5 beef recipes for Thanksgiving

Thanksgiving is just a few short days away, and American consumers are busy grocery shopping, holiday planning and preparing for the big feast on Thursday. While Thanksgiving is typically reserved for turkey, I think there’s plenty of room for beef at the table.

The holidays are the perfect time to promote beef because it’s that time of year when consumers are more willing to splurge on meats and other great foods to entertain their guests.

In honor of the first of many holiday gatherings that will take place in the next six weeks (counting Christmas and New Year’s Eve, too), I’ve compiled five beef recipes to share with friends and add to your holiday menus.

1. Roasted beef tenderloin by Ree Drummond, The Pioneer Woman

Folks will definitely skip the turkey if roasted beef tenderloin is served as a meat option. Drummond hits it out of the park with this pan-seared and baked-to-perfection piece of meat.

2. Prime rib with thyme au jus by Bobby Flay

Want to impress your guests with a fancy prime rib? Chef Bobby Flay for the Food Network has an amazing recipe worth trying. Flay takes simple ingredients like salt and pepper, garlic, red wine, thyme and beef stock to create an epic crowd pleaser.

3. Beef sticky buns from Beef It’s What’s For Dinner

Having overnight guests for the holiday weekend and need something savory to serve for breakfast? Consider this fun twist on cinnamon buns, which features beef breakfast sausage and vegetables like mushrooms and spinach.

4. Beef and asparagus negimaki by Martha Stewart

This Japanese appetizer will add a surprising flair to your holiday menu lineup. This bite-sized hors d’oeuvre calls for thin asparagus stalks, soy sauce, sugar, scallions and thinly sliced beef tenderloin.

5. Christmas Cheese Ball by Hoosier Homemade

This holiday favorite features humble corned beef and cream cheese to make an affordable but rich-tasting appetizer your guests will love.

What are your favorite beef recipes for the holidays? Share your best in the comments section below.

The opinions of Amanda Radke are not necessarily those of beefmagazine.com or Penton Agriculture.

 

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