Beef

by Janelle Shank

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Chateaubriand Sliders & Chili

October is for football and fall comfort foods. So this Chateaubriand (beef tenderloin) roast was perfect to make into not one, but two great recipes. Since the beef is already seasoned for you, that is one less step you have to worry about! For our first recipe, you use my spicy coleslaw as a topping (since it’s not mayo-based, it’s healthier and full of flavor with balsamic vinegar as the main ingredient).

If you want to have a slider party, you can have caramelized onions, grilled red/green peppers, dijon mustard, or a slice of white cheddar cheese to make it a unique sandwich for everyone. It starts with my slider recipe, and goes from there. Next tailgate party, here you come!

Chateaubriand Sliders

Janelle Shank Omaha Chateau sliders and chili (with spicy coleslaw recipe) 1

Ingredients

– 1/2 (28 oz.) Omaha Steaks Steakhouse Seasoned Chateaubriand
– Quick and easy slider buns
– 2 T melted unsalted butter
– 1 cup milk
– 1 egg slightly beaten
– 3 1/4 cups all purpose flour (if using whole wheat, do half and half) and more for dusting
– 1 tsp kosher salt
– 3 T sugar
– 2 1/2 tsp dry yeast
– Spicy Coleslaw (Recipe below)

Directions

1. In a small bowl, combine butter, milk, and egg, and set aside.

chateau_rr

Omaha Steaks Steakhouse Seasoned Chateaubriand

2. In stand mixer fitted with the dough hook, add flour, salt, sugar, and yeast and start mixer on low speed to just combine. Add milk mixture to flour and let mix until dough springs back, about 5-7 minutes.

3. Remove dough from bowl on flour surface and knead until smooth, turning dough over and folding until dough is smooth and not sticky.

4. Roll out, and using a small circular cutter (1-3 inches depending on size you need), cut out dough and place on a parchment lined baking sheet about an inch apart until all dough is used (will have to roll out the dough again from cutting).

5. Cover dough with a towel or plastic wrap, and in a cool place, let rest and rise for 30-40 minutes.

6. Preheat oven to 350 F and bake for 10-15 minutes, until tops are golden brown. Once out of the oven, you can add melted butter and sesame seeds if you like. Let cool, cut and enjoy!

Can freeze sliders for up to three months. Baked sliders can be wrapped tightly and used for up to three more days

Spicy Coleslaw

Janelle Shank Omaha Chateau sliders and chili (with spicy coleslaw recipe) 3

(as seen on bakesinslippers.com)

Ingredients

– 3 T balsamic vinegar
– 1/4 cup lime juice
– 1 T vegetable oil
– 1/8 cup honey
– 1 tsp kosher salt
– 1/2 cup cilantro (I added a bit of parsley as I had some leftover from another dish)
– 1 red cabbage shredded
– 3 green onions sliced thin
– 2 jalapeños, seeded and sliced thin
– 1 peeled and shredded carrot

Directions

1. Combine vinegar, lime juice, oil, honey, salt and cilantro in a large bowl and whisk together.

2. Add remaining ingredients, stirring well to combine and leave out for 30 minutes at room temp.

3. Chill until ready to serve (best the next day, just add more balsamic) or can be kept for two additional days if needed.

4. Cut open slider placing some beef on bottom bun. Top with spicy coleslaw. Enjoy

Round 2 Recipe: Chateaubriand and Bean Chili

Janelle Shank Omaha Chateau sliders and chili (with spicy coleslaw recipe) 5

Ingredients

– 1/2 (28 oz.) Omaha Steaks Steakhouse Seasoned Chateaubriand cut into bite-sized chunks
– 3 pieces uncooked center cut bacon cut into bite size pieces
– 3 T olive oil
– 3 cloves of garlic, minced
– 1 large onion, diced
– 1 thinly sliced and cored jalapeno
– 1/2 cup cilantro (less if not a fan)
– 1/2 cup green onions
– 28 oz can crushed tomatoes
– 2 cans beans (I used one black and one chili hot beans) drained and rinsed
– 2 cups chicken broth (less if you like your chili super thick, use about 1 1/2 cups)
– 1 bottle of beer (I used an amber ale)
– 1/2 T ground cumin
– 1/2 T chili powder
– 1 teaspoon paprika
– salt and pepper to taste

Directions

1. Heat oil in heavy dutch oven/saucepan over medium high heat. Add bacon and cook until done, draining grease.

2. Put pot back on stove, adding garlic and onion, cooking for about 5 minutes or until tender.

3. Add jalapeno, cilantro, and green onions and cook for one minute (at this point add some salt and pepper).

4. Next add tomatoes, beans, chicken broth and beer, stirring and let simmer for 5 minutes.

5. Add spices and let simmer over medium heat on stove for one hour. Serve with sour cream and cheese, and more cilantro if desired.

Can be kept warm in a slow cooker on low for four hours during the game or party. Leftovers can be kept in fridge for up to four days, frozen for six months.

Janelle Shank Omaha Chateau sliders and chili (with spicy coleslaw recipe) 4






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About the Author

Living in the Midwest most of her life, Janelle grew up cooking with her gran in kitchen learning the simple, yet delicious ways of cooking from scratch. Janelle's continued fascination with food took her on her journey to culinary school, earning her baking and pastry certification. After becoming a pastry chef, food blogging became the next logical step, documenting and photographing her recipes and food creations. Her work can be seen in Edible Omaha, on Foodgawker.com, and our food blog Steakbytes, which she is now the food blog editor for.



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