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As Seen on TV
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Posted 5/28/2009 by nybeef
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July 14th and July 19th, WUTR, Michelina's Kitchen
Tenderloin, Cranberry and Pear Salad
Prepared by: Kara Behlke, RD
 4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)
Honey Mustard Dressing:
1/2 cup prepared honey mustard
2 to 3 tablespoons water
1-1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt
Instructions: Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally.
Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.
Ranch Burgers
Prepared By: Jean O' Toole
Ingredients: 1 pound ground beef (95% lean)
4 teaspoons Ranch Rub (recipe follows)
4 whole wheat hamburger buns, split
1/4 cup prepared reduced-fat creamy ranch dressing
2 tablespoons canned French-fried onions
Romaine lettuce, tomato slices
Directions:
Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Serve in buns with dressing, onions, lettuce and tomato.
Ranch Rub: Combine 2 teaspoons sweet paprika, 2 teaspoons dried thyme, 1-1/2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground red pepper and 1/2 teaspoon ground white pepper. Store in airtight container. Shake before using.
May 21st, WKBW, AM Buffalo Television
Ranch Burgers
Prepared By: Jean O' Toole
Ingredients:
1 pound ground beef (95% lean)
4 teaspoons Ranch Rub (recipe follows)
4 whole wheat hamburger buns, split
1/4 cup prepared reduced-fat creamy ranch dressing
2 tablespoons canned French-fried onions
Romaine lettuce, tomato slices
Directions:
Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Serve in buns with dressing, onions, lettuce and tomato.
Ranch Rub: Combine 2 teaspoons sweet paprika, 2 teaspoons dried thyme, 1-1/2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground red pepper and 1/2 teaspoon ground white pepper. Store in airtight container. Shake before using.
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