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Feb 22, 2005 05:20 PM

beef for a dinner party. help, please.

  • m

i'm having my first dinner party next week for six people. all the side dishes and appetizers i want to make seem like they'd go best with beef. however, i just started eating meat again after being a vegetarian for 15 years, and am a little unskilled in the meat preparation department. also, i'm willing to spend a bit of money, but ruled out my initial thought of filet mignon when i realized how much money i'd be spending on that.

i was thinking maybe steak (ny strip steaks??) with an herb, shallot, and butter round on top. or, since it's for a group who might all like their meat cooked differently, maybe a london broil. i looked for some good marinades online and couldn't seem to decide. maybe something with horseradish or shallots, or some sort of blue cheese sauce? also, i don't really know times and temperatures and things like that.

any help would be much appreciated.

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  1. How about a prime rib-very easy. Use Martha Stewart's recipe. Also, if you have a Costco in your neighborhood, I would pick it up there. I bought a 4 lb. boneless prime rib and it was heavenly!

    1. Are you looking to grill, broil, roast or cook on the stove top? Or have you considered braising, as in a pot roast? There are many choices among the cuts, and the cooking method will help narrow them.

      I would venture that, if you can afford the freight, a standing rib roast is the easiest thing to prepare and is very festive. There are some instructions you'd need to provide your butcher, but after that all there is salt, pepper, searing on the stove top and then finishing in a slow-moderate oven. Exceedingly simple for the novice who can afford the cut.

      1 Reply
      1. re: Karl S.

        The standing rib roast (prime rib) from the small end of the roast is the way to go. The roast has much more flavor than fillet. The new issue of Gourmet, March edition, dedicated to England, has a recipe for rib roast with a crust of Coleman's dried mustard. Have the butcher remove the chine for easier carving and plan on some deviled beef bones with the ribs the next day. Face smearing, finger licking good!

      2. Hi, Would any of your dishes maybe go with pork tenderloin? You can make blackened tenderloin medallions that are easy, tender,fast and good. Just cut the medallions about l l/2 in. thick, let the blackened seasoning sit on them for about 30 min. before browning. Brown about 1 min. per side in a very hot skillet(add just enough oil to cover pan) and then finish pork in a 350 degree oven for 8- 10 min. Let rest covered with foil for 5-10 min. while you finish up the rest of your meal. I serve this with a hollandaise sauce. These are not only excellent, but a very inexpensive meat.
        Sometimes I'm able to buy a whole beef tenderloin at a wholesale club(like Sam's or Costco) for a lot less than at a butcher shop. We love a horseradish sauce with this. If you go to or the food network, you will get many great recipes and tips, as well as at this site. Hope your party goes well.

        2 Replies
        1. re: jackie

          I totally agree - forget the beef and go with "the other white meat". Every time I have a bunch of people over I have pork tenderloin (okay, not EVERY time, but many times). It's soooo easy, looks really great on the table and is inexpensive. I'd highly recommend it for a novice meat cook. (Check out Paula Deen's pork tenderloin with root veggies on If you can swing it with your other sides, I'd do it. Good luck!


          1. re: Jellybelly

            With the pork idea--you mentioned a blue cheese sauce as a possibility, and boneless pork loin cutlets go great with aged blue cheese. We like to make "lomito al Cabrales"--super-easy Spanish recipe copied from a tapas bar we like. Just grill or broil the cutlets, placing a thick slice of Cabrales (Valdeon works well too--any crumbly, strong, aged blue) on top a few minutes before they're done. Mmmmmmm.....

        2. FLank steak? I have a recipe that calls for a marinade of red wine vinegar, lemon juice, soy sauce, worcestershire, dry mustard, black pepper, salt, garlic and oil. You cross-score the steak before marinating to allow marinade to penetrate and keep from curling when you cook it. Can do on a grill or in iron skillet, 3-4 mins per side, and slice against the grain - some type of horseradish or flavored mayo topping might be good.

          1. Not to disagree with the other posters, whose suggestions are excellent, but why don't you tell us what side dishes you have in mind so we're not shooting in the dark as to the feel you're going for?

            1 Reply
            1. re: Tatania

              Excellent point. Please give us more info to help you. I would suggest getting the best cut you can find, hang the expense, because it will be less demanding of your rusty meat-cooking skills. Filet is not as flavorful as other cuts but that can be overcome with a robust sear and a demi-glace sauce. Strip steak is a good selection because it cooks very evenly. Several strip steaks in a row, not cut apart, make a very nice roast I have heard. Ribeye steaks or boneless rib roast (actually a verrrry thick ribeye steak) or standing rib roast is a good choice because it is the very best cut of beef -- nb, the standing rib roast is a bit of a challenge to carve but it's not that hard and it makes you look like a badass, if you have a sharp knife. The big end gives you more variety of texture and more flavor, the small end is more uniform. And on and on, plus maybe your veg selections would go really well with a nice pork loin which is wicked easy to cook and carve.

              Do tell!