Oven Roasted Beef Tenderloin With Citrus Chanterelle Vinaigrette Warm Sesame Spinach Roulade And Risotto Cake Recipes

ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 475 degrees.
• Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off-not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
• Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
• Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
• Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
• Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
• Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
• To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

TATANKA ROULADE

Steps:

• Tenderize steaks, if necessary, by pounding. Using a clean dish for preparation, divide mustard and spread on top of each steak. Divide mushrooms and peppers evenly on top of each steak. Roll up each steak, enclosing the peppers, and wrap each roll with 1 slice of bacon. Repeat procedure with remaining 5 steak rolls. Secure with string or a skewer. Lightly season with blended seasoning mixture.
• In a Dutch oven over medium-high heat, cook the remaining 2 strips of bacon; add onion and cook until tender. Add the steaks and brown lightly on all sides. Add hot beef broth and reduce the heat. Braise the steaks until an instant-read thermometer registers an internal temperature of 140 degrees F.
• Remove the steaks from the Dutch oven. Add the flour to the reduced stock and whisk to make a brown sauce. Return steak rolls to Dutch oven and keep warm until serving time. Internal temperature at serving time may be 160 degrees F.
• To serve: remove string or skewer. Cut steak diagonally to show colors of peppers and mushrooms. Drizzle sauce over top.

RICE-HASH CAKES

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a saucepan. When hot and bubbly, and the onion, carrot and celery. Cook until the vegetables begin to soften. Add the beef, potato and mushrooms and cook for an additional 4 minutes. Transfer the mixture to a bowl, mix in the rice, sprinkle with the flour and then with the broth. Mix in the egg. Sprinkle with salt and pepper.
• Lightly butter a baking sheet. Using a lightly oiled bowl for a mold, pack about 1 1/2 cups of the mixture into a lightly oiled small bowl and turn out onto the baking dish. Repeat 3 times for 4 hash cakes.
• Alternatively, these can be hand shaped. Lightly dusted with additional flour and sauteed in your grandmother's heirloom cast iron skillet.

ROAST BEEF TENDERLOIN

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.