Whether it’s giving out free samples in Denver, tailgating at Husker games, hosting visitors and collegiate judging teams on their ranch, or the holidays — beef recipes are at the center of many gatherings, says Jake Tiedeman, third-generation Angus producer in North Platte, Neb. 

He says he credits his grandfather, Jim Baldridge, purebred livestock auctioneer, for their family’s start in the Angus breed. 
“He got us addicted to Angus cattle,” Jake explains.  

Because he; his wife, Lindsay; and his parents all enjoy cooking, Jake describes their household as “beef centric.” 

“Beef is one of the things that brings us together around the kitchen table,” he adds. 

His mother, Becky, says they love to entertain and do it often; but cooking for a large number of people, whether for events or holidays, can be overwhelming. However, using Certified Angus Beef ® (CAB) as their primary beef source when hosting brings her comfort. 

“CAB is a stress reliever for me,” she says. “Being able to serve guests CAB is an icebreaker. It really makes a good impression on people right off the bat.”

Because they believe CAB creates the best possible eating experience, Jake says they often use whole cuts for holidays. Some of their go-to cuts include a tenderloin, a strip loin, a ribeye or a prime rib. 

“Beef provides that added flavor and eating experience that is more tied to our memories,” he adds. 

Becky says one of the reasons they enjoy using whole cuts, whether for holidays or other gatherings, is the nifty leftover recipes they’ve crafted over the years, like fajitas or sandwiches. 

Below, Becky shares one of her favorite leftover recipes they frequently use during the holiday season, including their family’s own seasoning.    

Editor’s note: Madi Baughman is a freelance writer from Stillwater, Okla.

Baked or Cold Beef Sandwiches with Lemon-Basil Mayo & Roasted Red Onions

• CAB whole beef cut of choice 
  (tenderloin, New York strip loin or prime rib roast)
• Jim Baldridge’s Secret Seasoning^®

  Trim excess fat as desired. 

Rub and pat generous amounts of Jim Baldridge’s Secret Seasoning on all sides and ends of beef. 

Smoke 1 to 1.5 hours on smoker or grill. 

  Increase temperature to 350° F and cook to 115° internal temperature for rare beef. Pull off heat, and rest the meat at least 20 minutes. 

Ingredients

•   3 large red onions, peeled and sliced into thin wedges
• 6 Tbs. olive oil, divided
• ¼ cup balsamic vinegar
• mayonnaise 
• fresh basil 
• 2 Tbs. fresh lemon juice
• 1 Tbs. grated lemon peel 
• 1 large ciabatta loaf (enough for 6-8 sandwiches), or another substantial similar bread of choice, sliced through horizontally, then sliced into 6-8 portions with a top and a bottom leftover, rare, tenderloin, ribeye or New York strip, sliced thin
•   6-8 slices of Swiss or cheese of choice
•   6 oz. bag of greens (baby arugula or baby spinach) 
•   Roasted onions 

  Preheat oven to 425°. 

  Line a cookie sheet with parchment or foil. 

  Toss onions, olive oil and balsamic vinegar in a large bowl. Sprinkle with salt and pepper. 

  Pour onions in an even layer on a cookie sheet. Bake until slightly brown on edges and almost tender (35 minutes or so). Let cool. 

Sandwiches 

  Mix mayo, basil, lemon juice and peel and 2 Tbs. olive oil in a small bowl. Cover and chill. 

Spread mayo thickly on cut sides of bread tops and bottoms. 

Top with several slices of beef, onions, cheese and greens. Cover with tops of bread. 

For hot sandwiches, cover the tops of bread with butter and arrange on cookie sheet. Cover with foil and bake in 350° oven for 15-20 minutes. 

*Onions and mayo can be made up to two days in advance.