1 Kirkland Signature
(about 2 pounds),
Salt and pepper
2 teaspoons each
minced fresh rose-
mary and parsley,
2 tablespoons olive oil
4 medium shallots,
(about ¼ cup)
4 garlic cloves, sliced
1½ cups Marsala wine
3 tablespoons butter
1 teaspoon coarse-ground mustard
1 (14-ounce) can beef
Forget chestnuts–this is what you
should be roasting this season
HOLIDAY MEALS ARE special for so many reasons. They
provide the centerpiece when family and friends gather
to share, reminisce and, of course, dine. We tend to up our
game when it comes to preparing meals for these occasions.
Here are two recipes, taken from Costco’s own cookbooks,
to help you reach that goal. (To find out how to see all past
Costco Way cookbooks, see page 11.)
From all of us at Costco, all the best to you this season!
Ribeye Roast and Herb Popovers
Prepare the popover batter: In a blender,
combine eggs, flour, milk, melted butter and
salt. Blend until smooth. Strain into a small
pitcher, cover and refrigerate for 4 to 28 hours.
Preheat oven to 425 F. Trim the roast of fat,
leaving at least ¼ inch on the top side. Rub
seasoning all over the roast. Place on a rack in
a large shallow roasting pan. Roast in the oven
for 20 minutes.
Reduce the heat to 350 F and roast for approximately 15 to 20 minutes per pound, or until the
internal temperature is 145 F for medium.
Remove from the oven, cover with foil and
let sit for 10 to 15 minutes before slicing.
Meanwhile, prepare the popovers: Preheat
the oven to 425 F. Spoon ½ teaspoon of roast
beef fat from the pan into each of 12 muffin
cups. Place the pan in the oven and heat for
Add the herbs to the batter. Fill the muffin
cups half full of batter. Bake for 15 minutes,
then reduce the heat to 350 F and bake for
another 15 minutes, or until golden brown.
Makes 12 servings.
15- to 17-pound Kirkland Signature™
;⁄ 3 cup favorite steak seasoning or ;⁄ 3 cup
equal parts coarse salt and coarsely
3 large eggs
1½ cups flour
1½ cups whole milk
1½ tablespoons butter, melted
¾ teaspoon salt
2 tablespoons finely chopped fresh chives
½ teaspoon finely chopped fresh thyme
1 teaspoon chopped fresh parsley
Preheat oven to 350 F. Season tenderloin with salt and
pepper to taste and the herb mixture.
Heat oil in a large skillet over medium heat. Add beef and
brown evenly, about 4 minutes. Place the beef on a rack
in a shallow roasting pan.
Add shallots and garlic to the skillet; cook and stir for 1 to
2 minutes. Add Marsala and cook, stirring, for 5 to 6 minutes. Add butter, mustard and beef broth; bring to a boil.
Pour into the roasting pan; brush the roast with the broth
Roast, uncovered, for 15 to 20 minutes per pound, or until
the internal temperature is 145 F for medium. Remove the
roast and transfer to a carving board; cover. Let stand for
10 minutes, then cut into 4 portions.
Drizzle with Marsala sauce from the roasting pan and
serve. Makes 4 servings.