Beond Organic
Beond Organic
Beyond Organic
Beyond Organic

Recipes for our Monthly Specials

Sirloin Tip Roast (a.k.a. Flambeau Roast)



  • 1 grassfed sirloin tip roast, about 2.5-3.5 pounds
  • 2 tablespoons olive oil2 medium cloves garlic, finely minced
  • 1 onion coarsely chopped1 teaspoon salt
  • 1 to 1 1/2 teaspoons cracked black pepper or about 1/2 teaspoon coarsely ground pepper
  • 2 teaspoons paprika
  • 1 teaspoon chopped fresh rosemary, or about 1/2 teaspoon crumbled dried leaf rosemary
  • 1/2 teaspoon dried leaf thyme1/2 - 2/3 cup of brandyfresh bouquet of herbs of your choice (optional)

Preheat oven to 225-250 degrees.

Mix dry ingredients and rub onto the roast. Heat oil in a dutch oven and brown the roast on all sides. While browning, add onion and garlic and cook until onions are translucent. Remove the roast from the heat, transfer roast and vegetables to roasting pan, and cover roast with the brandy. You may light the brandy with a match and let the flame burn out on its own. Optional - add the bouquet of herbs. Roast covered or uncovered to desired doneness - I prefer medium-rare with this roast. I take the temperature in 2 hours and begin to check the temperature as often as every half hour. This roast should take about 2-3 hours to reach medium-rare.


We eat this roast for evening dinner by spooning any remaining sauce onto the roast. (If roasting uncovered there may not be remaining sauce. You may remove the roast from the pan to rest and deglaze the roasting pan with liquid of your choice.)


We slice the leftovers very thin and use for deli-style sandwich meat! (So Yummy!)

Rouladen (from



  • 6 slices grassfed top round
  • 3 slices lean bacon
  • 1 onion, sliced
  • 3 garlic dill pickles, sliced
  • 2 tbsp buttermustard, salt, pepper, corn starch
  • 1 - 2 cups water


Pound beef into thin cutlets. Season beef slices with salt and freshly ground pepper. Thinly spread mustard on top of each slice. Divide bacon, pickle, and onion slices on one end of each slice. Roll up slices, tucking the ends in and securing with skewers, wooden cocktail picks, or thread. Heat butter in skillet. Brown rouladen well on all sides. Do not crowd rouladen in skillet, or they will not brown nicely. Do in small batches if necessary. Add extra butter if needed. Once all rouladen are well browned, add 1 - 2 cups of hot water, gently stirring up browned bits. Return all rouladen and any accumulated juices to skillet, bring to simmer and cover. Simmer for about 1 1/2 hours. Remove rouladen. To thicken gravy, combine about 1-2 tbsp corn starch in a little cold water and stir gently into cooking liquid until slightly thickened. Season gravy to taste with salt and freshly ground pepper. If you wish, add sour cream to the gravy. Remove skewers, picks, or thread to serve rouladen with their gravy.




  • 1 pack grassfed Tenderized Round Cutlets, pounded into thin slices of steak
  • 1 cup of finely chopped parsley
  • 1-2 cloves of garlic1 pinch of pinenuts per steak
  • 1 pinch of raisins per steak
  • 2 teaspoons of grated parmesan per steak salt and pepper to taste

Sauce ingredients

  • extra virgin olive oil (4 tablespoons)
  • 1/4 cup of white wine
  • 3 cups of pureed tomatoes1 sweet onion, finely choppedFresh basil, tornsalt to taste


Pound the steak until thin and in a rectangle. Spread the finely chopped parsley and garlic, pine nuts, raisins, grated parmesan and salt and pepper into the steak. Roll the steak and fix in place with some cooking string. Secure both ends tightly so that stuffing doesn't come out during cooking. Brown the rolled meat in a saucepan with the olive oil listed under the sauce ingredients and then add the white wine to deglaze the pan. Cook until the wine reduces and add the tomato, onion and basil. Cook on low for as long as you have time. You may use a crock pot after browning.


The beef gives an amazing flavor to this tomato sauce. It will quickly become a family favorite!

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