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HERB-ROASTED
CHATEAUBRIAND WITH BRANDIED SHALLOT SAUCE
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.
Click HERE
for this recipe page.
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ROASTED
RED PEPPER CHICKEN
Prep Time: 10 minutes
Cook Time: 20 Minutes
Ready in: 30 Minutes
Makes 4 servings
Ingredients:
4 skinless, boneless
chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese
Directions:
1. With a very sharp
knife, cut pockets into the thickest part of the breast of chicken.
Stuff as many pieces of roasted red peppers as you can into pockets
of chicken one at a time. Pour bread crumbs into a large plastic
bag. Place chicken breasts in the bag with the bread crumbs and
shake until well coated.
2. In a large skillet, heat oil
to a medium-high heat and place chicken in the pan. Cook for
5 minutes on one side then turn, cook for 10 minutes on the other
side.
3. While cooking the chicken,
in an electric blender blend sour cream and a few pieces of red
peppers. Flip the chicken one more time and cook 5 more minutes,
or until chicken is done.
4. Cut the chicken in half and
arrange the pieces on a plate. Drizzle with sour cream mixture
and sprinkle with feta cheese.
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for this recipe page. |
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BEEF
WELLINGTON
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.
Click HERE
for this recipe page.
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Roasted
Pork Tenderloin With Apricot Marinade
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready in: about 3 Hours
WITH marinating time
Makes 4 servings
Ingredients:
2 lbs. pork tenderloin
2 tablespoon olive oil
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoon apricot preserves
4 tablespoons brown mustard
2 teaspoons brown sugar
2 tablespoons vinegar
2 cloves of garlic, crushed
Directions:
1. Combine oil, black
pepper, salt apricot preserves, brown mustard, brown sugar, vinegar
and garlic in a resealable plastic bag.
2. Add pork tenderloins and liberally coat the meat on all sides
with the mixture and marinate them for at least 2 hours (or up
to overnight) in the refrigerator.
After marinating time:
3. Preheat oven to 375 degrees F.
4. Remove from pork tenderloins from the marinade (discarding
remaining marinade) and place the pork tenderloins in a roasting
pan on rack.
5. Place the the roasting pan with pork tenderloins in the oven
and bake for 1 Hour or until a meat thermometer inserted reads
155-160 degrees F.
6 . Remove from the oven and let rest 10 minutes
7. Slice to serve.
Click HERE
for this recipe page. |
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