Private Party July 8, 2025

Beef Wellington

Herb Risotto

Balsamic Roasted Vegetables

Tiramisu

Beef Wellington

  yield: 2

ingredients

Tenderloin

4 slices  ham

2 garlic cloves, minced

½ t thyme

4 oz mushrooms, minced

¼ c Dijon mustard

Salt and pepper to taste

Puff pastry

Egg wash

Preheat oven 425 convection roast

In a large skillet over high heat add oil.  Season steak and add to hot skillet. Sear all sides and remove from pan.  Turn heat down to medium and add mushrooms, cook until all liquid and steam dissipates, add garlic and thyme, cook until fragrant.  Remove from heat and set aside.  Coat meat with mustard Lay puff pastry out and lay out the ham on top then  add mushroom mixture.  Then add meat and wrap puff pastry around.  Lay the wellington on a sheet tray lines with parchment paper seam side down.  Coat with egg wash and place in the oven for 20-25 minutes depending on the desired temperature.

Herb and Roasted Garlic Risotto

Yield: 2 servings

1 tablespoon vegetable oil

1 teaspoon  olive oil

½ bulb garlic

3 ½  cups low sodium vegetable stock

¾ cups Arborio or Carnaroli rice

1 tablespoon unsalted butter

1 teaspoon Italian parsley, chopped

1 teaspoon fresh basil, cut into thin ribbons

¼ teaspoon fresh thyme leaves, minced

¼ teaspoon fresh rosemary leaves, minced

Sea salt and freshly ground black pepper to taste

Freshly grated Romano cheese to taste

  Preheat oven to 425’

  In a small saucepan, heat vegetable stock to 180-200 degrees. Keep hot.

  With a pastry brush, coat garlic bulb with olive oil and sprinkle lightly with salt and pepper. Wrap in aluminum foil and roast for 20 minutes or until softened and aromatic. Open foil and let cool. Once cooled, gently squeeze out garlic pulp and set aside.

  To a medium saucepan, add vegetable oil and heat on low until oil shimmers. Add rice and stir until lightly toasted. Add roasted garlic pulp stirring until incorporated.

   Increase heat to medium/high and add ½  ladle of hot vegetable stock while stirring constantly. Stir at a slow, rhythmic pace careful not to break up rice grains. When liquid has evaporated or been absorbed and bottom of pan begins to show, add another ½ ladle. Continue adding stock and cooking/stirring in the same way until stock is gone. Remove from heat and taste. Add salt, pepper and freshly grated cheese to taste. Cover and set aside until ready to serve.

  To reheat, you can add a pinch of water to loosen while gently stirring.

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.

Tiramisu

yield: 9

6 egg yolks

1 cup sugar

1 ¼ cup mascarpone cheese

1 ¾ cup heavy cream

2.7 ounces lady fingers

1 cup cold expresso or strong coffee

Combine egg yolks and sugar in a double boiler. Whisk and cook for about 5 minutes. Whip until eggs are a light yellow color. Allow to cool slightly then add mascarpone. Whisk together. in a stand mixer add heavy cream. Whip until a stiff peak forms. Fold egg mixture into whipped cream then set off to the side. Dip lady fingers in coffee then place in ramekins or brownie pan, place half of the cream mixture on top, spread evenly. Add another layer of lady fingers dipped in coffee  then the rest of the cream mixture. Dust with coco powder and chill until ready to serve.