Ingredients:

• 2 Swift Ribeye Steaks, 1 inch thick (about 8 ounces each)
• 1 package (8 ounces) cremini or button mushrooms, cut in half
• 1 tsp dried thyme
• 3/4 C balsamic vinegar
• 2 Tbsp butter
• 1/4 tsp salt

Directions:

1. Heat large nonstick skillet over medium heat until hot. Place beef Ribeye Steaks in skillet and cook steaks 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
2. Season steaks with salt and pepper, as desired.
3. Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 C.
4. Stir in butter, mushrooms and 1/4 tsp salt. Cook and stir until heated through.
5. Season steaks with salt and pepper, as desired. Serve sauce with steaks.

Ingredients:

• 1 Swift Beef Chuck Roast
• 1 tsp pepper
• 2 tsp olive oil
• 1 large onion, thinly sliced
• 1 C water
• 2 Tbsp Worcestershire sauce
• 2 Tbsp plus 1 teaspoon prepared horseradish, divided
• 1 C uncooked quick-cooking (pearled) barley or farro
• 4 C thinly sliced kale or baby spinach leaves

Directions:

1. Press pepper evenly onto all surfaces beef Pot Roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.
2. Add onion, water, Worcestershire sauce and 2 tablespoons horseradish. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Meanwhile, prepare barley according to package directions for 6 servings. Remove from heat. Stir in kale. Cover; let stand 5 minutes.
4. Remove pot roast; keep warm. Skim fat from cooking liquid, if necessary; bring to boil. Reduce heat to medium and cook 10 to 13 minutes or until reduced to 1-1/2 cups, stirring occasionally. Stir in remaining 1 teaspoon horseradish.
5. Remove bone from pot roast. Carve pot roast into thin slices. Return beef to cooking liquid and heat through. Serve beef over barley mixture.

Ingredients:

• 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
• 1 tablespoon olive oil
• 6 onions, thinly sliced
• 1/3 cup pomegranate molasses
• 1/3 cup barbecue sauce
• 1/3 cup reduced-sodium beef broth
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Pomegranate arils (optional)

Directions:

1. Heat oil in large skillet over medium-high heat. Add onions and cook 20 to 30 minutes until caramelized, stirring often. Lower heat if necessary. Meanwhile, combine molasses, barbecue sauce, broth and mustard in small bowl. Add molasses mixture to skillet after onions are caramelized; stirring to combine.
2. Preheat oven to 325°F. Coat shallow roasting pan with nonstick cooking spray. Season both sides of brisket with salt and pepper. Place brisket into prepared pan, fat-side up. Top brisket with onion mixture. Cover tightly with aluminum foil. Braise in 325°F oven 2-1/2 to 3 hours or until brisket is fork-tender.
3. Remove brisket from roasting pan; keep warm. Trim fat; carve diagonally across the grain into thin slices. Season with salt and pepper, as desired. Serve with caramelized onions mixture. Garnish with pomegranate arils.

Ingredients:

• 4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each)
• 1/2 teaspoon freshly ground black pepper
• 1 package (5 ounces) mixed baby salad greens
• 1 medium red or green ripe pear, cored, cut into 16 wedges
• 1/4 cup dried cranberries
• 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 freshly ground black pepper
• 1/8 teaspoon salt

Directions:

1. Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. 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.
3. 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.

Ingredients:

• 1 package Swift Flank Steak
• Kosher salt and freshly ground black pepper
• 4 large ripe tomatoes, cut into 1/2-inch slices
• 6 Tbsp unsalted butter
• 3 garlic cloves, smashed with a knife and peeled (but left whole)
• 2 Tbsp chopped Italian parsley
• 8 basil leaves, torn

Directions:

1. Preheat a grill to high and oil the grates. Sprinkle the steak on both sides with salt and pepper. Spread the tomatoes on a serving platter and sprinkle with salt and pepper.
2. Grill the steak until medium-rare, about 6 minutes per side. Transfer to a cutting board and let rest while you make the butter.
3. Melt the butter with the garlic in a small saucepan. Let the butter simmer until it smells nutty and brown, swirling the pan every 30 seconds. Remove from the heat, remove the garlic to a cutting board and pour the butter into a bowl.
4. Slice the flank steak across the grain and spread across the tomatoes. Finely chop the garlic and scatter over the steak, along with the parsley and basil. Spoon some of the butter over the steak and tomatoes and serve the remaining butter on the side.