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Beef Beet-Curry
RecipeBeef Cuts
Beef Beet-Curry
Roasted beef sliced and served with a beautiful curried beet-orange vinaigrette.
Yield: 24 servings
1. Combine oil, curry powder and water; cover and let stand 24 hours. Strain through extra-fine sieve; reserve oil.
Safflower oil3/4 cup
Curry powder1/4 cup
Water3 tablespoons
2. Bring water and beets to boil in saucepan; reduce heat, cover and simmer about 20 minutes until beets are tender. Strain, reserving 1-1/2 cups cooking liquid. Puree beets and reserved liquid in food processor or blender. Reserve.
Water3 cups
Beets, peeled and cut into 1-inch chunks12 ounces
3. In food processor or blender, puree ingredients except beef. Place beef in large shallow baking pan; pat with orange-herb mixture to cover. Roast in 425°F oven 45 to 60 minutes until internal temperature registers 135°F. Set aside; keep hot.
Orange peel3 ounces
Parsley, chopped1 cup
Prepared horseradish3 tablespoons
Pepper2 teaspoons
Salt2 teaspoons
Beef Loin, Full Tenderloin, Side Muscle Off, Skinned (IMPS/NAMP 190A)6 pounds
Olive oil2 teaspoons
4. To make vinaigrette: Stir orange juice concentrate, vinegar, salt, pepper, reserved oil, and beet puree in large bowl; do not emulsify. (Vinaigrette should be blended yet oil and puree should remain separate.) Reserve.

5. Slice beef 1/4-inch thick. For each serving: Plate 3 ounces beef; spoon about 2 tablespoons vinaigrette in droplets around beef.
Orange juice concentrate1/4 cup
Sherry wine vinegar1/4 cup
Pepper1 teaspoon
Salt1 teaspoon

Nutrition information per serving: 248 calories; 14 g fat(3 g saturated fat; 4 g monounsaturated fat); 69 mg cholesterol; 361 mg sodium; 5 g carbohydrate; 1.2 g fiber; 25 g protein; 7.2 mg niacin; 0.6 mg vitamin B6; 1.4 mg vitamin B12; 2.2 mg iron; 28.5 mg selenium; 4.6 mg zinc; 95.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline
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