Every Sunday, Haverhill Beef has one item at a super sale price! Never be out of our GREAT steaks, sirloin tips, chicken, ribs and sausages!

Stop by on Sunday and check this out! -- You won't be disappointed!

• Remember Sundays Only!
• Item will not be advertised in the newspapers!

BE SURE TO CHECK OUR WEB SITE'S "This Week's Specials" page on Friday afternoons for a hint for the upcoming "Sunday Special":

Looking for a unique gift to give this holiday season?

Haverhill Beef has a suggestion for you . . . a Haverhill Beef Gift Certificate!

A Great Gift For Your:

• Party Host or Hostess
• Your Boss or Employees
• Or anyone who you knows enjoys our products!

• Baked Ham with Brown Sugar Glaze
• Garlic and Rosemary Roasted Pork Loin
• Honey and Brown Sugar Glazed Ham
• Herb-Stuffed Pork Tenderloin

• Roast Leg of Lamb with Rosemary
• Homestyle Turkey
• Classic Turkey and Giblet Gravy
• Roast Goose with Stuffing

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Makes 6 to 8 servings

Ingredients:
5 to 7 pound Haverhill Beef whole tenderloin.
Season with salt, pepper, other spices to taste.

Directions:
1. Pre heat oven to 525 degrees F.

2. Lay tenderloin flat on a rack.

3. Place in hot oven and cook for 15 minutes.

4. Shut oven off do not open door and leave for another 15 minutes

5. Slice 1/4 inch thick and enjoy.

Prep Time: 10 Minutes
Cook Time: 2 1/2 Hours to 3 hours
Ready In: about 3 Hours
Makes 14 to 16 servings

Ingredients:
8-10 lbs. boneless beef rib eye roast
1/4 cup black pepper
2 Tbsp. white pepper
2 Tbsp. salt
1-1/2 tsp. ground thyme
1-1/2 tsp. garlic powder
1 tsp. onion powder

Directions:
1. Preheat oven to 350°F.

2. In a small bowl, combine all spices. Rub evenly over surfaces of roast.

3. Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.

4. Roast in oven approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 140°F for medium-rare or 155°F for medium. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.)

5. When thermometer indicates that roast has reached desired doneness, remove the roast from the oven, tent with foil and allow to rest for 15 minutes before carving.

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Makes 6 servings

Ingredients:
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Directions:
2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 ounces liver pate
2 tablespoons butter, softened
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine

Directions
1. Preheat oven to 425 degrees F (220 degrees C). Place beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Remove from pan, and allow to cool completely. Reserve pan juices.

2. Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.

3. Mix together pate and 2 tablespoons softened butter, and season with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.

4. Roll out the puff pastry dough, and place beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.

5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.

6. Place all reserved juices in a small saucepan over high heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Strain, and serve with beef.

Prep Time: 5 Minutes
Cook Time: about 55 Minutes
Ready In: about 75 to 80 Minutes WITH resting time
Makes 8 to 12 servings

Ingredients:
5 lb. whole beef tenderloin roast
Seasoning ingredients:
1 teaspoon coarsely ground black pepper
2 teaspoons dry mustard
1 tablespoon dried oregano leaves
1 tablespoon dried thyme
2 teaspoons dried rosemary, crushed

Directions:
1. Pre-heat oven to 425 degrees F.

2. In a small mixing bowl, combine thoroughly the seasoning ingredients. Set aside.

3. Place the beef tenderloin roast on a rack in shallow roasting pan; then rub the mixed seasoning ingredients onto surface of beef tenderloin roast.

4. Place the roast in the roasting pan into the oven and bake at 425° F for 10 minutes.

5. Then reduce heat to 325 degrees F and bake for an additional 40 to 45 minutes or until meat thermometer reaches 140° F for rare, 150° F for medium-rare or 160 degrees F for medium.

6. Remove from the oven and cover with aluminum foil and let roast rest for 15 to 20 minutes before carving.

Prep Time: 10 Minutes
Cook Time: 55 Minutes
Ready in: 65 Minutes
Makes 4 servings

Ingredients:
2 lb. holiday beef roast
1 tsp. dried rosemary leaves, crushed
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled and quartered

Directions:
1. Preheat oven to 425°F.

2. Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of holiday beef roast.

3. Add olive oil to remaining herb paste and mix well.

4. Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and stir to coat evenly.

5. Place holiday beef roast in oven, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast for 35 to 40 minutes for rare to medium. Remove holiday beef roast when meat thermometer registers 135°F for rare or 155°F for medium.

6. Allow holiday beef roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.

7. While holiday beef roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.

8. To Serve: Carve roast across the grain into thin slices. Serve with vegetables.

Prep Time: 5 Minutes
Cook Time: 2 1/2 to 3 Hours
Ready In: 3 Hours
Makes 6 to 8 servings

Ingredients:
1 boneless rib roast (6 to 8 pounds)
1 tsp. cracked black pepper
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves

Directions:
1. Preheat oven to 350°F.

2. Combine garlic, thyme leaves and black pepper. Press evenly into surface of prime rib beef roast.

3. Place prime rib beef roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

4. Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.

5. Tent loosely with foil and let stand 15 minutes prior to carving.

Prep Time: 15 Minutes
Cook Time: about 2 Hours
Ready In: 2 Hours and 15 Minutes
Makes 6 to 8 servings

Ingredients:
4 lb boneless prime rib roast
1 package powdered cream of mushroom soup mix
2 portabella mushrooms
1 cup beef stock
2 tsp flour
1 tbsp balsamic or red wine vinegar

Directions:
1. Place boneless prime rib roast, fat side up, on rack in roasting pan without lid.

2. Rub mushroom soup mix over surface of roast.

3. Insert meat thermometer into center of roast, avoiding fat.

4. Roast at 325°F per chart below:

RARE = 140ºF = 20 min per lb.
MEDIUM = 160ºF = 25 min per lb.
WELL = 170ºF = 30 min per lb.

5. Remove roast from oven 5°F below desired doneness temperature.

6. Tent roast with foil and let stand for 10-15 minutes on cutting board before carving.

7. Meanwhile, slice mushrooms 1/4 inch thick; cut each slice in half lengthwise.

8. Heat roasting pan over medium-high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms and simmer 10 minutes.

9. Mix flour with vinegar and whisk into pan. Bring to a boil, whisking constantly until thickened. Season with salt and pepper to taste.

Prep Time: 5 Minutes
Cook Time: about 1 Hour and 30 Minutes
Ready In: about 1 Hour and 35 Minutes including standing time.
Makes 8 servings

Ingredients:
4 to 5 lbs. beef tenderloin roast
1 tsp. dried Italian seasoning
1/2 tsp. fresh cracked black pepper

Directions:
1. Preheat oven to 425°F.

2. In a small bowl, combine the Italian seasoning and cracked black pepper, then 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, not resting in fat. Do not add water or cover.

4. Roast for approximately 55 minutes for medium rare; 65 minutes for medium doneness.

5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.

6. Tent with foil and let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Prep Time: 20 Minutes
Cook Time: 45 to 60 Minutes
Ready In: 65 to 80 Minutes
Makes 4 to 6 servings

Ingredients:
One chateaubriand roast (wide end of the tenderloin), about 3 pounds
1 teaspoon Dijon mustard
1 teaspoon minced fresh garlic
1 teaspoon dried thyme
1 tablespoon dried parsley
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

For the Sauce:
2 tablespoons butter, plus 1 tablespoon
1/4 cup finely chopped shallots
1/2 cup brandy
1/2 teaspoon low-salt beef base, dissolved in 1 cup hot water
1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Directions:
1. To prepare the roast, remove all of the silver skin with a small sharp knife. If needed, tie the roast with butcher's twine to make it an even size. (Your butcher can do all of that for you.) The meat should be at room temperature before cooking.

2. Preheat oven to 400° F. Rub the mustard all over the meat. In a small bowl, combine the garlic, thyme, parsley, salt and pepper. Rub or pat the mixture all over the meat. Heat a 12-inch ovenproof skillet over high heat. Add the olive oil, then the meat. Sear until browned, about 2 minutes per side. Place in the oven and roast until desired doneness, about 35 minutes for medium-rare, or an internal temperature of 125°. Remove roast from pan and let set about 10 minutes before carving.

3. Meanwhile, prepare the sauce. Pour off the fat from the skillet. Place over medium-high heat. Add the 2 tablespoons of butter. Add the shallots and sauté until softened, about 2 minutes. Add the brandy, bring to a boil, stirring to loosen all the browned bits in the bottom of the pan, and reduce slightly. Add the water with the beef base and the thyme. Boil until reduced by half. Reduce heat to medium-low. Add the extra 1 tablespoon of butter and cook, whisking constantly, just until the butter is incorporated. Stir in the fresh parsley. Taste for seasoning. Remove the twine from the roast and slice as desired, but not too thick. Place on individual serving plates and top with some of the sauce. Serve immediately.

Prep Time: 5 Minutes
Cook Time: 2 Hours and 30 Minutes to 3 Hours
Ready In: about 3 Hours
Makes 10 servings

Ingredients:
6 to 8 lbs. boneless prime rib roast
6 large cloves garlic, crushed
1 1/2 teaspoons dried thyme leaves
1 teaspoon cracked black pepper

Directions:
1. Preheat oven to 350°F.

2. Combine garlic, thyme leaves and black pepper. Press evenly into surface of beef roast.

3. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

4. Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.

5. Tent loosely with foil and let stand 15 minutes prior to carving.

Are you planning a Holiday Party or Buffet?

With the holiday season upon us, Haverhill Beef would like you to know that we have various size Deli Platters to fit every holiday occasion. All of our Deli Platters are made fresh to order for guaranteed satisfaction.

Haverhill Beef Deli Platters:

• RIVERSIDE FEAST: Will Feed 30 to 35 People
• BRADFORD BANQUET: Will Feed 24 to 30 People
• AYERS VILLAGE: Will Feed 20 to 25 People
• ROCKS VILLAGE: Will Feed 12 to 18 People
• ROSEMONT CAROUSEL: Will Feed 12 to 14 People

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DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.