Ingredient Title Chef Category

All beef is not created equal

Breeding and feeding tell the tale of all flavorful animals but in beef we are also looking for safety. Two clever fellows from Connecticut (of all places) have created a very successful company devoted to distributing the meat from Hereford cattle, which many consider to be the most delicious of all beef cattle, in a way that tracks the meat from birth to your table. Every piece of meat bearing their label is guaranteed delicious (if a customer at any restaurant serving Ridgefield Farms Premium Hereford Beef has any complaint about the meat, the company reimburses the restaurant) and traceable back to its origins.

It sounds like, and it is, a great step forward, guaranteeing both quality and the public's health. One healthy aspect that affects both flavor of the beef and the health of the consumer is that the animals are finished on a corn-based diet for up to 140 days, using no animal proteins. The result is less additives and less fat than regular Choice beef.

Herb-Wrapped Filet of Beef

Tie your linen napkins with a red ribbon to look like a rolled diploma and tuck a bright blue bachelor's button under the ribbon for a graduation party--or any party.

4 pound beef filet, wrapped in fat and tied loosely
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh oregano
2 cloves garlic, cut in thin slivers
Salt and pepper

Preheat oven to 425 F. Untie string and insert the fresh herbs lengthwise under the fat, all around the meat. Retie string, snugly. Cut small slits through the fat and into the meat, just large enough for garlic slivers. Sprinkle meat generously with salt and pepper. Place roast, fat side up, in a shallow roasting pan. Bake 10 minutes. Reduce heat to 350 F and bake 20 to 25 minutes longer for rare (120 F on a meat thermometer) or 35 minutes longer (130 F) for medium. Remove from oven and let stand 10 minutes before slicing. Discard fat, string and herbs; cut into thin slices. Makes 8 to 10 portions.

Grilled Beef Short Ribs

Good served with a cold rice-vegetable salad or with corn on the cob and sliced tomatoes. (Sprinkle tomatoes with raspberry vinegar, chopped basil and chopped onion for a quick and easy salad).

Marinade:
1/2 cup olive oil
1/2 cup red wine vinegar
5 large garlic cloves, crushed
1/2 cup chopped Italian parsley
1/2 cup chopped fresh basil, or 2 tablespoons dried
2 tablespoons dried oregano
2 teaspoons pepper
1 teaspoon salt

Ribs: 4 pounds beef short ribs (about 8 pieces)

Combine the Marinade ingredients and pour over ribs in a deep bowl. Cover and refrigerate 6 hours, turning ribs frequently. Preheat oven to 350 F and bake ribs in marinade, uncovered for 1 hour. Let stand until cool enough to handle. Prepare hot coals. Grill 4 inches over coals for 45 minutes or longer, basting with marinade and turning ribs often. Makes 4 servings.

Steak Au Poivre (Pepper Steak)

The French really know how to treat a steak! Use strip sirloin, club or filet mignon and serve them to anyone you want to impress. This dish is absolutely delicious.

Steaks, 1-inch thick and trimmed of fat
Peppercorns, coarsely crushed (not ground)
2 teaspoons salt
1/4 cup butter
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
2 ounces cognac or brandy

To crush peppercorns press them, on a board, with a rolling movement using the bottom of a heavy pan. Press the steaks into the crushed pepper and work the pepper into both sides of the meat with the heel of your palm or the flat side of a cleaver. Sprinkle the bottom of a heavy pan (preferably cast iron) with the salt. When it begins to brown, put the steaks into the pan and brown them uncovered over high heat. Reduce to medium heat, turn steaks and cook to desired doneness. In another pan melt the butter with the Worcestershire sauce and lemon juice. Remove steaks from pan in which they have been cooked and discard the drippings. Pour the butter mixture over the steaks and flambe with the warmed cognac.

Braised Beef Shortribs with Horseradish Cream

The recipe looks long but it is very easy to do and worth any effort.

2 tablespoons cracked black peppercorns (see recipe above for directions)
8 beef short ribs
6 thyme sprigs
1 tablespoon kosher salt
2 tablespoons vegetable oil
1 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 cups dry white wine
1 1/2 cups port wine
2 tablespoons balsamic vinegar
1 bay leaf
3 sprigs parsley
3 cups veal or beef stock

Horseradish Cream
1/2 cup creme fraiche or sour cream
1 tablespoon drained bottled horseradish, or to taste

Press crushed peppercorns onto short ribs and put in large roasting pan. Scatter thyme sprigs over ribs, then chill, covered for 8 hours. Remove thyme and keep. Preheat oven to 350 F. Sprinkle ribs with salt. Heat oil in a deep, heavy skillet over moderately high heat until hot but not smoking, then brown ribs in batches, on all sides, transferring, meat sides up, to roasting pan. Add vegetables to the skillet and sauté, stirring and scraping up brown bits in pan, until vegetables are golden brown. Add wine, Port, vinegar, bay leaf, parsley and reserved thyme springs; boil until reduced to about 3/4 cup (this takes about 20 minutes). Add stock and bring to a boil, then ladle over short ribs in roasting pan (liquid should come about half way up ribs). Cover pan tightly and braise in middle of oven until meat is tender and almost falling off the bone, 2 to 3 hours. Uncover pan and roast ribs until slightly browned, about 15 minutes more. Remove and let stand 10 minutes. Pour cooking liquid in roasting pan through a sieve into saucepan and boil until reduced to 1 cup. Makes 8 servings.

Horseradish Cream: Stir ingredients together.

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