Beef Tenderloin

Beef Tenderloin

The Perfect Cooking Method For Delicious Tender Beef!

Difficulty: Easy

Prep Time: 3 hours

Cooking Time: 1 hour

Ingredients

6-7 lbs Beef Tenderloin, trimmed

grape seed oil for drizzle

garlic powder

onion power

salt

pepper

Cooking Tools

Sheet pan 

Directions
Bring Beef Tenderloin to room temperature (remove from refrigerator a few hours before cooking). Preheat oven to 500 Degrees F.  Coat tenderloin with grape seed oil, season beef generously with garlic powder, onion powder, salt and pepper. Tuck the tapered end under to make the tenderloin the same thickness. Place Beef Tenderloin on sheet pan and place in 500 Degree oven and bake for 15 minutes. Turn off oven after 15 minutes and keep in oven turned off for additional 45 minutes. (DO NOT OPEN OVEN!!!) Remove from oven and transfer to carving board and let rest for 15 minutes before carving.
Serves 6-8 

 

 

Orecchiette Pasta With Sweet Potato & Swiss Chard

Orecchiette Pasta With Sweet Potato & Swiss Chard
Drizzle Of Fragrant Parsley Oil!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 25 minutes

Ingredients
1 box Orecchiette pasta
1 sweet potato, peeled & cubed
1 bunch Swiss Chard, chopped, no thick stems
1/4 cup roasted pumpkin seeds
1/2 cup olive oil
1/2 stick butter
pinch of red pepper flakes
2 clove garlic, pressed paste
Parmesan Cheese shavings
salt
pepper

Cooking Tools

Large stock pot

Nonstick skillet/frying pan

Directions
Cook pasta in boiling salted water according to box directions, drain & set aside.  Cook cubed sweet potatoes with some olive oil, salt & pepper until tender but not mushy.Do the same with the Swiss Chard & garlic and set aside in a warm location until pasta is done. Once pasta is drained, place in frying pan with olive oil, butter, red pepper flakes, salt & pepper, Toss in cooked sweet potato and Swiss Chard, toss lightly. Place pasta on serving plate and sprinkle with some pumpkin seeds, Parmesan cheese shavings an drizzle with Parsley oil (recipe below) and Balsamic vinegar.
Serves 4

Parsley Oil

Ingredients

1 tbsp minced parsley

1/4 cup olive oil

1/2 grilled lemon juice (optional)

pinch salt

pinch of sugar

1 tbsp white wine vinegar

Balsamic vinegar 

Cooking Tools

Mixing Bowl 

Directions

Whisk all ingredients except Balsamic in a mixing bowl, let set for and hour in room temperature, drizzle on pasta and dollop with some Balsamic vinegar. 

Braised Chicken In Fig Port Sauce

Braised Chicken In Fig Port Sauce
The William And Sonoma Sauce Is A Great Starter For This Tasty Dish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour 25 minutes

Ingredients
8 skinless chicken thighs
1 jar William and Sonoma Fig Port Braising Sauce http://www.williams-sonoma.com/products/williams-sonoma-fig-port-braising-sauce/?pkey=ccooking-sauces%7Cslow-cooking-braising-sauce&&ccooking-sauces|slow-cooking-braising-sauce
3/4 cup port
1/2 cup fig jam
1/2 cup beef stock
3 cloves garlic, sliced thin
12 cipollini onions, blanched and peeled
14 baby bella mushrooms, halved
olive oil
salt
pepper

Cooking Tools

Large Dutch oven with lid 

Directions
On medium-high heat, drizzle olive oil in Dutch oven and sear chicken on all sides until golden brown.  Add in garlic, onions and mushrooms and saute for 10 minutes.  Pour in William and Sonoma braising liquid, port, beef stock and fig jam.  Lower heat to low and place cover on pot and cook for 1 hour, stirring on occasion.  Salt and pepper to taste. Serve with hot rice or mashed potatoes.
Serves 6 

Grilled Salmon And Chipotle Sweet Potatoes With A Grape Gastrique

Grilled Salmon And Chipotle Sweet Potatoes With A Grape Gastrique
Restaurant Re-do:  Bogey Inn
Difficulty: Moderate

Ingredients
4 skinless, boneless salmon filets
2 tbsp + 1 tbsp butter
3-4 large sweet potatoes
1 cup cream, warmed
1/2 tsp chipotle powder
1/2 tsp cinnamon
2 cups concord grape juice
2 tbsp red wine vinegar
1/2 cup sugar
1 cup grapes, halved
salt
pepper

Directions
To make the Sweet Potato Mash:  Heat oven to 425 degrees F, place foil wrapped sweet potato directly on the rack with the foil seam side up.  Bake for 1 hour and 15 minutes.  Remove from oven and with mitts on hands, peel back foil and slit down the middle of the cooked potato and scoop out potato pulp (no skin).
Place pulp in mixing bowl and mash with potato masher then 2 tbsp butter, cream, chipotle powder, cinnamon, salt and pepper to taste (add little or a lot, suit to taste).

To make the Grape Gastrique:  In a small pot, heat to a rolling boil; concord grape juice, vinegar and sugar, cook on medium heat to reduce to a syrup like consistency. Could take up to 30 minutes to reduce down, keep it slightly warm until ready to use.

To make the Grilled Salmon:  Salt and pepper salmon filet.  On high heat, melt 1 tbsp butter on grill pan, lay salmon on the indoor grill pan.  Sear salmon for a few minutes to get beautiful grill marks, then reduce heat to medium high.  Cook salmon for about 3-4 minutes on each side, depending on the thickness and preferred doneness.

To assemble Dish:  Place Chipotle Sweet Potatoes in a serving bowl, lay grilled salmon on potatoes.  Place halved grapes around the dish and the drizzle with the Grape Gastrique.

 Serves 4

Orange And Rice Salad

Orange And Rice Salad
Delicious As Main Meal Or A Side Dish!
Difficulty: Easy

Ingredients
3 cups, cooked long grain white rice
5 oranges/ segments~supremes
1/2 cup green onions, chopped
1/2 cup chopped pecans or cashews
1/2 cup feta cheese crumbles
3/4 cup picholine olives
juice of 2 oranges
1 tbsp white wine vinegar
2 tbsp honey
1 tbsp grained Dijon mustard
3 tbsp olive oil
salt
pepper

Directions
Cook rice according to directions to yield 3 cups of cooked rice.  In a mixing bowl, whisk together juice of 2 oranges, white wine vinegar, honey, Dijon mustard, olive oil, salt and pepper.  Add hot cooked rice to the vinaigrette mixture, toss rice until well coated, the rice will absorb the liquid quickly.  Cool rice slightly before folding in the orange supremes, chopped green onion, feta cheese, picholine olives and pecans. Adjust seasoning to taste.  Serve immediately, best served at room temperature.
Serves 4