Beef Tenderloin Steaks with Port Reduction and Blue Cheese

4 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup port or other sweet red wine
2 tablespoons jellied cranberry sauce
2 tablespoons fat-free, less-sodium beef broth
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
2 tablespoons crumbled blue cheese

1. Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat steaks with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

2. Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup (about 4 minutes). Serve steaks with sauce; top with cheese

Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)

CALORIES 282 (33% from fat); FAT 10.2g (sat 4.1g,mono 3.8g,poly 0.4g); IRON 3.3mg; CHOLESTEROL 73mg; CALCIUM 35mg; CARBOHYDRATE 9.8g; SODIUM 361mg; PROTEIN 24.7g; FIBER 0.2g

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

Beef:
1 (2-pound) beef tenderloin, trimmed
1 teaspoon salt
1 1/2 tablespoons cracked mixed peppercorns
Cooking spray

Reduction:
2 cups ruby port or other sweet red wine
1 1/2 cups fat-free, less-sodium beef broth
1/4 cup finely chopped shallots
1/8 teaspoon salt
2 sprigs fresh parsley
1 sprig fresh thyme
1 1/2 tablespoons all-purpose flour
3 tablespoons water
1 tablespoon butter
1/2 teaspoon balsamic vinegar

1. Preheat oven to 450°.

2. To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing.

3. To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar.

Yield: 8 servings (serving size: about 3 ounces beef and 2 tablespoons reduction)

CALORIES 173 (35% from fat); FAT 6.7g (sat 2.9g,mono 2.5g,poly 0.3g); IRON 1.9mg; CHOLESTEROL 56mg; CALCIUM 28mg; CARBOHYDRATE 3.7g; SODIUM 477mg; PROTEIN 23.2g; FIBER 0.4g

Beef Stew - Slowcooker Style

3 pounds stew beef or chuck, cut into bite sizes and trimmed of fat

Beef broth (or water and bouillon cubes)

All-purpose flour
2 medium onions, cut into 1-inch chunks
1 pound small white or red potatoes (about 6), halved if large
1 pound carrots, bite-sized

1 pound celery, bite-sized

6 garlic cloves, smashed

1 tbsp worchestershire sauce (optional)

Coarse salt and ground pepper

Coat beef with flour, salt and pepper. Add all ingredients, beef broth last and cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Serves 6

Fusco/Monaco Family Meatballs & Marinara Sauce

Fusco is my grandmother's maiden name; Monaco is my mom's. She started her reputable cooking career at 9 years old, scaling and cleaning fish her father brought home. I wasn't even cooking when I was 19...but have managed to pick up mom's techniques from years of observing as I stuff my face. Everything was already cooked by the time I woke up; I can't help that she wakes up at 5AM and can't sit still.

Waking up every Sunday morning to the aroma of fresh meatballs cooling on the kitchen counter and marinara sauce simmering on the stove greeted me when I lived at home. The tradition continues in mom's kitchen and macaroni is always on the menu all day long, every Sunday.

Meatballs for breakfast might sound like a bit much first thing in the AM...but I could never resist once I caught the scent as I headed downstairs. Grab a slice of Italian bread, dip in sauce, and eat with a meatball. Breakfast is served, Mama Jo style.

olive oil
3 large cans contadina crushed tomatoes
1 large can of contadina tomato sauce
1 medium onion
6 cloves garlic
2 short beef ribs
2 country style pork ribs
3 pieces hot sausage
5 raw meatballs
7 basil leaves
oregano
parsley

In large sauce pan, coat bottom with olive oil (about 1/4 cup). Place all onion and meat (except meatballs) on medium heat. Add garlic after meat is browned, let cook until garlic is almost brown. Pour cans of tomatoes into pan along with 1 can full of water. Cook 2-3 hours. When sauce begins to simmer, add meatballs and keep on medium-low heat, a slight bubble/simmer. The longer and slower, the better it tastes. Add parsely, basil and oregano 15 mins before serving.

Mama Jo says: this is a good size sauce, but when using meat, it soaks it up. Most Sundays, mom uses 3 beef ribs and 4 hot sausage OR 2 pork ribs. The trick is to balance the pork and beef.

The first 5 ingredients is a marinara sauce and can cook 1 1/2 - 2 hours without meat.

2 lbs ground beef
1 - 2 eggs
2 tsp salt
1 tsp pepper
2-3 cloves finely chopped garlic
1/2 tsp basil
1/2 tsp parsley
1/4 tsp oregano
OR use Italian Seasons packet to include all above spices
5-6 frazelles or hard Italian bread (frazelles can be found at Italian markets)

Soak frazelles in water until completely drenched and break up into chunks. Squeeze to release most water. Mix meat, seasonings and eggs. Start with 1 egg, mix with hands, mixture should be moist. Add frazelles gradually, keeping mix on the moist side. If too dry, add 2nd egg. Roll about 5 larger meatballs and add into sauce. Let them cook with sauce for about 2 hours or more. Roll other meatballs and bake at 350 for 30 mins.

Tip: to test seasoning, throw a small bit of meat into frying pan and taste.

Chili Beef Skewers

A perfect summer grilling recipe...and so easy. Just marinate for a nice, spicy kick! I made without the dipping sauce for a BBQ, but like the idea. I also had leftover beef marinating after the Labor Day party, so pan seared the beef with broccoli and served over long grain rice.

8 wooden skewers
1/2 cup fresh cilantro
4 cloves garlic, chopped
3 tbsp low-sodium soy sauce
1 tsp grated orange zest
1 tsp sriracha

1 tsp brown sugar
1 lb lean beef sirloin, cut into 1/8-inch strips
1 each red, green and yellow bell peppers, cored, seeded and cut into 2 1/2-inch pieces (optional)
Vegetable oil cooking spray

Dipping sauce (optional)
1/2 cup lowfat mayonnaise
2 tbsp chopped fresh basil
1 tbsp fresh lime juice

Soak skewers for 30 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, and sugar in a bowl and mix. Transfer marinade to a plastic bag; add beef. Toss and let chill. Combine dipping sauce ingredients in a bowl. Thread a few pieces of peppers and beef strips on each skewer, alternating for a nice color variation. Coat grill rack with cooking spray; heat grill to high; grill about 3 minutes.