Quality Premium Beef

Instructions

1. Cut steak lengthwise in half, then crosswise into ⅛ to ¼ inch thick strips.
2. Combine ¼ cup (59 mL) dressing and garlic in medium bowl. Add beef; toss to coat.
3. Cover and marinate in refrigerator 30 minutes to 2 hours.
4. Heat large nonstick skillet over medium-high until hot.
5. Remove beef from marinade; discard marinade.
6. Add half of beef to same skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet. Repeat with remaining beef.
7. Return snow peas and beef to skillet; cook and stir 1 to 2 minutes or until heated through.
8. Garnish with sesame seeds. Serve with rice, if desired.

Instructions

1. Add oil and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side.
2. Remove meat from pan.
3. Arrange onion, garlic and 1 bay leaf in the bottom of the pan; sprinkle with salt and pepper.
4. Return meat to pan, place remaining bay leaf on top of meat and cover.
5. Cook in the oven for 30 minutes at 325° F (163°C). Reduce the heat to 300° F (149°C) and continue cooking for 1½ hours.
6. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Instructions

1. Preheat grill to medium-high heat.
2. Season steak with olive oil and salt and pepper on both sides. Place the steak on the grill and cook for about 10 minutes (5 minutes per side) for medium-rare (135°F) doneness. Remove steak from grill and let rest 5 minutes before cutting into it.
3. While steak is on the grill, heat a sauté pan over medium-high heat.
4. Add a few tablespoons of olive oil and mushrooms. Sauté mushrooms until they are golden brown, about 5 minutes.
5. Add red wine, turn heat to high and let the wine reduce in half.
6. Add thyme and then butter, stirring to incorporate the butter until it has melted.
7. Season to taste with salt and pepper. Serve the mushrooms over the steak and enjoy.

Instructions

1. Using an electric mixer, whip room-temperature butter on medium speed for 2 minutes, then add the garlic, shallot, red wine and blue cheese and mix just to blend. Season butter to taste with salt and pepper.
2. Either put butter in small bowl or on wax paper and roll it into a log. Place butter into refrigerator until you are ready for it. You may store butter covered in the refrigerator for 3 days or freeze it for 3 months.
3. Preheat grill to medium-high heat.
4. Brush each steak all over with oil and season to taste with salt and pepper. Before putting the steaks on grill, let them sit at room temperature for 10 minutes
5. Cook steaks on grill to desired doneness or until meat reaches an internal temperature of 160°F (71°C) on a meat thermometer for medium doneness.
6. When steak is ready, remove from grill and top with some butter while still very hot