Balsamic and Red Wine Glazed Beef BruschettaHere’s a winter take on a summer favourite. Serve the beef alongside the toasted baguette slices and have guests assemble OR spoon beef mixture into ready-made croustades for an easy one-bite appetizer. Make speedy Wilted Spinach as an option to serve as a baguette topping under the beef if you like.
Salisbury Steak with Mushroom wine SauceSalisbury Steak with Mushroom Wine SauceHere is the perfect burger recipe when it gets to be too cold for grilling. When is a hamburger, not just a hamburger? When it's a Salisbury Steak served with this yummy wine and mushroom sauce!
Beef Sushi-Style Roll-UpsThese roll-ups are a creative way of making a budget steak dinner something special! Feel free to mix-up the veggie combinations with what you have on hand. Shortcut note: Use leftover cooked vegetables and rice from a supper enjoyed the previous night.
Veal Cutlets with Homemade Tomato SauceEmily Richards, P.H.Ec., share with Canada Beef her recipe for Veal Cutlet with Homemade Tomato Sauce.  Also called in Italian, Cotolette di Vitello con Sugo. This is a favourite recipe for entertaining or a great homemade Italian meal. You can freeze these cutlets in sauce and save them for a cold night to warm everyone’s hearts. The leftovers, if there are any make great sandwiches the next day!
Yonge Street Sirloin with Gremolata and MushroomsIn honour of Canada’s 150, we’ve planted our stake (steak) by (finally) naming a steak after a famous Canadian icon – the longest (debatable) street in the world! Chef Mills, Executive Chef of the Fairmont Royal York, THANK YOU! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.
Steak and Berry SaladMore than just leafy greens, this beef steak salad recipe has substantial staying-power, built on economical Marinating Steak that’s been grilled and cut into thin slices.
Pan-Seared Beef Bavette with Chili-Maple SauceBistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin – it tastes like a million but won’t break the bank. Pan-searing is a technique that’s perfect for last-minute entertaining, requiring little effort and time to prepare and cook.
Pan-Seared Steak with Chili-Maple SauceBistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin Tri–tip – it tastes like a million but won’t break the bank.
Pan-Seared Beef Medallions with Simple Port SauceFor a quick restaurant-steak experience at home, use thick-cut beef grilling medallions or tenderloin steaks, pan-seared and served with this simple sauce. You’ll be surprised that it’s so easy to do!

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