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Ultimate Merlot Cut with Candy Striped Beets and Maple Sweet Potatoes
Ultimate Merlot Cut with Candy Striped Beets and Maple Sweet Potatoes
Yield: Makes 24 servings
Combine marinade ingredients in large non-reactive container. Reserve 1-1/3 cups for beets; cover and refrigerate until ready to use. Add beef steaks to remaining marinade; turn to coat. Cover and refrigerate 6 hours or as long as overnight, turning occasionally.
Merlot or other dry red wine3 cups
Olive oil2 cups
Chopped fresh chives1/2 cup
Large garlic cloves, minced12 each
Cracked black pepper1 Tbsp
Beef Round Merlot Cuts, cut into 6 to 8-oz portions*24 each
Roasted Vegetables: 
Trim greens from beets leaving about 1 inch of stem intact and reserving 1-1/2 qts (8 oz) greens for sauce. Toss beets with reserved 1-1/3 cups marinade. Place in shallow roasting pan; cover with aluminum foil. Prick sweet potatoes with fork; place on parchment-lined sheet pan. Roast beets and sweet potatoes in 450°F oven 40 to 55 minutes or until tender; cool slightly.

When vegetables are cool enough to handle, peel beets and cut in half if large. Season with salt and pepper; keep warm. Cut sweet potatoes lengthwise in half. Scoop out flesh; discard skins. Mash potatoes until smooth; stir in butter and maple syrup. Season with salt and pepper; keep warm.
Baby Chioggia (candy cane) beets with greens attached*48 to 72 each
Reserved marinade1-1/3 cups
Sweet potatoes- -
SaltAs needed
PepperAs needed
Unsalted butter, cut into pieces1/2 cup
Pure maple syrup1/4 cup
Per order:

Remove 1 beef cut from marinade; brown on both sides in heated skillet. Remove from skillet to small sheet pan. Cook in 350°F oven to medium rare to medium doneness.

Meanwhile, saute 1 clove garlic (1 tsp) and 1/4 cup reserved beet greens in 1 tsp butter in same skillet, stirring until garlic is fragrant and greens are wilted. Add 1/2 cup wine; reduce liquid to 3 Tbsp. Strain liquid, reserving greens, if desired. Return liquid to skillet; whisk in 1 Tbsp butter and 1 tsp maple syrup. Season with salt and pepper.

Carve beef across the grain into thin slices; arrange on plate with sauce, 1/2 cup sweet potatoes, 2 to 3 baby beets and a few reserved beet greens, if desired. Garnish with chives, if desired.
Grlic cloves, very thinly sliced 24 each
Reserved baby beet greens1-1/2 qts
Unsalted butter, cut into pieces, divided2 cups
Merlot or other dry red wine3 qts
Pure maple syrup1/2 cup
SaltAs needed
PepperAs Needed
Chopped fresh chivesAs needed

*  Beef Round Merlot Cuts are cut from the Beef Round, Bottom Round, Heel (NAMP 171F). This cut is also known as the Gastrocnemius. Whole Merlot Cuts weigh approximately 1-1/4 to 1-3/4 lbs each.

*  Any color or variety of baby beets with greens attached may be substituted for Chioggia beets.

Nutrition information per serving: 894 calories; 38 g fat(17 g saturated fat; 16 g monounsaturated fat); 149 mg cholesterol; 305 mg sodium; 73 g carbohydrate; 12.2 g fiber; 43 g protein; 19.9 mg niacin; 1.7 mg vitamin B6; 5.2 mg vitamin B12; 7.6 mg iron; 58.3 mg selenium; 8.2 mg zinc; 162.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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