Beer batter recipes

Lively up your tastebuds with this scrumptious beef dish that will have you enjoying every bite!

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

A vintage date bread baked right inside empty beer cans with maple syrup, pecans, and real beer in the batter. Yields perfectly round slices and makes a charming homemade gift.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Broiled filet mignon brushed with butter and oil, cooked fast under high heat for a seared crust and a rosy, tender middle. A simple steakhouse classic you can nail at home in 10 minutes.

Slow cooker Reuben soup with corned beef, sauerkraut, Swiss cheese, and a tangy creamy broth. The classic deli sandwich turned into a winter crock pot soup, served with rye croutons.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

French Acadian (Canada) version of the British classic Shepherd's pie.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.

Fritto misto batter is the Italian beer-batter that turns vegetables, seafood, and cheese into golden, lacy fritters. Folded egg whites give it cloud-like crispness, while beer adds bubble and tang. The classic Italian fry-up base.

Cabbage and celery baked in a creamy beer-cheddar sauce with caraway seeds. A hearty vegetable casserole that makes a satisfying side or a cozy meatless main.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Honey beer cake baked in a tube pan with apple butter, orange juice, walnuts, raisins, and warm spices. A dense, fragrant cake with five layers of sweetness and a beer-malt backbone.