Better Than Grandma’s Roast

Better Than Grandma’s Roast

by | Jan 12, 2023 | Recipes

 Good Eating!

Sirloin Roast, easy to prepare, and cook. Quick preparation time.

Ingredients

  • 2 onions
  • 4-6  lb roast
  • 6 Garlic cloves
  • Santa Maries seasoning
  • olive oil
  • salt & pepper

 

Roast
ROSEMARY. MINCED GARLIC. Seasoning.

Super easy to prepare, and tastes like a million bucks. 

potatoes
Adam Roping

Preparation

Original Recipe | Adam Diaz

  • Slice up the onions and place in a deep 9” cooking Pyrex dish.
  • Rub down roast with olive oil and set on onions.
  • Rub 4-6 lb roast with rosemary, 6 minced garlic cloves, Santa Maria seasoning or salt and pepper. Apply liberally.
  • Roast at 450 for 30 min, turn down to 300 and roast for approx 60 mins.
  • Use a meat thermometer and when inserted into thickest portion, you will want it at 135.
  • Do not carve, let sit for 15 minutes before carving.

Our Profits Are Measured by More Than Just Dollars

We at 10 Mile West Cattle Company enjoy living in a small agricultural community where we have access to cultural opportunities for ourselves and our future generations.  

We are blessed with being able to choose our livlihood while sharing our work experience with our children. We are committed to expanding our work ethic into our local community by showing and promoting town and school pride, while raising productive members of society.

We will support local businesses and services. We will also share our business through active participation in local business and community organizations. 

At 10 Mile West Cattle Company we are committed to creating a more sustainable food system by empowering local and small farms, practicing land conservation, and restoring the vitality of the California foodshed. Help us continue our support of our ecological community and local economy by purchasing your quality beef from 10 Mile West Cattle Company.

Join

Shop Our Beef

Beef Tenderloin Meal
Thanksgiving Beef Tenderloin Roast

Thanksgiving Beef Tenderloin Roast

by | Nov 20, 2022 | Recipes

Beef It’s what’s for dinner!

Even a Thanksgiving dinner! That’s right, enjoy a beef tenderloin this Thanksgiving Holiday. Courtesy of Bon Appetit, we have selected the perfect recipe to wow your guests.

Ingredients

  • 2 garlic cloves
  • 2 tablespoons rosemary leaves, plus sprigs
  • 1 4-pound trimmed center-cut beef tenderloin
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 cup plain whole-milk Greek yogurt
  • ⅓ cup sour cream
  • 2 tablespoons prepared horseradish
  • ½ teaspoon finely grated lemon zest
  • 3 tablespoons unsalted butter
  • Flaky sea salt (for serving)

 

Beef Tenderloin
, , , , 

Super easy to prepare, yet tastes like a million bucks. 

Beef Tenderloin Meal
Beef TZenderloin

Preparation.

Original Recipe | Bon Appetit

Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.

Step 1

Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1″ apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.

Step 2

Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.

 

 

Step 3

Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.

Step 4

Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.

Step 5

Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.

Our Profits Are Measured by More Than Just Dollars

We at 10 Mile West Cattle Company enjoy living in a small agricultural community where we have access to cultural opportunities for ourselves and our future generations.  

We are blessed with being able to choose our livlihood while sharing our work experience with our children. We are committed to expanding our work ethic into our local community by showing and promoting town and school pride, while raising productive members of society.

We will support local businesses and services. We will also share our business through active participation in local business and community organizations. 

At 10 Mile West Cattle Company we are committed to creating a more sustainable food system by empowering local and small farms, practicing land conservation, and restoring the vitality of the California foodshed. Help us continue our support of our ecological community and local economy by purchasing your quality beef from 10 Mile West Cattle Company.

Join

Shop Our Beef

Family Meal
Cross Rib Roast

Cross Rib Roast

by | Oct 30, 2022 | Recipes

Original Article |Food.com

This delicious, simple-to-prepare recipe was found on the Internet. The source: “The Complete Meat Cookbook” by Bruce Aidells.

DIRECTIONS

  • Brush roast with balsamic vinegar.
  • Make a paste with remaining ingredients and apply to meat.
  • Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
  • Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

INGREDIENTS

Beef Tenderloin Recipe for the Holidays

Beef Tenderloin Recipe for the Holidays

by | Oct 10, 2022 | Recipes

AFTER you have purchased your grassfed and grain finished beef from 10 Mile West Cattle Company, you will want to be sure to cook a Holiday meal worth remembering. What better gift for your loved ones than the best ever beef tenderloin meal, courtesy of Lisa Bryan of Downshiftology.

Holiday dinners revolve around lavish, splurgy mains, which is what makes them feel so special. And that my friends is what this beef tenderloin roast is all about. It’s ridiculously tender with a perfect medium-rare pink, coated in a garlic herb crust that adds a ton of flavor, and served with a creamy horseradish sauce that makes each bite so satisfying.

🤯 GET THIS RECIPE CARD & MORE HERE: Printable Recipe

GET THE LIST of EQUIPMENT HERE: Beef Tenderloin Roast

Follow Downshiftology:

Instagram: @downshiftology Facebook: Downshiftology
Pinterest: @downshiftology

Classic Sunday Pot Roast

Classic Sunday Pot Roast

by | Jun 30, 2022 | Recipes

Original recipe: TheStayatHomeChef.com

Classic Sunday Pot Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family. This recipe will work for a classic oven braise as well as in a slow cooker or Instant Pot.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Pot Roast

 

Servings: 8 Servimngs

 

Calories: 680kcal

Ingredients

  • 1 3 to 5 pound beef roast chuck, round, or brisket
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 6 cloves minced garlic
  • 1 to 2 cups red wine*
  • 2 cups low sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 2 large white onions cut into 2 inch chunks
  • 1 pound baby carrots
  • 1 pound red potatoes cut into bite-sized chunks
  • 1 sprig fresh rosemary

Instructions

  • Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
  • Season both sides of chuck roast with salt and pepper. Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
  • Remove roast from pan and set aside briefly on a plate or cutting board. Add garlic to pot and saute 60 seconds. Deglaze  pan with red wine and beef broth. Add roast back to the pot.
  • Pour Worcetershire sauce over roast and place the onion chunks, carrots, and potatoes on top of and around the meat. Place rosemary sprig on top.
  • Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

Notes

*You can replace the wine with either more beef broth OR grape juice. Use up to 2 cups for a larger roast. 

SLOW COOKER INSTRUCTIONS: Season the roast with salt and pepper as directed in step 2 of the recipe. Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.

INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Cook the garlic, and deglaze the pan with liquids, and add in vegetables. Cook on high pressure for 60 minutes, followed by a 15 minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.

Nutrition

Calories: 680kcal | Carbohydrates: 21g | Protein: 57g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 195mg | Sodium: 1063mg | Potassium: 1662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7865IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 7.7mg
DOWNLOAD RECIPE
Chuck Roast
Chuck Roast
Chuck Roast
Tips for Grilling the Perfect Steak

Tips for Grilling the Perfect Steak

by | Jun 21, 2022 | Recipes

Authored by: David Rose, Omaha Steaks Executive Chef

Providing quality grassfed and grain finished beef to our consumers is our highest priority. Offering savory recipes and useful tips to best prepare our quality beef products is an equally high priority. We found the following article from Chef David Rose to be an extremely useful resource regarding grilling tips for the perfect steak experience.

Choose the Best Quality Beef

Not all steaks are created equal. For best grilling results, start with premium-quality steaks. Here’s why our beef is better:

Maximum Tenderness
Steaks should be aged at least 28 days, a careful process that creates the most tender steak possible. Then…they’re flash frozen and vacuum-sealed to stay that way.

Intense Flavor
The best grain-finished beef – hand selected for quality and marbling – the aging process and flash freezing will guarantee great beef flavor. 

True Safety
Quality beef products are handled in the cleanest, safest conditions anywhere, and we stand by our work.

Flash Frozen and Vacum Sealed
Freezing beef at home will damage its integrity and make it less juicy. However, flash freezing at processing and vacum sealing is proven to preserve the flavor and texture of your steak perfectly…until the moment you’re ready to cook it.

Consistency
Purchase from cattle companies utilizing master butchers who cut steaks…and that’s all they do. The individual attention means less exterior fat, zero imperfections, and guaranteed steak quality.

Five Steps to a Great Steak

If you’re ever lucky enough to eat one of Chef David Rose’s steaks, you’ll understand why it is all about the quality beef. But, as he’ll tell you, grilling great steaks isn’t rocket science. Follow Chef Rose’s “Five Steps to Grilling Great Steak” for steakhouse-worthy results at home.

1. Proper Preparation
Clean and pre-heat your grill on high. Make sure to oil the grill grates after cleaning. Prepare your steaks by patting them dry and seasoning before grilling. Use sea salt and freshly cracked pepper or a complete steak seasoning or rub. Wash your hands after seasoning the raw steaks. Then, determine your desired doneness before placing the steaks on the grill. (Steak Cooking Chart)

2. Searing
Sear the outside of your steaks over high heat and avoid moving them before they are ready. The steaks will release from the grate once the crust has developed. This helps with the flavor, texture and juiciness of the steaks. When handling steaks on the grill, use tongs or a spatula to turn your meat on the grill, as poking with a fork can damage the meat. Always wash utensils used on raw meat before touching cooked meat, or keep separate utensils for your cooked steaks.

3. Controlling Your Cook
Close your grill cover as much as possible while cooking to maintain a temperature around 450°F. This helps lock in flavor and prevent flare-ups. For timing, use the 60/40 grilling method. Grill for 60% of the time on the first side, then grill for 40% of the time after you turn over the steaks. This will give you an evenly cooked steak (Steak Cooking Chart).

4. Rest
After grilling, place your finished steaks on a clean plate. Never put cooked steaks on the plate you used to bring raw steaks to the grill without thoroughly washing it first. Allow your steaks to rest for at least 3 to 5 minutes. This will help the juices redistribute for the best-tasting and juiciest steaks. Garnish your steaks and serve with style…a little effort goes a long way. Add colors, textures, and flavors to make your perfectly grilled steak even more memorable.

5. Eat, order more 10 Mile West Steaks, and repeat!