Easter is the perfect time to gather around the table with loved ones and enjoy a delicious, memorable meal.
If you’re looking to elevate your Easter feast, beef is a great option that can be prepared in a variety of ways to suit every taste.
From slow-roasted tenderloin to hearty casseroles and grilled steaks, beef offers endless possibilities for a show-stopping dish that will leave everyone satisfied.
Whether you’re planning a traditional meal or something more adventurous, these 50+ Easter beef recipes are guaranteed to inspire and delight your guests.
In this blog, we’ve curated a collection of mouthwatering beef recipes that will make your Easter celebration truly special.
50+ Delicious Easter Beef Recipes to Make Your Holiday Feast
With these 50+ Easter beef recipes at your disposal, you’ll have no shortage of inspiration for your holiday meal.
Whether you’re looking for a traditional roast, a hearty stew, or a modern twist on an old favorite, there’s something here for everyone.
Beef is versatile, satisfying, and perfect for creating unforgettable dishes that will impress your guests.
So, roll up your sleeves, start cooking, and get ready to serve up a memorable Easter feast that will have everyone coming back for seconds.
Classic Easter Roast Beef with Herb Crust
Celebrate Easter with the elegance of a classic roast beef dinner. This recipe combines a tender cut of beef with a fragrant herb crust that enhances its natural flavors. Perfectly seasoned and roasted to your preferred doneness, this dish pairs wonderfully with traditional Easter sides like roasted vegetables and buttery mashed potatoes. Whether hosting a small gathering or a larger celebration, this roast will surely become the centerpiece of your table.
Ingredients
- For the Beef:
- 1 (4-5 lb) beef top sirloin or ribeye roast
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- For the Herb Crust:
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
Instructions
- Prepare the Beef:
- Preheat the oven to 450°F (230°C).
- Pat the beef roast dry with paper towels and season it generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. Sear the roast on all sides until golden brown (about 3-4 minutes per side).
- Make the Herb Crust:
- In a small bowl, mix minced garlic, rosemary, thyme, Dijon mustard, and olive oil into a paste.
- Spread the herb mixture evenly over the surface of the seared roast.
- Roast the Beef:
- Place the roast on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast.
- Roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F (165°C). Continue roasting until the thermometer reads your desired doneness (125°F for medium-rare, about 1.5-2 hours).
- Rest and Serve:
- Let the beef rest for 20 minutes before slicing. This allows the juices to redistribute, ensuring tender slices.
- Serve with your favorite sides and enjoy!
This classic Easter roast beef is a timeless dish that brings warmth and sophistication to your holiday meal. The herb crust adds a burst of fresh flavor that complements the tender, juicy beef perfectly. Serve it alongside roasted vegetables and creamy horseradish sauce for a meal your guests will remember.
Easter Beef Wellington with Mushroom Duxelles
Elevate your Easter dinner with the luxurious and elegant Beef Wellington. This recipe features a juicy beef tenderloin coated in a flavorful mushroom duxelles, wrapped in prosciutto and puff pastry, and baked to golden perfection. It’s an impressive dish that’s perfect for a festive occasion, offering a delicious combination of textures and flavors.
Ingredients
- For the Beef Wellington:
- 1 (2 lb) beef tenderloin, trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 lb puff pastry (store-bought or homemade)
- 6-8 slices of prosciutto
- 1 egg, beaten
- For the Mushroom Duxelles:
- 1 lb mushrooms (button or cremini), finely chopped
- 2 garlic cloves, minced
- 2 tablespoons shallots, minced
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
- Prepare the Beef:
- Season the tenderloin with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until browned. Remove from heat and let it cool.
- Make the Mushroom Duxelles:
- In the same skillet, melt butter and sauté shallots and garlic until fragrant.
- Add mushrooms and thyme; cook until the moisture has evaporated. Season with salt and pepper, then let it cool.
- Assemble the Wellington:
- Lay out the prosciutto on plastic wrap, overlapping slightly. Spread the mushroom mixture evenly over the prosciutto.
- Place the seared beef on top and use the plastic wrap to roll it tightly. Chill for 20 minutes.
- Roll out the puff pastry on a floured surface. Unwrap the beef and place it on the pastry. Wrap the pastry around the beef, sealing the edges with beaten egg.
- Bake:
- Preheat the oven to 400°F (200°C). Place the Wellington seam-side down on a baking sheet. Brush with egg wash and cut a few small slits on top for ventilation.
- Bake for 30-35 minutes until the pastry is golden brown. Let it rest for 10 minutes before slicing.
Beef Wellington is the ultimate showstopper for your Easter feast. The buttery puff pastry, savory mushroom duxelles, and tender beef create a dish that’s as beautiful as it is delicious. Pair it with a light salad or roasted asparagus for a meal that’s sure to impress your family and friends.
Slow-Cooked Easter Beef Brisket with Red Wine Glaze
This slow-cooked beef brisket is perfect for Easter gatherings, offering a tender and flavorful main course with minimal effort. Cooked in a red wine and herb-infused sauce, the brisket becomes melt-in-your-mouth tender. This recipe is ideal for feeding a crowd and pairs beautifully with creamy mashed potatoes or roasted root vegetables.
Ingredients
- 1 (4-5 lb) beef brisket
- 1 onion, sliced
- 3 carrots, chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Prepare the Brisket:
- Season the brisket generously with salt and pepper. Sear in a large skillet over medium-high heat until browned on all sides.
- Assemble in Slow Cooker:
- Layer the onion, carrots, and garlic in the bottom of the slow cooker. Place the brisket on top.
- In a bowl, whisk together red wine, beef broth, and tomato paste. Pour the mixture over the brisket. Add rosemary and thyme.
- Cook:
- Cover and cook on low for 8-10 hours, or until the brisket is fork-tender.
- Reduce the Sauce:
- Remove the brisket and vegetables. Transfer the liquid to a saucepan and simmer over medium heat until slightly thickened.
- Serve:
- Slice the brisket against the grain and drizzle with the reduced sauce. Serve with vegetables.
Slow-cooked brisket with red wine glaze is a comforting and flavorful option for Easter dinner. Its tender texture and rich sauce make it a favorite among guests. With minimal hands-on time, it allows you to enjoy the holiday while still serving a truly special meal.
Garlic and Herb-Crusted Prime Rib for Easter Dinner
Indulge in the grandeur of a perfectly cooked prime rib this Easter. This recipe features a succulent cut of beef coated in a fragrant garlic and herb crust, delivering a delightful flavor with every bite. The tender and juicy meat is complemented by a crispy exterior, making it the ultimate centerpiece for your holiday table. Easy to prepare yet stunningly elegant, this dish is bound to impress.
Ingredients
- For the Prime Rib:
- 1 (6-7 lb) bone-in prime rib roast
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- For the Garlic-Herb Crust:
- 5 garlic cloves, minced
- 3 tablespoons fresh rosemary, finely chopped
- 3 tablespoons fresh thyme, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
Instructions
- Prepare the Prime Rib:
- Remove the roast from the fridge 1 hour before cooking to bring it to room temperature. Preheat the oven to 450°F (230°C).
- Rub the roast with olive oil, salt, and pepper.
- Make the Garlic-Herb Crust:
- In a small bowl, combine minced garlic, rosemary, thyme, Dijon mustard, and olive oil to form a paste.
- Spread the mixture evenly over the entire surface of the roast.
- Roast the Prime Rib:
- Place the roast on a rack in a roasting pan, bone-side down. Roast at 450°F for 20 minutes to sear, then reduce the oven temperature to 325°F (165°C). Cook until a meat thermometer reads 120°F for medium-rare (about 1.5-2 hours).
- Rest and Serve:
- Let the roast rest for 20-30 minutes before carving to allow the juices to redistribute.
- Slice and serve with horseradish sauce and your favorite sides.
This garlic and herb-crusted prime rib combines simplicity with sophistication, creating a dish that’s both flavorful and visually stunning. It’s the perfect main course to share with loved ones, making your Easter celebration truly memorable.
Easter Pot Roast with Vegetables and Gravy
A hearty and comforting pot roast is the perfect dish for a cozy Easter dinner. Slowly braised in a rich broth with aromatic vegetables, this tender beef dish is ideal for feeding a crowd. The savory gravy ties everything together, creating a satisfying meal that’s both classic and comforting.
Ingredients
- 3-4 lb chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs rosemary
- 2 sprigs thyme
Instructions
- Prepare the Roast:
- Season the chuck roast generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned.
- Add Vegetables:
- Remove the roast and set aside. Sauté onions, carrots, celery, and garlic in the same pot until softened.
- Deglaze and Braise:
- Add red wine to the pot to deglaze, scraping up browned bits. Stir in beef broth, tomato paste, rosemary, and thyme. Return the roast to the pot, ensuring it’s partially submerged in the liquid.
- Cover and braise in the oven at 300°F (150°C) for 3-4 hours, or until the meat is fork-tender.
- Make the Gravy:
- Remove the roast and vegetables. Strain the liquid, then simmer it in a saucepan to reduce and thicken into a gravy.
- Serve:
- Slice the roast, serve with vegetables, and drizzle with gravy.
This Easter pot roast is a heartwarming dish that brings a sense of tradition to your holiday celebration. Its rich flavors and tender texture make it a crowd-pleaser, while the vibrant vegetables and savory gravy complete the meal beautifully.
Smoked Easter Brisket with Maple Glaze
Add a smoky twist to your Easter menu with a tender and flavorful smoked brisket. Slow-smoked to perfection and finished with a sweet maple glaze, this recipe offers a delightful balance of savory and sweet flavors. Whether you’re hosting a backyard gathering or a family dinner, this brisket will steal the show.
Ingredients
- 1 (5-6 lb) beef brisket
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- For the Maple Glaze:
- ½ cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the Brisket:
- Trim excess fat from the brisket. Rub it with salt, pepper, smoked paprika, and garlic powder. Let it sit at room temperature for 30 minutes.
- Smoke the Brisket:
- Preheat your smoker to 225°F (107°C). Place the brisket fat-side up on the smoker grates. Smoke for 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- Make the Maple Glaze:
- In a small saucepan, combine maple syrup, Dijon mustard, and apple cider vinegar. Heat until the mixture is well blended.
- Finish the Brisket:
- During the last hour of smoking, brush the brisket with the maple glaze every 20 minutes.
- Rest and Serve:
- Remove the brisket from the smoker and wrap it in foil. Let it rest for 30 minutes before slicing against the grain.
This smoked Easter brisket with maple glaze is a flavorful and unique take on traditional holiday fare. Its smoky undertones paired with a sweet, tangy glaze make it a standout dish that will leave your guests asking for seconds. Serve with cornbread and coleslaw for a complete Easter feast.
Braised Beef Short Ribs with Red Wine Sauce
Celebrate Easter with a rich and luxurious dish: braised beef short ribs. These ribs are slow-cooked in a deeply flavored red wine sauce until they become fall-off-the-bone tender. Paired with creamy mashed potatoes or roasted vegetables, this recipe delivers a gourmet dining experience perfect for a holiday feast.
Ingredients
- 3 lbs beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
Instructions
- Prepare the Short Ribs:
- Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven and sear the ribs on all sides until browned. Remove and set aside.
- Sauté Vegetables:
- In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for another minute.
- Braise the Ribs:
- Stir in tomato paste, then pour in the red wine, scraping the bottom of the pot to deglaze. Add beef broth, rosemary, thyme, and bay leaf. Return the short ribs to the pot.
- Cover and braise in a 325°F (165°C) oven for 3 hours, or until the meat is tender and easily pulls away from the bone.
- Serve:
- Remove the ribs and strain the sauce. Serve the short ribs over mashed potatoes or polenta, drizzled with the rich red wine sauce.
Braised beef short ribs are a show-stopping dish that brings a sense of indulgence to your Easter celebration. The tender beef and savory sauce create a memorable meal that your guests will savor and enjoy, making this recipe an instant holiday favorite.
Beef Wellington with Puff Pastry
Elevate your Easter feast with a classic Beef Wellington. This dish features tender beef tenderloin encased in a golden, flaky puff pastry, layered with savory mushroom duxelles and prosciutto. Perfect for special occasions, this recipe is a sophisticated centerpiece that’s sure to impress your guests.
Ingredients
- 2 lb beef tenderloin
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cups mushrooms, finely chopped
- 1 small onion, minced
- 2 garlic cloves, minced
- 6 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Prepare the Beef:
- Season the tenderloin with salt and pepper. Sear it on all sides in a hot skillet with olive oil. Let it cool completely.
- Make the Mushroom Duxelles:
- In the same skillet, sauté mushrooms, onion, and garlic until all moisture has evaporated. Allow it to cool.
- Assemble the Wellington:
- Lay out a sheet of plastic wrap. Arrange prosciutto slices in an overlapping layer. Spread the mushroom duxelles over the prosciutto. Place the beef on top and roll tightly, refrigerating for 30 minutes.
- Roll out the puff pastry. Unwrap the beef and place it on the pastry. Seal the edges and brush with beaten egg.
- Bake:
- Preheat the oven to 400°F (200°C). Place the Wellington seam-side down on a baking sheet. Bake for 25-30 minutes, or until the pastry is golden and the beef reaches your desired doneness.
- Serve:
- Let the Wellington rest for 10 minutes before slicing. Serve with a side of green beans or roasted potatoes.
Beef Wellington is the epitome of elegance and indulgence. Its flaky crust and tender beef make it the perfect centerpiece for your Easter table, ensuring a memorable dining experience for family and friends.
Coffee-Rubbed Easter Brisket
Add a bold flavor twist to your Easter dinner with a coffee-rubbed brisket. The earthy bitterness of the coffee pairs beautifully with the rich and tender beef, creating a deeply satisfying dish. Slow-cooked to perfection, this recipe is a unique and impressive addition to your holiday menu.
Ingredients
- 1 (5-6 lb) beef brisket
- ¼ cup ground coffee
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- 1 cup beef broth
- 1 cup barbecue sauce
Instructions
- Prepare the Rub:
- In a bowl, mix ground coffee, brown sugar, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
- Season the Brisket:
- Rub the spice mixture generously over the brisket. Let it sit for 30 minutes to an hour to absorb the flavors.
- Cook the Brisket:
- Preheat the oven to 300°F (150°C). Place the brisket in a roasting pan, fat-side up, and pour the beef broth around it. Cover tightly with foil and cook for 4-5 hours, or until tender.
- Glaze and Finish:
- Remove the foil, brush the brisket with barbecue sauce, and return to the oven at 400°F (200°C) for 15-20 minutes, allowing the glaze to caramelize.
- Serve:
- Slice the brisket against the grain and serve with roasted vegetables or a fresh salad.
This coffee-rubbed brisket is a bold and flavorful dish that’s sure to be a conversation starter at your Easter table. Its unique spice blend and melt-in-your-mouth texture make it a standout recipe that will leave your guests raving.
Honey Glazed Corned Beef for Easter
Corned beef takes on a sweet and savory twist in this Easter recipe. Glazed with honey and mustard, the tender beef is slow-cooked to perfection, creating a caramelized crust that enhances its flavor. This dish pairs wonderfully with roasted vegetables or creamy mashed potatoes, offering a delicious balance of flavors. It’s a crowd-pleaser that adds a delightful charm to your Easter feast.
Ingredients
- 3 lb corned beef brisket
- 1 onion, quartered
- 2 garlic cloves, smashed
- 2 bay leaves
- 10 black peppercorns
- For the Glaze:
- ½ cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
Instructions
- Cook the Corned Beef:
- Place the corned beef in a large pot. Add the onion, garlic, bay leaves, and peppercorns. Cover with water and bring to a boil.
- Reduce heat and simmer for 3 hours, or until the beef is tender.
- Prepare the Glaze:
- In a small bowl, mix honey, Dijon mustard, and soy sauce.
- Glaze and Roast:
- Preheat your oven to 375°F (190°C). Remove the beef from the pot and place it on a baking sheet.
- Brush the glaze generously over the beef. Roast for 20-30 minutes, basting with more glaze every 10 minutes, until the crust is caramelized.
- Serve:
- Slice the corned beef and serve with your favorite sides.
This honey-glazed corned beef is an irresistible combination of savory and sweet, making it a perfect centerpiece for your Easter table. Its tender texture and flavorful glaze will have your guests savoring every bite and coming back for seconds.
Grilled Flank Steak with Chimichurri Sauce
Elevate your Easter celebration with a vibrant and flavorful grilled flank steak. Marinated in a tangy and herby chimichurri sauce, this dish delivers bold flavors and a tender texture. Quick to prepare and perfect for an outdoor gathering, it’s a versatile and refreshing addition to your holiday menu.
Ingredients
- 2 lb flank steak
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 2 garlic cloves, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Instructions
- Prepare the Chimichurri Sauce:
- In a blender or food processor, combine parsley, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Blend until smooth.
- Marinate the Steak:
- Reserve half of the chimichurri for serving. Spread the remaining sauce over the flank steak and let it marinate for at least 2 hours, or overnight in the refrigerator.
- Grill the Steak:
- Preheat a grill to medium-high heat. Season the steak with salt and pepper. Grill for 5-6 minutes per side for medium-rare, or to your desired doneness.
- Let the steak rest for 10 minutes before slicing against the grain.
- Serve:
- Drizzle with reserved chimichurri sauce and serve with a fresh salad or grilled vegetables.
This grilled flank steak with chimichurri sauce is a deliciously vibrant option for Easter. Its bold flavors and easy preparation make it a perfect dish for sharing with loved ones, leaving everyone delighted by its refreshing taste.
Beef and Mushroom Stroganoff Casserole
Beef stroganoff gets a holiday upgrade in this creamy and comforting casserole dish. Combining tender beef, earthy mushrooms, and a rich sour cream sauce, this recipe is baked to golden perfection. Perfect for feeding a crowd, this hearty dish brings warmth and indulgence to your Easter celebration.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 onion, diced
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 12 oz egg noodles, cooked
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Beef:
- Heat olive oil in a skillet over medium heat. Sear the beef slices until browned, then remove and set aside.
- Make the Sauce:
- In the same skillet, sauté onions and mushrooms until softened. Add garlic and cook for another minute. Stir in flour and cook for 1-2 minutes. Gradually add beef broth, stirring until thickened.
- Remove from heat and stir in sour cream.
- Assemble the Casserole:
- Preheat the oven to 375°F (190°C). In a large mixing bowl, combine cooked beef, noodles, and sauce. Transfer to a greased baking dish and sprinkle with Parmesan cheese.
- Bake:
- Bake for 20-25 minutes, or until the top is golden and bubbly. Garnish with parsley.
- Serve:
- Scoop generous portions onto plates and serve with a side of crusty bread.
This beef and mushroom stroganoff casserole is a comforting and satisfying dish that’s perfect for Easter. Its creamy, savory flavors and hearty texture make it a crowd-pleasing option, ensuring your holiday meal is both memorable and delicious.
Classic Roast Beef with Garlic and Herb Crust
For a classic and sophisticated Easter meal, roast beef with a garlic and herb crust is a timeless choice. This recipe features a tender roast beef, seasoned with fresh herbs and garlic, roasted to perfection for a juicy and flavorful cut of meat. Paired with roasted potatoes and seasonal vegetables, it makes for a complete and unforgettable holiday feast.
Ingredients
- 4 lb beef roast (such as rib-eye or sirloin)
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon butter
Instructions
- Prepare the Roast:
- Preheat the oven to 400°F (200°C).
- Pat the beef roast dry with paper towels and season generously with salt and pepper.
- Make the Herb Mixture:
- In a small bowl, combine minced garlic, rosemary, thyme, and olive oil. Rub this mixture evenly over the surface of the beef roast.
- Roast the Beef:
- Place the beef in a roasting pan and roast for 20 minutes. Then, reduce the heat to 350°F (175°C) and continue roasting for 1-1.5 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest and Serve:
- Remove the roast from the oven and let it rest for 10-15 minutes. While resting, add beef broth and butter to the roasting pan to create a flavorful sauce.
- Slice the roast against the grain and serve with the pan sauce, roasted potatoes, and vegetables.
This classic roast beef with garlic and herb crust is a perfect main dish for Easter. Its savory crust and juicy, tender interior make it a standout on the holiday table. Paired with delicious sides, it brings a traditional touch to your feast, leaving everyone satisfied and impressed.
Slow-Cooked Beef Ragu with Pappardelle
For an Easter meal that’s hearty and comforting, this slow-cooked beef ragu with pappardelle is a winner. The beef is simmered slowly in a tomato-based sauce with aromatic herbs, creating a rich and savory ragu. Served over wide pappardelle noodles, it’s an indulgent dish that combines the best of rustic Italian flavors with the warmth of a holiday celebration.
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 2 cans (14 oz each) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper, to taste
- 1 lb pappardelle pasta
- Fresh Parmesan cheese, for serving
Instructions
- Sear the Beef:
- Heat a large skillet over medium-high heat and brown the beef chunks on all sides. Remove the beef and set it aside.
- Prepare the Ragu:
- In the same skillet, sauté onions and garlic until softened. Add red wine to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Return the beef to the skillet and bring to a simmer.
- Slow-Cook the Ragu:
- Transfer the beef and sauce mixture to a slow cooker and cook on low for 6-8 hours, or until the beef is tender and easily shredded.
- Cook the Pasta:
- About 20 minutes before serving, cook the pappardelle pasta according to package instructions. Drain and toss with olive oil to prevent sticking.
- Serve:
- Shred the beef in the ragu with a fork and serve over the cooked pappardelle. Garnish with fresh Parmesan cheese.
This slow-cooked beef ragu with pappardelle is a perfect Easter dish for those who enjoy rich, slow-braised flavors. The tender beef and flavorful sauce, paired with pasta, offer a comforting and indulgent meal that brings warmth and joy to the holiday table. It’s an ideal dish for large gatherings, satisfying everyone with its hearty, delicious flavors.
Beef Tenderloin with Balsamic Glaze
Beef tenderloin with balsamic glaze is an elegant, flavorful dish that makes for a stunning centerpiece at your Easter feast. The beef is seared to perfection and topped with a sweet and tangy balsamic reduction that complements the richness of the tenderloin. It’s a show-stopping dish that is both simple and sophisticated, perfect for impressing your guests.
Ingredients
- 2 lb beef tenderloin
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme, chopped
Instructions
- Prepare the Tenderloin:
- Preheat the oven to 400°F (200°C).
- Season the beef tenderloin with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin on all sides until browned (about 3-4 minutes per side).
- Roast the Beef:
- Transfer the tenderloin to a roasting pan and roast in the oven for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let the beef rest for 10 minutes before slicing.
- Make the Balsamic Glaze:
- In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat, stirring occasionally, until the mixture has thickened and reduced by half (about 10 minutes).
- Serve:
- Drizzle the balsamic glaze over the sliced beef tenderloin and garnish with fresh thyme. Serve with roasted vegetables or mashed potatoes.
Beef tenderloin with balsamic glaze is a luxurious and flavorful dish that adds a touch of elegance to any Easter celebration. The sweet and tangy glaze enhances the natural flavor of the beef, making it a memorable main course that will impress your guests. Whether you serve it with classic sides or something new, this dish is sure to be a highlight of your holiday meal.
Note: More recipes are coming soon!
