Recipes for Fort Harrod Beef Festival Cattle Crawl

Beaumont Inn – Appetizer

Chef Jerry Broderick

Beef Appetizer Trio-Consisting of Beef Tenderloin Canapé topped with Creamy Horseradish Sauce, Slow-Roasted Pot Roast Tart, and Bourbon Marinated Beef Tip & Mushroom Brochette

Ingredients: Beef Tenderloin Canapé

½ loaf French bread

1 lb beef tenderloin (Trimmed)

2 ounces fresh cracked black peppercorn

¼ cup clarified butter

1 cup mayonnaise

1 cup sour cream

2 ounces lemon juice

5 ounces raw horseradish

½ tsp salt

Directions:

  1. Pre-heat oven to 325°F
  2. Slice French bread on an angle ¼ inch thick and place on baking sheet. Rub tenderloin generously with crushed black peppercorn while a cast iron skillet is getting hot.
  3. Once hot, add 2 oz. clarified butter to pan and sear tenderloin on all sides until brown. Place tenderloin in an oven proof dish and place in oven for 1 hour for medium doneness. When the beef gets to desired doneness. Pull out and set rest on a cutting board for 8-10 minutes.
  4. While beef is resting, drizzle crustinis with remaining clarified butter and bake for 8 minutes. Mix together mayonnaise, sour cream, lemon juice, and horseradish, and salt while crustini’s are in the oven.
  5. When crustini’s are done, pull from oven and transfer to serving dish. Slice tenderloin ¼ inch thick and place one piece on each crustini. Top with a little dab of horseradish sauce and serve.

Ingredients: Bourbon Marinade beef tip brochette:

1 ½ ob beef tips

8 6 inch wooden skewers

16 button mushrooms, stems removed

4 cups olive oil

½ cup of bourbon

1 garlic cloves (smashed)

½ cup Cavender’s Greek Seasoning

1 tsp dry rosemary

1 tsp dry thyme

1 tsp dry parsley

1 tsp dry basil

1 tsp lemon pepper

1 Tbsp lemon Juice

Directions:

  1. Soak skewers in 2 ounces of live oil while preparing marinade and sautéing mushrooms.
  2. Marinade: Combine 3/12 cups of olive oil with the last nine ingredients. Mix well and set aside
  3. Heat a pan on medium heat and add two ounces of oil to the pan. When oil gets hot, add mushrooms, top sides down for 1 minute. Flip and cook an additional minute. If pan is hot the mushrooms will not bleed out and producer liquid.
  4. Remove mushrooms from pan. Remove skewers from the oil and begin to skewer: one beef tip, one mushrooms, and continue 3 times.
  5. Place skewers in marinade, cover tightly and refrigerate overnight.
    Remove beef tips from marinade and grill to 145°F.

Ingredients: Pot Roast Tarts

2 lbs lean chuck roast

2 ounces olive oil

12 pearl onions

2 carrots, peeled, cut julienne

3 ribs of celery cut julienne

3 cloves garlic, mashed

1 ½ Tbsp tomato paste

2 cups dry red wine

1 cup beef stock

Salt

Pepper

4 ounces flour

4 ounces butter

Directions:

  1. Preheat oven to 325ºF. Add flour and butter together to form roux. Cook for 5 minutes and set aside
  2. Pre heat an oven proof pot. Season roast with salt and pepper. Add to pot and sear on all sides. Remove from pan and add olive oil to the pan followed by carrots, celery, pearl onions, and garlic to cook for 1 minute. Add tomato paste, red wine and beef stock.
  3. Add the roast back into pan and place in oven for 2 hours. Flip and continue for 1 hour.
  4. Remove roast and place on cutting board to rest. Return pan with all drippings to a burner over low heat, bring to a boil and gradually add roux until drippings thicken and form a sauce.
    Slice roast and place in tart shells about ¾ full. Insert 2 julienne carrots, 2 julienne celery and 1 pearl onion into the shell to garnish. Top with 1 ounce of thickened sauce.

Alamo Tex Mex – Salad

Rafael Ayala

Grilled Steak Salad- Grilled steak atop lettuce, mushrooms, onions, green peppers, banana peppers, tomatoes, black and green olives, and sprinkled with three cheeses.

Ingredients:

Beef Steak, sliced into strips

Mushrooms

Onions

Green peppers

Banana peppers

Green olives

Black olives

Tomatoes

Three Cheese blend

Directions:

  1. Cook beef sirloin steak on medium heat until internal temperature reaches 145˚F or medium rare. Remove from heat and let rest. Slice into strips.
  2. Place strips on top of greens and vegetable combination. Sprinkle with 3 cheese blend.

Shaker Village of Pleasant Hill – Entrée

Chef Patrick Kelly

Grilled Filet of Kentucky Beef over a grilled summer salad with Kenny’s Kentucky Blue Cheese compound butter- Summer Salad consist of grilled potato slices, grilled corn and grilled onions, tossed with cherry tomatoes and arugula.

Ingredients: Kenny’s Kentucky Blue Cheese Compound Butter
1 lb butter softened
2/3 Tbsp garlic

2/3 wheel of Kenny’s blue with Rind cut off

Salt

Pepper

Marjoram

Directions:

  1. Soften pone pound of butter in mixing bowl with 2 Tbsp chopped garlic, 2/3 of wheel of Kenny’s blue with rid cut off, salt and pepper with a little fresh marjoram.
  2. Stir together well when soft enough and place of large sheet of plastic wrap. Spread out in a 2 inch round strip and leave several inches from either side. Roll up and tighten by twisting ends.
  3. Chill overnight before use.

Ingredients:

8 ounces beef Tenderloin

Yukon gold potatoes

Onion, sliced thick

Whole ears of corn, husk removed

Oil

Salt

Pepper

Directions:

  1. Partially cook Yukon gold potatoes by putting in a pot of cold water and bring to a boil. Remove potatoes from water and chill overnight. Slice each potato into 1/8 inch slices and toss in oil, salt and pepper.
  2. Meanwhile, slice onions in thick slices, and shuck ears of corn
  3. Grill potatoes, onions and corn until each side of potatoes are marked with grill and are tender.
  4. Remove onion and chop, then chill.
  5. Cut kernels off of cob and chill
  6. Grill tenderloin to 145ºF doneness.
  7. Meanwhile, toss six potato slices, with a handful of corn and a little less chopped onion, butter, salt and pepper. Place on plate with tenderloin.

Cloud’s Country Cooking – Dessert

Chef Keith Cloud

Half and Half Trifle- A half strawberry shortcake mixture of angel food cake, vanilla pudding, strawberries and half chocolate brownie mix with brownies, chocolate pudding and heath bar. All topped with cool whip.

Ingredients:
angel food cake

Vanilla pudding

Strawberries

Brownies

Chocolate pudding

Heath bar crumbles

Cool Whip

Directions:

  1. Combinebutter and garlic in robotcoupe or blender on med speed.
  2. Slowly add the lemon juice.
  3. Once all juice is in add your au jus powder and blend until butter is almost creamed. Set aside and reserve.