Grilled Mongolian Beef Tenderloin with Frilled Portobello Mushrooms, Bok Choy and Ginger/Cilantro Jus Ingredients Ginger/Cilantro Marinade: 4 Tablespoons fresh ginger, minced 2 Tablespoons garlic, minced 2 shallots, minced 2 jalapeno peppers, stemmed, seeded and minced 2 Tablespoons cilantro leaves, chopped 2/3 cup rice wine vinegar 1 1/3 cup mirin 2/3 cup chicken stock 2 cups soy sauce 1 1/3 cups dry sherry 2/3 cup sherry vinegar 1/2 cup light sesame oil Beef: 2 quarts ginger/cilantro marinade (from above) Eight 6-ounce beef tenderloin steaks 8 large portobello mushroom caps 2 cups brown veal or beef stock 1 cup mirin 4 Tablespoons rice wine vinegar 2 Tablespoons olive oil 1 head bok choy, chopped salt & white pepper 2 Tablespoons soy sauce 3 cups canola oil (for deep frying potato) 2 baking potatoes, peeled and julienned 8 Tablespoons unsalted butter Marinade: Place ginger, garlic, shallots, jalapenos, cilantro, mushroom and rice wine vinegar in the bowl of food processor or blender; pulse until smooth. Transfer to stainless steel bowl and add rest of ingredients. Reserve until needed. Beef: Place marinade in large stainless steel bowl; add tenderloin steaks and marinate for 30 minutes. Drain and reserve in refrigerator until needed. Place portobello mushrooms in marinade for 10 minutes; drain and refrigerate. Reserve 1 cup of marinade; discard the rest. Place veal or beef stock in saucepan over medium heat; reduce by 75 percent; add the reserved marinade and reduce by 25 percent; reserve (keep warm). Combine mirin and rice vinegar in a separate nonreactive saucepan and reduce 90 percent over medium heat; reserve (keep warm). Grill steaks to desired doneness; remove to platter and allow meat to relax. In the meantime, grill the portobello mushrooms 2-3 minutes on each side; reserve (keep warm). Heat olive oil in saute pan; add bok choy and saute until wilted; season and add 2 tablespoons soy sauce. Toss and reserve. Heat canola oil to 350 degrees in saucepan or wok; deep-fry potatoes in oil until crispy and drain on paper towels. To Serve: Place a mushroom on each plate. Top each mushroom with some of the sauteed bok choy. Set steak on top of bok choy. Whisk butter into reserved mirin reduction and spoon over steak. Top with fried potatoes and spoon reserved marinade around steak. Serve. Serves: 8. Beef Tenderloin with Blue Cheese Crust Ingredients: 8 beef tenderloin steaks 5-6 oz 3 tbsp of olive oil 2 tbsp of red wine vinegar 1 cup of crumbled blue cheese 1 tbsp of chopped fresh thyme 1 tbsp if chopped fresh rosemary 1/2 cup of chopped onion 1 chopped garlic clove 1/2 cup of Italian breadcrumbs 2 tbsp of water 1/2 tsp of ground pepper Directions: Wipe and pat dry the steaks with a damp cloth. Mix the oil, vinegar, and ground pepper. Brush the mixture over the steaks. Let the steaks stir in the fridge for 2 hours, turning occasionally. Combine the rest of the ingredients in a food processor and mix until it becomes a thick paste. On a greased grill, cook the steaks for 3-4 minutes, flip them over, and cover with the cheese mix. Pat the cheese mix down with a spatula to flatten it. Cook for another few minutes until the cheese is melted and the steaks are at the desired doneness. Medallions of Beef Tenderloin with Dried Cherry Sauce Ingredients: 4 (6 to 8 ounce) fillets or 1/2 to 2 pound trimmed beef tenderloins Salt and pepper Small amount of olive oil 1/4 cup red wine 3/4 cup beef stock 1/2 cup cranberry juice 1/2 cup dried cherries, finely chopped 1 stick unsalted butter, at room temperature 1 teaspoon flour Preheat oven to 425 degrees. Trim fat from fillets; season with salt and pepper. Heat the olive oil in a large skillet and brown fillets. Place fillets in roasting pan and cook 15 minutes; reserve skillet. Reduce heat to 350 degrees and roast an additional 20 minutes for rare meat. Use an instant reading meat thermometer to test meat. It should read 125 to 130 degrees for rare, 135 to 140 degrees for medium. Let the fillet rest for 10 minutes before carving. To make the sauce: Place the reserved skillet over medium heat and add the red wine. Reduce to half, scraping up any brown particles. Stir in stock, cranberry juice, and cherries. Simmer for half an hour. Stir the butter and flour together to form a paste. Add this to the sauce bit by bit, whisking well after each addition. Simmer until the sauce coats the back of a spoon. Season with salt and pepper. To Assemble: Cut the fillets in 1/4 to 1/2 inch thick slices. Overlap the medallions on the plate. Spoon the cherry sauce over the medallions. Serves: 4. Grilled Lamb Loin with Kiwi & Port Wine Sauce Ingredients 1 loin of lamb boned by local butcher 1 small onion 1 large clove garlic 2 Tablespoons soy sauce 2 Tablespoons sesame oil Dash Worcestershire sauce 1 teaspoon black cracked pepper 2 to 4 kiwi fruits 1 cup good quality tawny port 1/4 cup chopped shallots Dice onion and chop garlic clove. Combine in a small bowl with all other ingredients except lamb. Rub mixture on lamb loin and store in a covered glass container overnight in the refrigerator. Remove lamb one hour before ready to cook. Prepare grill or broiler. Grill or broil lamb until desired doneness. Meanwhile, peel and slice kiwi into 1/4 inch slices. Remove lamb from grill or broiler and let set for five minutes. Slice loin diagonally, 1/4 inch thick. Place lamb and kiwi intermittently fanned out on each of four serving plates. Serve with Port Wine Sauce. Port Wine Sauce: Reduce port from 1 cup to 1/2 cup. Add shallots. Strain out shallots and add one cup brown sauce to the port. Whisk together and heat through. Serve with the lamb. Serves 4 Roasted Lamb Rack with Peppercorn Sauce Ingredients for Sauce: 1 cup lamb trimmings chopped 2 Tablespoons butter 1/4 cup finely diced shallots 1/4 cup finely diced celery 1/2 cup finely diced onion 1/4 cup finely diced leek (white part only) 1/4 cup finely diced mushroom stems 3 fresh bay leaves 1 sprig fresh thyme 3 Tablespoons whole black peppercorns 2 cups good quality dry red wine 6 cups rich beef stock 1 Tablespoon cold butter Ingredients for Lamb Rack: 1 lamb rack, French trimmed salt and pepper to taste 2-1/2 Tablespoons unsalted butter 1 Tablespoon each - minced fresh rosemary and thyme Heat the butter in a large saute pan over medium-high heat. Add the lamb trimmings, and cook until golden. Add the carrots, celery, onion, mushroom stems and leeks, continue cooking until the vegetables are golden. Add the bay leaf, thyme, and peppercorns, "sweat" lightly to lift the aromas, about one minute. Add the red wine, reduce heat to a low simmer, and cook until wine is reduced to a syrup, about thirty minutes. Add the stock. Continue to simmer over low heat until liquid is reduced by 2/3, about two hours. Strain the broth, return to a clean pan over low heat, and continue to cook until reduced to lightly coat the back of a spoon, about 45 minutes. Remove from the heat and set aside in a warm place. Preheat the oven to 350 degrees. Season the lamb rack with salt and freshly ground black pepper, to taste. Heat the butter in a large, oven proof saute pan over high heat. When the butter is light brown, add the lamb rack, skin side down, and sear until golden brown. Turn the rack to expose the browned side, and rub with the fresh thyme and rosemary. Place on the center rack of the oven, roast until internal temperature reaches 120 degrees for medium-rare. Transfer to a warmed platter, allow the meat to rest for ten minutes before serving. While the lamb rests, reheat the sauce over low heat, incorporate the cold butter. Slice the lamb into chops, ladle small amount of sauce over two warmed plates, place the chops over the sauce, and serve. Braised Lamb Shanks with Thyme and Rosemary Ingredients 6 lamb shanks 2 cups carrots, chopped 2 cups celery, chopped 1 cup onion, chopped 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 Tablespoons tomato paste 3 cups red wine 6 cups lamb stock Trim all silverskin and fat from shanks (butcher can do this for you.) In a heavy skillet (cast iron preferable), sear all sides of the shanks. Put them in a heavy, deep oven-proof pan. In same skillet, brown all vegetables 8 to 10 minutes. Add tomato paste; brown 5 to 10 minutes. Deglaze with red wine and reduce until almost dry, stirring to remove all brown bits from pan. Add lamb stock; bring to a boil. Add sauce to lamb shanks; should be enough to cover (if not, cover with water). Cover and bake at 325 degrees for 5 to 6 hours, until meat pulls from bone. Remove shanks and set aside. Strain sauce; discard vegetables. Put liquid in heavy saucepan with herbs. Reduce over medium heat until thick and flavored. Osso Bucco **This is the definitive procedure for the traditional Osso Bucco! You can substitute different types of shanks including lamb! The traditional Osso Bucco uses veal shanks. Ingredients 18 pounds of veal shanks 12 pounds tomato concasse 1-1/2 gallon tomato sauce 10 ounces garlic 1-1/2 gallon white wine 6 cups olive oil 10 cups onion, chopped salt/black pepper seasoned flour Bouquet Garni... (Thyme, Bay leaf, Black peppercorns, Parley stems) Dredge the veal in the flour and brown in a large roasting pan. Saute the onions and the garlic until the onions start to color. Deglaze the pan with the wine and let reduce by half. Add the tomato concasse, salt and black pepper, and let simmer for 15 minutes. Add the remaining ingredients and let braise for approximately 1 hour at 350 degrees in the oven. Veal Medallions with Wild Mushrooms & Lemon Cream Sauce Ingredients 10 ounces of 1/4 inch slice of Top Round or Tenderloin of Veal 1 cup crimini mushrooms (sliced in quarters) 1/2 cup veal stock 1/3 cup heavy cream 1/3 cup white wine 1 lemon 1/2 lemon zest 4 Tablespoons Canola oil Parsley To prepare the veal and mushrooms: Season veal medallions with salt and pepper. In a preheated skillet saute the mushrooms until almost cooked in 4 Tablespoons of canola oil. Add the veal slices and quickly brown on all sides. Remove veal and mushrooms to a heated platter. To make the lemon cream sauce: Add 1/2 cup of veal stock to skillet, 1/3 cup heavy cream, 1/3 cup white wine, 1/4 of a lemon's zest and the juice of one lemon. Reduce heat and simmer to desired thickness. Arrange veal and mushrooms on platter and ladle with sauce and garnish with the remaining lemon zest and chopped parsley. Serves 2 Veal Chops with Shallots and Pine Nuts Ingredients: 16 shallots, peeled 3 Tablespoon olive oil 4 ounces pinenuts 1 Tablespoon butter 1 cup chicken stock 1 cup beef stock 4 center-cut loin veal chops 1/4 cup butter 3 Tablespoons flour 1/4 cup white wine 1/2 cup oil-packed sun-dried tomatoes 1 Tablespoon chiffonade of fresh basil 1/2 cup butter Place shallots in small baking pan and coat with oil. Season with salt and pepper and roast at 350 degrees Fahrenheit until brown and soft, about 30 minutes. Set aside. Brown pinenuts in a small skillet in the melted butter, shaking frequently. Cover and set aside. Combine chicken and beef stock in saucepan and boil until reduced to 1/2 cup. Reserve. Lightly dredge chops in flour. Melt butter in skillet and brown chops on both sides. Transfer to 450 degree oven to finish cooking (about 20 minutes, depending on thickness). Plate chops - cover to keep warm. Finish sauce. Deglaze pan with wine, scraping up browned bits. Add dried tomatoes, pine nuts, shallots, and reduced stock and simmer until reduced to syrupy consistency, about 10 minutes. Remove from heat and stir in butter, 2 Tablespoons at a time, to thicken sauce. Add basil. Place chops on warmed plates and spoon sauce over veal. Serve with browned polenta, rice, or couscous along with colorful steamed vegetables. Serves: 4.