Recipes

Beef Fillets With Green Peppercorn Sauce

Beef Fillets With Green Peppercorn Sauce

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Ingredients

Makes 4 servings

Prep: 15 min., Cook: 40 min.

Garnish:

  • Italian parsley sprigs

Instructions

  • Sprinkle beef fillets evenly with salt and pepper.
  • Melt butter and olive oil in a large nonstick skillet over medium-high heat.
  • Add fillets, and cook 6 minutes on each side or to desired degree of doneness.
  • Remove fillets from skillet, and keep warm.
  • Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half.
  • Stir in evaporated milk and mustard; cook over low heat 5 to 7 minutes or until slightly thickened.
  • Return fillets to skillet, and serve warm.
  • Garnish, if desired.
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Course; Beef

Cajun Grilled Tenderloin With Mustard-Horseradish Cream

Cajun Grilled Tenderloin With Mustard-Horseradish Cream

We chose to turn this luxurious entrée into an appetizer by thinly slicing the tenderloin and serving it on cocktail buns.
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Ingredients

Makes 24 appetizer servings or 8 Entrée servings

Prep: 15 min., Grill: 35 min., Other: 2 hrs.

Instructions

  • Place tenderloin in a large heavy-duty zip-top plastic bag.
  • Combine hot sauce and next 3 ingredients.
  • Pour over tenderloin.
  • Seal bag; marinate in refrigerator 1½ hours, turning occasionally.
  • Remove tenderloin from marinade, discarding marinade.
  • Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty.
  • Coat food rack with cooking spray; place rack on grill.
  • Place tenderloin on rack over unlit side.
  • Grill, covered with grill lid, 30 to 40 minutes or until meat thermometer inserted into thickest part of tenderloin registers 145° (medium-rare) or 160° (medium).
  • Let stand at least 10 minutes before slicing.
  • Serve on buns with Mustard-Horseradish Cream and, if desired, arugula.
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Course; Beef

Mustard-Horseradish Cream

Mustard-Horseradish Cream

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Ingredients

Makes 2½ cups

Prep: 10 min., Chill: 30 Min.

Instructions

  • Place horseradish in a fine wire-mesh strainer; press with back of a spoon against sides of strainer to squeeze out juice.
  • Discard juice.
  • Set horseradish aside.
  • Beat whipping cream at high speed with an electric mixer until soft peaks form.
  • Fold in horseradish, mustard, and lemon juice.
  • Cover and chill thoroughly.
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Course; Sauce

Beef Tenderloin With Henry Bain Sauce

Beef Tenderloin With Henry Bain Sauce

Henry Bain Sauce originated with the maître d’ at the Pendennis Club in Louisville. The sauce yields a lot, and it freezes well.
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Ingredients

Makes 10 to 12 servings

Prep: 10 min., Chill: 2 hrs., Bake: 35 min., Stand: 15 min.

  • 1 8-ounce jar chutney
  • 1 14-ounce bottle ketchup
  • 1 12-ounce bottle chili sauce
  • 1 11-ounce bottle steak sauce
  • 1 10-ounce bottle Worcestershire sauce
  • 1 teaspoon hot sauce
  • ¼ cup butter or margarine softened
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 4½- to 5-pound beef tenderloin, trimmed

Instructions

  • Process chutney in a blender or food processor until smooth.
  • Add ketchup, chili sauce, steak sauce, Worcestershire sauce, and hot sauce; process until blended.
  • Chill sauce at least 2 hours.
  • Stir together butter, salt, and pepper; rub over tenderloin.
  • Place on a lightly greased rack in a jellyroll pan.
  • Fold under 4 to 6 inches of narrow end of tenderloin to fit onto rack.
  • Bake at 500° for 30 to 35 minutes or to desired degree of doneness.
  • Let stand 15 minutes before serving.
  • Serve tenderloin with chilled sauce.

Notes & Wine Advice

For testing purposes only, we used Major Grey’s Chutney and A.1. Steak Sauce.
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Course; Beef

Prime Rib With Spicy Horseradish Sauce

Prime Rib With Spicy Horseradish Sauce

During cooking, rock salt’s protective covering makes for a juicy and perfectly seasoned beef dish. The salt is brushed off after baking.
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Ingredients

Makes 6 to 8 servings

Prep: 15 min.; Bake: 1 hr., 12 min.; Stand: 30 min.

  • 1 6-pound boneless beef rib roast
  • 3 garlic cloves minced
  • 2 tablespoons coarsely ground pepper
  • 1 tablespoon Worcestershire sauce
  • 2 4-pound packages rock salt
  • ½ cup water
  • Spicy Horseradish Sauce

Instructions

  • Rub roast on all sides with minced garlic, coarsely ground pepper, and Worcestershire sauce.
  • Pour salt to a depth of ½ inch into a disposable aluminum roasting pan; place roast in center of pan.
  • Add remaining salt; sprinkle with ½ cup water.
  • Bake at 500° for 12 minutes per pound or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or to desired degree of doneness.
  • (Use a meat thermometer for best results.
  • ) Let stand 10 minutes.
  • Crack salt with a hammer; remove roast, and brush away salt.
  • Let roast stand 20 minutes.

Notes & Wine Advice

Serve roast with Spicy Horseradish Sauce.
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Course; Beef

Spicy Horseradish Sauce

Spicy Horseradish Sauce

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Ingredients

Makes about 1 cup

Prep: 5 min., Chill: 1 hr.

Instructions

  • Stir together all ingredients in a small bowl.
  • Chill 1 hour.

Notes & Wine Advice

This sauce is also delicious served with pork or steamed shrimp, as a sandwich spread, on baked potatoes, or as a dip for chips or raw vegetables.
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Course; Sauce

Crawfish Étouffée

Crawfish Étouffée

People in the South love their crawfish. Other parts of the country may refer to crawfish as “crayfish” or “crawdads.”
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Ingredients

Makes 4 to 6 servings

Prep: 35 min., Cook: 30 min.

Instructions

  • Melt butter in a large Dutch oven over medium-high heat.
  • Add onion and next 4 ingredients; sauté 5 minutes or until tender.
  • Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
  • Add broth, parsley, and chives; cook, stirring constantly, 5 minutes or until thick and bubbly.
  • Stir in crawfish; cook 5 minutes or until thoroughly heated.
  • Serve with rice.
  • Garnish, if desired.

Notes & Wine Advice

*You can substitute 2 pounds frozen cooked crawfish tails, thawed and drained, for the fresh crawfish, if desired.
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Course; Fish

Crawfish Pasta Casserole

Crawfish Pasta Casserole

The heat level of the jalapeño peppers will vary according to the season.
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Ingredients

Makes 6 servings

Prep: 15 min., Cook: 30 min., Bake: 20 min.

Instructions

  • Cook pasta according to package directions.
  • Drain pasta, and set aside.
  • Melt 2 tablespoons butter in a Dutch oven over medium heat.
  • Add bell pepper and next 4 ingredients; cook 10 minutes or until tender.
  • Gradually add flour, stirring until well blended, and cook 1 minute.
  • Gradually add half-and-half, stirring until smooth.
  • Add cheese cubes, crawfish, and parsley; reduce heat to medium-low, and cook 3 minutes or until cheese melts, stirring constantly.
  • Stir together pasta and crawfish mixture in a lightly greased 11- x 7-inch baking dish.
  • Combine Parmesan cheese, cracker crumbs, and 2 tablespoons melted butter in a small bowl.
  • Sprinkle over casserole.
  • Bake at 350°, uncovered, for 20 minutes or until casserole is thoroughly heated.
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Course; Casserole / Fish / Pasta

Oyster Fritters

Oyster Fritters

A rémoulade or cocktail sauce complements these tasty fritters.
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Ingredients

Makes 4 servings

Prep: 8 min., Fry: 3 min. per batch

Instructions

  • Combine flour, salt, and pepper in a medium bowl.
  • Combine water, butter, and egg yolk in a small bowl, beating well with a fork.
  • Gradually add egg mixture to dry ingredients, stirring until blended.
  • Beat egg white until soft peaks form; fold into batter.
  • Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°.
  • Dip oysters in batter; fry in batches in hot oil 2 to 3 minutes or until golden, turning once.
  • Drain on paper towels.
  • Serve immediately.
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Course; Fish

Mussels Steamed in White Wine

Mussels Steamed in White Wine

You’ll need about a half bottle of wine for this dish. Chill and serve remaining wine with the mussels and some crusty French bread.
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Ingredients

Makes 2 to 3 servings

Prep: 8 min., Cook: 12 min.

Instructions

  • Scrub mussels with a brush; remove beards.
  • Discard cracked or heavy mussels (they’re filled with sand), or opened mussels that won’t close when tapped.
  • Sauté garlic and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 minutes.
  • Add mussels; increase heat to high.
  • Cover and cook 1 minute, shaking Dutch oven several times.
  • Add wine; cover and cook 1 to 2 minutes or until mussels open, shaking pan several times.
  • Transfer mussels to a serving dish with a slotted spoon, discarding any unopened mussels.
  • Cover and keep warm.
  • Pour remaining liquid in Dutch oven through a strainer into a skillet, discarding solids.
  • Bring to a boil.
  • Add parsley and salt; cook 2 minutes.
  • Remove from heat, and whisk in butter.
  • Pour over mussels.
  • Serve immediately.
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Course; Fish