutritional information visit Beef It's What's For Dinner. 

Tiny Taco Beef Tarts

Total Recipe Time: 30-35 minutes

Makes: 30 tarts

Ingredients:

• 12 ounces Ground Beef 
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1/2 cup prepared mild or medium taco sauce
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 packages frozen mini phyllo shells (30 shells total)
• 1/2 cup shredded reduced fat Mexican cheese blend

Toppings (Optional):

• Shredded lettuce
• sliced grape or cherry tomatoes
• guacamole
• lowfat sour cream
• sliced ripe olives

Instructions:

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

Tasty Tuesday: Autumn Pot Roast

Pot roast- a warm, nostalgic dinner that's as easy to prepare as it is to eat! A good pot roast is simply good for the soul. With the onset of Fall in the past week, we thought this Autumn Pot Roast with Root Veggies recipe would make for the perfect #TastyTuesday. Grab the recipe here or at Beef It's What's For Dinner. 

Autumn Pot Roast with Root Vegetables

Total Recipe Time: 3.5 hours
Makes 6-8 servings

Ingredients

• 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)
• 1 tablespoon vegetable oil
• 8 small red-skinned potatoes, halved
• 2 large carrots, cut into 2-1/2 x 1/2-inch pieces
• 2 large parsnips, cut into 2-1/2 x 1/2-inch pieces
• 1 small leek, cut into 1-1/2 inch pieces
• 1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon each salt and lemon pepper

Instructions

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

For recipe tips and nutrition information, visit www.BeefItsWhatsForDinner.com 

Tasty Tuesday: BBQ "Nachos"

Dinnertime should be fun- at least we think so! What's so unique

Picture from
BeefItsWhatsForDinner.com

about beef is that it's such a versatile centerpiece! It can be served at a black tie affair in the form of a filet mignon or bone-in ribeye or at the ballgame as a hotdog or burger. No matter how fancy or casual, beef is always delicious and nutritious.

This week's #TastyTuesday recipe falls more in line with the casual style of beef as it comes covered in baked beans, barbecue sauce, mozzarella cheese, green onions and sour cream! That's right- on our menu this week is BBQ "Nachos!" Serving beef up this way is sure to make a fun meal your family can't get enough of! Cook it for dinner or your tailgate, and no matter what, you're sure to get the win!

For recipe tips and nutrition information, visit Beef, It's What's for Dinner. 

BBQ "Nachos"

Time: 35-40 minutes

Makes 10-12 servings

INGREDIENTS

• 1 pound cooked beef pot roast or brisket
• 1 package (20 to 24 ounces) frozen waffle fries
• 1 can (16 ounces) baked beans, drained
• 1/2 cup barbecue sauce
• 1 cup reduced-fat shredded mozzarella cheese
• 1/2 cup reduced-fat sour cream (optional)
• 1 green onion, chopped

INSTRUCTIONS

1. Prepare waffle fries according to package directions. Shred beef pot roast with two forks.
2. Meanwhile, combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally. 
3. Reduce oven temperature to 350°F. Top waffle fries with beef mixture, beans and cheese. Bake in 350°F oven 5 to 7 minutes or until mixture is heated through and cheese is melted.
4. Top mixture with sour cream, if desired. Sprinkle with green onions.

Tasty Tuesday: Hearty Shepherd Pot Roast Pie

It's hard to find someone who would not agree that shepherd's pie is simply good for the soul. It's filling qualities and nostalgic taste are a perfect combination to create a full and happy family! 

At the very heart of this meal...besides the mashed potatoes, of course...is the ever-tasty, always-nutritious beef! This means you can serve your family a meal they're sure to love that's packed with vitamins and nutrients to help support growth in the kiddos and will keep you focused and energized! 

Not to mention, this recipe is so easy that you're sure to save it in your recipe repertoire! Hey, and if you have leftover Labor Day brisket, substitute that for the pot roast and crown yourself Queen or King of the Kitchen!

Here's today's #TastyTuesday recipe:

Hearty Shepherd's Pot Roast Pie

Total Recipe Time: 50-55 minutes

Servings: 4

Ingredients

• 1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus
• 1 package (24 ounces) refrigerated mashed potatoes
• 1/2 teaspoon dried thyme leaves, crushed
• 1-1/2 cups shredded Italian cheese blend
• 2 cups frozen mixed vegetables

Instructions

1. Heat oven to 450°F. Heat mashed potatoes according to package directions.
2. Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use. Shred pot roast in medium bowl with 2 forks; stir in thyme.
3. Spray 8 x 8-inch glass baking dish with cooking spray. Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese. Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese. Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, in 450°F oven 15 minutes. Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown. Let stand, loosely covered, 10 minutes before serving.

Tasty Tuesday: Beef and Veggie Cheese Steak Sandwich

Who doesn’t love a good Philly Cheese Steak sandwich? Now you can enjoy the tasty, urban flavors right from your own kitchen with this week’s #TastyTuesday. Serve this up for a kid-friendly, husband-friendly and mom-approved meal!

For recipe tips and nutrition information visit http://www.beefitswhatsfordinner.com/recipe.aspx?id=2991.

Tasty Tuesday: Beef for Breakfast

Beef for breakfast?! That’s right- you heard it from us!

Not only does beef make a great lunch and dinner menu item, but it’s also a tasty way to kick off your day! Serve up these Easy Beef Breakfast Rolls for your family on the go, and they’re sure to help your favorite folks power through the day! 

For nutrition information, recipe tips and instructions on making the Country Style Beef Sausage visit Beef, It's What's For Dinner.

#BeefItsWhatsForBreakfast

Tasty Tuesday: Bacon, Egg and Cheese Burger

It's not everyday that our Junior Cattlemen compete in a Build-A-Better-Burger contest, but during July's AJCA Round-Up they did, and boy, oh boy have we got a recipe for you!

Courtney, Catherine and Emma Bryson competed in this fiery contest as a trio of sisters! They left with a panel of happy (and full!) judges and an award-winning burger recipe! The trio sent us their recipe for their Bacon, Egg and Cheese Burger, and since grilling season is slowly wrapping up for the year, we wanted to share a great grilling recipe with our followers! 

So check out the girl's #TastyTuesday recipe, get grillin' and #EatMoreBeef!

Tasty Tuesday: Back-To-School Cheeseburger Mac

Reading and writing and arithmetic....

Photo: Beef, It's What's For Dinner

Oh yes! It's that time again...time for the kids to hit the hallways and homework! Now that their schedules are picking up with sports, clubs and other extracurricular activities, that means yours is too! Don't get so bogged down in planning and cooking dinner that you can't enjoy helping your kiddos get ahead in the classroom. Instead, serve up beef in a way that they're sure to love and is easy on you!

This kid-friendly meal is packed with nutrition disguised in a flavor they'll love! What kid doesn't love macaroni and cheese? And by adding beef, your adding protein, B-vitamins, iron, choline, selenium, zinc, phosphorous, niacin and riboflavin (to name a few!) to their diets to help them have healthy minds and bodies! 

So if you're into have healthy kids who do well in the classroom as well as having time to take care of yourself, serve up this great recipe for cheeseburger mac! It's #Tasty. It's packed with #Nutrients. It's #Beef.

Beef, It's What's For Dinner. For recipe tips and nutrition information visit the Beef, It's What's For Dinner website.

INGREDIENTS

1 pound Ground Beef
1-1/2 cups water
1 package (7-1/4 ounces) macaroni and cheese dinner
4 tablespoons butter
1/2 cup milk
8 to 10 dill pickle slices (optional)

INSTRUCTIONS 

1. Heat large nonstick skillet over medium heat until hot. Add       Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

2. Stir in water and macaroni; bring to a boil. Reduce heat; cover and simmer 7 to 8 minutes or until macaroni is tender.

3.Stir in contents of cheese sauce packet, butter and milk. Cook 1 to 2 minutes or until heated through, stirring occasionally.

4. Serve beef mixture topped with pickle slices, if desired.

Tasty Tuesday: Fabulous Flatbreads

Who doesn't love flatbreads? A scrumptious piece of fluffy bread piled high with meat, cheese, veggies, sauces, seasonings...YUM! To us, there's only one way to take a flatbread to the next level, and that's by adding beef, of course! 

This recipe for Grilled Steak and Mozzarella Flatbread will have you running back for seconds. Serve this protein-packed and flavor-filled meal to your family tonight to #LiveAFlavorfulLife and #EatMoreBeef. We promise it's as nutritious as it is delicious! 

As always- Beef, It's What's For Dinner. 

Visit www.BeefItsWhatsForDinner.com for the recipe.

Ingredients:

• 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
• 1-1/2 teaspoons lemon pepper
• 2 cups packed fresh baby spinach
• 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
• 2 tablespoons chopped fresh basil
• 1-1/2 teaspoons balsamic vinegar
• 4 naan breads (Indian flatbread) or pita breads

Directions:

1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

Tasty Tuesday: Beef, Bean and Corn Quesadillas

Turn your #TastyTuesday into #TacoTuesday with this beefy quesadilla recipe! The best thing about quesadillas is they are easy to make and fun to eat! Kids love them! 

So have a summertime fiesta tonight with your family and serve #BEEF. For more information on the nutrition facts of this meal or to get some great beef cooking tips visit www.BeefItsWhatsForDinner.com.

And remember- Beef, It's What's Dinner.