BEEF TOPPING RECIPES

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BASIC BEEF PIZZA RECIPE: HOW TO MAKE IT



Basic Beef Pizza Recipe: How to Make It image

We like pizza plain and simple without the frills of many toppings. This easy-to-fix pizza is better than any frozen variety.—Linda Troop, Fleetwood, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4-6 servings.

Number Of Ingredients 7

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 loaf (1 pound) frozen bread dough, thawed
1 cup pizza sauce
2 cups shredded mozzarella cheese

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Add salt, celery salt and pepper; set aside. On a floured surface, roll dough into a 13-in. circle. Press onto the bottom and up the sides of a greased 12-in. pizza pan. Spread sauce over crust to within 1/2 in. of edge. Top with cheese and beef mixture. Bake at 350° for 20-25 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE RECIPE ...



Beef Tenderloin with Quick Red Wine Pan Sauce Recipe ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 4 hours 0 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 10

One 3- to 5-pound beef tenderloin, trimmed
1/4 cup extra-virgin olive oil 
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme 
3 cloves garlic, crushed 
5 tablespoons unsalted butter, at room temperature 
1 medium shallot, minced 
1 cup red wine 
2 cups beef stock 
1 tablespoon all-purpose flour 

Steps:

  • Remove the tenderloin from the refrigerator 1 hour prior to cooking.
  • On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
  • Preheat the oven to 225 degrees F.
  • Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
  • Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
  • Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
  • Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
  • Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

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