• Tournedos of Beef
We recommend you use Filet Mignon (beef tenderloin) and you don’t have to use a prime cut either! Slice 1-1/2 inch thick, wrap with a slice of thick Bacon and secure with a skewer or toothpick. Marinate in Bourdelaise Sauce in a zipper-type bag. Barbecue with Bacon side down first, then on all sides before grilling the top and bottom. If cooking in the oven, wrap in aluminum foil, opening the top during the last minutes of cooking to crisp the Bacon. If you fancy Chicken instead, use boneless Chicken Breast or Pork as well, it’s prepared the same as the Filet Mignon. Ultimately, the most exquisite of all the entrees!

• Beef Kabobs
Cut Beef into 1” cubes and marinate in a combination of two parts Texas BBQ and one part Teriyaki Sesame Marinade. Alternate Beef on a skewer with a piece of thick Bacon first, Onion sections approximately 1 inch thick, Bell Pepper sections (try the color of red and yellow as well as green) and possibly some small Cherry Tomatoes. Recommend grilling on BBQ. Colorful and delicious.

• Elegant Baron of Beef
Sometimes known as Hotel Round or Steamboat Round. Coat the dampened roast generously with Santa Maria Style Seasoning and baste throughout cooking with Bourdelaise Sauce. Serve with small fresh bakery rolls. Try this instead of a cold cut platter for party gatherings. You just won’t believe the compliments!

• Jezebel Spicy Steak
Roll flank steak into pin wheels and marinate in Jezebel Spicy Sauce. If you want it really spicy, sprinkle on some Jezebel Spicy Spice. Mighty spicy and mighty good!