Private Event – Deloitte Tuesday, 20 May, 2025
Roasted Blackberry Beef Tenderloin
Fresh Pasta with Marinara
Balsamic Roasted Vegetables
Blueberry Cobbler
Beef with blackberry sauce
Yield 2:
Beef tenderloin
Salt and pepper
oil
Blackberry Sauce
1/2 cup red wine
1/4 cup roasted blackberries
2 Tablespoons blackberry jam
¼ cup beef stock
2 tablespoons butter
Season Beef with salt and pepper. In a pan over medium high heat, add oil and beef. Cook until desired internal temp is reached.
Remove from pan and add red wine, roasted black berries, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.
Fresh Pasta Dough
yield: 2 servings
1 ¼ cups all purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon sea salt
Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.
In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.
Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.
Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.
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Fresh Marinara Sauce
yield: 2 servings
1 tablespoon vegetable oil
1 teaspoon extra-virgin olive oil
16 oz canned crushed tomatoes
1 teaspoon garlic, minced
4 large basil leaves, chiffonade
½ teaspoon sea salt
¼ teaspoon crushed red pepper seeds
4 oz water
½ teaspoon granulated sugar
Add vegetable oil to a medium saucepan and heat on medium until oil shimmers. Add garlic and basil and stir for 1 minute until garlic becomes fragrant and just begins to brown. Add water and tomatoes immediately, then add salt, pepper and sugar. Drizzle in olive oil and decrease heat to simmer, stirring occasionally. If sauce begins to thicken and stick, add ¼ to ½ cup water and continue to simmer for a minimum of 1 hour.
Roasted Vegetables with Garlic and Balsamic
yield: 2 servings
10-12 oz assorted vegetables ( broccoli, cauliflower, red onion, zucchini or sweet potato)
4 garlic cloves, quartered
2 tablespoons extra-virgin olive oil
1 tablespoon fine balsamic vinegar
¼ teaspoon fine sea salt
Pinch of ground black pepper or more if preferred
Preheat oven to 400 degrees
In a medium mixing bowl, toss vegetables with garlic, oil, balsamic vinegar salt and pepper until coated. Transfer to a rimmed baking sheet and roast at 400 until vegetable start to brown. Remove from oven and serve immediately.
Blueberry cobbler
yield: 8
6 cups fresh or frozen fruit
¼ cup sugar
¼ cup brown sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoon cornstarch
1 cup flour
¼ cup sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoon butter, chilled and cut into small piece
¼ cup hot water
Preheat oven 425”F
In a large bowl combine fruit, ¼ cup sugar/brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss evenly and divide evenly among 8 ramekins that have been greased.
Bake in preheated oven for 10 minutes.
In a medium bowl combine flour, rest of both sugars, baking powder, and salt. Blend with chilled butter in your hands, or a pastry blender. Mix until mixture resembles corn meal. Slowly add in water and mix until just combined. Remove ramekins from oven, evenly divide mixture on top of each and place back into the oven until golden brown, about 30 minutes.
Remove cool slightly, serve warm with ice cream.
