Recipes

Beef Tenderloin with Cabernet Sauce

Ingredients:

• 5 pound beef tenderloin
• 5 tablespoons Dijon mustard
• 1 cup fresh dry breadcrumbs
• 1 cup fresh parsley leaves
• 3 tablespoons course ground black pepper
• 8 cloves garlic
• 4 teaspoons lemon zest
• 4 teaspoons fresh thyme leaves
• 4 teaspoons fresh rosemary leaves
• 2½ teaspoons kosher salt

Method of Preparation:

1. Preheat oven to 450°. Trim off the silver skin.
2. Coat the tenderloin with Dijon mustard.
3. In food processor, combine the breadcrumbs, parsley, ground black pepper, garlic, lemon zest, thyme, rosemary, and kosher salt.
4. Spread the herb mixture in a layer on a sheet of parchment paper and rol to coat.
5. Coat roasting rack with nonstick spray to keep herb crust from sticking.
6. Place meat on the rack in a shallow roasting pan. Roast for 40 min.
7. The meat is medium-rare when it reaches 145°.
8. Let rest 10-15 minutes under aluminum foil tent. Now is the time to reheat sauce and potatoes.

Cabernet Sauce

Ingredients:

• 1 tablespoon olive oil
• 4 cups mushrooms, sliced
• ¾ cup shallots, minced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2/3 cup Cabernet Sauvignon
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups beef stock
• 1 sprig of fresh thyme
• 1 teaspoon balsamic vinegar
• salt and pepper to taste

Method of Preparation:

1. In a nonstick skillet, heat the olive oil, and sauté the mushrooms, shallots, and garlic.
2. Add the tomato paste. Deglaze the pan with the Cabernet Sauvignon.
3. Add the butter and sprinkle in the flour, stirring constantly.
4. Add the beef stock and fresh thyme.
5. Strain the mixture and season with the balsamic vinegar, salt and pepper.

Roasted Vegetables

Ingredients:

• 4 plum tomatoes, chopped
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 medium red onion, thinly sliced
• 2 cloves fresh garlic, sliced
• 1 red pepper, chopped
• 1 tbsp. olive oil
• ½ t. dried thyme leaves
• ¼ t. dried basil leaves
• ¼ t. dried oregano leaves
• Salt
• Freshly ground black pepper
• Olive oil cooking spray

Method of Preparation:

1. Preheat the oven to 400º F. Spray a baking pan with nonstick cooking spray. In a medium bowl combine all ingredients and toss to mix.
2. Spread vegetables evenly on the baking sheet, and bake/roast for about 20 minutes, stirring occasionally or until onion is tender.

Dark Chocolate Brownies

Ingredients:

• 1/2 cup unsalted butter
• 3 ounces good quality dark chocolate
• 2 eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• ½ cup white whole wheat flour
• ¼ cup all-purpose flour
• Optional: ½ cup chopped nuts (Pistachio, walnut, pecan, hazelnuts, almonds)

Method of Preparation:

1. Preheat the oven to 400º F. Spray a baking pan with nonstick cooking spray. In a medium bowl combine all ingredients and toss to mix.
2. Spread vegetables evenly on the baking sheet, and bake/roast for about 20 minutes, stirring occasionally or until onion is tender.

Creme Brulee with Berries

Ingredients:

• 1 1/2 cups whipping cream
• 1 vanilla bean, split lengthwise
• 9 large egg yolks
• 1/2 cup plus 6 teaspoons sugar
• 2 cups mixed berries (such as raspberries, blueberries, and sliced strawberries)
• 2 tablespoons (packed) golden brown sugar
• 1 tablespoon raspberry liqueur (optional)

Method of Preparation:

1. Preheat oven to 325°F.
2. Place cream in heavy medium saucepan.
3. Scrape in seeds from vanilla bean; add bean.
4. Bring to simmer over medium heat.
5. Whisk yolks and 1/2 cup sugar in medium metal bowl to blend.
6. Set bowl over saucepan of simmering water (do not allow bowl to touch water).
7. Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes.
8. Gradually whisk in hot cream mixture; discard vanilla bean.
9. Divide cream mixture among six 3/4-cup soufflé dishes or custard cups.
10. Arrange dishes in 13x9x2-inch baking pan.
11. Pour enough hot water into pan to come halfway up sides of dishes.
12. Bake custards until almost set in center and light golden on top, about 35 minutes.
13. Remove custards from water; refrigerate overnight.
14. Preheat broiler.
15. Sprinkle 1 teaspoon sugar atop each custard.
16. Place dishes on small baking sheet.
17. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes.
18. Refrigerate custards until topping hardens, at least 30 minutes and up to 3 hours.
19. Meanwhile, toss berries, brown sugar, and raspberry liqueur, if desired, in large bowl.
20. Spoon berry mixture atop custards and serve immediately.

Recipes courtesy of Chef John Szymanski.