EXCEL BEEF
Bistro-Style New York Strip Steaks
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons salt
2 teaspoons pepper
4 Excel Beef 10-ounce New York strip steaks
4 ounces shallots
4 ounces prepared demi-glace
16 ounces frites (French fries)
4 ounces salad greens
2 tablespoons prepared vinaigrette
1. Combine rosemary, thyme, salt and pepper. Sprinkle half of herb
mixture on steaks; reserve remaining mixture.
2. Grill or sauté steaks until cooked to desired doneness.
3. For sautéed steaks, slice shallots and cook in the pan drippings until
golden brown and soft. Stir in demi-glace, bring to a simmer and adjust
seasoning. For grilled steaks, cut shallots in thicker slices and grill. Place
demi-glace in a saucepan, bring to a simmer and stir in grilled shallots.
4. To make frites, deep-fry potato strips in 360°F oil until golden brown.
Toss with the reserved herb mixture.
5. Place salad greens in a bowl and toss with vinaigrette.
6. Top each steak with sauce and seasoned frites. Serve with salad.
Makes 4 servings.
Brands may vary by region; substitute a similar product.
EMMBER CLASSIC
Sliced Roast Beef Tex-Mex
Fajita Skillet
3/4 cup prepared fajita sauce
3 ounces sliced mushrooms, grilled
3 ounces sliced onion, grilled
20 ounces Emmber Classic Sliced Roast Beef Top Round
2 ounces deep-fried tortilla strips
1 cup diced avocado
4 teaspoons chopped cilantro
1. Combine fajita sauce, mushrooms and onions in a bowl.
2. Cut sliced roast beef into 1-inch strips. Heat on a flat grill until warm.
3. Heat a cast-iron skillet until smoking. Place the vegetable mixture in
the skillet, top with roast beef, and garnish with crispy tortilla strips,
avocado and cilantro. Serve immediately. Makes 4 servings.
Brands may vary by region; substitute a similar product.
