DRY RUB ROASTED
BEEF TENDERLOIN AU POIVRE
National Beef
1 5-pound whole beef tenderloin, trimmed
1 tablespoon kosher salt
1 teaspoon granulated garlic
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon ground pepper
1 teaspoon sugar
1 teaspoon ground thyme
½ cup beef broth
5 tablespoons cognac, divided
1 cup heavy cream
Salt and pepper
In a small bowl, combine dry ingredients. Rub evenly
over entire tenderloin. Refrigerate, uncovered, 24 hours.
One hour before roasting, remove beef from refrigerator
to come to room temperature. Preheat oven to 425°F,
with oven rack in center position.
Insert oven-safe thermometer in thickest
portion of tenderloin. Place in oven. Do not
open oven door for at least 45 minutes.
When beef’s internal temperature reaches 125°F,
remove pan from oven. Cover loosely with foil.
Temperature will rise to medium rare–medium
throughout. Let rest for 30 minutes.
In a saucepan, combine beef broth with 4 tablespoons cognac.
Reduce by half over medium heat. Add cream and cook until
thickened. Season to taste with salt, pepper, and remaining cognac.
Slice meat; serve with sauce. Makes 10-12 servings.
SPICY TILAPIA LETTUCE WRAPS
Regal Springs Tilapia
½ cup Champagne vinegar
2 tablespoons raw sugar
6 tablespoons olive oil, divided
Salt and ground black pepper
4 shallots, thinly sliced
2 jalapenos, thinly sliced
2 cups chopped kale
1 onion, peeled and diced
1 cup chicken stock
2 Lake-grown tilapia ;llets
1 head butter lettuce, washed and leaves separated
In a small saucepan over medium heat, combine vinegar,
sugar, 2 tablespoons olive oil, and a pinch of salt. Bring to
a simmer. Add shallots and jalapenos. Simmer 2 minutes,
cover and remove from heat. Set aside for 30 minutes.
In a medium frying pan, heat 2 tablespoons olive oil. Add
onions and sauté until translucent. Add kale, and cook until
softened, about 2 minutes. Add stock, cook until most of
the liquid is gone. Season to taste with salt and pepper.
Preheat oven to 375°F. Brush tilapia ;llets with remaining
olive oil and season with salt and pepper on each side.
Roast ;sh on an oiled baking sheet for 20 minutes.
Remove from oven.
Slice each ;llet into 4 pieces. Place 4 lettuce leaves on each
plate. Spoon a small amount of sautéed kale on lettuce, top
with one piece of tilapia and
pickled shallots. Wrap and serve
while hot. Makes 2 servings.
