If you're expecting guests for dinner, then consider serving one of the impressive beef dishes featured in this collection.

You'll find very simple roasts that only take a few minutes to prepare, as well as more complicated dishes that are well-worth the extra time. The Italian Beef Stuffed Shells Marinara, for example, takes a little more effort - but it may end up being one of your most requested dishes for years to come.

Beef is one of the most available sources of protein, and provides many important nutrients such as iron, zinc, and B vitamins.

Did you know that vitamin B6 and vitamin B12, which are among the B vitamins found abundantly in beef, have a strong role to play in the prevention of diabetes-related complications? It's true.

Neuropathy, the severe damage caused to the nervous system by high blood sugar levels, has been associated with deficiency of vitamin B6.

Vitamin B12 may also have a strong role to play when treating diabetic neuropathy - it's necessary for the correct functioning of nerve cells, which may help reduce nerve damage.

Unfortunately, Metformin, which is the first-line drug of choice for the treatment of type 2 diabetes, inhibits the absorption of vitamin B12. So much so that 30% of diabetics suffer from a vitamin B12 deficiency because of it.

The good news is that just one serving of beef can provide about 50% of the daily recommended value of B12 and 25% of the daily recommended value of B6.

All the recipes featured below include complete nutritional information to help make your meal planning easier. Now - on to the recipes!

Beef Tenderloin Marsala with Shiitake-Leek Compote

Marsala sauce is added in the roasting pan for super-tender results. The compote comes together easily while the roast is cooking.

Makes 8 servings

Ingredients

• 1 beef Tenderloin Roast Center-Cut (about 2 pounds)
• 1-1/2 teaspoons olive oil
• 2 medium shallots, chopped
• 1 tablespoon minced garlic
• 1 cup Marsala
• 1 can (14 ounces) low-sodium beef broth
• 3 tablespoons chopped fresh parsley
• 2 teaspoons cornstarch dissolved in 1 tablespoon water

Shiitake-Leek Compote:

• 6 medium leeks, cleaned, white and light green parts only, cut lengthwise in half
• 2 tablespoons butter, divided
• 2 cups sliced shiitake mushrooms
• 3/4 cup dry white wine
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Heat oven to 425F.
2. Heat oil in large nonstick skillet over medium heat until hot. Place beef roast in skillet; brown evenly. Remove roast from skillet. Place on rack in shallow roasting pan. Season with salt and pepper, as desired.
3. In same skillet, add shallots and garlic; cook and stir 1 to 2 minutes. Add Marsala; cook and stir 6 to 7 minutes or until reduced by half. Add broth and parsley; bring to a boil. Pour into roasting pan around roast; brush surface of roast with broth mixture.
4. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium. Baste with cooking liquid halfway through roasting.
5. Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15F to reach 145F for medium rare; 160F for medium.)
6. Pour pan drippings into small saucepan; bring to a boil. Stir in cornstarch mixture; cook and stir 1 to 2 minutes or until thickened. Remove sauce from heat. Set aside.
7. To prepare Shiitake-Leek Compote, slice leeks crosswise into 1/2-inch thick slices. Melt 1-1/2 teaspoons butter in large nonstick skillet over medium heat. Add leeks; cook, covered, 10 minutes, stirring halfway through cooking.
8. Add mushrooms, wine and thyme; cook, covered, 5 minutes.
9. Uncover skillet; continue cooking 10 minutes or until leeks are tender.
10. Stir in sauce; cook until heated through. Remove from heat; stir in 1-1/2 tablespoons butter, salt and pepper.
11. Carve roast into 1/2-inch thick slices.
12. Serve with Shiitake-Leek Compote.

Nutritional Information Per Serving
333 calories
11 g fat
5 g saturated fat
4 g monounsaturated fat
77 mg cholesterol
115 mg sodium
21 g carbohydrate
2.1 g fiber
27 g protein

Italian Beef Stuffed Shells Marinara

This dish for Italian Beef Stuffed Shells Marinara takes a little effort, but it may end up being one of your most requested dishes. It is also easily doubled, so it can be considered for a gathering or holiday dinner.

Makes 4 servings

Ingredients

• 12 ounces cooked beef pot roast or brisket
• 20 uncooked jumbo pasta shells (about 8 ounces)

Filling:

• 1 cup lowfat cottage cheese
• 3/4 cup grated Parmesan cheese, divided
• 1 large egg, slightly beaten
• 1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
• 2 cloves garlic, minced

Sauce:

• 1 jar (24 ounces) pasta sauce
• pepper (optional)
• Chopped fresh basil (optional)

Directions

1. Preheat oven to 375F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
2. Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
3. Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
4. Cover with aluminum foil.
5. Bake in 375F oven 20 minutes or until heated through.
6. Remove foil; sprinkle with remaining 1/4 cup cheese.
7. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
8. Season with pepper and garnish with basil, if desired.

Nutritional Information Per Serving (using beef pot roast)
364 calories
13 g fat
5 g saturated fat
5 g monounsaturated fat
119 mg cholesterol
238 mg sodium
20 g carbohydrate
4.0 g fiber
40 g protein

Quick Italian Beef Roast with Zucchini and Tomatoes

Rubs are an popular way to season a roast. Not only does it add flavor, but it creates a coat that helps seal in moisture and adds texture.

Makes 8 servings

Ingredients

• 1 beef Eye of Round Roast (2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 3 medium zucchini, sliced (1/2-inch)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried basil
• 1/2 cup cherry tomatoes halves

Directions

1. Heat oven to 325F.
2. Combine salt, 1/2 teaspoon basil, oregano and pepper; press onto beef roast.
3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
4. Roast in 325F oven 1-1/4 hours for medium rare doneness.
5. Remove roast when meat thermometer registers 135F.
6. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare.)
7. Increase oven temperature to 425F.
8. Combine remaining ingredients, except tomatoes, in large bowl; toss. Place on rack in pan.
9. Roast in 425F oven 15 minutes or until tender. Add tomatoes; toss. Carve roast. Serve with vegetables.

Nutritional Information Per Serving
224 calories
7 g fat
2 g saturated fat
3 g monounsaturated fat
86 mg cholesterol
278 mg sodium
4 g carbohydrate
1.1 g fiber
35 g protein

Italian Braised Beef Roast

Cooking food for a long period of time in an amount of liquid, covered, is known as braising. Braising usually involves a large piece of meat that is browned in some oil or fat before being combined with liquid and cooked either on the stovetop or in the oven.

Makes 8 servings

Ingredients

• 1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 small onions, halved, sliced
• 4 medium shallots, sliced
• 1/4 cup chopped pitted dates
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon black pepper

Directions

1. Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
2. Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil.
3. Cover tightly and cook in 325F oven 2-1/4 to 3-1/4 hours or until pot roast is fork-tender.
4. Remove pot roast; keep warm.
5. Cook liquid and vegetables over medium-high heat to desired consistency.
6. Carve pot roast. Serve with sauce.

Nutritional Information Per Serving
283 calories
12 g fat
3 g saturated fat
6 g monounsaturated fat
104 mg cholesterol
214 mg sodium
10 g carbohydrate
1.0 g fiber
34 g protein

Beef Tenderloin Roast with Garlic-Roasted Vegetables

Beef Tenderloin is the most tender cut of beef available. It is lean and boneless and is sold as a whole roast or a smaller center-cut roast. This roast also meets government guidelines for lean.

Makes 20 servings.

Ingredients

• 1 beef Tenderloin Roast (4 to 5 pounds)
• 1 large head garlic
• 2 tablespoons plus 1 teaspoon olive oil
• 2-1/4 pounds potatoes (such as fingerling, russet or red potatoes), quartered if large
• 4 small onions, halved
• 6 small plum tomatoes, halved
• 2 medium zucchini, sliced
• 2 teaspoons dried Italian seasoning, divided
• 1 teaspoon cracked black pepper, divided
• 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided

Directions

1. Preheat oven to 425F.
2. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact.
3. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal.
4. Covmbine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.
5. Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast.
6. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
7. Place garlic, potatoes and onions on rimmed baking sheet.
8. Roast tenderloin in 425F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
9. Roast garlic, potatoes and onions 30 minutes.
10. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.
11. Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
12. Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese, as desired.
13. Carve roast; sprinkle with remaining 2 tablespoons cheese. Serve with vegetables.

Nutritional Information Per Serving
215 calories
8 g fat
3 g saturated fat
3 g monounsaturated fat
55 mg cholesterol
71 mg sodium
14 g carbohydrate
2.4 g fiber
22 g protein

Italian Braised Parmesan Beef with Wild Mushroom Sauce

Choose mushrooms that are firm and evenly colored, with tightly-closed caps. If all the gills are showing, the mushrooms are past their prime. Before using fresh mushrooms, wipe them with a damp paper towel. Don't soak them, because they absorb water and will get mushy.

Makes 4 servings

Ingredients

• 1-1/2 pounds beef Chuck Steaks, cut 1 inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 4 cups (8 ounces) sliced mixed wild mushrooms such as crimini, shiitake, oyster
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 cup dry red wine or beef broth
• 1 jar (26 ounces) fire roasted tomato and garlic sauce or any prepared spaghetti sauce
• 1 package (12 ounces) fresh fettuccine, cooked
• 1/4 cup grated Parmesan cheese

Directions

1. Season steaks with salt and pepper. Press 1/4 cup Parmesan cheese evenly onto steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Place steaks in skillet; brown evenly. Remove.
2. Spray same pan with cooking spray and heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender.
3. Add wine; cook and stir 3 minutes. Stir in sauce.
4. Return steaks to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
5. Carve steaks into slices. Serve beef and 2 cups sauce over pasta; sprinkle with 1/4 cup cheese. Pass remaining sauce.

Nutritional Information Per Serving
Calories: 412
Protein: 42 g
Fat: 12 g
Sodium: 991 mg
Cholesterol: 114 mg
Saturated Fat: 4 g
Carbohydrates: 23 g

Peppered Top Sirloin Roast with Sauteed Broccolini

Top Sirloin is one of the most versatile cuts of beef. It is lean, well-flavored, juicy and tender. It is also a lean cut according to USDA guidelines.

Makes 8 servings

Ingredients

• 1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
• 1 tablespoon seasoned pepper
• 1/2 cup crumbled blue cheese
• 1/4 cup butter, softened
• 1 tablespoon chopped green onion
• 12 ounces Broccolini, trimmed
• 1 red onion, cut into 1/2-inch thick slices and separated into rings
• 1/4 cup water

Directions

1. Preheat oven to 325F. Press seasoned pepper evenly onto all surfaces of beef roast.
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325F oven 60 to 75 minutes for medium rare to medium doneness.
3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
4. Spray large nonstick skillet with nonstick cooking spray; add Broccolini, onion and water. Cover and cook over medium-high heat 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and Broccolini is crisp-tender and lightly browned, stirring frequently. Remove from heat. Immediately add 2 tablespoons blue cheese mixture; stir until butter is melted. Season with salt and ground black pepper, as desired. Keep warm.
5. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.

Nutritional Information Per Serving
207 calories
12 g fat
6 g saturated fat
4 g monounsaturated fat
76 mg cholesterol
132 mg sodium
5 g carbohydrate
0.3 g fiber
22 g protein

Beef Rib Roast with Lemon Glazed Carrots and Rutabagas

If you cannot find rutabaga, then you can try turnips or parsnips instead.

Makes 10 servings.
View Alone: Beef Rib Roast with Lemon Glazed Carrots and Rutabagas

Ingredients

• 1 well trimmed beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
• Salt and pepper
• 4 to 5 medium carrots, cut into 3 x 1/4 x 1/4 inch strips
• 1 small rutabaga, cut into 3 x 1/4 x 1/4 inch strips
• 1/2 cup water
• 2 tablespoons butter
• 1 tablespoon packed brown sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt

Directions

1. Heat oven to 350F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
2. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
3. Meanwhile, place carrots, rutabaga and water in medium saucepan. Cover and cook over medium heat 13 to 15 minutes. Combine butter, brown sugar, lemon juice, lemon peel, dill weed and 1/4 teaspoon salt in small pan; cook over medium heat 2 to 3 minutes, stirring occasionally.
4. Add butter mixture to vegetables; continue cooking, uncovered, 3 to 4 minutes or until vegetables are glazed, stirring occasionally.
5. Carve roast into slices; season with salt and pepper, as desired. Serve with vegetables.

Nutritional Information Per Serving
Calories: 364
Protein: 48 g
Fat: 15 g
Sodium: 199 mg
Cholesterol: 122 mg
Saturated Fat: 6 g
Dietary Fiber: 1.5 g
Carbohydrates: 7 g

Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts

Using already prepared and trimmed baby carrots and Brussels sprouts makes preparation even easier for this dish. Remember how to make this mustard sauce because it's easy to make and you can use it in other beef or pork dishes.

Makes 12 servings
View Alone: Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts

Ingredients

• 1 boneless beef round sirloin tip roast (3 pounds)
• 3 tablespoons Dijon-style mustard
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon coarse grind black pepper
• 2 tablespoons dry bread crumbs

  Vegetables:

• 1 pound small Brussels sprouts, trimmed
• 2 pounds packaged baby carrots
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon coarse grind black pepper

  Mustard Sauce:

• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1/2 cup Dijon-style mustard
• 2 teaspoons mustard seeds
• 1 teaspoon dry mustard
• 2 tablespoons fresh lemon juice
• 1/2 cup reduced-fat dairy sour cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon coarse grind black pepper

Directions

1. Heat oven to 325F.
2. Combine 3 tablespoons Dijon-style mustard, 1 tablespoon thyme and 1/2 teaspoon pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef roast. Press bread crumbs evenly onto roast over mustard.
3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
4. Roast in 325F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
5. Meanwhile prepare vegetables. Cut shallow "X" into bottom of each Brussels sprout. Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl. Transfer to metal baking sheet. Cover tightly with aluminum foil. Roast in 325F oven 1 to 1-1/4 hours or until crisp-tender. Uncover baking sheet; continue roasting 5 minutes or until lightly browned.
6. Remove roast when meat thermometer registers 140F for medium rare; 155F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5F to reach 145F for medium rare; 160F for medium.)
7. Meanwhile prepare Mustard Sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm.
8. Carve roast into thin slices. Serve with vegetables and Mustard Sauce.

Nutritional Information Per Serving
Calories: 265
Protein: 28 g
Fat: 11 g
Sodium: 68 mg
Cholesterol: 74 mg
Saturated Fat: 3 g
Dietary Fiber: 3.2 g
Carbohydrates: 14 g

Parmesan-Crusted Tenderloin with Mushroom Sauce

Yield: 8 servings
View Alone: Parmesan-Crusted Tenderloin with Mushroom Sauce

Ingredients

• 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons fresh thyme, chopped, divided
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 8 ounces cremini or button mushrooms, sliced
• 2 cups finely diced fresh tomatoes
• 1 cup low-sodium beef broth
• 1/2 cup dry red wine
• Salt and pepper

Directions

1. Heat oven to 425F. Combine cheese, 2 tablespoons thyme and 1/2 teaspoon pepper; roll roast in cheese mixture to cover all surfaces.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
3. Meanwhile heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tablespoon thyme; bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
4. Remove roast when meat thermometer registers 135F for medium rare; 145F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15F to reach 145F for medium rare; 160F for medium.)
5. Carve roast into slices. Season with salt, as desired. Serve with Savory Mushroom Sauce.

Nutritional Information Per Serving
Calories: 226
Protein: 27 g
Fat: 10 g
Sodium: 105 mg
Cholesterol: 69 mg
Saturated Fat: 3 g
Dietary Fiber: .9 g
Carbohydrates: 4 g

Additional Credit: "Beef Tenderloin Marsala with Shiitake-Leek Compote" recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt. Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts appears courtesy of The Healthy Beef Cookbook, published by John Wiley & Sons. Various recipes and images appear courtesy of The Beef Checkoff.