Exquisite Dinner Parties at Home
Having friends over is always a good time and why not treat your friends to even a better experience besides the average dinner party menu. When you order Beef by Chuck right to your door, it’ll be a perfect opportunity to showcase an exquisite party.
Like most of us, dinner parties probably include a huge pan of lasagna or some sort of pasta with a salad, or perhaps smaller bites like dips with veggies, chips, and the popular Swedish meatballs.
If you really want to impress your carnivore loving friends, we can help you amp up that dinner party by showcasing delicious meat and bites that will make you feel like you are at the ultimate holiday cocktail party.
There are so many ways to make delicious steak bites and we are going to share a few of our own, and one that we find that is superb by one of our favorite Chef’s, Ina Garten. Think you can’t make Beef Carpaccio at home? Think again! Your guest will think you’ve ordered take out at Flemings but will be in awe when you tell them you made it yourself! Plus, with our beef, they’ll be marking their calendars, uninvited for next weekend to have you host another dinner party!
Below are several fool proof recipes to make your dinner/cocktail party one to remember!
Filet of Beef Crostini’s
1 Large French Baguette, sliced thin on an angle (about 10-12 pieces)
2 8oz Beef by Chuck Beefalo Filet Mignon’s
2 Tablespoons Horseradish
2 teaspoons of Worcestershire Sauce
2 teaspoons lemon juice
1 ½ cups of sour cream (preferably Smith’s or Daisy’s)
2 teaspoons salt
1 teaspoon pepper
2 garlic cloves whole
5 chives finely minced
Extra Virgin Olive oil
Preheat oven to 400 degrees. Set filets out for about an hour to room temperature before cooking. Rub with olive oil and season well with salt and pepper on all sides. Heat cast iron skillet to medium high heat and sear filets about 5 minutes until a golden crust forms then turn and cook an additional 4 minutes. Then place in the oven for about 14 minutes for medium rare. While steaks are cooking start on the horseradish sauce.
Mix horseradish, lemon juice, sour cream, and Worcestershire sauce. Add a sprinkle of salt and pepper and set aside.
At the 14 minute mark, remove the steaks and place onto a large cutting board and tint with foil and allow to rest for 15 minutes. While they rest, take the pieces of baguette and drizzle olive oil on each side. Place into 400 degree oven for about 10 minutes until they are just turning golden brown. Once removed from the oven take garlic cloves and rub the toast with the garlic just to perfume it and give it flavor. Place on a serving dish, preferably white and long and rectangular.
Slice filet mignon against the grain very thinly. Goal is for it to look almost shaved into ¼ inch pieces to just fit on the bread.
Place filet on the slices of bread. Once assembled, drizzle horseradish sauce over top and sprinkle with chives. Serve extra horseradish sauce on the side. Enjoy!
Ina Garten’s Beef Carpaccio with Beef by Chuck Beefalo Whole Beef Tenderloin
1 1/4 pounds filet of beef, trimmed and tied
3/4 cup good olive oil, plus extra for the beef
Kosher salt and freshly ground black pepper
2 extra-large egg yolks, at room temperature
2 teaspoons good Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish
2 tablespoons capers, drained
3 cups baby arugula
Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a sauté pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
Parmesan, and sea salt.
Serve at room temperature with a pitcher of extra dressing on the side.
*recipe courtesy of Ina Garten, foodnetwork.com