The Sauced Chef

Chef Don’s Cured Filet of Beef and Wine Pairing

Recipe Comments:  I paired with Sobon Estates Zinfandel, and made the Sauce with a Sobon Zin Port. I wanted to do something a little more basic due to the current economic situation so many are in. I get a whole bunch of emails asking for nice things that hit a lower cost per person price point. 
Feel free to try out the dish as it’s a winner!
Cheers,
Don

 ———————————————————————————

Dry Cured Filet of Beef with Potato Au Gratin and Grilled Asparagus

Shopping List:

Beef Tenderloin, trimmed
Black Peppercorns
extra-virgin olive oil
Yukon Gold Potatoes
Garlic
Ground White Pepper
Kosher salt
Gruyere Cheese
Parmesan Cheese
Heavy Cream
Eggs
Standard Asparagus
Fresh lemon
unsalted butter
Shallots
Cognac
Fresh Rosemary
Fresh Bay Leaf
Beef Stock, or 1 Cup demi-glace
Sobon Estates Rezerve, 2007 Paul’s Vineyard
Sobon Estates Zinfandel Port, 2008 Amador County

Day One  

1. Brine the Beef, Sprinkle entire surface of beef tenderloin with coarse kosher salt.
2.  Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.

Day Two

1. Make Potato:
   3 Pounds Yukon Gold Potatoes, Peeled, sliced thin
   1 Clove Garlic, Minced
   1/4 Teaspoon Ground White Pepper
   1/2 Teaspoon Kosher salt
   1/2 Cup Grated Gruyere Cheese
   1 Cup Grated parmesan Cheese
   1 Quart Heavy Cream
   4 Eggs
2. Preheat oven to 325°F.
3.  Mix Heavy Cream, Gruyere, 1/2 Cup Parmesan, Salt, Pepper, Garlic, and Eggs.
4. Add potatoes to mixture, and toss to coat evenly.
5. Remove Potatoes from Cream mixture, and place into Casserole dish . Pour cream mixture over the top of the potatoes making sure they are completely covered. Due to the shape of the dish this is not always the case, and additional cream should be added to cover the potatoes . Make sure to allow for the fact that the cream mixture will expand during the cooking process. 1″ from the top of the dish should be ok.
6. Cover, and bake for 35- 40 minutes. The cream should be reduced. When the cream is reduced remove the cover, and top with grated parmesan cheese. Bake another 20 minutes, or until brown on top.
7. Remove from oven, and allow to cool a few minutes prior to serving.
8. Portion Beef:
   Allow beef to rest at room temperature for 1 hour. Portion as desired.
9. Make Sauce:
   4 tablespoons (1/2 stick) chilled unsalted butter, divided
   1 Clove Garlic, Minced
   1/4 cup finely chopped shallots
   3 tablespoons Cognac
   1 fresh Rosemary sprig
   1 Bay Leaf
   1 teaspoon coarsely cracked Black Pepper
   1 cup Zinfandel Port*
   2 Cups Beef Stock, or 1 Cup demi-glace
10. Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, add garlic.
11.  Add cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
12.  Add Port; bring to simmer. Add all of beef stock, and Bay Leaf.
13. Boil until reduced to 3/4 Cup, or until it reaches sauce consistency.
14.  Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
15. Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Reserve for Service.
16. Prepare Vegetable:
    1 pound fresh Standard Asparagus
    1 lemon
    1 teaspoon unsalted butter, melted
    Blanch your Asparagus in boiling salted water for one minute. Squeeze fresh lemon juice over asparagus and season with salt and pepper. Brush with butter. Reserve to finish on grill.
17. Grilling:                                                                                                                                  Preheat your grill (my preference is wood fired, using mesquite wood chunks)
18. Rub the steaks gently with 2 tablespoons extra-virgin olive oil, and 2 tablespoons of toasted black peppercorns, coarsely cracked in mortar with pestle.
19. Grill Steaks to desired degree of doneness. Remove from heat, and allow to rest at room temperature.
20. Grill Asparagus. Reserve
21. What to Drink:
    Sobon Estates ReZerve, 2007 Paul’s Vineyard
    *2008 Zinfandel Port, Amador County

Share on Facebook

At the annual STS Holiday Mixer I really wanted to spend time fabricating  a drink instead of food.  I also was getting really tired with all the beer and wine combos and wanted to feature a cocktail pairing.

I pondered many savory cocktail combinations before the the simplicity of orange and ginger smacked my brain, then tickled my palette. The final touch was turning the orange into a holiday drink.  The tasting panel judges appreciated the booze, subtlety and layers of the martini.  The cookie also was HEAVY on the ginger, which I love and enhanced the pairing.  Happy saucing people!

————————————————————————————————————–

Orange-nogtini

Makes 2 servings

Shaker

Martini Glasses

Handful of chipped ice 

1 shot of vanilla infused vodka

1 shot Grand Marnier

2 shots half-n-half

1 1/2 shot Sauce Lab #10: Eggnog Base

2 shots Sauce Lab #8 Orange Simple Syrup

1 shot Sauce Lab #7 Ginger Honey Simply Syrup

1 tbsp orange zest

1. Combine all ingredients in shaker.  Shake it like a Polaroid picture!
2. Serve in martini glasses
3. Optional: Top with SL #9: Creme Chantilly and orange zest

——————————————————————————————————-

Ginger-Spice Cookies

Mixer

Sifter (optional)

2 sheet pans lined with parchment

Rolling Mixture (1/2 cup sugar, 1 tbsp ground ginger, 1 tbsp allspice) 

1 cup butter

1 cup sugar

1 large egg

1/4 cup molasses

2 cups sifted all-purpose flour

1 tbsp ground cinnamon

1 tbsp ground ginger

1 tsp fresh grated ginger

1 tbsp ground cloves

1 tsp salt

1. Preheat oven to 350
2. Using the electric mixer at low speed, cream the butter and sugar until combined, add the egg and molasses and beat until completely combined.
3. Sift** together the flour, baking soda, cinnamon, ginger, cloves and salt.  Add it to mixture.  Mix until combined at medium speed.
4. Roll dough into balls about 1/2 inch in diameter.  Roll the balls in the sugar mix. Place 1 inch apart on cookie sheets.  Flatten the balls shallowly with palm.
5. Bake for 7 minutes.  Cool on wire racks (optional)

** Sifting doesn’t really do much, so don’t worry about it if you don’t have a sifter.

Share on Facebook

I’ve recently joined a great foodie group called The Strickland Tasting Society. It’s unprententious, fun and focuses on food AND BOOZE! (check it out on facebook, key word: STRICKLAND TASTING)

The STS sponsors hundreds of culinarians and home cooks in the hopes of finding one thing; the perfect food and alcohol pairing!

I like the group so much, in fact, that I will periodically feature one of their pairing recipes and its creator on my blog.  Once I saw Chef Will’s pairing recipe,  I knew I had found my first STS feature

————————————————————————————————————–

 Chef Will’s Shepard’s Pie and Oatmeal Stout Pairing

Bio: My name is Will Curcio. I’m 27 years old, born in Pittsburgh, PA but currently residing in Atlanta, GA. I was a US Army MP and worked for various law enforcement agencies until my heart (and stomach) made me follow my dreams all the way to the kitchen where I currently spend the majority of my days and nights. I enjoy all styles of cooking especially Italian, Irish and North/South American variations. Currently preforming my amazing (and inebriated) culinary skills nightly at The Mellow Mushroom in Midtown Atlanta. The future will be bright filled with full stomachs, strong buzzes and my own restaurant! Stay tuned!

Recipe Comments: Ok, nothing feels more like Fall to me than shepherd’s pie! I have worked several recipes but really enjoy this one, simple and delicious. I pair this with an oatmeal stout (I like Stockyard but it is hard to find) I also enjoy a IPA with this

 5 lg potatoes (Red and yellow both work very well, I prefer red)- cubed not peeled
1/2 cup milk
1 tablespoon butter
1 pound lean ground beef
1 medium onion, chopped
1 clove garlic, chopped (I tend to use more)
1 ounce margarine
1 ounce all-purpose flour
2 tablespoons ketchup
2 cups beef broth
2 tablespoons browning and seasoning sauce
8 ounces shredded sharp cheddar cheese

1. Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with milk and butter.
2. While the potatoes are cooking, crumble the ground beef into a large skillet over medium heat. Add onion and garlic
3. Preheat the oven to 400 degrees F. Melt the margarine in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown. Let cool off the heat then gradually stir in the broth, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.
4. Stir the sauce into the ground beef and transfer to a casserole dish. Top with mashed potato, then sprinkle the cheese over the potato.
5. Bake for 15 to 20 minutes

Share on Facebook