Here are some of our favorite, simple and very delicious grassfed beef recipes. We’ve collected many more recipes on our Pinterest board, Certified Grassfed Beef.

Grassfed Beef Filet Mignon with Sauteed Mushrooms – serves 4
1 T organic extra virgin olive oil
4 shallots peeled & quartered
2 t chopped fresh thyme
1/8 t salt
1/8 t crushed red pepper
12 oz sliced exotic mushroom blend – or any shrooms
2 minced garlic cloves
1/4 Madiera wine or dry sherry (I used Cab Sav)
1 T soy sauce
2 T chopped fresh parsley
4 – 4 oz grass fed beef filet mignon steaks
Heat oil in skillet and saute shallots until lightly browned over med-hi. Add thyme, salt, peppers and mushrooms. Saute 6 min and add garlic, saute 2 minutes. Stir in wine and soy sauce and cook 15 sec until liquid almost evaporates. Stir in parsley, cover and set aside. Sprinkle steaks with a little salt and pepper. If using a grill pan, coat with cooking spray and cook steaks 3 min on each side over med-hi heat or until desired doneness, although we love them best on the grill. Let stand 5 minutes and serve with the mushroom mixture. 
Short Ribs in Red Wine – serves 2
slowly braised, so tender…
2-3 lbs beef short ribs, trimmed
salt and pepper
a few cloves of garlic, smashed with the flat side of a knife
Beef broth – about 2 cups – homemade is best! Or can use water.
2 Tb tomato paste
Dry red wine, such as cabernet sauvignon (I buy the 4 pack mini bottles for this) 1-2 cups
Preheat oven to 300. Salt and pepper the short ribs and brown all sides in a skillet preheated over med-hi heat, or sometimes I sear them on the grill!
Place short ribs in a 9×13 glass baking dish and add the red wine, broth, garlic cloves and veggies. Cover with foil and bake 3-4 hours until very tender. They will just fall apart when you pierce with a fork. Serve over mashed potatoes, grits or make a sandwich!
My Mom’s Italian Beef (crock pot)
She always made this roast for special occasions, and we always requested it for our birthday meal! One of the easiest roast recipes, and my favorite.
3-4 lb sirloin tip or bone-in chuck roast
1/2 jar of pepperoncini peppers
a few cloves of garlic, smashed with the flat side of a knife OR few shakes garlic powder
1-2 tsp dried oregano
1 bottle of a nice craft lager beer. Don’t use a strong ale, it can taste bitter
8-16 oz organic beef broth depending on the size of your crock pot – homemade beef broth is best, or can use water.
Salt and pepper the roast. Brown at med-hi heat on all sides (sometimes I do this on the grill). Put the roast in a crock pot with the beer  and beef broth, half a jar of pepperoncini peppers, garlic cloves OR a couple shakes of garlic powder, some oregano and salt & pepper to taste. Add enough water to nearly cover and cook all day (8 hrs) until it falls apart when forked. Serve with crusty bread for sandwiches, & au jus on the side for dipping. 
Beef Kaftas with Homemade Horseradish Cream – a delicious way to use ground beef and the grill!
Traditionally I think these have cinnamon, cumin and more exotic spices but I like to use my homemade smoked paprika and chipotle in everything.
1 lb ground beef
4 cloves garlic, finely minced or I like to use a microplane grater
3 T grated onion
1 t sea salt
1/2 t chipotle powder or cayenne pepper
1/2 t smoked paprika or cumin
1/4 t oregano
chopped fresh parsley
Combine all ingredients except ground beef. Add beef to mixture and mix very well.
Form into meatballs and skewer or use my preferred shape – “meat popsicle.”
Refrigerate for at least 30 minutes then grill til done. If using wood skewers, soak them in water for 30 minutes before skewering meat so they don’t burn. Let kaftas rest a few minutes before serving.
To prepare homemade horseradish cream, wash root and scrape clean with knife. Grate with fine microplane grater into jar, wait 6 minutes then add small amt of white wine vinegar and few pinches of salt, to taste. Stir into sour cream or mayonnaise to desired taste. Serve alongside kaftas for dipping. 
Beef Breakfast Sausage (from
1 lb ground beef
1 tsp salt
1 tsp ground or rubbed sage
1/2 t ground black pepper
1/2 t ground thyme
1/2 t red pepper flakes
combine all in lg bowl using bare hands to ensure it is mixed well. Form a small patty and quick fry to test seasoning. Adjust seasoning to your liking. Refrigerate for 2 hrs to allow favors to blend. Form into patties or package it in bulk. It can be used immediately or frozen with waxed paper between patties for easy use. Frozen patties can be put straight into frying pan.