Filet Mignon with Balsamic Glaze, Standing Rib Roast, Beef Tenderloin

Filet Mignon with Balsamic Glaze

  • 2 filet mignon steaks, 4 oz. each
  • ¼ cup balsamic vinegar
  • ¼ cup red wine
  • Salt and pepper to taste

Sprinkle the salt and pepper over both sides of the steaks. Spray a skillet with cooking spray and place over medium-high heat. When the pan is hot place the steaks in the pan and cook until the steaks are browned on each side, about 1 minute per side. Reduce heat to medium-low and add the balsamic vinegar and wine. Cover the skillet and cook the steaks, covered, for about 4 minutes on each side. Baste the steaks with the sauce when you turn them over. Remove the steaks to two plates and spoon some of the glaze over each steak and serve.

Standing Rib Roast

  • 1 6-7 lb. beef standing rib roast
  • 1 teas. garlic powder
  • 1 teas. crushed dried rosemary
  • Salt and pepper to taste
  • 1 ½ cups beef stock

Remove roast from refrigerator and allow it to stand at room temperature for at least 30 minutes before roasting. Preheat oven to 325 degrees F. Mix the salt and pepper, garlic powder and dried rosemary together. Rub roast with seasoning mix. Place roast on a rack in a roasting pan. You want the fat side of the roast to be up and the rib side to be down on the bottom. Place roasting pan in the preheated oven and roast for 2 ¼ to 2 ¾ hours or until meat reaches desired doneness.

Your internal meat thermometer should read 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well-done. Remove roast from pan and tent with foil and allow the meat to rest for 15 minutes before carving. In the meantime, pour the drippings and the browned bits from the roasting pan into a small saucepan. Skim the fat from the drippings. Add the beef stock into the pan drippings and bring to a boil. Serve the juice on the side with the roast.

Beef Tenderloin

  • 1 3 lb. beef tenderloin
  • ½ cup melted butter
  • ¾ cup soy sauce
  • 1 clove minced garlic
  • Fresh ground pepper to taste

Preheat oven to 350 degrees F. Spray a shallow baking dish with cooking spray and place the roast in the prepared pan. Pour the soy sauce and melted butter over the roast and sprinkle with the minced garlic and pepper. Bake tenderloin in preheated oven for about 10 minutes and then turn the tenderloin over and continue cooking until desired doneness, between 35-40 minutes. Baste the tenderloin occasionally while it is roasting. Cook roast to an internal temperature of 140-145 degrees. Remove roast from oven, cover loosely with aluminum foil, and allow it to rest for 10-15 minutes before carving.