Dinner and Demo Party Menu!

Preparing the Bibb Salad

Roasted Beef Tenderloin w/ Au Jus

1ea. Whole Beef Tenderloin, cleaned and chain removed
2Tbsp Roasting Seasoning (your choice)
Salt and Pepper
2ea. Carrots – chopped
1ea. Yellow Onion – chopped
3stalks Celery – chopped
3ea. Garlic Clove – peeled and left whole
1qt. Beef Stock or Beef Broth (found in soup section of supermarket)
1cp. Dry White Cooking Wine

Take large roasting pan and coat pan with vegetable oil. Place in 400 degrees pre heated oven and heat oil. Once oil is heated place beef in pan and sear on all sides. Turn oven down to 350 degrees. Add chopped carrot, celery, onion and garlic and roast beef for 30 to 45 minutes or until internal temperature of 115 degrees.

Remove beef and set aside to rest for 20 minutes. Place roasting pan on top of stove and heat. Deglaze with white wine and reduce by ½. Add beef broth and brig to boil. Strain into 2-quart saucepan. Simmer for 10 minutes. Taste and season to taste.

Béarnaise Mousse

1pint Heavy Whipping Cream
5sprigs Fresh Tarragon
4oz Red Wine vinegar
½ TBSP Lemon Pepper
Salt and Pepper to Taste

In a small saucepan place Red Wine Vinegar and Tarragon and reduce by half. Add tarragon and vinegar and lemon pepper into cream and whip cream to a semi hard peak (like whipped cream). You can also use a hand mixer or kitchen aid mixer if you don’t want to do by hand. Serve with Beef

Wedge of Bibb lettuce w/ Blue Cheese Dressing

2 heads Bibb lettuce, cleaned and cut into quarters
1 ea Red Onion, sliced thin
4 ea Roma Tomatoes, cut into quarter
½ pound Blue Cheese
1 cup Mayonnaise
⅓ cup Heavy Cream
2tsp Tarragon Wine Vinegar

2Tbsp Chopped Italian Parsley

Place Bibb lettuce on plate and garnish with tomato and onion.

For the blue cheese dressing, place ½ of the blue cheese, mayo, whipping cream, vinegar, 1tsp of salt, and ½tsp of pepper into the bowl of the food processor fitted with the metal blade and process until combined and still chunky.
Drizzle the dressing over the salad. Crumble the rest of the blue cheese over the salad and serve close to room temperature.

Roasted Potatoes

18 ea. Yellow Bliss Potatoes, cut in half’s
4 TBSP Vegetable Oil
1 Sprig Fresh Oregano chopped
1 Sprig Fresh Thyme chopped
1 Sprig Fresh Rosemary chopped
Salt and Pepper to Taste

Take 2 tablespoon of the oil, the potatoes and the fresh herbs and toss together in bowl. Add salt and pepper and toss again.

Place small roasting pan with the rest of oil in 350-degree oven and heat oil. When oil is hot toss in the potato mixture and bake for 25 to 45 minutes. Remove from pan and serve.

Broccoli florets with Garlic and Butter

2 heads Fresh Broccoli cut into florets
4 cloves Fresh Garlic chopped
1 ea. Shallot
4TBSP Salted Butter
Salt and Pepper to taste

Blanch broccoli in boiling water till tender. Remove from water and cool in ice bath

Take sauté pan and add 1 tablespoon of butter, add garlic and shallots and cook till golden brown. Add Broccoli and rest of butter and toss in pan and serve