1855 Black Angus Beef Recipes

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1855 Boneless Ribeye with fried Brussel Sprouts

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Ingredients

  • Ribeye
  • 1 boneless ribeye (cleaned & trimmed)
  • 1/2 tsp salt
  • 1 tbsp. cracked black pepper
  • 1 tbsp. canola oil
  • 2 tbsp. whole butter (cold and cubed)
  • Honey Vinaigrette
  • 1 ½ tbsp. dijon mustard
  • 2 cups extra virgin olive oil
  • 2 cups honey
  • 2 cups white wine vinegar
  • 3 shallots (minced)
  • 1 bunch parsley (minced)
  • Salt to taste
  • 2 tbsp. cracked black pepper
  • Fried Brussel Sprouts
  • 8 oz. brussels sprouts (whole)
  • Canola oil as needed
  • S/P to taste
  • Bacon Lardons
  • 4 oz. slab bacon (cured and smoked)

Instructions

Ribeye

Clean and trim the ribeye and portion to desired thickness. In a hot sauté pan, add the canola oil to the pan, bring to a medium temperature. Season the rib eye with salt and cracked black pepper on both sides. Sear the rib eye on both sides until even brown color is achieved. Add the butter in top of the meat and place in the oven at 350 degrees. Recommended an internal temperature on 118-120 degrees. Take out of the oven and baste the meat with the browned butter in the pan. Let rest for 5-9 minutes before serving.

Fried Brussel Sprouts

Fill a pot of table top fryer with canola oil, 1/2 of way full. With a candy thermometer attached to the pot, bring the oil to 325 degrees. Trim the bottom of the brussel sprouts off and cut in half. With a slotted spoon, drop 3-5 half pieces in the oil to fry until golden brown (please be careful, they will pop and splatter). One you have the color desired take out and drain on a paper towel. Season with s/p.

Honey Vinaigrette

Place shallots, parsley, mustard, and vinegar in a mixing bowl. Slowly whisk in olive oil. Whisk in honey. Season, add cracked black pepper. Pour over fried brussel sprouts.

Bacon Lardons

Cut whole bacon in to 1/2 inch cubes or strip. Place in sauté pan over medium heat to render the fat out. Cool until slightly crispy, take out with a slotted spoon and drain the fat. Sprinkle over fried brussel sprouts.

Ingredients

  • Filet
  • 1 whole tenderloin (cleaned, trimmed)
  • ½ tbsp. salt
  • ½ tbsp. cracked black pepper
  • 2 tbsp. canola oil
  • Caramelized Onion and Horseradish Cream
  • 4 cups sour cream
  • ¼ cup horseradish (fresh, grated)
  • ½ of a white onion (small dice)
  • ½ cup olive oil
  • Juice of 2 lemons
  • 1 tbsp. garlic (minced)
  • Salt to taste
  • 1 tbsp. cracked black pepper
  • Parsnip Puree
  • 5 parsnips peeled (med dice)
  • 1/2 of a white onion (med dice)
  • Whole milk as needed
  • S/P as needed
  • Burnt Onion Oil
  • 3 bunches green onions
  • ½ cup olive oil
  • Juice of 1 lemon
  • 1 tbsp. granulated sugar
  • S/P to taste

Instructions

Filet

Portion the tenderloin to desired thickness. Let sit at room temperature 4-7min. Season with salt and cracked black pepper on both sides. Rub canola oil on the steak to barley coat. Grill on both sides to get even char. Finish in the oven at 350 to prepared doneness. Recommended doneness internally at 120 degrees. Let rest for 7-9 minutes before serving.

Parsnip Puree

Place parsnips and onions in a pot, cover with milk. Simmer on medium low and cook until parsnips are tender. Take off heat, strain mixture through a colander, reserve the milk. Place parsnips and onions in a blender, blend on high until smooth. Add reserved milk to help blend to a thick puree (this should be thick). Season with S/P.

Caramelized Onion and Horseradish Cream

In a sauté pan on high heat, place oil in the pan, add onions, mix to coat. Turn heat down to medium low heat and cook onions until they are light brown. Move onions in the pan to be careful not to burn. *Deglaze with water to help the onions steam so they do not burn. Add garlic when onions are dark in color, mix until fragrant, take off heat to cool. In a mixing bowl, add sour cream, grated horseradish, and lemon juice. Add cooled onions, mix to incorporate. Season with S/P.

Burnt Onion Oil

Place onions on a sheet tray in a single layer, drizzle with a 1/4 cup of olive oil. Roast in an oven at 450 degrees until black. Remove the onions from the oven, let cool. Take onions and place in a blender, add the remaining oil, lemon juice, and sugar. Blender on high until emulsified, season with S/P.

Ingredients

  • Espresso Rub
  • ½ cup espresso beans
  • 1 New York strip (portioned)
  • ½ tbsp. olive oil
  • Flacked sea salt to taste
  • 2 tbsp. canola oil
  • Sweet Potato Asparagus Hash
  • 2 cups sweet potatoes (peeled, 1/2 dice)
  • 5 stalks asparagus (peeled, sliced on a bias)
  • 3 cloves garlic (sliced)
  • 1 sprig rosemary (fresh, minced)
  • ½ of a white onion (small dice)
  • ½ bunch parsley (fresh, minced)
  • Salt to taste
  • 1 tsp. cracked black pepper
  • Water as needed
  • ¼ cup olive oil
  • 2 tbsp. whole butter
  • Three Mushroom Ragout
  • ½ lb oyster mushrooms (cleaned, cut in 1/2)
  • ½ lb sliced cremini mushrooms (1/4 in')
  • ½ lb sliced button mushrooms (1/4 in')
  • ½ cup shallots (julienne)
  • ¼ cup garlic (minced)
  • 1 cup sherry wine
  • ½ cup red wine
  • 1 cup demi-glace
  • ¾ cup brown sugar
  • ¼ bunch parsley (minced)
  • ¼ lb Butter (cubed)
  • ¼ cup olive oil
  • S/P to taste
  • Cornstarch slurry as needed

Instructions

Espresso Rub New York Strip

Cut and trim New York strip loin to desired. Portion steaks. Rub olive oil, just enough to wet the surface of the steaks. Let steaks sit out at room temperature for 4-7 minutes. Place espresso beans in a coffee grinder, on high, blend into a powder. Take powder and rub to gently coat the steaks to form a paste. Sear the steak coffee side down in a sauté pan with canola oil on medium high heat. Take off the heat when a slight crust forms. Finish in the oven at 350 degrees to desired doneness (recommend internal temperature of 118-120 degrees). Serve with a sprinkle of flaked sea salt.

Three Mushroom Ragout

Line a sheet tray with parchment paper. Add mushrooms and garlic, cover with another piece of parchment paper, wrap in foil. Bake in the oven at 350 for 45 min. Remove from the oven, drain the mushrooms, reserve the liquid. In a large rondo or pot add olive oil, sauté the shallots until slightly brown. Take thyme and wrap it in butchers twine, add it to the shallots. Add sherry wine and red wine and sugar, reduce by half, on a medium simmer. Add demi-glace and mushrooms, cook for 40 min. While still simmering, add slurry to slightly thicken. Slowly whisk in butter, add parsley, remove thyme bunch. Season to taste. Cool down

Sweet Potato Asparagus Hash

Instructions coming later

Ingredients

  • Top Round
  • 4 lbs top round
  • 1 lb garlic cloves
  • 6 tbsp. dry mustard
  • 4 tbsp. oregano (fresh minced)
  • 1 bunch parsley (fresh, minced)
  • 2 sprigs rosemary (fresh, minced)
  • Canola oil as needed
  • S/P as needed
  • Butter as needed
  • Sandwich Prep
  • 6oz cooked top round sliced (1/8in thick)
  • 2 oz. brie cheese (sliced)
  • Roma tomatoes (sliced)
  • 3 oz. arugula
  • 1 pear (core removed, skin on, sliced thin)

Instructions

Top Round

Place top round on a wire rack lined with a sheet tray. Place top round on top. Place garlic in an oven proof pan, add canola oil to barley cover, cover with foil. Place in oven at 350, roast for 30 min until golden brown, take out cool. Blend with oil in a blender on high until a paste is made. Set aside. In a bowl, mix parsley, rosemary, oregano, dry mustard and roasted garlic puree. Rub the top round with the mixture, season with s/p. Tent with foil to cover. Bake at 375 degrees for 1 hour until doneness is reached, medium is preferred (135). Take out of the oven, let stand for 15 min, cut across the grain in 1/4 slices.­­

Sandwich Prep

Cut the Italian loaf in half-length ways. Lay the braised meat in a single layer on one half of the bread. Lay the sliced brie cheese in a single layer. Toast the open face sandwich under the broiler of the oven at 350 for 7 min, just to melt the cheese. Take out of the broiler, add oven dried tomatoes in a single layer on top of the brie cheese. Add arugula and sliced pears on top. Serve as an open face sandwich or use the other half of the bread if desired. *Note you can serve this sandwich with pesto, mayonnaise or your favorite garlic spread. Reserve some of the pan dripping from the top round, skim fat and serve on the side for dipping.

Ingredients

  • Chipotle Pecan Rub
  • ¼ cup chipotle powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. ground cumin
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. oregano
  • 2 tbsp. black pepper
  • 4 tbsp. salt
  • 1 cup pecans (ground)
  • ½ tbsp. cayenne pepper
  • ¼ cup brown sugar
  • 1 lb sirloin flap (cleaned)
  • 2 cups olive oil
  • 1 cup lemon juice
  • Mexican Street Corn
  • 1 cup mayonnaise
  • ½ tbsp. smoked paprika
  • ½ tbsp. ancho [epper (ground)
  • Juice of 1 lime
  • S/P to taste
  • 2 tbsp. cilantro (Minced)
  • 1 cup cotija cheese (crumbled)
  • Corn on the cob (shucked)
  • Pickled Carrots
  • 8 oz baby carrots peeled (sliced on a bias)
  • 4 cups white wine vinegar
  • ½ cup granulated sugar
  • ¼ cup salt
  • 1 tbsp. chili flakes
  • ¼ tbsp. cloves
  • ¼ tbsp. coriander
  • ¼ tbsp. juniper berries
  • 1 tbsp. black peppercorns
  • 1 jalapeno (split & stemmed)
  • 3 bay leaves
  • 1 peel of an orange
  • ¼ bunch of thyme
  • ¼ Ginger fresh (.25 inches, sliced)

Instructions

Chipotle Pecan Rub

Lay pecans on a sheet tray, bake dry in an oven at 350 for 10 min, take out, cool. Place toasted pecans in a food processor, pulse to a fine coarse powder. Combine toasted pecan powder with all the other dry ingredients in a mixing bowl. Add olive oil and lemon juice to the bowl to make a paste. Rub the cleaned sirloin meat with the paste, marinate overnight. Take out, make sure there is not a lot of excess paste on the meat. Gill on high heat until achieved doneness. Take off the heat, let stand for 15 min cut cross grain thinly.

Pickled Carrots

Place carrots in a large mixing bowl. Bring all ingredients up to a boil, then simmer for 10 min. Pour over carrots, let cool at room temperature. Label, date, store.

Mexican Street Corn

Place corn on the cobb over a grill on high. Char the outside of the corn rotating it on all sides to get even cooking color. Once black char spots are on all sides, take off the heat. Whisk the mayonnaise, smoked paprika, ancho pepper, lime juice, and cilantro together. Spread mixture over the corn while hot. Sprinkle cheese on all sides, serve.

Ingredients

  • Smoked Almond Tri-Tip
  • 1 ½ lbs tri-tip
  • 3 cups smoked almonds (crushed)
  • Dijon mustard as needed
  • ¼ cup rosemary (fresh, minced)
  • ¼ cup fennel seed (dried, ground)
  • 2 cups bread crumbs (panko)
  • S/P as needed
  • Broken Mustard Vinaigrette
  • ½ tbsp. minced garlic
  • 1 tbsp. minced shallot
  • 1 tbsp. minced rosemary
  • 1 cup whole grain mustard
  • 1 ½ cups honey
  • 3 cups extra virgin olive oil
  • 1 ½ cups white balsamic vinegar
  • S/P to taste
  • Roasted Cauliflower
  • 1 head orange or white cauliflower
  • ½ cup olive oil
  • 1 tbsp. parsley (fresh, minced)
  • 1 tbsp. basil (fresh, minced)
  • 1 tbsp. tarragon (fresh, minced)
  • 1 tbsp. oregano (fresh, minced)
  • Juice of 1 Lemon
  • S/P to taste

Instructions

Smoked Almond Tri-Tip

Trim Tri tip if needed. In a mixing bowl, mix, rosemary, fennel, seeds, bread crumbs, and almonds. Spread Dijon mustard over the tri-tip to cover. Sprinkle and pat the herb and almond mixture on top of the mustard to coat. Season with salt & pepper. Roast in the oven at 350 for 20 min, until med rare 125 degrees internal. Let rest before you cut. Slice thin cross ways. Serve.

Roasted Cauliflower

In mixing bowl, whisk oil and herbs together, set aside. Cut or break cauliflower in medium to medium small florets. Combine with the oil and herb mixture, add juice of 1 lemon, season with S/P. Roast in the oven at 450 degrees for 15 min until slightly charred. Take out and cool to room temperature. Serve.

Broken Mustard Vinaigrette

Whisk everything together.

Ingredients

  • Skirt Steak & Togarashi Rub
  • 8 oz skirt steak (trimmed)
  • 5 tbsp. togarashi spice
  • ½ cup olive oil
  • 1 tbsp. granulated sugar
  • ½ tsp. salt
  • Cilantro Salad
  • 2 bunches cilantro (no stems)
  • 3 red radishes (shaved thin)
  • 1 Fresno chili (sliced thin)
  • 2 tbsp. white sesame
  • 2 tbsp. ginger root (peeled, Julienne)
  • 1 cucumber (sliced thin)
  • 1 cup bean sprouts
  • Juice of 1 lime
  • 2 tbsp. olive oil
  • S/P to taste
  • Carrot Puree
  • 5 carrots (peeled, med dice)
  • 1 white onion (med dice)
  • Whole milk as needed
  • 1 cup maple syrup
  • 1 Idaho potato (peeled, med dice)
  • ¼ lb whole butter (diced, cold)
  • S/P to taste
  • Sticky Sesame Soy Dressing
  • 2 cups soy sauce
  • 3 cups granulated white sugar
  • 1 cup honey
  • 1 cup lime juice
  • 6 tbsp. sesame oil
  • 6 tbsp. siracha
  • 1 bunch cilantro (rough chopped)

Instructions

Skirt Steak & Togarashi Rub

Mix togarashi spice, olive oil, sugar, and salt in a mixing bowl. Rub on the skirt steak, let marinate refrigerated for 1 hr. Cook on a high grill both sides about 5-6 min on both sides to a medium rare. Let rest off the heat for 15 min before slicing.

Carrot Puree

Place carrots, potato, and onions in a sauce pot, cover with milk. Cook on a medium heat until potato is tender, about 25 min. Turn off heat, strain mixture, reserve the milk. Puree in a blender on high, add some of the reserved milk to help blend. With the blender still running, add the butter a little at a time. Puree into a smooth consistency. Take out of the blender, place in a bowl, whisk in maple syrup. Season with S/P. Cool down, label, date, store

Cilantro Salad

In a bowl mix all vegetables together. Add olive oil and lime juice, season with salt/pepper. Serve.

Sticky Sesame Soy Dressing

Combine all ingredients in a mixing bowl.