Private Event -Ferguson

Roasted Blackberry Beef Tenderloin

Mashed Potatoes

Honey Siracha Carrots

Creme Brule

Beef with blackberry sauce

Yield 2:

Beef tenderloin

Salt and pepper

 oil

Blackberry Sauce

1/2 cup red wine

1/4 cup roasted blackberries

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, jam, beef stock and reduce down by half. Add butter and swirl to melt. Once melted turn heat off and serve on beef.

Honey Sriracha Roasted Carrots

ingredients

1 pound carrots, cleaned and slices 1/4+ inch thick

1/2 tablespoon honey

1/2 tablespoon sriracha (or other chili sauce)

salt and pepper to taste

1/2 tablespoon oil

Toss the carrots in the mixture of the honey, sriracha, salt & pepper and oil, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 15-20 minutes, turning once in the middle. (Tip: Don’t pour any excess honey and sriracha onto the baking sheet as it will just burn; save it and toss the roasted carrots in it again before serving.)

Cheesy Horseradish Mashed Potatoes

  Yield: 2

2 Russet Potatoes

A handful of salt

1 Bay Leaves

½ cup Half & Half Cream or heavy cream

2 Sprigs of Fresh Thyme or 1 teaspoon dried

4 tablespoons Unsalted Butter

¼ cup Sour Cream

2 tsp Prepared Horseradish

1/2 cup Shredded White Aged Cheddar

¼ cup Swiss or Gruyere

Salt & Pepper, to taste

Place potato pieces and bay leaves into a large pot, and cover with enough water so that the water is 1 inch over the potatoes. Add enough salt to the water so that the water is similar to seawater. Place over medium-high heat and cook until potatoes are fork-tender. Remove bay leaf

Using a potato ricer or a masher, mash the potatoes back into the empty pot. Add butter, infused cream, sour cream, horseradish, and cheese to the pot, and mix well until completely combined. Season with salt and pepper, and serve

Classic Crème Brûlée

yield: 8 servings

4 cups heavy whipping cream

8 large egg yolks

½ cup sugar

2 tablespoons real vanilla extract or vanilla bean paste

½ teaspoon lemon zest

¼ teaspoon fine sea salt

Granulated sugar for Brûlée crust

Preheat oven to 325 degrees

  In a small mixing bowl, add egg yolks and beat well, whisking until yolks turn a pale yellow color.

  In a Medium saucepan, combine sugar and cream and heat on medium until mixture is approximately 170-180 degrees but do not boil. When steam begins to rise and small bubbles begin to form around the rim of the pan, turn off heat. Move bowl of yolks up against saucepan to limit spillage. Scoop 4 oz of hot liquid with a ladle and drizzle it into yolks while whisking it in. Add another ladle full being sure to whisk as it is poured to prevent eggs from cooking, gradually increasing speed. Repeat until ¾ of liquid has been added and bottom of bowl is hot. Return egg and cream mixture to saucepan and whisk to combine.

  Strain mixture through a fine-mesh sieve into a large measuring cup. Pour 4oz into each ramekin and set in roasting pan. Top off each ramekin with remaining custard. Fill roasting pan with 1 inch hot water around ramekins and place on oven rack in upper 1/3 of oven. Bake for 30-40 minutes, until custard is firm but jiggles when shaken. Remove from water bath and set on cooling rack for 15 minutes, then transfer to cooler to chill.

  Sprinkle top of each baked custard with granulated sugar and using a torch, broil sugar until medium brown and bubbling. Let stand 3 minutes for candy crust to harden and serve.