Entrées: Beef

Santa Barbara BBQ Tri-Tip Steak with Homemade BBQ Sauce

A BBQ Tri-Tip recipe that expresses the unique and fresh flavors of Santa Barbara County's Mexican founders and Spanish settlers. Viva La Fiesta! The tasty homemade BBQ sauce features espresso and cinnamon.

Grilled Steak With Cabernet Mushroom Sauce

A well-seasoned sauce made with mushrooms and Cabernet Sauvignon enhances a good steak.

Tama's Sukiyaki

A Japanese-American favorite, sukiyaki is a one-pot meal with steak and vegetables braised in a soy/sugar/ginger/garlic sauce. Leftovers can top a bowl of rice for an authentic beef bowl.

Beef Bourguignon à la Peju

Beef lovers rejoice in this hearty French stew, made with the highly-rated Peju Fifty/Fifty - half Cabernet Sauvignon and half Merlot.

Marcus Whitman Crater Lake Blue Cheese Crusted Buffalo Tenderloin

Buffalo is increasingly popular as a low-fat source of protein. This sophisticated recipe from the elegant Marcus Whitman Hotel pairs it with roasted baby beets, grits and wild mushroom and short rib ragout.

Stew With Red Wine

Hearty beef stew is richer when slow cooked with a good red wine. It takes time to make this flavorful dish, but your actual time prepping is short.

Tama's Steak Teriyaki

Restaurant teriyaki is usually made by grilling the meat and pouring teriyaki sauce over it--this authentic version is so much better. The sauce is made with the meat juices and thickened by reduction rather than thickeners like cornstarch. The same technique can be used for chicken or salmon. Use a tender steak--top sirloin or better.

Gnekow Family Winery Chateau Meroux Merlot and Herb Marinade

Delicious Merlot marinade enhances steaks and the sauce's reduction complements them to perfection.

Italian Meatballs In the Style of the Puglia Region

Tomatoes ripen to sweet perfection in the hot sun of southern Italy. Sicily, Puglia and Calabria are southern Italian regions known for their recipes combining tomato and garlic. Serve this recipe with crusty bread to mop up the sauce.

Allison Inn & Spa JORY Pinot Burger

The search for the best burger should start here, with tender Wagyu beef enhanced with both pickled and marinated, then grilled onions. Designed especially to complement a delicious Willamette Valley Pinot Noir.

William James Cellars Beef Bourguignonne

Iconic chef Julia Child called this classic French dish "certainly one of the most delicious beef dishes concocted by man". It was originally a peasant dish that evolved into haute cuisine, then was adapted for the modern kitchen for everyday meals.

Guglielmo Winery Grilled Steak With Blueberry Sauce

Blueberries, Petite Sirah, allspice, aged balsamic vinegar and butter make a thick, rich reduction sauce to top grilled steak.

Grilled Top Loin Steak with Herb Rub

Love that smoky grilled beef flavor? These herb rubbed steaks are flavorful and less than 220 calories each! Pair with a rich, powerful red wine.

Greenwood Ridge Vineyards Grilled Asian Flank Steak

Grilling is spectacular any time of the year. This entrée is easy and delicious. Accompany with steamed white rice to catch the juices and serve with a glass of Greenwood Ridge Vineyards Cabernet Sauvignon.

Monticello Vineyards Fillet of Beef with Bleu Cheese, Rosemary and Pine Nut Sauce

Blue cheese is a luscious pairing with beef; with a sauce made with the Corley Proprietary Red Wine it is truly memorable. Rosemary and pine nuts round out the flavor.

River Terrace Inn Spice Roasted Strip Loin

Put on your chef's hat and roll up your sleeves to prepare this spice roasted strip loin with potatoes 3 ways, chanterelles, spicy tomato jam, natural jus, and rosemary fleur de sel created by Chef Jordan C. Mackey of Restaurant Cuvée, River Terrace Inn. It will take some time, but is well worth the effort.

Trione Vineyards & Winery Bacon Braised Beef Brisket

Beef brisket, apple wood smoked bacon and Pinot Noir come together to form a delicious entree for any beef lover.

Mitchella Vineyards & Winery Petite Top Sirloin Burgers

Gourmet sliders made with top sirloin, caramelized onion, mushrooms and sharp cheddar are mouth-wateringly good when paired with supple red wine from Mitchella Vineyard & Winery.

Trione Winery - Sam’s World Famous Chili

The layers of savory flavors in this thick chili will tantalize your taste buds. Zinfandel and Primitivo are clonal "cousins". Use the Trione Primitivo in the chili for a real treat; then pair the dish with a glass of the same--fantastic!

Turkish Meatballs in Tomato Sauce with Yoghurt

These tasty meatballs can be grilled or fried in a pan and are a perfect pairing for a rich Syrah. The crispy pita, sweet tomato, savory meatballs and tangy yoghurt create an unforgettable combination of flavors and textures.

Dolphin Bay Bone-In Rib Eye with Roasted Pasilla Whipped Potatoes, Grilled Carrots and Chimichurri

Executive Chef Jacob Moss shares his recipe for this delicious dish to warm his guests while they enjoy the stunning ocean views from the restaurant. This hearty dish of bone-in ribeye is served with roasted pasilla whipped potatoes, grilled carrots and chimichurri.

Viansa's Beef Tenderloin with Balsamic Onion Reduction

Fresh herbs and Viansa's Balsamic Onion Spread enhance the meaty flavor of tenderloin. Serve with pasta or risotto to enjoy the savory sauce.

Renwood Winery Crispy Veal Sweet Breads, Caramelized Brussel Sprouts, Yukon Gold Potatoes, and Pancetta

Enjoy tender sweetbreads with brussels sprouts cooked in a bacon and sherry vinaigrette. Easy to make and great paired with Zinfandel.

Concannon's Turkish Meatballs with Smoky Eggplant Puree

On a meatball kick lately? Turkish meatballs are just so versatile that you can combine any number of spices and herbs and come up with a different flavor profile every time! This time, try it with this recipe that calls for smoky eggplant purée.

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