Here's some of our favorite recipes from the Beef, Pork, Veal and Lamb variety!

Spicy Beef Empanadas
Serves 12

INGREDIENTS:
1 Tbs. Olive oil
1/2 lb. Lean ground beef
1/2 green pepper chopped
2 Tbsp chopped garlic
1/3 cup chopped raisins
1/4 cup chopped pimento stuffed olives
1 - 1/2 tbsp red wine vinegar
1 Tbsp all purpose flour
1 - 3/4 tsp ground allspice
1/3 cup fresh chopped cilantro
1 tsp. Ground cumin
1/4 cup packed grated Monterey Jack cheese (about 40z.)
2 12oz. Pkgs. Big Country buttermilk refrigerator biscuits
2 egg yolks, beaten to blend (glaze)
 
COOKING INSTRUCTIONS:

1. Heat oil in heavy medium skillet over medium heat.

2. Add beef, bell pepper and garlic.

3. Cook until beef loses it's pink color and vegetables begin to soften, breaking up beef with fork, about 6 minutes.

4. Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes.

5. Season with salt and pepper. Mix cheese and cilantro into filling. (Can be made 1 day ahead. Cover and Chill).

6. Preheat oven to 375 F.

7. Roll out biscuit on lightly floured surface to 4 inch circle.

8. Brush half of dough edge with glaze. Place 1 rounded tablespoon filling on dough.

9. Fold dough over to create half circle; press edges to seal.

10. using fork tines, crimp edges decoratively.

11. Place empanada on heavy large baking sheet.

12. Brush with glaze.

13. repeat with remaining biscuit, filling and glaze.

14. Bake until golden brown, about 12 minutes.

Beef Filets in a Quick Red Wine Sauce
Preparation Time: 5 MINUTES
Cooking Time: ABOUT 15 MINUTES
Yield: 4 servings

INGREDIENTS:
4 filet mignons, about 6 ounces each
Salt and freshly ground black pepper to taste
1 teaspoon tomato paste
3 tablespoons butter
4 tablespoons minced shallots
11/2 cups red wine
1 small bay leaf
2 sprigs fresh thyme

COOKING INSTRUCTIONS:

1. Season the filets all over with salt and pepper. Place one tablespoon of the butter in a large pan over medium-high heat. When butter melts, add the filets and cook for 3 to 4 minutes per side, depending on desired doneness (always check by making a small incision on the top). Remove the filets and keep warm.

2. Remove half of the fat from the pan and add the shallots. Cook over low heat for about 2 minutes. Add the wine, bay leaf, thyme and tomato paste. Increase heat to medium high, and stir. Reduce the liquid to about 1/3 cup. Strain the sauce through a fine sieve into a small saucepan. Bring to a boil, remove from heat, and stir in remaining butter.

3. Place the filets on warm serving plates. Divide the sauce over four portions. Sprinkle with freshly ground black pepper.

Pepper-Coated Whole Roasted Beef Tenderloin
Preparation Time: 5 MINUTES
Cooking Time: 20 MINUTES
Yield: 10 to 12 servings

INGREDIENTS:
1 beef tenderloin (about 6 pounds untrimmed)
1/3 cup Dijon mustard
5 tablespoons black peppercorns, crushed
5 tablespoons white peppercorns, crushed

COOKING INSTRUCTIONS:

1. Ask the butcher to trim the fat and sinew from the meat. The trimmed beef should weigh about 5-51/2 pounds.

2. Preheat the oven to 450 degrees.

3. Coat the beef and rub it with mustard. Press the cracked peppercorns into all sides of the meat. Place the beef on a baking sheet.

4. Roast for about 20 minutes and check — the internal temperature should register 120 degrees on a meat thermometer (for rare). Cook longer for medium (130 degrees) or well done (140 degrees).

5. Remove the beef from the oven, cover with aluminum foil, and let stand for 10 minutes before slicing.

6. Cut on the diagonal into 1/2-inch-thick slices. Overlap the slices around a serving platter.

Peppered Lamb Chops
Serves 6

INGREDIENTS:
12 4-oz loin or rib lamb chops, fat trimmed, approximately 1 inch thick.
2 cloves garlic, slivered.
1 tsp. olive oil.
1 tsp. black peppercorns, crushed.

COOKING INSTRUCTIONS:

1. Preheat the broiler; pat the lamb chops dry, then insert slivers of garlic into each one, making small punctures with a paring knife and poking in the garlic.

2. Brush the tops lightly with half of the olive oil, then pat on half of the cracked peppercorns.

3. Broil the chops for 3 to 4 minutes per side, until the lamb is browned but pink inside.

Zinfandel Marinated Flank Steak
Serves 6 - 8

INGREDIENTS:
Marinade
2 1/2 lbs. Flank Steak.
1/2 bottle Knotty Vines Zinfandel
1/4 cup soy sauce
1 T. red chili sauce
2 T. rice vinegar

Other
1/4 cup Roquefort cheese
1/2 lb. baby Arrugula greens

COOKING INSTRUCTIONS:

1. Marinate flank steak for about 2 to 3 days.

2. Remove the flank steak from the marinade and grill until medium rare and slice thinly.

3. Serve on a bed of Arrugula and sprinkle with Roquefort cheese.