Chef Jeffrey Starr brings the pleasures of his holiday table to yours with favorite beef recipes and wines. These are the foods he serves to family and friends - each is traditional, but with his unique touch.

Beef meatballs are perfect meal starters to enjoy with wine. But when dressed up with beef-friendly Asian flavors and tangerine dipping sauce, they're holiday special.

Fork-tender beef ragoût showcases the savory flavors of the simmering sauce in every bite. A sprinkle of parsley and basil adds an exciting layer of flavor and color.

Elegant roasted beef tenderloin is accompanied by a delicious Pinot Noir sauce - a perfect pairing with the unexpected wrapping of prosciutto that covers the tenderloin.

Use these modern twists on classic meals to create new traditions for your holiday table.

It's a smart idea to order holiday beef roasts in advance to ensure you get the size and type of roast you need.When cooking beef for stew, remember the secrets to success: simmer gently, tightly covered, and don't peek!For the most moist and tender meatballs, combine the beef mixture gently. Overmixing can result in a firm, compact texture.Offer a selection of wines so guests can mix, match and discover their own favorites. Serve red wines at "cellar temperature," about 55 degrees. White wines should be chilled in a refrigerator for at least 4 hours before serving.Always use good quality wine for cooking. If you wouldn't enjoy the wine to drink, you wouldn't want to cook with it.One 750ml bottle of wine will yield approximately five 4-ounce glasses. One case (12 bottles) will yield approximately 60 glasses.

1 center-cut beef tenderloin roast (about 3 pounds)6 thin slices prosciuttoHeat oven to 425 degrees. Wrap 6 prosciutto slices over beef roast, overlapping pieces as needed to cover roast. Tie roast at 1½ to 2-inch intervals with kitchen twine.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. Roast in oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees 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°F to reach 145°F for medium rare; 160°F for medium.)Makes 6 servings.Cook's Tip:To tie a beef roast, use pieces of kitchen twine or butcher's string. Tie each piece of string firmly, but not tightly, into a knot against the meat. Trim off any excess string. When tying a stuffed roast, some of the stuffing may press out. Tuck it back into the tied areas with your fingers.

2 tablespoons olive oil1 large yellow onion, finely chopped3 ribs celery, finely chopped2 carrots, peeled, finely chopped1 thin slice prosciutto, chopped2 tablespoons minced garlic1 tablespoon chopped fresh thyme2 cups Pinot Noir1 cup canned beef consommé1 tablespoon butterSaltHeat oil in medium saucepan over medium-high heat until hot. Add onion, celery, carrots, prosciutto, garlic and thyme; cook and stir 8 to 12 minutes or until onions are lightly browned.Add wine and consommé; increase heat to high and bring mixture to a boil. Reduce heat and simmer for 10 to 15 minutes.Strain vegetables and skim fat from sauce, if necessary. Return sauce to pan. Cook over high heat about 10 minutes or until sauce is reduced to 1-½ cups.Stir in butter and season with salt, as desired. Serve with roasted beef tenderloin.Makes 6 servings.Wine Notes:Whenever wine is used in a sauce, it helps to bring the two together by serving the same wine, or a similar one. This most tender of beef cuts calls for a soft red wine with smooth tannins such as Pinot Noir or Syrah.

3 pounds beef for stew, cut into 1-inch piecescup all-purpose flour6 tablespoons olive oil, divided2 tablespoons butter3 medium onions, sliced¼ inch thick1 tablespoon minced garlic2 cups chopped plum tomatoes1 cup beef broth1 cup Cabernet Sauvignon or Merlot1 tablespoon sweet paprika1 tablespoon freshly grated lemon peel1 teaspoon salt½ teaspoon crushed red pepper¼ teaspoon ground black pepper½ cup finely chopped fresh parsley1 tablespoon chopped fresh basilSalt and pepperLightly coat beef with flour. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown ¼ of beef; remove and keep warm.Continue to brown beef in three more batches using 1 tablespoon oil for each batch.Reduce heat to medium-low; add butter and 2 tablespoons oil to stockpot. Add onions; cook and stir 25 to 30 minutes, or until they begin to caramelize. Stir in garlic during last 2 minutes of cooking time.Return beef to stockpot. Add tomatoes, broth, wine, paprika, lemon peel, 1 teaspoon salt, red pepper and ¼ teaspoon black pepper; bring to a boil.Reduce heat; cover tightly and simmer 1¾ to 2¼ hours, or until beef is fork-tender. Stir in parsley and basil. Season with salt and pepper, as desired.Makes 8 servings.Cook's Tip:Serve this hearty stew over buttered egg noodles.Wine Notes:Flavor-forward braised dishes like beef ragoût bring out the tannins in wine. Choose one with soft tannins like Cabernet Sauvignon or Merlot. These food-friendly wines will enhance the hearty flavors in this classic stew.

1 pound ground beef2 tablespoons minced green onion2 tablespoons minced salted peanuts2 tablespoons reduced sodium soy sauce1 tablespoon minced fresh cilantro2 teaspoons minced garlic1 teaspoon minced fresh gingertangerine sauce (see recipe)Heat oven to 400 degrees. Combine ground beef, green onion, peanuts, soy sauce, cilantro, garlic and ginger in large bowl, mixing lightly but thoroughly. Shape into 28 (1¼-inch) meatballs.Place on rack in broiler pan. Bake in a 400 degree oven 13 to 14 minutes to medium (160°F) doneness, or until no longer pink in center and juices show no pink color.Serve with tangerine sauce.Makes 28 meatballs.

2 tablespoons rice vinegar2 tablespoons fresh tangerine juice1 tablespoon reduced sodium soy sauce1½ teaspoons minced fresh ginger1 teaspoon packed brown sugar1 teaspoon Dijon-style mustard1 teaspoon freshly grated tangerine peel½ teaspoon crushed red pepper1 tablespoon dark sesame oilCombine all ingredients except sesame oil in small bowl. Whisk in sesame oil. Serve with Asian beef meatballs.Makes ½ cup.Wine Notes:The jammy, spicy fruit of Zinfandel marries nicely with the tangy citrus sauce in this dish. But if you prefer a white wine, light, crisp Sauvignon Blanc pairs perfectly with spicy foods and will tame the hint of heat.