Calves in the garage

You can always find an animal in our garage. Some are welcome, others are not. We currently house three cats and two dogs in our garage but for the past few nights, we’ve had visitors. Most baby calves are strong enough to weather the bitter cold wind and freezing snow but there are a few that just need a warm place to warm up. So, we bring them into the garage. The dog beds provide a soft, warm place for them to lay while I wipe them down and blow dry their coat. We keep a heater in the garage that warms the space and by keeping the doors closed, we give the calf a place to get up an walk. By the time we wake up in the morning, the calves are usually up walking around, looking for mom. So, we return them to a waiting mother in the morning.

The weather seems to be taking a turn for the better so I don’t expect many more garage visitors for a while, they should all do just fine on the straw we provide for bedding. Our heifers (female cows that have not had a calf) will continue calving for the next week or so and by that time our cows so be getting started delivering their little ones. Calving season makes for long days but it’s all worth it to see dozens of little calves running and playing with one another.

To continue with my “I Love Beef” recipe collection, I have borrowed a recipe from http://www.bellaonline.com. The website said it was a great Valentine’s Day dinner so if you haven’t made reservations, stay in an enjoy some beef.

Beef Tenderloin in Peppercorn Sauce

Ingredients

1 tablespoon olive oil
4 6 ounces beef tenderloin steaks, 1 1/2-2″ thick
1/2 cup red wine
1 clove garlic, finely chopped
1 tablespoon tomato paste
1 cup double strength beef broth
1 1/2 teaspoons honey
3/4 teaspoon mixed peppercorns, (red, green, and black), coarsely crushed
1/2 teaspoon salt
1/2 cup whipping cream

Directions

Heat the olive oil in a large skillet over high heat. Add the tenderloin steaks and sear on each side. Transfer the browned steaks to a casserole dish. Add the wine to the pan and cook on high heat until the wine is reduced by half, about 5 minutes. Add the garlic, tomato paste, and beef stock; bring to a boil. Add the peppercorns and 1 teaspoon salt; bring to a boil, turn down the heat and stir in the whipping cream. Stir to mix, then pour over the tenderloin steaks. Cover the casserole dish tightly with foil. The steaks may be prepared to this point up to two days ahead; refrigerate after covering with the foil.
Bake the steaks for 30-45 minutes at 400° or until the steaks are heated through and the sauce is hot.
If preparing ahead, refrigerate until 1 1/2 hours prior to serving. Heat at 400° for 45 minutes to 1 hour or until the steaks are heated through and the sauce is hot.


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