Holiday Beef Roasts
—Tenderloin Roast: Te most tender of all, this lean roast is available whole or as a smaller center-cut. —Rib Roast: Tis showstopper is rich in fla- vor. Rib bones provide a natural roasting rack. —Tri-Tip Roast: Also known as Bottom Sir- loin Roast, this triangular roast is versatile and lean. For more beef recipes and cooking tips visit
www.BeefItsWhatsForDinner.com.
Wine Tasting Notes
—Kendall-Jackson® Vintner’s Reserve® Caber- net Sauvignon features aromas of deep black cherry, blackberry and cassis with well-defined round tannins. Tese tannins balance out the richness of a roast or steak. —Kendall-Jackson® Vintner’s Reserve® Riesling is deliciously crisp with lots of fruit and subtle spice notes. Perfect with a dessert like panna cotta. To learn more about Kendall-Jackson wines and recipes, visit
www.KJ.com.
Sweet and Savoy Petite Steak Sandwiches pound beef top sirloin
Makes 12 petite sandwiches 1
steak, cut 1 inch thick 1
1/2 12
1/2 tablespoon vegetable oil
1 1/2 cups diced red onion 1 1/2 cups balsamic vinegar 2
tablespoons sugar teaspoon pepper
small dinner rolls, split, toasted
cup blue cheese crumbles Chives (optional)
Heat oil in large saucepan over medium heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add vinegar and sugar; bring to a boil. Reduce heat; simmer 30 to 35 minutes or until reduced to about 3/4 cup, stirring occasionally. Meanwhile, press pepper evenly onto steak. Heat large nonstick skillet over medium heat. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve into thin slices. Spread 1 tablespoon onion mixture on bottom half of rolls. Top evenly with beef, blue cheese and chives. Courtesy of Te Beef Checkoff
www.womenwithknowhow.com NOVEMBER 2011
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