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Grilled Steak and Peppers Vinaigrette

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at a glance

main ingredients Pepper, Leek, Steak

type Quick & Easy,

yield: Makes 4 servings

active time: 25 min

total time: 1 1/4 hr

Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft
base of braised leeks.

• 1 large bunch leeks (2 to 3 pounds; white and pale green parts only)
• 2 tablespoons unsalted butter
• 1 3/4 cups reduced-sodium chicken broth
• 1 Turkish or 1/2 California bay leaf
• 3 thyme sprigs
• 2 pounds sirloin flap steaks
• 2 tablespoons plus 2 teaspoon olive oil, divided
• 4 Cubanelle peppers (Italian green frying peppers)
• 2 tablespoons red-wine vinegar
• 2 tablespoons Dijon mustard
• 5 tablespoons extra-virgin olive oil
• Equipment: a large (2-burner) grill pan

Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8
cups, then wash.

Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon
pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally,
until leeks are very tender, about 20 minutes. Uncover and boil until liquid has
reduced to about 2 tablespoons. Discard bay leaf and thyme.

Meanwhile, heat grill pan over medium-high heat until hot.

Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2
teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare.
Transfer to a plate and let rest 15 minutes.

Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4
teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and
lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.

Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a
medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified.
Add peppers.

Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top
with peppers and vinaigrette.

Serve with: mashed potato.

Mixed Fruit Pavlovas
main ingredients Egg, Fruit

cuisine European

yield: Makes 10 servings

If you don't have a pastry bag, you can spoon the meringue mixture onto the traced
circles. Smooth the top of each circle and, using the back of... more ›

For meringues:

• 3 egg whites
• 3/4 cup plus 2 tablespoons sugar
• 1/2 teaspoon cornstarch

For filling:

• 1 1/2 cups pastry cream
• 1/2 cup heavy cream

To serve:

• 1 cup apricot glaze
• 3 to 4 cups assorted seasonal fruit such as sliced peaches, apricots, or plums;
berries; or grapes
• 2 cups raspberry sauce
• 1/2 cup powdered sugar

Make meringues:
Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-
inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper
over so markings are on bottom. In large metal bowl, whisk egg whites until frothy.
Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set
over saucepan of simmering water. Continue whisking until thermometer registers
130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately
high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry
bag fitted with large star tip.

Starting at center and working in spiral outward, pipe meringue onto 1 traced circle.
Pipe second layer in ring around edge to form outer wall. Fill remaining circles in
same manner.

Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan
to rack and cool 5 minutes. Peel meringues from parchment and cool completely on
rack. (Meringues can be made ahead and stored in airtight container in dry, cool place
up to 2 weeks or frozen in airtight container up to 3 months.)

Make filling:
Using electric mixer, beat cream until stiff peaks form.

In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to
lighten, then fold in remaining whipped cream.
Assemble and serve:
In small saucepan over moderate heat, bring apricot glaze to boil, stirring
occasionally. Keep warm.

Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream
mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce
alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.

Beef Tenderloin with Garlic
Horseradish Cream
at a glance

main ingredients Beef Tenderloin, Milk/Cream, Horseradish, Garlic

cuisine American

type Quick & Easy

yield: Makes 8 to 10 servings

active time: 30 min

total time: 2 hr

For sauce

• 1 head garlic (1/4 pound; about 2 1/2 inches in diameter), left intact
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 2 cups heavy cream
• 1/4 cup drained bottled horseradish
• 1/8 teaspoon white pepper
For tenderloin

• 1 (3-pound) center-cut beef tenderloin roast, tied
• 1/2 cup cracked black pepper
• 2 teaspoons granulated beef bouillon
• 2 teaspoons salt
• 3/4 teaspoon cornstarch
• 3/4 teaspoon dried oregano, crumbled
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika (not hot)
• 1 tablespoon olive oil
• Special equipment: a roasting pan with a rack; an instant-read thermometer

Make sauce:
Put oven rack in middle position and preheat oven to 400°F.

Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and
sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until
tender, about 1 1/4 hours, then open foil and cool.

While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring
occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.

Squeeze garlic into a small bowl, discarding skins, and mash together with
horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.

Stir garlic mixture into cream, then chill until ready to use.

Roast tenderloin:
Increase oven temperature to 475°F.

Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic
powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with
spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10
minutes, then reduce oven temperature to 425°F and cook until thermometer inserted
diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let
beef stand on rack in pan 10 minutes before serving.

Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

Char-Grilled Beef Tenderloin with
Three-Herb Chimichurri
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at a glance

main ingredients Mint, Garlic, Parsley, Cilantro, Beef

cuisine Southwestern

more resources

yield: Makes 8 to 10 servings

Spice Rub

• 2 tablespoons dark brown sugar
• 1 tablespoon sweet smoked paprika*
• 1 tablespoon coarse kosher salt
• 1 1/2 teaspoons chipotle chile powder or ancho chile powder
• 1 teaspoon ground black pepper

Chimichurri sauce

• 3/4 cup olive oil
• 3 tablespoons Sherry wine vinegar or red wine vinegar
• 3 tablespoons fresh lemon juice
• 3 garlic cloves, peeled
• 2 medium shallots, peeled, quartered
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 3 cups (packed) stemmed fresh parsley
• 2 cups (packed) stemmed fresh cilantro
• 1 cup (packed) stemmed fresh mint

Beef tenderloin

• 1 3 1/2-pound beef tenderloin

• 2 tablespoons olive oil
For spice rub:
Combine all ingredients in small bowl.

Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

For chimichurri sauce:
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley,
1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3
more additions, pureeing until almost smooth after each addition.

Do ahead: Can be made 3 hours ahead. Cover; chill.

For beef tenderloin:
Let beef stand at room temperature 1 hour.

Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle
all over with spice rub, using all of mixture (coating will be thick). Place beef on grill;
sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until
instant-read thermometer inserted into thickest part of beef registers 130°F for
medium-rare, moving beef to cooler part of grill as needed to prevent burning, and
turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and
let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.

Beef Tenderloin with Morels and
Tarragon-Marsala Sauce
total time: 30 minutes
An impressively elegant dinner for two that comes together in about half an hour.
Serve with buttery Yukon Gold mashed potatoes.

• 1 1/2-ounce package dried morels, or 6 ounces fresh morels plus 1/2 cup beef
• 2 6-to 8-ounce beef tenderloin steaks
• 2 tablespoons (1/4 stick) butter, divided
• 3/4 cup chopped green onions
• 1/3 cup heavy whipping cream
• 1 tablespoon plus 1 teaspoon chopped fresh tarragon
• 1 tablespoon dry Marsala

If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1
1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking
liquid. Cut morels in half if large.

Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium
nonstick skillet over medium-high heat. Add steaks and cook to desired doneness,
about 4 minutes per side for medium-rare. Transfer steaks to plates.

Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté
until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved
1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce
consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks,
sprinkle with remaining 1 teaspoon tarragon, and serve.

Zinfandel-Glazed Shallots
• 1 1/2 tablespoons butter
• 18 whole shallots, peeled, trimmed
• 1 1/2 cups Zinfandel or other dry red wine
• 6 tablespoons sugar
• 3/4 cup apple juice

Melt 1 1/2 tablespoons butter in heavy large skillet over low heat. Add trimmed
shallots. Cover and cook until shallots are golden and beginning to soften, stirring
occasionally, about 10 minutes. Add red wine and sugar and stir until sugar dissolves.
Simmer mixture without stirring until liquid is reduced to glaze consistency, swirling
skillet occasionally, about 20 minutes.

Add apple juice to skillet and continue to simmer until shallots are tender and liquid is
reduced to glaze consistency, stirring occasionally, about 16 minutes. Season mixture
to taste with salt and pepper. (Glazed shallots can be prepared 1 day ahead. Cover
tightly and refrigerate. Rewarm glazed shallots over low heat before serving.)

[SHPEHT-sluh, SHPEHT-sehl, SHPEHT-slee]
Literally translated from German as "little sparrow," spaetzle is a dish of tiny noodles
or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The
spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to
be forced through a SIEVE or COLANDER with large holes. The small pieces of dough
are usually boiled before being tossed with butter or added to soups or other dishes. In
Germany, spaetzle is served as a side dish much like potatoes or rice, and is often
accompanied by a sauce or gravy.
Beef Tenderloin with Goat Cheese Sauce
main ingredients Cheese, Beef Tenderloin, Red Wine, Egg, Goat Cheese,
Milk/Cream, Beef

• 1 1/2 cups milk
• 3 slices white bread, crusts trimmed, bread torn into small pieces
• 1 large egg, hard-boiled, chopped
• 1/4 cup crumbled soft fresh goat cheese (such as Montrachet), about 2 ounces
• 1 garlic clove, chopped
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• Pinch of sugar
• Pinch of ground white pepper
• 6 7- to 8-ounce beef tenderloin steaks
• 1/2 cup all purpose flour
• 2 tablespoons (1/4 stick) butter
• 1/4 cup Zinfandel or other dry red wine
• 3 tablespoons chopped fresh chives
• Zinfandel-glazed Shallots recipe
• Buttermilk-SpinachSpaetzle recipe

Bring milk to simmer in small saucepan. Transfer to processor. Add bread and
process until blended. Add egg, goat cheese, garlic and mustard. Process just until
blended. With processor running, gradually add oil and lemon juice; process until
smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper
and salt. (Can be made 1 day ahead. Cover; refrigerate.)

Cut each steak in half horizontally. Using meat mallet, pound each piece on work
surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking
off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in
batches until brown, adding more butter as necessary, about 1 minute per side.
Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat.
Remove from heat.

Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6
plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze
among plates. Spoon spaetzle alongside and serve, passing remaining sauce

Horseradish-Crusted Beef Tenderloin
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at a glance

main ingredients Beef Tenderloin, Meat, Horseradish, Beef

cuisine American

type Quick & Easy,

total time: 1 3/4 hr

• 1 (3 1/2-lb) trimmed center-cut beef tenderloin roast, tied
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 6 tablespoons olive oil
• 1 lb fresh horseradish, peeled and coarsely grated (1 cup; see cooks' note,
• 2 tablespoons Dijon mustard
• Special equipment: an instant-read thermometer
• Accompaniment: Bloody Mary aspic

Put oven rack in middle position and preheat oven to 400°F.

Pat tenderloin dry, then sprinkle with salt and pepper.

Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3
tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin
on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting
board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting

While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all
over with mustard, then transfer to rack in roasting pan and coat top and sides of meat
with horseradish, pressing to help adhere.

Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat
registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool,
uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to
at least 130°F before cooling.)

Remove and discard string. Cut tenderloin into thick slices.
Cooks' note: If fresh horseradish is unavailable, substitute 3/4 cup drained bottled
white horseradish. Rinse well in a sieve, then squeeze very dry in 3 or 4 layers of
paper towels.

Mustard-Crusted Beef Tenderloin with
Arugula, Red Onion, and Wax Bean

at a glance

main ingredients Mustard, Arugula, Beef, Vinegar

cuisine American

type Salad Dressing , Salad

yield: Makes 2 servings

active time: 20 minutes

total time: 2 hours

Transporting this dish is easy: Stack the fillet slices together and wrap them in plastic
wrap; pack the arugula, onions, beans, and dressing in... more ›

For beef

• 1/4 cup coarse-grain mustard
• 3/4 teaspoon dry mustard
• 2 1/4 teaspoons packed dark brown sugar
• 3/4 teaspoon coarsely ground black pepper
• 1/2 teaspoon finely grated fresh lemon zest
• 1 (1-lb) trimmed beef tenderloin roast, tied
• 1 tablespoon vegetable oil

For salad

• 1 small red onion (1/4 lb), thinly sliced
• 1/2 lb wax or green beans, cut diagonally into 2-inch pieces
• 4 oz baby arugula (4 cups)

For dressing

• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon Dijon mustard
• 1/4 cup olive oil

Prepare beef:
Preheat oven to 425°F.

Stir together mustards, brown sugar, pepper, and lemon zest.

Pat beef dry and season generously with salt. Heat oil in a heavy skillet over
moderately high heat until just beginning to smoke, then brown beef on all sides,
about 2 minutes total.

Transfer to an oiled shallow baking pan and coat with mustard mixture.

Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part
of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board
and let stand until cool, at least 45 minutes.

Prepare salad while beef is roasting:
Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water
until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold
water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain
onion slices and pat dry.

Make dressing and toss salad:
Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in
a slow stream, whisking until emulsified.

Cut beef into thin slices.

Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss
to combine well.

Cooks' note: ·Salad components may be prepared 1 day ahead and chilled, separately.