PEPPER HERB-CRUSTED BEEF TENDERLOIN

Ingredients: 

1 well-trimmed whole beef tenderloin roast (4 to 5 pounds) 
Salt 

Seasoning: 

2 teaspoons cracked mixed peppercorns 
2 cloves garlic, minced 
1 teaspoon dried basil leaves, crushed 
1 teaspoon dried oregano leaves, crushed 

Instructions: 

1. Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. 
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so RecipeTip Tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. 
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) 
4. Carve roast into thick slices; season with salt, as desired. Makes 8 to 10 servings. 

Nutrition information per serving (1/8 of recipe), using tenderloin: 381 calories; 47 g protein; 1 g carbohydrate; 20 g fat; 104 mg sodium; 141 mg cholesterol; 5.8 mg niacin; 0.5 mg vitamin B6; 4.6 mcg vitamin B12; 6.6 mg iron; 8.2 mg zinc. 

MINI HOLIDAY BEEF CRESCENTS 

Total preparation and cooking time: 1 hour 

1 pound ground beef 
1-1/2 cups shredded jalapeño pepper cheese or Monterey Jack cheese 
1/2 cup chopped dried cherries 
2 tablespoons apple juice 
2 teaspoons ground cumin 
3/4 teaspoon garlic powder 
1-1/2 packages (15 ounces each) refrigerated pie crusts (3 crusts) 
1 egg, slightly beaten 
1 teaspoon water 

1. Heat oven to 400°F. Brown ground beef in 12-inch nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in cheese, cherries, juice, cumin and garlic powder; set aside. 
2. Cut each pie crust into 12 wedges. Place 1 packed, rounded tablespoon beef mixture on wide end of each wedge. Beginning at wide ends, roll up wedges; curve ends to form crescents. Place 1 inch apart on 2 greased baking sheets. 
3. Combine egg and water in small bowl. Lightly brush over tops of crescents. Bake in 400°F oven 15 to 18 minutes or until golden brown. 

Serve warm. Makes 36 appetizers. 

Cook’s Tip: To make crescents ahead, prepare and bake as directed; cool. Wrap tightly; freeze for up to 2 weeks. To reheat, place on lightly greased baking sheets. Bake in 350°F oven 12 to 13 minutes or until heated. 

Nutrition information per serving (1/36 of recipe): 140 calories; 4 g protein; 10 g carbohydrate; 9 g fat; 148 mg sodium; 15 mg cholesterol; 0.4 mg niacin;0 mg vitamin B6; 0.1 mcg vitamin B12; 0.8 mg iron; 0.7 mg zinc. Cutline: Ground beef teams with dried cherries to make a flavorful filling for refrigerated pie crust. Mini Holiday Beef Crescents can be prepared ahead and frozen for up to two weeks.

CRAZY VEAL BOLOGNESE LASAGNA 

Total preparation and cooking time: 1-1/2 hours 

1-1/2 pounds ground veal 
1 tablespoon olive oil 
1/2 cup diced carrot (1/4-inch) 
1/2 cup diced onion (1/4-inch) 
1 cup dry red wine 
1 jar (26 ounces) marinara or tomato-basil pasta sauce 
1-3/4 cups veal stock or 1 can (13-3/4 to 14-1/2 ounces) chicken broth 
1 tablespoon finely chopped fresh parsley 
1 teaspoon dried thyme leaves, crushed 
1 package (20 ounces) refrigerated fresh cheese ravioli 
1 container (16 ounces) refrigerated Alfredo sauce 
1 cup shredded mozzarella cheese 
1/2 cup grated Parmesan cheese 
1 tablespoon finely chopped fresh parsley 

1. Heat oven to 425°F. Brown ground veal in Dutch oven over medium heat 8 minutes or until veal is not pink, breaking up into small crumbles. Drain and remove veal from Dutch oven. 
2. Heat oil in same Dutch oven over medium heat until hot. Add carrot and onion; cook and stir 3 to 4 minutes or until softened. Add wine; increase heat to medium-high. Cook 3 minutes or until wine is slightly reduced. Add ground veal, marinara sauce, stock, 1 tablespoon parsley and thyme; mix well. Bring to a boil. Reduce heat to maintain a gentle boil; cook 10 to 20 minutes or until mixture is reduced to 6 cups. Remove from heat. 
3. Add ravioli to Dutch oven; toss to coat. Spray 13 x 9 x 2-inch baking dish or pan with nonstick cooking spray. Transfer ravioli mixture to baking dish. Spread Alfredo sauce evenly on top. Sprinkle with mozzarella and Parmesan cheeses and 1 tablespoon parsley. 

Cover dish and bake in 425°F oven for 20 minutes. Uncover dish; continue baking 10 minutes or until bubbly. Let stand 15 minutes before serving. Makes 8 servings. 

Cook’s Tip: If using stock, use full strength veal stock, not veal glace. Nutrition information per serving: 689 calories; 38 g protein; 40 g carbohydrate; 40 g fat; 1,525 mg sodium; 191 mg cholesterol; 9.1 mg niacin; 0.6 mg vitamin B6; 1.2 mcg vitamin B12; 3.3 mg iron; 4.2 mg zinc.